**6. An Australian standard**

The lack of an Australian standard left Australia exposed to a lack of control of imported product as well as limitations for the domestic industry. Until recently no testing was done within Australia on imported olive oil. Several recent studies of imported olive oil products taken from supermarket shelves has illustrated that a significant proportion of it does not meet the international trade standards of IOC and Codex Alimentarius. Similar recent studies have shown that many imported oils into the USA do not meet European and international standards (Frankel et al 2011).

Surveys of Australian olive cultivars have been used to determine compliance with international standards (Mailer et al, 2002). Reports show the effects of olive cultivars, the influence of harvest timing and the changes to quality as a result of site and seasonal growing conditions.

From the first inception of the Australian Olive Association, it has been recognised that Australia must have its own standards for olive oil. The standards are required to set guidelines for Australian producers to ensure the oil was authentic and of acceptable quality. It was also critical to allow authorities to determine if the imported and local product meets the quality levels demanded by the industry and the consumers. The

spectrum of flavours and qualities not apparent in olives grown in the limited environmental fluctuations of the Mediterranean climate. The first workshops in Wagga Wagga in 1996, identified linolenic acid levels from 0.6 – 1.8% whereas the IOC standard for olive oil was <1.0%. Many studies have shown that fatty acid profiles are strongly influenced by environment, particularly the temperature during fruit development. Although insignificant in value, and no problem in terms of nutritional quality, this factor

Further studies at WWAI in subsequent years showed other chemical parameters to sometimes vary from the existing and restrictive limits of the IOC standards (Mailer, 2007). Some cultivars being grown in Australia, particularly *cv* Barnea, from Israel, contained up to 5% campesterol whereas the limit imposed by IOC was <4.0%. These limits, developed as a means to detect adulteration, have no bearing on the nutritional value in olive oil. These components became a limitation for exporters of Australian olive oil but it became apparent that not only did Australian oils fail to meet these standards but many countries from the Southern Hemisphere (Argentina, Australia, Chile and New

Through Food Standards Australia and New Zealand (FSANZ) Australia has attempted to have these limitations in the standards amended so that the standards represent olive oil grown throughout the world. Over several years Australia has sent representatives to Codex meetings to discuss these issues. IOC have responded vigorously, defending the standards on the basis that changes will encourage fraud, despite the fact that genuine oils, such as those growing in countries in the Southern Hemisphere, fail these limits. Due to the lack of agreement Codex have failed to come to a conclusion and particularly, an accepted level for

The lack of an Australian standard left Australia exposed to a lack of control of imported product as well as limitations for the domestic industry. Until recently no testing was done within Australia on imported olive oil. Several recent studies of imported olive oil products taken from supermarket shelves has illustrated that a significant proportion of it does not meet the international trade standards of IOC and Codex Alimentarius. Similar recent studies have shown that many imported oils into the USA do not meet European and

Surveys of Australian olive cultivars have been used to determine compliance with international standards (Mailer et al, 2002). Reports show the effects of olive cultivars, the influence of harvest timing and the changes to quality as a result of site and seasonal

From the first inception of the Australian Olive Association, it has been recognised that Australia must have its own standards for olive oil. The standards are required to set guidelines for Australian producers to ensure the oil was authentic and of acceptable quality. It was also critical to allow authorities to determine if the imported and local product meets the quality levels demanded by the industry and the consumers. The

needed to be considered within international standards.

linolenic acid in virgin olive oil has not been agreed upon.

Zealand) also failed.

**6. An Australian standard** 

growing conditions.

international standards (Frankel et al 2011).

standard was created with consultation within the industry including producers, marketing and exporters. It needed to address issues of authenticity, to detect any efforts to blend or mislabel the product. It needed also to be able to detect oil which had been heated and/or refined or if the oil had exceeded its potential use by date.

The standard was established with the support of Australian Standards organisation (www.standards.org.au). A wide spectrum of representatives from the industry contributed. A final draft was made available to the public for comment in early 2011. The draft drew both praise and criticism from all aspects of the industry both domestically and internationally. Ultimately it had strong support and was accepted with the final standard approved in July 2011 for release during 2011.

The new standard is similar in many ways to that of the IOC. The standard allows for a higher level of linolenic acid and campesterol, reflecting the actual properties of the Australian product. It has also included some new tests developed by the German DGF which allow traders to identify fresh oil from old oils or oil which has undergone heating, such as in refining. The standard is available from Standards Australia.
