A NSW Department of Primary Industries lab in Wagga Wagga has become the first location in Australasia accredited to grant Extra Virgin Olive Oil (EVOO) status.
The AgEnviro Labs Oil Testing Service earned the accreditation from International Olive Council (IOC) for organoleptic (sensory) and chemistry analysis.
Lab leader Belinda Taylor said in a statement on Monday that this was recognition they met international benchmarks for regulating the quality, purity and authenticity of olive oil.
“With a tasting panel trained to IOC standards to undertake sensory analysis of olive oils, it means growers and olive oil exporters have access to an independent, local laboratory that is qualified to determine extra virgin status or if products meet export standards,” said Taylor.
“The accreditation reinforces to producers, growers and olive oil exporters that the data extracted through the labs’ assessment is quality assured.”
Accreditation is valid until November 30 this year, the DPI said.
The Testing Service is also accredited by National Association of Testing Authorities (NATA) and American Oil Chemists’ Society (AOCS), and is a reference laboratory for industry bodies including the Australian Oilseeds Federation (AOF) and the Australian Olive Association (AOA).
According to figures from the IOC, Australia produced approximately 23,000 tonnes of olive oil in 2020/2021, with global production led by Spain and Greece.
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