Wiggins Bill Updating Definitions of Olive Oil | The Olive Oil Source

Wiggins Bill Updating Definitions of Olive Oil

Source: David W. Miller, Press Secretary
August 04, 2008

Sacramento – The State Senate voted 35-0 today to approve Senate Bill 634, legislation by Senator Patricia Wiggins (D – Santa Rosa) to update California’s definitions of olive oil grades to conform to international standards.

SB 634 also defines “flavored olive oil” to reflect market practices and would require that olive oil be labeled consistent with the updated food grade definitions. The Assembly previously approved SB 634 on July 15, meaning the bill next heads to the desk of Governor Arnold Schwarzenegger for his consideration.

According to Wiggins, who said she hoped that Schwarzenegger would sign her legislation soon, “olive oil is a rapidly growing industry in California, with volume projected to increase by 1000 percent in the next five years. California also produces 99.9% of the olive oil grown in the U.S.

“But state law does not define olive oil grades, and as a result the grades commonly seen on olive oil bottles – such as extra virgin – don’t need to meet any standards,” Wiggins said. “SB 634 establishes new definitions that meet international standards, and requires that bottles of olive oil be labeled accordingly. This will help consumers make informed choices based on consistent standards for quality.”

Almost all of the state’s olive oil producers voluntarily conform to standards adopted by the International Olive Council (IOC) in the production of “extra virgin” olive oil. The IOC, based in Madrid, is an intergovernmental organization of 40 nations formed in 1956.

“Extra virgin” is the highest olive oil grade identified by the IOC. International standards require, among other things, that extra virgin olive oil be produced solely by mechanical means, without the heat or solvents used to make grain or seed oils such as corn and canola. The IOC standards ensure the quality of olive oil, but also make it a more expensive product than other oils.

Flavored oils, such as lemon olive oil or jalapeno olive oil, are increasingly popular with consumers, but existing law does not address these products.

Wiggins said the current state definition of “olive oil,” in existence since 1947, does not include “extra virgin olive oil,” which is the grade of nearly all California-produced olive oils. Nor does it include other common olive oil grades identified by the IOC or flavored oils that are increasingly popular with consumers.

Unlike wine, virgin olive oil does not need to be aged to create complexity. The faster the fruit is crushed, the fresher the product will be, due to the esterification reaction that occurs over time between free alcohols and free fatty acids. According to the California Olive Oil Council (COOC), the state’s olive oil producers are able to bring their fresh product to market sooner than international counterparts. Most imported oils arrive months, if not years, after they are pressed.

The COOC, which represents over 80% of all the olive oil grown and produced in the U.S., is the only certified quality-control program in North America whose standards exceed those of the IOC. The COOC extra virgin certification seal, for example, is only granted if strict parameters are met.

The purpose of the COOC certification program is to provide producers and marketers with a standardized method of grading 100% California olive oil as extra virgin, to provide consumers with the assurance that the oil is actually extra virgin, and to provide producers and marketers that meet the certification standard with a means to distinguish their product in the marketplace.

In order for a producer to gain certification, they must submit their oil to the COOC panel of tasters for a sensory evaluation, as well as a chemical analysis, performed by a COOC certified laboratory. The panel of tasters has undertaken a training and certification program, and undergoes ongoing training. Their role is to ascertain an oil's defects, such as musty, rancid or greasy, as well as desirable attributes such as fruity, bitter or pungent.

According to Wiggins, SB 634 will “provide consumers with better information, facilitate the increased export of California olive oils, and help spur adoption of national standards.”

SB 634 is sponsored by the COOC, as well as the North American Olive Oil Association.

Additional supporters include Araujo Estate Wines, California League of Food Processors, California Olive Ranch, Carriage Vineyard, Carriere Family Farms, Cullen Creek Olive Oil, DeCamilla-Franch Olive Orchard, Family Winemakers of California, La Rusticana d'Orsa Vineyards, Long Meadow Ranch, Oakville Grocery Company, Ojai Oil Company, Olive Growers Council of California, the Olive Press, the Pasta Shop, Starcross Community and West Coast Producers.

Wiggins represents California’s large 2nd Senate District, which stretches from Humboldt County to Solano County and also includes portions or all of Lake, Mendocino, Napa and Sonoma Counties. David W. Miller

Press Secretary/Consultant

Senator Patricia Wiggins, Chair

Committee on Public Employment & Retirement

Select Committee on California's Wine Industry

Joint Committee on Fisheries & Aquaculture

Tel: (916) 651-1897

Fax: (916) 324-3036