West Coast Olive Guide

May/June 2012 IssueJCS Marketing Publication

www.wcolive.com

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Olive Growers Council LetterAlternate Bearing in OliveOlive Black ScaleFederal Marketing OrderA Perspective on Extra Virgin Olive Oil

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THIS MONTH’S ISSUE

The articles, research, industry updates, company pro�les,

and advertisements in this publication are the professional

opinions of writers and advertisers. West Coast Olive Guide

does not assume any responsibility for the opinions given in

the publication.

Publisher: JCS MarketingEditor: Jason ScottEmail: [email protected]: 559-352-4456Web: www.wcolive.comMail: JCS Marketing PO Box 27772 Fresno, CA 93729

Contributing Writers In This Issue

Adin Hester Olive Grower Council PresidentElizabeth Fichtner UCCE Tulare CountyKatie Wilson Research AssistantCarol Lovatt UC RiversideLiliana Scara�a Agbiolab, Inc.

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OGC MESSAGELetter from Olive Grower Council PresidentAdin Hester

ORCHARD MANAGEMENTUnderstanding Alternate Bearing in OliveElizabeth Fichtner, UCCE Tulare CountyKatie Wilson, Research Assistant, Carol Lovatt, UC Riverside

PEST MANAGEMENTOn the Lookout for Olive Black Scale

INDUSTRY NEWSFederal Marketing Order For Olive Oil IndustryInterview with Adam Englehardt

INDUSTRY NEWSA Perspective on Extra Virgin Olive Oil andPremium Quality: California Olive OilsLiliana Scara�a, Agbiolab, Inc.

West Coast Olive Guide May/June 2012

May/June 2012 IssueJCS Marketing Publication

www.wcolive.com

Subscribe Online Today

Olive Growers Council LetterAlternate Bearing in OliveOlive Black ScaleFederal Marketing OrderA Perspective on Extra Virgin Olive Oil

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FROM THE PUBLISHER

My name is Jason Scott, publisher of West Coast Olive Guide (WCOG). �is

publication has been created for your bene�t as a bi-monthly resource of industry

news and great buying opportunities from vendors who know exactly what you

need and have tailored their products to meet your busy demands. We are also very

proud to announce that the Olive Growers Council has decided to make West

Coast Olive Guide their home by inserting their newsletter into our publication in

each issue. Please make sure that you review the important editorial that is

presented by the Olive Growers Council in each issue. Please visit our website

www.wcolive.com and �ll out an online request form to continue to receive a free

copy of this publication. Our #1 goal is to help aid you in the process of your

day-to-day management and help make your operation more successful though

news, articles, and resources that are relevant to your business and industry.

WCOG will be sent to you complimentary in print. I wish you the best of luck in

2012 and look forward to contributing to one of the most exciting industries in

agriculture.

Jason ScottPublisher - West Coast Olive Guide

Moving the Industry Forward All Together!

New Industry Magazine for Table Olives

Olive Oil Growers

Other Allied Industry Professionals

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May/June 2012 West Coast Olive Guide

OGC MESSAGE

comment and/ or requests for articles the readers would like to see in future publications. This guide is designed as an industry guide for all olive growers.

Adin A. Hester, PresidentOlive Growers Council of CA

Lake/Reservoir % CapacityTrinity Lake 82%Shasta Lake 78%Lake Oroville 81%New Melones 82%Don Pedro Reservoir 75%Exchequer Reservoir 64%San Luis Reservoir 86%Millerton Lake 56%Pine Flat Reservoir 63%Castaic Lake 90%Folsom Lake 63%Pyramid Lake 99%

The OGC Board of Directors is pleased to announce a working rela-tionship with JCS Marketing, to pub-lish our newsletter information on a once every other month (six times a year) basis. JCS Marketing, a profes-sional publisher, will include current articles, pictures and news content in a professionally prepared publication that will not only be mailed to OGC members but to all table olive and ol-ive oil growers in California. We look forward to working with Jason Scott,

owner and publisher of the West Coast Olive Guide to provide a con-venient up-to-date resource guide for olive growers to carry with them for quick reference. We also encourage growers to contact either Jason Scott at (559) 352-4456 or Adin Hester at the OGC Office (559) 734-1710 for

WATER AGENCY REPORT OF RESERVOIR CONDITIONS As of March 26, 2012

The agency also reported recent snow pack measurements at 55% of normal . Based on a short rainfall / snowpack season, it is estimated that contracts to de-liver water to farmers, industry and households in California can expect to receive roughly 35% of contract amount assuming no ma-jor storm systems within the next month or two.

Letter From Olive Grower Council President Adin Hester

Annual Central Valley Olive Day

September 5th, 20128AM - 2PM

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ORCHARD MANAGEMENT

Elizabeth Fichtner, UCCE Tulare County, Katie Wilson, Research Assistant, Carol Lovatt, UC Riverside

lternate or biennial bearing is a phenomenon where fruit production alternates between

large crops consisting of smaller, lower value fruit during an “ON” year and smaller crops consisting of larger, higher value fruit during an “OFF” year. Alternate bearing is not unique to olive, but also affects other perenni-al California crops including (but not limited to) pecan, pistachio, apple, avocado and citrus, especially man-darins. The large swings in biennial fruit production impact the overall industry, from growers to harvesters, to processors. The 2009 and 2010 seasons exemplify the magnitude of

Yield (Tons/Acre) Value (Dollars)2009 “OFF” 0.40 5,750,0002010 “ON” 7.23 74,128,000

Table 1. Tulare County Olive Production

Understanding Alternate Bearing in Olive

the affect of alternate bearing on olive production and crop value in Tulare County (Table 1).

CAUSES OF ALTERNATE BEAR-ING IN OLIVEIn olive, the current year’s fruit is borne on the prior year’s vegetative growth. The current year’s fruit, and specifically the pit, inhibits the vegeta-tive growth that supports flower buds for the following year (Sibbett 2000). Consequently, during an “ON” year, fruit production directly inhibits veg-etative growth. A recent Israeli study (Dag et al 2010) demonstrates the inhibitory effect of fruit on vegetative shoot growth and return bloom in the oil cultivar ‘Coratina’. Similarly, in 2011 we investigated the relation-ship between fruit load and vegeta-tive growth on ‘Manzanillo’ olives in two commercial orchards in Tulare County. In our study, we assessed

the influence of fruit on vegetative growth on ‘ON’ trees in comparison to ‘OFF’ trees. Additionally, within ‘ON’ trees, we assessed vegetative growth on branches bearing fruitand branches not bearing fruit. Our study demonstrated the inhibitory effect of fruit number (crop load) on vegetative growth (Table 2). Vegetative shoot growth was lower for shoots that did not set fruit (- fruit) on ‘ON’ trees than shoots –fruit on ‘OFF’ trees indicating a whole-tree effect of crop load in alternatebearing. Additionally, our data dem-onstrate that fruit-bearing branches exhibit even less vegetativegrowth than non-fruit-bearing branches on ‘ON’ trees, providing evidence of a strong localized effect of fruit on shoot growth (Table 2).

Alternate bearing is typically initiated by adverse climate. Once initiated, in the absence of additional environmen-tal constraints affecting crop load, the bearing status of an orchard alternates between ‘ON’ and ‘OFF’ years, with ‘ON’ years exhibiting less vegetative growth than ‘OFF’ years. This bien-nial cycle, however, can be reset by adverse environmental conditions affecting bloom and fruit set. Adverse conditions 8-10 weeks prior to bloom may cause abortion of female flower parts, resulting in a high propor-tion of staminate (male) flowers that do not give rise to fruit. Addition-ally, adverse weather conditions at bloom may impact pollination and subsequent fruit set. Any conditions resulting in loss of crop during an anticipated “ON” year may render the season an “OFF” year.

Article continued on page 10

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lack scale adult females are about 0.2 inch (5 mm) in diameter and dark brown or

black with a prominent H-shaped ridge on the back. Young scales are yellow to orange crawlers and are found on leaves and twigs of tree. A hand lens is usually needed to detect the crawlers. Black scales are in the soft scale family (Coccidae) and usu-ally have one generation per year in interior valley olive-growing districts. In cooler, coastal regions multiple generations occur. Black scale prefers dense, unpruned portions of trees. Open, airy trees rarely support popu-lations of black scale.

DAMAGEYoung black scales excrete sticky, shiny honeydew on leaves of infested trees. At first, affected trees and leaves glisten and then become sooty and black in appearance as sooty mold fungus grows on the honeydew. Infestations reduce vigor and produc-tivity of the tree. Continued feeding reduces bloom the following year. Olive pickers are reluctant to pick olive fruits covered with honeydew and sooty mold.

MANAGEMENTBiological control and pruning to open up closed canopies are key to managing black scale. Monitor to detect the presence of honeydew on leaves and track black scale popula-tion levels in olive groves. Control ants using bait stations in the orchard because they disrupt biological

control.

BIOLOGICAL CONTROL A number of parasites attack black scale, the most common are Metaphycus helvolus, M. bartletti, and Scutellista caerulea (=S. cyanea).These parasites, combined with prop-er pruning, provide sufficient control in northern and coastal orchards. In other regions, biological control is often ineffective because black scale’s development pattern hampers para-site establishment.

CULTURAL CONTROL Pruning to provide open, airy trees discourages black scale infestation and is preferred to chemical treatment.

ORGANICALLY ACCEPTABLE METHODS Biological and cultural control and certain oil sprays are acceptable to use in an organically certified crop. EPA-approved bait stations with liquid sugar and organically acceptable boric acid is available for ant control.

MONITORING AND TREAT-MENT DECISIONS The first indication of black scale is usually the presence of honeydew on the leaves. Check 25 to 30 trees during April and October, the two periods of greatest honeydew accu-mulation, to get an idea of population levels.

Sample for adult scales in May, focus-ing on two to three areas in each block, particularly those that have had scale problems in the past. First, select 10 trees in each area. Count the number of adults on the terminal 18 inches of 10 branches on each tree; be sure to include the lower, inner, and outer sections of the tree. Sum the numbers of black scale in each 10-branch sample and divide by the number of branches sampled to deter-mine the infestation level. Infestations fall into one of four levels: light (0 to fewer than an average of 1 per branch sampled), moderate (1 to 4), heavy (4 to 10), and severe (more than 10).

Black scale adult. Photo by Jack Kelly Clark.

PEST MANAGEMENTOn the Lookout for Olive Black ScaleSaissetia oleae


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Light infestations typically do not require treatment in open-canopy orchards. Closed-canopy orchards should be pruned and an applica-tion of a dormant oil considered.

Moderate infestations may occur following a cool summer or within a closed orchard canopy. This level of scale infestation typically does not cause damage; however, it pres-ents the potential for substantial damage and economic losses the next year. In trees with open cano-pies, the scale population should decrease or remain stable, depend-ing on summer temperatures. If the summer is mild, apply a narrow range oil. If trees in the orchards have closed canopies, prune them and apply oil or an oil/insecticide combination treatment.

Heavy infestations can cause economic damage; if left untreated, the next generation will inflict substantial crop loss. Heavy infesta-tions are rare in open canopies, but orchards with closed canopies must be pruned, chemically treated, or both.

Severe infestations occur in closed-canopy orchards in which treatment of moderate or heavy scale infestations is delayed. Eco-nomic loss can be extensive. Prune the orchard, removing severely damaged branches, and treat with an insecticide. The best application timing is after egg hatch to treat the crawlers (mid-July) but before August to avoid damage to the fol-lowing year’s crop.

ORCHARD MANAGEMENTUnderstanding Alternate Bearing in Olive Continued from page 6

MITIGATION OF ALTERNATE BEARINGReduction of fruit load prior to the major period of vegetative shoot growth during an “ON” year may mitigate alternate bearing. Chemical thinning with NAA at bloom may re-sult in a smaller crop with larger sized fruit during an “ON” year, and allow for more vegetative growth to support the following year’s crop.

CURRENT RESEARCH ON MITIGATION OF ALTERNATE BEARING USING PLANT GROWTH REGULATORS

During the anticipated “ON” year of 2012, we are investigating the use of plant growth regulator applications for mitigation of alternate bearing. In our current study, we are injecting individual scaffolds of mature ‘Man-zanillo’ olives with a suite of plant growth regulator treatment combi-nations with the goal of enhancing spring bud break, summer vegetative shoot growth, and return bloom. If plant growth regulator treatments show promise for mitigation of alter-nate bearing, further research will beconducted to address efficacy of topi-cal spray applications.

tree status no. fruit per shoot

net shoot growth (mm) and no. of nodes per shoot

15 July - 17 Aug 18 Aug - 4 OctON-crop tree -- mm -- -- no. -- -- mm -- -- no. --shoot + fruit 22.8az 0.0 c 0.1 c 0.0 a 0.1 ashoot - fruit 0.0 b 9.0 b 0.6 b 1.0 a 0.1 aOFF- crop treeshoot - fruit 0.0 b 24.0 a 1.3 a 1.0 a 0.1 aP-value <0.0001 <0.0001 <0.0001 0.4004 0.6024

Olive Black ScaleContinued from page 8

Table 2. Effect of ON- and OFF-crop tree status and the presence (+fruit) or absence (-fruit) of fruit set on a shoot on shoot extension growth. (Orchard 2, Exeter, CA, 2011).

z Values in a vertical column followed by different letters are significantly different at specified P levels by Fisher’s LSD Test.

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INDUSTRY NEWSFederal Marketing Order for Olive Oil Industry Interview with Adam EnglehardtVice President of Orchard OperationsCalifornia Olive Ranch

hough the table olive industry has had a federal marketing order in place for some time,

the olive oil industry has been lack-ing a central organization that repre-sents olive oil producers and growers in the United States. According to Adam Englehardt, Vice President of Orchard Operations for California Olive Ranch, the absence of a federal marketing order “hinders our efforts as an industry in that when we do interface with governmental bodies that are asking for feedback from the industry there is not a single point of contact that represents the growers or processors in the industry.” That has been problematic as numerous chal-lenges face the industry and “until the olive oil industry can have a central organization it cannot address issues in any meaningful manner,” stated Englehardt.

If the olive oil industry can organize a marketing order it will be a two-step process to find the governing body that will manage the federal order. First, an organization called the American Olive Oil Producers Association was formed. This organi-zation is independent of any market-ing order efforts. If a marketing order were to pass by legislation it would create a committee that would govern the marketing order and that com-mittee would then be the point of contact for the United States Depart-ment of Agriculture (USDA). There is currently a committee being orga-nized by volunteers that will represent

producers throughout the US and at the same time work on this marketing order process. The marketing order won’t have any governing body until it’s created.

According to Englehardt, a “federal marketing order by definition is man-datory however you can set the mini-mums below which producers are not required to participate. Most market-ing orders from other crops have this production-based level below which producers do not have to participate so they would not have to pay the as-sessment. This is to lessen the burden on smaller producers. Larger produc-ers would have to participate.”

The marketing order would create a legally organized body that is repre-sented by the USDA and would have a defined source of funding thru the assessment that would have the ability to address a variety of issues facing the industry. This has been done in other crops; where the successes have been is where these committees are used to handle lobbying efforts, promotional activity, dealing with politicians and legislatures, as well as during research and development. According to Englehart, “that is one of the things that has been lacking in the olive oil business; we haven’t had a body that represents our interest at a federal level.” When the olive oil industry is discussed at the federal level, represen-tatives of government want to know who represents the industry. This is one of the reasons Englehardt and other allied professionals feel it is so vital to pursue this federal marketing order.

When asked how a federal mar-keting order would aid in closing the gap between the grower and consumer Englehardt re-sponded that, “the committee of elected proces-sors would define the exact duties or tasks of the marketing order. In other crops it is most successful when the focus remains on the consumer. This same philosophy is kept as a guiding principle in all our efforts. One thing that has been misconstrued is that any effort that is made by US producers would be to the expressed benefit of US producers. That is very false; any effort we make needs to be focused first on the consumer and second on growing the overall olive oil category because US production still repre-sents such a small portion of olive oil consumed in the US. We need to be aware that this is a large market and we want the market to get larger and imported olive oil is going to be a very important piece of the market moving forward, so anything we do cannot be at our benefit to the detriment of the imported olive oil.”

If growers are to be involved in the federal marketing order process, the first thing they need to do is to par-ticipate in the organization initially, to have input and stay informed as the USDA begins the outreach process. At some point in the near future the USDA will be acting to communicate some of the marketing order aspects to the grower body at large. At this

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INDUSTRY NEWSMarketing OrderContinued from page 12 point bylaws are just being drafted but the thought is that any grower that would be participating in eventual marketing order would be eligible to participate in this associa-tion. The focus is to include growers that represent the bulk of produc-tion. The first piece is involvement in the association and the second piece is to stay informed as further developments unfold during the USDA outreach process.

The marketing order process is a dynamic one. There will no final draft, the draft of the actual order will a living, evolving document. Throughout the USDA outreach project no action can be taken or finalized until the marketing order is in effect. Common misconcep-tion is that there already is a draft. According to Englehardt, “that is false; the draft is completed by the US Department of Agriculture through their outreach efforts. Any action taken by that committee is not defined until that committee actually exists and that can’t exist until the marketing order has been voted into being by the growers.”

Keeping in mind that the major-ity of olive oil in the U.S. is still imported and of very good quality, Englehardt says “we need to make sure we are also interfacing with the importers. At the end of the day any proposed action is to the benefit of the consumer and the overall industry. This marketing order is about having an organization that represents our industry.”

Steps to Establish a Marketing Order

he industry meets to identify mutual marketing problems and determine whether a marketing order could help the industry solve these prob-

lems. During these discussions, USDA staff may help the industry identify marketing order authorities relevant to the industry’s problems.1. If there is general industry support for a program, a preliminary proposal is prepared by a steering committee of key industry people. Growers and shippers are included in discussions on the proposal.2. A list of industry growers and handlers is developed by proponents. Next a request for a hearing on the proposal is sent to the Administrator of AMS. It should indicate the degree of industry support, the problems the program would address, and suggest a pos-sible hearing site and approximate date.3. AMS reviews the request and supporting documents, as well as any alternative propos-als from interested parties. During this period, the staff of USDA is free to discuss the merits of elements included in any proposal with the industry.4. A Notice of Public Hearing is then issued, and it is published at least 15 days before the hearing. USDA staff can comment only on procedural questions after this point.5. A USDA Ad-ministrative Law Judge presides at the public hearing and a verbatim record is compiled of the testi-mony of opponents, proponents and oth-ers, including USDA personnel. Because proponents bear the burden of proof, they must present evidence to support the need

for the program, and every provision in it. Briefs arguing for particular decisions may be filed with USDA after the hearing.6. A recommended decision is issued by USDA based on hearing evidence. This is USDA’s formal recommendation on the pro-posal. Persons are allowed to file exceptions to it for a set time period.7. After consideration of all exceptions to the recommended decision, USDA prepares a final decision. If it is favorable, a grower referendum is held on the proposal.8. While producers are voting, copies of a companion marketing agreement are sent to handlers for their signature. Through their signatures on the agreement, handlers indicate their intention to abide by the terms of the program.9. If at least two thirds of the growers voting by number or by volume approve the pro-posal, the Secretary of Agriculture issues the marketing order.

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INDUSTRY NEWSA Perspective on Extra Virgin Olive Oil andPremium Quality: California Olive OilsLiliana Scarafia, Agbiolab, Inc. [email protected]

ecent reports by UC Davis Olive Center have heightened awareness that some olive oil in the market today does not meet the sensorial

and/or chemical requirements for the grade of Extra Virgin. As a result, many people in the industry have new concerns.

Olive oil producers may wonder how their oils would have performed in a similar survey. Will those wonderful oils proudly display-ing a quality seal remain Extra Virgin after 12 months? How do their oils compare with other fresh oils in the market?

Olive oil buyers and marketers may wonder how to judge new sources based on the analy-sis report of an oil sample. All the quality parameters appear to meet the IOC/USDA standards. Is the quality, therefore, certi-fied? Is there anything that can be inferred from the laboratory report? Can the risk of sourcing a rapidly deteriorating product be reduced?

What do the quality parameters say about an oil?First, let’s contrast the USDA standards with those of a certifying organization, such as the CaliforniaOlive Oil Council (COOC). Both address EVOO grade and quality, but with different aims:

• USDA standards apply to any oil, of any age or provenance for sale in the US. This oil may be from a recent harvest—or not—and it may be domestic or imported.• COOC certification is awarded to Califor-nia-produced EVOO from a recent harvest: COOC- certified EVOOs are fresh oils—six months of age or less.

Both USDA and COOC require sensorial and chemical tests. As we know, sensorial tests identify defects, balance and positive attributes, while chemical tests measure biological and chemical processes in the oil, assessing fruit quality, oxidation, and any

deterioration that, with time, will develop off-flavors. However, for fresh oils the desired chemical parameters should be quite different than for any old oil.

The rule of thumb for chemical tests is ‘the lower, the better’, and when monitoring de-terioration over time, ‘the lower, the fresher’. Only refined oils chemically treated to strip peroxides and free fatty acids will have artifi-cially low levels of both—that magically meet the standards while depleting the beneficial antioxidants. What should the reasonably achievable thresholds be for these values to ensure quality? What if a sample shows unrealistically low values? Can anything be inferred from the analysis report?

The biggest risk for olive oil producers and traders is to approach quality with a “pass/fail” mindset: the notion that if a quality pa-rameter is below the set threshold for EVOO grade, then the oil is fine. Well, it may not be that easy. Here is why: The picture shows at the top the phases of a natural oil’s life cycle, from orchard to consumer. An idealized chart at the bottom shows the progression of deg-radation that inevitably will take place—even for high quality oils kept in ideal environ-mental conditions. How the chart describes the specific oil’s journey will depend on the parameter values when the oil is fresh.

For example, early high peroxides or UV absorbance will indicate a much faster dete-rioration, where rancidity develops faster: the chart will compress to the left. Early low per-oxides/UV absorbance will have the opposite

effect: the chart will stretch to the right, with the oil remaining viable longer.

• High free acidity (FFA) is indicative of poor fruit quality or milling conditions. If acidity is high on fresh oil, this oil may either fail a sensorial test or will taste bad within a short time.• Peroxide Value (PV) and Ultraviolet (UV) absorbance will show measurable increments with time. K232 and K270 measure the development of further deterioration and the onset of rancidity. Since these values grow over time, oils that exhibit relatively high per-oxide when fresh will quickly deteriorate. The same is true of oils with a high K232 value. An EVOO with a K232 of, say, 1.8 may ap-proach 2.0 within months, even under proper storage. What should the ideal PV and K232 thresholds be to ensure quality downstream?

Fresh Extra Virgin Olive OilsThere are no published analytical results of extra virgin olive oil from California to use as reference. In Appendix A of this document, we show analytical values our laboratory has measured on California olive oils during the 2009-10 crop year. This is actual data from a cross-section of large, medium and small California producers. It clearly illustrates that most fresh oils meet more stringent analytical thresholds than USDA’s.

How good are these numbers? For compari-son, see the rightmost column that shows the corresponding parameters advocated by 3E, the Italian organization behind Super-Premi-um Olive Oil (“Beyond Extra Virgin”).

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Graph submitted by Agbiolab, Inc.

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PARAMETER FRESH OIL USDA THRESHOLD 3E THRESHOLD

Peroxide Value lower than 8 meq O2/Kg

20 meq 02/Kg 7.5 meq 02/Kg (8 for organic EVOO)

Free Fatty Acids below 0.3 % oleic 0.8% 0.3%

UV – K 232 between 1.4 and 1.8 2.5 1.85 (1.9 for organic EVOO)

UV – K270 clusters around 0.100 0.22 N/A

UV – Delta K Negative value +0.01 N/A

INDUSTRY NEWSA Perspective on Extra Virgin Olive Oil andPremium Quality: California Olive OilsContinued from page 16

Olive Oils of undetermined ageWhat to make of oils that, though meeting the USDA’s EVOO thresholds at bottling, exhibit analytical values that are quite high? It may be reasonable to conclude that they are likely to deteriorate quickly and soon show analytical and sensory attributes that will fail the EVOO grade.

ConclusionIn our experience, most California extra virgin olive oils easily meet premium quality metrics. The analytical values in the appendix

graphs can be used as reference. The bot-tom line: lower analytical values should be expected in fresher oils.

Industry certifying bodies may consider lowering their analytical thresholds to reflect that they are certifying fresh oil instead of applying regular trade standards. Such a move would be well within the achievable parameters for most producers and would give credence to the “Best before” date claim. More importantly, certification would reflect the superior quality and freshness of these fresh oils.

Likewise, oil buyers and traders must pay close attention to analytical results and complement them by a sensorial assessment of the oil. Particularly when parameters are very close to the thresholds or when they ap-pear unrealistically low.

USDA’s thresholds for EVOO are:o K 232 ≤ 2.5o K 270 ≤ 0.22

3E thresholds for premium EVOO are:≤ 1.85 (1.9 for organic)

USDA’s thresholds for EVOO are:o Peroxide Value ≤ 20 meqo Free Fatty Acids ≤ 0.8 %

3E thresholds for premium EVOO are:≤ 7.5 meq (8 meq for organic) ≤0.3 %

Graphs submitted by Agbiolab, Inc.

USDA’s threshold for EVOO is Delta K ≤ 0.01.NOTE: For fresh oils, Delta K is normally a negative value.

West Coast Olive Guide

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Transcript of West Coast Olive Guide