The Oleocanthal Andalusian Society launches Accreditation Seal on Health and Nutrition

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The Oleocanthal Andalusian Society (SAO) has launched an Accreditation Seal on Health and Nutrition to be operational for EVOO producers and will be presented in the US next February

“The initial approach of our Society has been to position oleocanthal-rich EVOOs as unique and natural functional food and also as a basic cooking fat,” stressed José Luis Bergillos, vice president of SAO and in charge of the institutional issues of this entity.

The SAO has reported that this accreditation involves obtaining various certifications to be issued by public and/or private entities with a range of conditions to certify. In the other hand, this entity will create the basis and types of certification required and coordinate the process, with the aim of providing this service to those producers of Extra Virgin Olive Oil that request it, which will mean “a demonstrable value in terms of health to consumers.”

Specifically, the SAO has stated that companies applying this seal must have the following certifications: completing the corresponding Protocol of manufacturing and certification (annual); Product analytical certification, with special attention to the phenols and in this case the Oleocanthal/oleaceina, oleuropein, tyrosol and hidrotirosol (annual); Certification of sensory tasting qualification, with emphasis in the bitterness and spiciness (annual); participation in Biomedical Certification programs for companies that actively cooperate in studies and research projects, training… about the health benefits of EVOO (tri-annual); and Certification on Research in the field of gastronomy and collaboration in initiatives that actively use their olive juices to search for the effects they may have on the body when ingested (tri-annual).

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