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<pre>Hi Everyone

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
Redgum Soaps
Australia's first solar powered soapmaking facility
www.redgumsoaps.com.au
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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
</pre>
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<pre>Dear Guido

> 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%.

A big thank you!

Vicki
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