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:
Agbiolab Baker Wine and Grape Analysis
(707) 924-4789 (805) 226-8386
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:
California Olive Oil Council