If you want your olive oil certified as extra virgin in
As signatories to the Codex Alimentarius, the standards for olive oil in the Codex apply in
To test imported and locally produced olive oils and to take action against those that do not comply, the oil must be tested by competent authorities. Competent authorities are those which are firstly approved by the country in which the testing is taking place, and secondly recognised by the International Olive Council (IOC). This recognition, bestowed annually, requires the laboratories meet a standard of analysis and prove competence through analysing test samples distributed by the IOC.
There are two testing regimes for olive oil, one chemical and the other sensory (taste). Currently
Therefore, olive oils cannot be fully tested and classified to international trade standard in either country. To be valid any full classification would have to be carried out overseas.
This calls into question the validity of all classifications bestowed by laboratories in
In following up on the claims made by the AOA of incorrect labelling and adulteration of olive oils the Australian Consumer and Competition Commission (ACCC) will need to be mindful of this and require overseas testing of all samples, including Australian brands which the AOA claims are fully compliant.
Furthermore, issuing of classification certificates by laboratories not recognised by the IOC that may imply the classification is to international standard for olive oil should be as unacceptable as the incorrect labelling of olive oils on supermarket shelves. There may also be legal implications for producers using these certificates to claim authenticity should there be a dispute over olive oil quality.
A list of IOC recognised laboratories is available at:
http://www.internationaloliveoil.org/web/aa-ingles/corp/AreasActivitie/chemistry/laboratories.html
Olive Business, 25 November 2008
For further information contact Simon Field on 03 9387 9919 or email salsi@olivebusiness.com
