Olive & Oil 27/06/2014

A super extra virgin olive oil for California

A continue discussing at Coi to lower the limits of some chemical parameters, the first of acidity. In Italy High Quality is still at stake. So the United States wants to launch a new commercial classification, and introducing new limits and parameters

In Europe stakeholders and experts looked the newly formed Commission of California Olive Oil as a propaganda tool, designed to not give any results in the short term.
Instead, within weeks of taking office, this organism has already proposed to the California Department of Food & Agriculture a set of rules that would alter significantly the legislative framework.
Especially in California, and therefore the United States, the legislation would place at the forefront of world olive, with a big blow to Europe and the Coi.

The International Olive Oil Council worked from some months to lower the limits of the main chemical parameters. Similarly Turkey, on the occasion of the recent summit in Madrid, has proposed a simplification of the commercial categories.
In Italy  the project of the High Quality is still at stake also if a lot of parameters would be more stringent than those set by the same Californians.
Old Europe prepared the work, but at last mile California wants to win the match.

What could change if the California Olive Oil Olive Oil Commission's proposal will be implemented?

Legibility and simplification of labeling: '"olive oil" would be replaced with the term of "refined olive oil" and specified that it is a blend of refined olive oil and extra virgin. Abandoned also the definition of lamp oil, in favor of a "crude olive oil", not for direct human consumption. Deleted the definitions "pure" and "light" that have done so much debate in recent years.

Also close the main chemical parameters, with the maximum acidity virgin olive oil to reach 0.5% and peroxides 15. Introduced two parameters, pirofeofitine and 1,2 diacylglycerols, which has raged for some years a controversy . U.S. chemists consider them good marker of quality, while almost all European chemists consider them to be unstable because of time, temperature and oxygen.
Below is the full table with parameters for each business category.

Time is running also because the proposal from the Commission Olive Oil will be reviewed at a public hearing next July 15 in Sacramento.

The European Union will have the strength to stop or slow down the California initiative, asking that the matter can be dealt with during the negotiations on the free trade agreement (TTIP)? Or the U.S. will, however, on their way?

di T N