Olive oil has become a staple of a healthy diet. In 2008, Americans used nearly 79 million gallons in all sorts of ways. It's low in saturated fats, high in the good, mono-unsaturated fats that lower cholesterol, and versatile in the kitchen.
The North American Olive Oil Association is now taking steps to protect the international standards for purity and authenticity by implementing a quality control program. Member companies that pass regular product testing can use a new seal that certifies the product is what's written on the label.
“It's a premium product, and lots of times there are rumors about oil being adulterated,” said Bob Bauer, NAOOA president. “This will give consumers some added confidence when they buy — and retailers when they order.”
This is actually the second U.S-based standard. In 2007, California's olive oil producers created a certification program for extra virgin oil produced in the state. The NAOOA's criteria will focus on imported olive oil — which is 99.9% of the U.S. market.
In the meantime, the U.S. Department of Agriculture has proposed new standards, but has yet to finalize the grading and to issue new regulations. Until then the United States will keep using a grading system for olive oil that was established by the agency in 1948.
