Currently, the U.S. only produces enough oil to satisfy just 2 percent of America’s needs. But California’s olive oil industry has grown by more than 30 percent per year for the past five years, and its product is mostly of the highest quality — extra virgin.
At the prompting of local producers, the state’s Olive Oil Commission of California (pdf) recently passed new standards that test California olive oils for adulteration and ban labels that say “light” and “pure”, which really mean the product is refined, and not healthier in any way.
Forbes said the company has seen triple digit sales in China and the Pacific Rim in the past four years. As the global market gets hit by supply shortages and price hikes, he said there’s no better time than now for California to make an olive-oil name for itself globally.
Article sourceLower production of European olive oil an opportunity for California brands,