In a report released today, 69 percent of imported olive oil samples and 10 percent of California olive oil samples labeled as extra virgin failed to meet the IOC/USDA standards for extra virgin olive oil.
Teams from the Australian Oils Research Laboratory in Wagga Wagga, New South Wales and the University of California at Davis Olive Center analyzed 14 imported brands and five California brands of extra virgin olive oils from three different regions of California.
See Also:UC Davis Report
The two laboratories evaluated the oils based on standards and testing methods established by the International Olive Council (IOC) and United States Department of Agriculture (USDA), as well as several newer standards and testing methods adopted in Germany and Australia.
The tests found that samples of imported olive oil labeled as “extra virgin” and sold at retail locations in California usually did not meet international and US standards. Sensory tests showed that these failed samples had defective flavors such as rancid, fusty, and musty. Negative sensory results were confirmed by chemical data in 86 percent of the cases.
The IOC and USDA chemistry standards often do not detect defective olive oils that fail extra virgin sensory standards. The report concluded IOC/USDA standards would be more effective in assessing and enforcing olive oil quality by including another test referred to as the German/Australian DAGs standards which were recently adopted in Germany and Australia to help detect the adulteration of extra virgin olive oils with refined olive oils. While the IOC/USDA chemistry standards confirmed negative sensory results in only 31 percent of cases, the German/Australian DAGs and PPP standards supported the negative sensory findings in 86 percent of cases.
Of all imported olive oil brands tested only one, Kirkland Organic, was found to pass the sensory tests with all three regional samples collected. As for the California brands just one, Bariani, exhibited sensory defects sufficient to fail extra virgin sensory standards.
Just one sample, from Safeway’s private label brand, had an acidity level above the .8% extra virgin threshold with a .84 reading, though other imported samples came close to that. The FFA results for the California oils topped out with a .38 reading for Bariani. The lowest result of all olive oils tested was McEvoy Ranch Organic’s .16 level. Free fatty acidity is considered a direct measure of the quality of the oil, the lower the number, the better. Factors which lead to a high FFA in olive oil include fruit fly infestation, delays between harvesting and extraction, fungal diseases in the fruit, and careless extraction methods.
All samples were within the IOC/USDA limit for peroxide value (PV).
The chemical testing indicated that the samples failed extra virgin standards for reasons that include one or more of the following:
See Also:UC Davis Report
May. 23, 2022
Global Olive Oil Production Expected to Slip to 2.9M Tons
The U.S. Department of Agriculture expects olive oil consumption, exports, imports and ensign stocks to decrease as well.
Jan. 7, 2022
The Facts About Olive Oil and Skin Care
People have been using olive oil for face and skin care for thousands of years. Find out how olive oil heals damaged skin and moisturizes.
Dec. 15, 2021
Extra Virgin Olive Oils Will Be Sent to Space in 2022
Italian astronaut Samantha Cristoforetti will bring seven extra virgin olive oils for her crew to enjoy with their meals and to see how the oils hold up in space.
Nov. 22, 2021
Georgia Hosts Annual Olive Council Meetings for First Time
Guest speakers will discuss the North American, European and global olive oil sectors. IOC and Georgian officials will visit local olive groves.
Mar. 10, 2022
Olive Oil and Table Olive Imports Slip
The latest figures from the International Olive Council show China as the only major olive oil importer where volumes are growing substantially.
Nov. 3, 2021
USDA Provides 'Historic' Funding for Specialty Crops
Through two programs, the U.S. Department of Agriculture will make $243 million available to improve production efficiency and fund research.
May. 9, 2022
Tourism Awards in Italy Promote Industry Innovators
The second edition of a national oleotouristic competition recognized the contribution of farmhouses, museums, producers and chefs to Italian olive oil culture.
Jul. 8, 2021
Olive Council, FAO Pact Calls for Joint Efforts on Xylella
Signed at the 113th session of the Council of Members, the agreement formalizes an already long-running relationship between the IOC and the United Nations organization.