Australian extra virgin certified
Look for this symbol to know your oil is certified.
The Australian olive industry has developed a Code of Practice to ensure 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. The tests include laboratory testing and also a sensory evaluation by an independent panel. For more information on the Australian Extra Virgin certification check out their website. www.australianextravirign.com.au
All of Camilo's extra virgin olive oils are certified under the Code of Practice, giving consumers confidence in the quality of the produce they buy.
We as producers know that getting undamaged fruit pressed quickly after picking, within twelve to twenty four hours, only using a spotlessly clean mill and do not strive for excessive extraction, then quality oil will result.
Camilo olives was one of the first Australian groves to sign up to the AOA's code of practice.
All of Camilo's extra virgin olive oils are certified under the Code of Practice, giving consumers confidence in the quality of the produce they buy.
We as producers know that getting undamaged fruit pressed quickly after picking, within twelve to twenty four hours, only using a spotlessly clean mill and do not strive for excessive extraction, then quality oil will result.
Camilo olives was one of the first Australian groves to sign up to the AOA's code of practice.
New Standards for domestic and international olive oils
Standards Australia has approved a new olive oil standard for both imported and domestic oils. The standard will promote and protect authentic products and put consumers in a much stronger position when it comes to making informed choices.
The voluntary standard was developed with input from the entire supply chain.
The new Australian Standard for Olive and Olive-Pomace Oils will:
• Clearly outline different grades of oil – whether fresh or refined
• Unambiguously define what constitutes Extra Virgin Olive Oil
• Include the most current and effective testing methods for quality and authenticity
• Provide a technical basis for ‘best before’ claims
• Provide labelling requirements to minimise consumer confusion
• Crackdown on misuse of the words ‘premium’, ‘super’, ‘pure’, ‘light/lite’, ‘extra
light/lite’
• Require substantiation of words describing country/region of origin
• Require substantiation of processing methods (e.g. cold pressed, first extraction)
• Accommodate the natural variations that occur in different countries, olive varieties
and regions, without compromising the ability to test and verify quality
For more information go to the Australian olive association website;
http://www.australianolives.com.au/
The voluntary standard was developed with input from the entire supply chain.
The new Australian Standard for Olive and Olive-Pomace Oils will:
• Clearly outline different grades of oil – whether fresh or refined
• Unambiguously define what constitutes Extra Virgin Olive Oil
• Include the most current and effective testing methods for quality and authenticity
• Provide a technical basis for ‘best before’ claims
• Provide labelling requirements to minimise consumer confusion
• Crackdown on misuse of the words ‘premium’, ‘super’, ‘pure’, ‘light/lite’, ‘extra
light/lite’
• Require substantiation of words describing country/region of origin
• Require substantiation of processing methods (e.g. cold pressed, first extraction)
• Accommodate the natural variations that occur in different countries, olive varieties
and regions, without compromising the ability to test and verify quality
For more information go to the Australian olive association website;
http://www.australianolives.com.au/
