Olive Oil Standards Act

This bill directs the Secretary of Health and Human Services, through the Commissioner of Food and Drugs, to establish a standard of identity for individual grades of olive oil and comprehensive grade standards for commercial producers, bottlers, and marketers of both olive oil and olive-pomace oil in the United States. These grade standards must specify quality and purity parameters for various grades, including extra virgin, virgin, refined, and lampante olive oil, alongside different olive-pomace oil grades. They will also define approved methods of analysis and establish mandatory labeling requirements to ensure consistency with the established grades and compliance with federal regulations. For extra virgin olive oil , specific quality parameters like pyropheophytin a (PPP) and 1,2 diacylglycerols (DAG) are required. The labeling standards aim to ensure product names align with their stated grade and that packaging descriptions avoid misleading messages , promoting transparency and consumer confidence.