NAOOA updates its studies on olive oil authenticity

The North American Olive Oil Association (NAOOA) today provided an update on the status of the country's most comprehensive and rigorous olive oil testing study to date. At this point, about 95% of the samples have been collected (including nearly all randomly selected retail samples), and 80% should be in the hands of the laboratory services company for analysis as of this week. NAOOA expects to start receiving the first results in the coming weeks.

Highlights of the study include:

250 samples: more than any national study previously conducted.
Category-wide representation: including retail, private label and foodservice.
Meticulous protocol: designed by a biostatistician from the Yale School of Public Health.
Sampling, sample preparation and independent testing: all performed by third-party entities.
Expert analysis: conducted by independent laboratories and panels certified and recognised by the International Olive Council (IOC).

The study, commissioned by the NAOOA, was announced late last year when drought in Europe and other parts of the Mediterranean led to lower yields and reduced global olive oil supplies, driving olive oil prices to record highs. Amid speculative media reports that higher prices would create a greater risk of adulteration of olive oil sold in US and Canadian retail markets, the NAOOA planned its test study to further strengthen consumer confidence in the authenticity of the olive oil they buy.

It is important to monitor the quality of olive oil directly from the shop shelves to ensure that the supply chain provides an optimal experience for consumers. Because the tests are conducted more than a year after the start of the last harvest, the results will indicate how olive oils have evolved as they pass through the supply chain. The findings may be particularly illuminating after a harvest in which the olive trees faced challenging climatic conditions, such as drought and high temperatures. Beyond the primary objective of assessing the authenticity of olive oil, the results of the testing programme should provide the industry with valuable data to assess whether improvements are needed in supply chain management and estimating expiry dates.

‘Today's consumers can have great confidence in the integrity of olive oil thanks to our industry's ambitious, decades-long efforts to significantly improve quality,’ said Joseph R. Profaci, executive director of the NAOOA. ‘We expect that, despite drought conditions and higher prices, the risk of olive oil adulteration in our marketplace will remain very low, and this study will continue to reassure consumers that they are getting the quality and authenticity they deserve.’

NAOOA has approximately 60 members whose sales collectively account for more than half of the olive oil sold in the United States. After the NAOOA study was announced last year, it also received support from several non-NAOOA members. A full list of companies supporting the test study can be found here.

Protocol and Sampling Plan

The protocol and sampling plan for the study, which aims to create a new benchmark for olive oil testing, was designed by an independent biostatistician, Tassos Kyriakides, Ph.D., of the Yale University School of Public Health. The protocol is based on the internationally accepted standard, ISO (International Organisation for Standardisation) 5555, ‘Animal and Vegetable Fats and Oils - Sampling’.

Using current market share data, the study includes 250 samples, more than any other national study previously conducted. Samples are being collected in three groups:

175 retail brand samples
38 retail private label samples
37 foodservice samples
The retail samples will be representative of the North American market, both in terms of market share and geographic distribution of sales. They will be collected from four general geographic areas, including samples from three major Canadian cities. Foodservice samples will be randomly selected on the basis of price.

Firewall between industry and the testing process

To avoid bias and conflicts of interest, both the collection of samples from retailers and the preparation of blind samples to be sent to the laboratories are being carried out by professional and independent entities (a food and retail consultancy services company and an independent laboratory services company, respectively). The independent laboratory services company will also randomly select independent laboratories and tasting panels certified and recognised by the IOC. The IOC was established by the United Nations more than 60 years ago to monitor the production and quality of olive oil worldwide.

The test results received by the NAOOA will be anonymous as far as the brands are concerned. For any test results that may warrant follow-up action, up to and including reporting to regulatory authorities, the NAOOA may be provided with the identity of the brand only after review by independent legal counsel to ensure objectivity. Reports on the results of the test study will be issued on the basis of aggregated data.

‘Olive oil is one of the healthiest and most delicious foods consumers can eat, but those who don't trust it will unfortunately turn to other, less healthy oils,’ Profaci said. ‘Given its incredible benefits, it is essential that consumers trust the quality and authenticity of the olive oil they buy. This trial study is designed so that consumers can continue to feel good about buying this incredibly healthy food.