Carapelli Olive Oil, Italy's number one extra virgin olive oil, was one of many olive oils recently included in a study conducted by the University of California - Davis that attempts to discredit the quality of imported extra virgin olive oils.

In response, Carapelli Olive Oil is working with the International Olive Council (IOC) and the North American Olive Oil Association (NAOOA) to refute the findings of the UC-Davis extra virgin olive oil study. The North American Olive Oil Association also released a statement on Friday, July 16, 2010 questioning the results of the California study. (link to statement below)

Carapelli Olive Oil meets and exceeds the extensive, strict quality specifications required by the IOC and the European Union (EU), which are the only sources for legally binding testing methodologies and for ensuring consumer protection. Carapelli Olive Oil also already adheres to the new USDA regulations that will become voluntary in the United States in October of this year for the designation of extra virgin olive oil.

Carapelli Olive Oil is also a member of NAOOA, which rigorously tests more than 200 olive oils a year that are sold in the United States to verify their quality and authenticity. To be a member of NAOOA, Carapelli Olive Oil must meet the international standards.

Carapelli Extra Virgin Olive Oil is dedicated to providing consumers with consistent, premium quality extra virgin oil.

International Olive Council (IOC)
www.internationalolive.org

North American Olive Oil Association
www.naooa.mytradeassociation.org/

Statement by the North American Olive Oil Association
http://naooa.mytradeassociation.org/hottopics/olive-oil-importers-quest.shtml

Potential Questions

What is the International Olive Council (IOC)?
The IOC, based in Madrid, Spain, is the world's only international governmental organization in the field of olive oil and is set up under the United Nations. The IOC's duties include adopting standards and quality-management guidelines for the industry and developing chemical and sensory testing methods to assess olive oil quality.

What is the North American Olive Oil Association?
The North American Olive Oil Association is committed to supplying North American consumers with quality products in a fair and competitive environment; to fostering a clear understanding of the different grades of olive oil; and to expounding the benefits of olive oil in nutrition, health, and the culinary arts.

What is extra virgin olive oil?
Extra virgin olive oil is a natural product and the result of the first cold pressing of the olive fruit. The oil is released from the olives using only pressure and does not go through any refining process. It can proceed directly to consumption. "Extra" is the highest grade for olive oil. An olive oil may be called "extra" if it is produced using cold pressing, has less than 0.8 percent free oleic acid, and exhibits superior taste, color, and aroma.

What is virgin olive oil?
Virgin olive oil is a natural product and the result of the first cold pressing of the olive fruit. The oil is released from the olives using only pressure and does not go through any refining process. It can proceed directly to consumption. Virgin olive oil has a 2 percent maximum acidity level and low levels of taste defects.

Are all extra virgin olive oils the same?
If an extra virgin olive oil meets the extra virgin criteria for classification by the IOC, then it is an extra virgin olive oil.

However, the differences among the taste of extra virgins are a personal preference, similar to fine wines. They can vary dramatically in taste, depending on the type and quality of the fruit, their state of maturity, soil type, region, weather during growing season, time of harvest, and harvesting method.

Once the extra virgin olive oil classification is met, the enforcement of control systems is what ensures the consistent quality and taste of that extra virgin olive oil.

What is first cold-pressed?
Is that the oil was made with the first and only pressing of the olives without the use of any heat or heated water.

Why is olive oil more expensive than other oils?
Olive oil is made from a fruit, which is delicate, unlike oils from seeds that are more stable. And making olive oil is a labor-intensive process that begins with the harvesting of the olives from November through March.

The olives must be unblemished and picked at the exact point of proper ripeness. Plus there are many variables that have a role in the production of quality olive oil the type and quality of the fruit, their state of maturity, soil type, region, weather during growing season, time of harvest, and harvesting method before being pressed to become olive oil.

How does climate affect quality of olive oil?
There are several things in the climate that affect production and quality - dryness, rain and frost.

Dryness reduces the production in the current year and the next year and as a result the fruit, the olives, don't ripen normally, creating bitterness.

Rain is damaging during the flowering and harvesting periods, making less production or lower yield. Quality wise that can mean the oils have a sweeter and less fruity taste.

If frost is intense and over a long time it can destroy trees producing oils that have a flat taste, without fruitiness.