The California Olive Oil Council (COOC) is currently the only organization in the United States that provides olive oil grade certification, showing a dedication to domestic industry growth and quality standards. This certification is important as it is the only way to provide consumers with assurance that the oil they purchase is actually extra virgin. It also gives producers and marketers a standardized method of grading their 100% California Extra Virgin Olive Oil and thus gives them a means of distinguishing their products in the marketplace.

In order to give consumers some piece of mind when it comes to purchasing real Extra Virgin Olive Oil, the California Olive Oil Council implemented a seal certification program. This program ensures that any olive oil purchased in California will be exactly what it claims to be: 100% Extra Virgin Olive Oil.

In fact, this program is North America’s only certified quality control program that actually exceeds the strict international standards for true Extra Virgin Olive Oils! When you see an oil that has been seal-certified, you know you are purchasing the highest quality olive oil available to American consumers.

For an olive oil to be seal certified, it needs to adhere to strict guidelines. These guidelines are as follows:

• All olive oil must be mechanically extracted without the use of chemicals or excessive heat.
• There must be less than .5% free oleic acid in the oil itself.
• Must pass a blind taste test, performed by a certified tasting panel, to ensure positive taste elements and no defects.

Once these three things have been passed, an olive oil can become Seal-Certified. This seal provides quality assurances to both the consumer and retailer that the product is indeed 100% Extra Virgin Olive Oil.

For additional information about the seal certification program, feel free to visit www.cooc.com.

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