These requirements are:
Chemical Analysis: The Free Fatty Acid level measured as oleic acid must be less than 0.5% and the Peroxide Value less than 15mEq per kg. The standards for extra virgin olive oil set by the IOC are less than 0.8% FFA and a Peroxide Value of less than 20.
Sensory Analysis:This is undertaken by an IOC approved Sensory Panel. The oils are evaluated for the absence of defects and the presence of the required desirable attribute, namely fruitiness.
Labelling: the label on the oil must meet the required NZFSA standards, and have the month of pressing on it.
Containers: oil must be in dark glass bottles or if clear bottles or light glass bottles are used they must be packaged in a container that will exclude light.
Those oils that meet all the above requirements are eligible to use the OliveMark® once the Certification Licensing Agreement has been signed by the grower. The OliveMark® has been trademarked and is your guarantee that the oil is actually Extra Virgin Olive Oil.
If you are wanting to have your 2012 olive oil Certified, please click here for further information.