OliveCare® Certification Compliance Requirements

OliveCare® Certification Compliance Requirements

All Signatories are required to provide the OliveCare® Administrator with evidence of:

  • Having a Product Risk Assurance or HACCP style food safety / quality plan – either ‘in-house’ or as part of a proprietary third party audited certification arrangement, (AOA EVOO and table olive templates available), the plan should include:

  • For EVOO products:
    • Minimum Oil Chemistry: Free Fatty Acids (FFA), Peroxide Value (PV), Ultra-Violet Absorption (UV) – (DK, K232 &K270). Note: These parameters may be tested using NIR for Australian oils where the laboratory has achieved robust calibration.
    • *(Highly recommended – further details below) Oil Freshness: Pyropheophytin A (PPP’s), 1,2 Diacylglycerols (DAG’s), tests which enable an objective calculation of BBD.
    • Sensory assessment undertaken by NSW DPI or Modern Olives (or through participation in a recognised EVOO competition).

    For Table Olive products:

    • Minimum test requirements are an analysis of the following parameters in accordance with the requirements of the Voluntary Standard for Table Olives in Australia (RIRDC 2012).
      • Physico-chemical parameters (for natural olives – pH < 4.3, salt > 6.0 g/100ml).
      • Microbiological testing for E coli (< 3 cfu); and Clostridium perfringens (< 10 cfu), for pasteurised products the laboratory also tests for Lactobacillus, to measure effectiveness of pasteurisation (< 10 cfu ).
      • Sensory assessment undertaken by Modern Olives (or through participation in the AIOA or other recognised table olive competition).

          For flavoured olive oil products:

    • Flavoured olive oils include infused olive oil, and co-processed, where the flavouring ingredients are co-milled and malaxed with the olives. Olives co-milled with citrus fruits are described as ‘agrumato’ style.
    • As there are no established quality standards for flavoured oils, these products are only able to be certified under Olivecare® by producer declaration and audit of production records.
    • The best before date for an Infused (co-processed) or Agrumato style olive oil needs to be established by an oxidative stability test {Induction Time (Rancimat®) or Fatty Acid Profile (FAP)}. The essential requirement is that the Infused or Co-processed / Agrumato product does not develop sensory defects or lose flavour within the stated BBD.
    • OliveCare® certified flavoured olive oil must be labelled in accordance with the provisions of the Australian Olive Industry Code of Best Practice, Product Guide for Olive Oil & Flavoured Olive Oil. Ref: Appendix 2 and 3.

    For other products made using virgin olive oils:

    • Recommended label terminology to be used for products made from virgin olive oils such as soaps, lip balm, hand and face creams, vegetable oil spread, and vinaigrette:
    • Vegetable Oil Spreads and other foods – containing x% (w/w) Australian olive oil (specify grade).
    • Cosmetics including Soaps, lip balm, hand and face creams  – containing x% (w/w) Australian olive oil (specify grade).

     Note: If you have not already done so, please download and complete all declaration forms relevant to your olive business.  The forms are available for download at: