Background
The International Olive Council (IOC) is an intergovernmental organization based in Madrid, Spain, with 16 member states plus the European Union. It promotes olive oil around the world by tracking production, defining quality standards, and monitoring authenticity. More than 98 per cent of the world's olives are grown in IOC member nations. The United States is not a member of the IOC, and the US Department of Agriculture does not legally recognize its classifications (such as extra-virgin olive oil). On October 25, 2011 the United States adopted new olive oil standards, a revision of those that have been in place since 1948, which affect importers and domestic growers and producers by ensuring conformity with the benchmarks commonly accepted in the U.S. and abroad.
The IOC officially governs 95 per cent of international production and holds great influence over the rest. IOC terminology is precise, but it can lead to confusion between the words that describe production and the words used on retail labels. Olive oil is classified by how it was produced, by its chemistry, and by its flavor. All production begins by transforming the olive fruit into olive paste. This paste is then malaxed to allow the microscopic oil droplets to concentrate. The oil is extracted by means of pressure (traditional method) or centrifugation (modern method). After extraction the remnant solid substance, called pomace, still contains a small quantity of oil.
The EU regulates the use of different protected designation of origin labels for olive oils.
US Customs regulations on "country of origin" state that if a non-origin nation is shown on the label, then the real origin must be shown on the same side of the label and in comparable size letters so as not to mislead the consumer. Yet most major US brands continue to put “imported from Italy” on the front label in large letters and other origins on the back in very small print. These products are a mixture of olive oil from more than one nation and it is not clear what percentage of the olive oil is really of Italian origin. This practice makes it difficult for high quality, lower cost producers outside of Italy to enter the US market, and for genuine Italian producers to compete.
Read more about this topic: Olive Oil Regulation And Adulteration
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