Americans’ olive oil importers dispute standard settings

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A U.S. industry group representing olive oil importers is hoping to boost Americans’ knowledge of olive oil. Part of the effort includes a push for more uniform quality ratings in response to new standards in California that would set the Golden State’s oil apart from imported versions.

Did you know that, unlike wine, olive oil does not get better with age? Or that light olive oil is actually not lower in calories than other variations, such as extra virgin?

According to a new study from the North American Olive Oil Association, only a quarter of Americans report they are very knowledgeable about these and other olive oil facts. NAOOA is hoping to change that and clear up confusion about olive oil by sharing health information as well as tips, such as where and how to store olive oil, with nutrition and food experts who can then inform the public.

“There remains a lot of work to be done to help make olive oil a mainstay in kitchens across the United States,” Eryn Balch, NAOOA executive vice president, said in a statement. “The nation’s top food and nutrition experts have embraced the health messages about olive oil already. Now we hope they’ll be a key part of addressing consumer confusion, debunking myths, and fostering a better understanding of olive oil’s taste, versatility, and well-documented health benefits.”

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