California Olive Oil Council Certification Process

The California Olive Oil Council (COOC) ensures that California-produced extra virgin olive oil meets high-quality standards through its rigorous certification process. Here’s what you need to know:

• What It Is: A certification program for California-grown olive oils that verifies quality through chemical and sensory testing.
• Why It’s Important: Many olive oils fail to meet extra virgin standards. The COOC Seal guarantees authenticity and quality for consumers.
• Key Standards: Oils must meet strict criteria like low acidity (≤ 0.5%), peroxide value (≤ 15 meq O₂/kg), and pass taste tests for defects and fruitiness.
• Who Benefits: Producers gain credibility, retailers get trusted products, and consumers enjoy verified, high-quality olive oil.

Quick Overview of Certification Steps:

1. Chemical Testing: Lab analysis to meet quality standards.
2. Taste Testing: Sensory evaluation by experts.
3. Documentation: Membership verification, submission forms, and fees.

The COOC certification process helps maintain the reputation of California olive oil while ensuring consumers get a trustworthy product.

Interview - Patricia Darragh - Executive Director of the California Olive Oil Council

COOC Certification Requirements

This section outlines the essential qualifications and standards that producers must meet to achieve COOC certification.

Producer Qualifications

To qualify, producers must maintain active membership with the California Olive Oil Council. Additionally, all certified olive oil must be made exclusively from olives grown in California.

Production Standards

The COOC holds its producers to standards that surpass international benchmarks. Certified olive oils must meet strict chemical and sensory criteria:

For producers with annual production exceeding 5,000 gallons, additional standards apply:

• Insoluble impurities must be ≤ 0.1%
• Diacylglycerols (DAGs) must be ≥ 35%
• Pyropheophytins (PPPs) must be ≤ 17%

The production process must adhere to these guidelines:

• Use of mechanical extraction methods without chemicals or excessive heat.
• Proper storage in cool, dark conditions to shield the oil from light, air, and heat.
• Filtration or racking to eliminate sediment and water.

Certified oils must be submitted for evaluation annually between November 1 and March 31. Mixing oils from different harvest years is not allowed, and failure to submit oils can jeopardize COOC membership. These rigorous practices ensure the integrity and reputation of the COOC seal.

Notably, the COOC certification program is the only quality control initiative in North America that surpasses stringent international standards for authentic Extra Virgin Olive Oils.

How to Get COOC Certified

The process to achieve COOC certification involves three key steps: chemical analysis, sensory evaluation, and submission of required documentation. Each step must adhere to specific timelines to ensure compliance with certification standards. These procedures reflect the COOC's dedication to maintaining high-quality production standards.

Chemical Testing

The first step is verifying the olive oil's extra virgin status through chemical analysis. Producers are required to send samples to a COOC-approved lab for testing. The following parameters must meet the specified standards:

For producers exceeding 5,000 gallons of annual production, additional tests are mandatory. These include insoluble impurities (≤ 0.1%), DAGs (≥ 35%), and PPPs (≤ 17%). Test results must be submitted within 60 days for the certification to remain valid.

Taste Testing

Next, the COOC Taste Panel conducts a rigorous sensory evaluation. This blind tasting process is designed to assess both defects and positive attributes of the oil. Key details of the sensory evaluation include:

• A minimum of 8 expert panelists evaluate each sample.
• Each panelist reviews no more than 12 oils per session.
• Oils are assessed for fruitiness, bitterness, pungency, and overall balance.

To pass, the oil must achieve a median defects score of 0 and a median fruity score greater than 0. Feedback on sensory characteristics is provided by the panel.

Required Documents

Once testing is complete, producers must finalize their submission with the following documents:

1. Membership Verification
   Producers must have an active COOC membership before starting the certification process.
2. Submission Package
   • A completed Submission Form, including a signed License to Use Agreement.
   • Payment based on production volume:
     • Micro-producers (<100 gallons/year): $100 for the first oil, $80 for each additional oil.
     • Standard producers (>100 gallons/year): $225 for the first oil, $150 for each additional oil.
   • At least two samples (minimum 250 mL each) labeled with the producer's name and oil designation.
3. Testing Timeline
   Submissions must occur between November 1 and March 31 annually. Late submissions are accepted until April 30 with additional fees, but no submissions are allowed after this deadline.

Retailers and private label brands repackaging COOC-certified oil under their own label must complete the Oil Register Form but are not required to perform chemical analysis.

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Testing and Compliance Rules

Test Requirements

The California Olive Oil Council (COOC) has established strict testing standards for certifying extra virgin olive oil. To maintain certification, producers must meet specific chemical and sensory benchmarks. For detailed testing criteria, refer to the "Production Standards" section.

To ensure oils meet these standards, the COOC conducts random sampling throughout the year. If a product fails testing, producers must immediately cease using COOC certification marks, remove them from all materials within 30 days, and, if applicable, sell the oil under a lower grade. Additionally, distributors must be notified to recall any non-compliant products.

Certification is not a one-time process. Producers must successfully pass all tests and renew their certification annually to continue meeting COOC's quality benchmarks.

Yearly Renewal Process

The annual renewal process is designed to uphold the high standards set by the COOC. Producers can submit their renewal applications between November 1 and March 31. Here are the essential steps for renewal:

• Chemical Analysis: Producers must send fresh samples to a COOC-approved lab and provide the results within 60 days.
• Documentation Submission: Producers need to submit:
  • Updated chemical analysis results
  • Current production volume records
  • Renewal payment based on production volume:
    • Micro-producers (less than 100 gallons annually): $100 for the first oil, $80 for each additional oil
    • Standard producers (more than 100 gallons annually): $225 for the first oil, $150 for each additional oil
• Quality Assessment: If the oil does not meet extra virgin standards, producers can request a secondary evaluation within 30 days. The COOC Sensory Panel, which has been operating since 1998, conducts eight training sessions each year to ensure consistent and accurate evaluations.

"The California Olive Oil Council is such a critical organization. I rely on their certifications for selecting olive oils at home and in the restaurant. Their members are some of the most trained and skilled tasters in the US. As a restaurant with a foundation in locally sourced food, it is wonderful to have their guidance in selecting the amazing olive oils California farmers are producing." - Nate Norris, Executive Chef, Zuni Cafe, San Francisco, CA

New members who join after May 1 must wait until the next harvest season to participate in the certification program. No certifications are issued between May and October.

Advantages of COOC Certification

The California Olive Oil Council (COOC) certification isn't just a badge; it's a game-changer for producers and a trusted signal for consumers. By adhering to rigorous testing and compliance, this certification brings both market credibility and quality assurance.

Market Recognition

The COOC Seal of Certification sets premium olive oils apart in a crowded marketplace. As the only certified quality control program in North America that surpasses strict international standards for extra virgin olive oils, the seal immediately communicates top-tier quality. Given that California accounts for about 95% of olive production in the U.S., this distinction is particularly impactful.

The COOC seal provides:

• Credibility: Retailers and consumers recognize the seal as a mark of verified quality.
• Assurance: Products are tested rigorously and certified as fresh, with accurate labeling.

Quality Assessment Feedback

Beyond market recognition, COOC certification offers producers actionable insights through a meticulous evaluation process. The organization's Sensory Panel, established in 1998, uses scientific methods to ensure objectivity. This process not only confirms quality but also helps producers refine their products.

Here’s what producers receive:

This detailed feedback strengthens producers’ confidence and enhances their ability to compete.

"They can trust they're purchasing an oil that passes chemical and sensory analyses to verify it is, in fact, extra virgin-grade olive oil. Oils are assessed on the median of defects and fruitiness, free acidity, peroxide value, and UV absorbency. The seal confirms an oil's freshness and quality."

• Jacqueline Nakashian, RD, Director of Programs, COOC

Big Horn Olive Oil: A COOC Certification Success Story

Big Horn Olive Oil showcases what’s possible with COOC certification. By cold-pressing olives within just two hours of harvest and preserving high antioxidant levels, they deliver exceptional quality. Their commitment to COOC standards not only ensures superior products but also leverages the educational and marketing benefits of certification.

"One of our roles is to help support consumers through education and marketing activities so they can confidently purchase California Extra Virgin Olive Oil for the quality, and fall in love with its unique and flavorful taste."

Summary

The COOC certification process establishes the standard for top-tier California olive oil. To earn this certification, producers must fulfill membership requirements, complete testing protocols, and submit the necessary fees.

The annual certification period runs from November 1 through March 31, involving the following steps:

This rigorous process has played a pivotal role in the growth of California's olive oil industry. Production has surged from 4,000 metric tons in 2010 to about 16,000 metric tons by 2020, reflecting the program's role in maintaining high-quality standards.

"When an oil bears the COOC Seal, you can rest assured the olives were freshly harvested and promptly milled. The resulting oil was chemically tested and proven to meet our standards and requirements, and it has been blind taste-tested by an accredited sensory panel to ascertain the unique flavors of the oil." - Jacqueline Nakashian, RD, Director of Programs, COOC

Achieving the COOC Seal signifies that the olive oil has met rigorous chemical and sensory testing standards.

FAQs

What makes COOC-certified olive oil stand out in terms of quality and testing?

COOC-certified olive oil is known for its high-quality standards and detailed testing procedures. Every batch goes through thorough chemical analysis and sensory testing to confirm it meets top-tier benchmarks for purity, freshness, and taste. Plus, the certification ensures the oil is 100% grown in California and genuinely extra virgin.

On the other hand, oils without this certification might not follow such rigorous testing, which can lead to lower quality or questions about authenticity. Opting for COOC-certified olive oil means you're choosing a product that emphasizes quality and honesty.

How does the California Olive Oil Council (COOC) certification build trust and credibility for olive oil producers?

The COOC certification process is essential for building trust and confidence among California olive oil producers and their customers. By adhering to strict chemical and sensory standards, this certification guarantees that oils labeled as extra virgin meet the highest quality benchmarks. The process involves rigorous lab testing and blind taste assessments by experts to ensure the oil is free from defects and meets premium-grade requirements.

When a product carries the COOC seal, it assures consumers they’re buying authentic, top-tier extra virgin olive oil. This not only strengthens consumer trust but also helps producers differentiate themselves in a crowded market, boosting their reputation and supporting better sales.

What steps should new olive oil producers follow to get certified by the California Olive Oil Council (COOC)?

To earn certification from the California Olive Oil Council (COOC), new olive oil producers need to follow these key steps:

• Become a COOC Member: Only active members are eligible to submit their oils for certification, so joining the organization is the first step.
• Perform a Chemical Analysis: Send your olive oil samples to a COOC-approved lab. The lab will check for essential quality metrics like acidity, peroxide levels, and UV absorbency to ensure your oil meets the required standards.
• Submit the Necessary Forms: Complete the Olive Oil Submission Form, agree to the Certification Mark Authority and License to Use Agreement, and pay any associated fees.
• Pass a Sensory Evaluation: Your oil will undergo a taste test by the COOC Taste Panel. This ensures it qualifies as extra virgin olive oil and is free from any defects.

By completing these steps, producers demonstrate their dedication to meeting COOC standards and delivering high-quality olive oil.

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