**3. The code of practice**

One of the major outcomes of the AOA has been a Code of Practice. This was developed to ensure to consumers that signatories to this Code have undergone rigorous procedures to certify that the contents of a bottle of olive oil being sold is indeed Australian extra virgin olive oil. Signatories to the Code of Practice are listed on the Australian Extra Virgin website. To conform to the code of practice, producers must apply for registration and have their oil tested to ensure it meets specific criteria.

Australian extra virgin olive oil must have the following characteristics:

	- An absorbance value at 270nm of no greater than 0.22
	- An absorbance value at 232nm of no greater than 2.5
	- A ∆K value of no greater than 0.01

The AOA made a commitment to establish an Australian standard. Existing international standards were based on oil produced under limited environmental variation, particularly in Mediterranean climates, and failed to recognise the natural variation in Australian olive oil. The AOA, together with the Australian Government and international organisations has been able to illustrate the high quality of Australian oil and the limitations of existing standards. The Australian standards were approved by Standards Australia in June 2011.

Today the Australian Olive Association Limited is recognised as the Peak Industry Body in Australia for olive growers. In its own words "*The Australian Olive Association (AOA) is the national body representing the Australian olive industry. Formed in 1995 as a result of a burgeoning industry that recognised the need for collective action in developing and supporting the industry, it now represents over 800 people nationwide. Members are involved in all aspects of the Australian olive industry, from grower (small and large), processors to end-user and associated business partners* 

provide quality research & development to create and maintain a sustainable integrated

implement an ongoing consumer awareness programme to promote the benefits, and

provide a focal organisation which facilitates progressive direction for stakeholders in

The AOA holds an annual conference (Expo) within Australia to address the latest technology and research. The National Extra Virgin Olive Oil and the Australian Table Olive Competitions are held concurrently with the Expo to highlight the quality of Australian

One of the major outcomes of the AOA has been a Code of Practice. This was developed to ensure to consumers that signatories to this Code have undergone rigorous procedures to certify that the contents of a bottle of olive oil being sold is indeed Australian extra virgin olive oil. Signatories to the Code of Practice are listed on the Australian Extra Virgin website. To conform to the code of practice, producers must apply for registration and have

have a free fatty acid content of not more than 0.8 grams per 100 grams (as oleic acid)

*and service industries*" (http://www.australianolives.com.au).

create a preference for Australian olive products

their oil tested to ensure it meets specific criteria.

– A ∆K value of no greater than 0.01

be produced only from olives grown in Australia

Australian extra virgin olive oil must have the following characteristics:

– An absorbance value at 270nm of no greater than 0.22 – An absorbance value at 232nm of no greater than 2.5

 have a peroxide value of less than 20 (mEq peroxide oxygen per kg of oil) not exceed the following extinction coefficients for ultra-violet absorbency tests:

set and maintain quality standards for Australian-produced olive products

The Australian Olive Association exists to:

olive industry

the olive industry.

**3. The code of practice** 

olive products.

 have been assessed organoleptically by a person or persons accredited by the Australian Olive Association Ltd or in accordance with processes determined by the Australian Olive Association Ltd as having positive attributes such as fruitiness and not having any defects including fusty, muddy, musty, rancid or winey characteristics.

The chemical analyses for these purposes shall be undertaken by a person or organisation accredited by the Australian Olive Association. A sample from each batch identified on labels needs to meet the above tests before the claim that the oil is Australian extra virgin olive oil can legitimately be made. Inclusion of a 'best before' date on a label shall not be more than the equivalent of 30 days for every hour of the oil in Rancimat® at 110°C. Where the oil is a blend and the constituent oils have been tested separately the 'best before' date shall be that for the lowest scoring constituent.

In 2010 there were 230 Australian producers signed up to the Code of Practice including grocery retailers who use the Code as an internal standard for extra virgin olive oils (http://www.australianolives.com.au/).
