There are a confusing number of certifications, awards and seals available for olive oil.  Some are truly useful for the consumer and others are less so.  For more common definitions, see Olive Oil Definitions

  COOC Seal program - The certification program seeks to replicate the standards set by the International Olive Oil Council (IOOC). To gain certification, you must submit your oil(s) to the COOC Panel of Tasters for sensory evaluation and also have a chemical analysis conducted. The chemical analysis will determine if the oil contains 0.5 % or less free fatty acids as well as a peroxide value of 20 meq O2/kg or less. Additionally, if you produce 50 gallons or more the ultra violet absorbency analysis is also required.

USDA Organic - USDA National Organic Program

Kosher - Star-K Kosher Certification, overseen by an organization of rabbis, food technologists, and field supervisors since 1947.
 

ACI Best Taste award - The American Culinary Institute (ACI) based in San Francisco has developed what it describes as a chef developed judging process to rate everyday foods

ACF Seal of Approval - The American Culinary Federation offers an ACF Seal of Approval. Labels such as Cargill, Crisco and the Smucker Co. bear the ACF's seal

AFA - Authentic Food Artisans -  designation from Whole Foods Market chain

Good Housekeeping Seal - also gives its seal to food products; Jimmy Dean sausage and Karo Syrup among others

HACCP - Hazard Analysis Critical Control Points

IMC - Istituto Mediterraneo di Certificazione (Mediterranean Institute of Certification).

Leone d'oro - Oro dei Mastri Oleari (Mastri Oleari Golden Lion Awards)

Los Angeles County Fair Award - Largest International Olive Oil competition

PDO - Protected Designation of Origin - EU definition, PDO products are most closely linked to the concept of terroir — a sense of place discernible in the flavor of the food. PDO products must be produced, processed and prepared in a specific region using traditional production methods. The raw materials must also be from the defined area whose name the product bears. The quality or characteristics of the product must be due essentially or exclusively to its place or origin, i.e., climate, the nature of the soil and local know-how.
 
PGI - Protected Geographical Indication - EU definition PGI is slightly less stringent than PDO, but still demands that the product is produced in the geographical region whose name it bears. The geographical link must occur in at least one stage of production, processing or preparation. It is sufficient for only one of the stages of production to have taken place in the defined area; for instance, the raw materials may come from another region. This allows for a more flexible link to the region and can focus on a specific quality, reputation or other characteristic attributable to that geographical origin.

SQF2000 - HACCP food safety standard, covers all processes associated with plantation management, including irrigation/fertigation, pest control, harvest, oil extraction and storage

SOL DORO medal - Olive Oil Competition held at SOL, International Exhibition of Virgin and Extra Virgin Olive Oil held within VinItaly in Verona, Italy

TSG - Traditional Specialty Guaranteed - EU definition, the most lenient of the three is TSG. These products are linked to traditional production methods rather than the region in which they were made. They should be produced either from traditional materials or produced using traditional techniques.

  Vegan Action's Certified Vegan logo - trademarked in 1999.