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EXTRA VIRGIN CERTIFICATION PROGRAM
Purpose of the Program
There are three related purposes of the COOC certification program. The
first is to provide producers and marketers with a standardized method of
grading their 100% California olive oil as extra virgin. The second is to
provide consumers with assurance that the oil they purchase is in fact
extra virgin. And the third is to provide producers and marketers who meet
the certification standard with a means of distinguishing their products in
the marketplace.
Overview of the Certification Process
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/UC Panel of Tasters for sensory evaluation
and also have a chemical analysis conducted to test for free acidity. The
chemical analysis will determine if the oil contains less than one percent
free fatty acids…the standard for extra virgin oil set by the IOOC.
The Panel of Tasters
A formal Panel of Tasters has been selected after a rigorous and extensive
period of training and testing. The Panel of Tasters ascertains defects as
well as desirable attributes of extra virgin olive oils. The tasters have
undertaken a training and certification program and the program follows the
guidelines of the IOOC. The team meets each month for the dual purpose of
selecting oils for the COOC program as well as for continual training.
Procedure
Basic members send a check payable to the California Olive Oil Council for
$ 200 per submitted oil. Supporting members pay $ 125 per oil. Non-members
fee is $ 300. The fee is non-refundable. Oils will not be evaluated unless
the fee has been received.
Submit documentation of the chemical analysis of
your oil’s free fatty acid content to the COOC. If more than one oil is
analyzed, be very specific in the documentation. A COOC certified lab must
conduct the analysis. A list is available through the COOC office.
At least one week before the Panel of Tasters
convenes, send a sample of two 500 ml. bottles of each submitted oil to
Paul Vossen, Univ., of California Cooperative Extension, 2604 Ventura
Avenue, Room 100, Santa Rosa, CA. 95403-2894. Please carefully label the
bottles.
The fees and laboratory analysis should be sent to: California Olive Oil
Council, P. O. Box 7520 Berkeley, CA. 94704-0520. For further information,
please call 888-718-9830.
Results
After your oil has been evaluated, you will be notified in writing by the
COOC. This normally takes 2-3 weeks. The results are confidential. If your
oil is passed and meets the requirements of the chemical analysis, you will
be eligible to use the COOC seal. In order to display the seal, you must
sign an agreement with the COOC that regulates the use of the seal logo.
If your oil is not evaluated as extra virgin, you may contact Paul Vossen
at 707-565-2621 to discuss the results. You may also choose to re-submit
the oil for a second evaluation at no additional cost.
COOC
accepted Testing
Laboratories
Baker Wine & Grape Analysis,
COOC certified lab, Brenda Baker
805.226.8386 www.bwga.net
Biological Testing and Research
Lab, Attn: William Leigh, 966
West Palm Street, Lindsay, CA. 93247; phone 209-562-2839 free acidity -
$15, peroxide $17 send 500ml sample
ETS Laboratory, 1343
Redwood Highway, Petaluma, CA. 94954; phone 707-795-9605
JL Analytical Services, Inc., 217 Primo
Way, Modesto CA. 95358.. phone 209-538-8111
Safety Associates, 1405 Warner Avenue,
Tustin, CA 92780; phone 714-258-8630 www.saftest.com
SGS Control Services, 1019 Harbor
Avenue, Memphis, TN. 38113; phone 901-775-1660 free fatty acid - $15,
peroxide - $25 send 500ml sample
Siliker Laboratories, 1139 Dominguez,,
Suite L, Carson, CA. 90746; phone 310-637-7121 (500 ml sample) free
acid - $15, Peroxide - $20 send 500ml sample
Thionville Labs, 5440 Pepsi Street,
Harahan, LA. 70123; phone 504-733-9603 free acidity - $35,
peroxide - $17 send 500 ml sample
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