"..California standards lack scientific rigor & confuse consumers.."

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Setting the Record Straight
“There remains a lot of work to be done to help make olive oil a mainstay in kitchens across the U.S.,” says Eryn Balch, executive vice president, North American Olive Oil Association, Neptune, N.J.

“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.”

Several myths around olive oils persist, including recent headlines touting new testing standards for olive oils produced specifically in California which lack scientific rigor and confuse consumers.

The NAOOA has long been leading the charge for uniform and scientifically-sound olive oil testing to benefit all producers and assure consumers of authentic, quality olive oil. The NAOOA petitioned the Food and Drug Administration (FDA) and supported recently updated USDA standards.

It continues to collect hundreds of samples directly from store shelves each year for full purity testing at independent laboratories certified by the International Olive Council (IOC), the leading global authority on olive oil research and standards.

The California Department of Food and Agriculture (CDFA) recently approved new standards on the labeling and grading of olive oil produced in the state. California producers are seeking to differentiate their products from imported olive oils which they say are often substandard, but according to the NAOOA, the California standards lack scientific rigor.

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