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<pre>Hi Vicki

The IOOC (International Olive Oil Council) Trade Standard for Extra
Virgin Olive Oil was updated on 5 December 2003. In this latest revision
(COI/T.15/NC no. 3/Rev.1), the maximum free fatty acidity level for EVOO
was reduced from 1,0% to 0,8%.

As from that date, this reduced level has become the international
standard for EVOO.

This obviously applies to IOOC-member countries, and non-member
countries could possibly set their own standards, but would then not be
internationally compatable.

Regards,

Guido Costa
South Africa


-----Original Message-----

Some time this year I noticed on a few olive related industry sites that
extra virgin olive oil must be not more than .8% acidity which I believe
had changed from not more than 1%.

When did this change occur and why? I don't remember seeing anything
about the changes being implemented, only that it had occurred at some
stage.

I just searched and found that many sites still list the maximum
allowable ffa levels as not more than 1% including the Australian Olive
Association's site.

I'm not disputing that the standards have changed but only one figure
can be correct.

Just curious.

Vicki Younger
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