Sign up to OliveCare®

To become a member of the AOA’s Code of Practice (now OliveCare®) you need to:

  1. Be a financial member of the AOA.
  2. Download the COP Manual (below) and read it.
  3. Download the COP application form and checklist (below) and complete with reference to the Guide to completing the checklist.
  4. Submit this information to the AOA Secretariat either by email, fax or post.

It normally takes around 2 weeks to process your application. If successful we will send you a confirmation letter, certificate, POS order form and COP procedures manual.

Responsibilities of COP Signatories


  1. Being financial – paying all membership fees in full preferably before the due date.
  2. Undertake product testing annually meeting AS 5264-2011 requirements for true classification for each product to be certified under the Code of Practice.
    The minimum test requirements are NIR analysis of:
    Free Fatty Acids (FFA), Peroxide Value (PV), Ultra-Violet Absorption (UV) – (deltaK, K232 &K270)
    plus sensory assessment undertaken by – NSW DPI or Modern Olives (or through participation in a recognised EVOO Competition).
  3. Providing copies of all product labels to be certified – these need to be compliant with AS 5264-2011, Australian Consumer Law Export market and Code requirements. Ref: AOA Labelling Guide
    Also a good idea to send the Code Administrator a draft of any proposed label changes for approval prior to printing.
  4. Providing evidence of having a HACCP style food safety / food quality plan – either ‘in-house’ or as part of a third party certification arrangement.
    AOA provide a Risk Assessment tool and HACCP Style Food Safety / Food Quality Plan Template that Signatories can adapt to suit their enterprises.
  5. Providing evidence of having a product traceability system including the use of unique batch codes, supply chain records and a product recall system in place.
  6. Providing a declaration of EVOO storage conditions, including control of Heat, Light and Oxygen.

Highly Recommended:

  1. Providing evidence that your product Best Before Dates (BBD) values are supported by technical evidence.
    Note: Product BBDs may not exceed 24 months.
    Potential BBD is best determined from the lowest value derived from Rancimat® (Induction time), PPP and DAG testing, whereby:
  • IND predicted BBD hours = months
  • PPP predicted BBD =(17-PPPs)/(7/12) months
  • DAG predicted BBD =(DAGs-35)/(20/12) months – when FFA is less than 0.40%
  • DAG predicted BBD =(DAGs-35)/(25/12) months – when FFA is greater than 0.40%, and less than 0.60%
  • DAG predicted BBD =(DAGs-35)/(30/12) months – when FFA is greater than 0.60%


OliveCare® Signatory declaration of EVOO storage conditions:

Before issuing EVOO Compliance Certificates based on current season oil laboratory test results, the Administrator will require Signatories to complete the following declaration covering each EVOO product to be certified:

  • Do you store your oil in stainless steel tanks? – If not what storage vessels do you use?
  • Do you use an inert gas blanket or a floating lid? – If not how do you control exposure to air?
  • Do you store your oil <18 degrees C ? – What is the storage temperature for your EVOO (range)
  • Does your EVOO contain  >70% Oleic Acid?   – Have you tested the fatty acid profile (FAP) of your EVOO products?
  • Do you ‘rack-off’ sediments and water when settling your new season olive oil? – What is you ‘rack-off’ schedule?


Product Labels:


Signatory Name:


Signature:                                                        Date:


However, if your EVOO product has a FFA >0.4% and / or fails to meet the above storage conditions, then we will need to be conservative in determining an objective BBD.


Australian Olive Industry Code of Practice (now OliveCare®) (Second Edition – October 2013)

OliveCare Application Form

OliveCare Notice of Fees 2018_19

OliveCare Statement

Guide to completing the Code of Practice (now OliveCare®) checklist – Second Edition