Grades and Standards
One of the primary functions of the Olive Oil Commission of California is to develop, verify and enforce standards for California olive oil. The OOCC standards are the next step in the constant evolution of global olive oil standards and were created in an effort to ensure that California olive oils meet or exceed comprehensive international standards for purity and quality. The new standards utilize proven research from around the world. For example, OOCC standards incorporate measurements for DAGs and PPPs, which have been used in trade throughout Northern Europe since 2006.
Sampling and Testing Program
California olive oil producers subject to the OOCC standards must participate in a mandatory sampling and testing program. Under this program:
- A designated number of olive oil samples are collected by California Department of Food and Agriculture officials.
- Samples are sent to an accredited third-party laboratory located in Australia for sensory and chemical analysis.
- Results of the third-party analysis are provided back to the producers.
- In addition to the government sampling program, producers are responsible for having all of their remaining olive oil lots tested by a private laboratory.
- The verified grade must be accurately reflected on product labels for California olive oil.
Links below provide a summary of and detailed information about California Olive Oil standards.
Summary Tables of California Olive Oil Standards
2016-2017 CDFA Grade and Labeling Standards For Olive Oil, Refined-Olive Oil and Olive-Pomace Oil
California HSC Reference for Olive Oil
United States Standards for Grades of Olive and Oil and Olive-Pomace Oil