Extra Virgin Certification

If you want your olive oil to be labeled as Extra Virgin, it must pass a two step certification process. It is illegal to label oil as Extra Virgin without having been certified.

1. Chemical Analysis

Submit a sample to a certified laboratory for chemical analysis. Your oil must meet specific chemical standards: 0.5% or less free fatty acids and a peroxide value of 20 meq O2/kg or less. If you produce 100 gallons or more, an ultra violet absorbency analysis is also required. Here are two labs we recommend:

 

UC Davis Olive Center Lab                                                  Baker Wine and Grape Analysis

http://www.olivecenter.ucdavis.edu/                                         http://www.bwga.net/

(530) 752-5170                                                                       (805) 226-8386

anlab@ucdavis.edu                                                                    info@bwga.net

 

 

2. Sensory Evaluation

Once your oil passes the chemical test, it must be evaluated by a trained taste panel. Submit your oil for a sensory evaluation to one of these official panels:

 

UC Davis Olive Center Lab                                                  California Olive Oil Council

http://www.olivecenter.ucdavis.edu/                                         http://www.cooc.com/

(530) 752-5170                                                                       (888) 718-9830

anlab@ucdavis.edu                                                                    oliveoil@cooc.com

Custom Milling

Bring us your olives to be crushed in our state of the art Italian mill.

read more...

Tastings

Taste extra virgin and co-milled flavored olive oils.

read more...

Il Fiorello Blog

Keeping you up to date on all things olive and olive oil.

read more...

Custom Milling

Bring us your olives to be crushed in our state of the art Italian mill.

read more...

Tastings

Taste extra virgin and co-milled flavored olive oils.

read more...

Il Fiorello Blog

Keeping you up to date on all things olive and olive oil.

read more...