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“We’re very pleased to anticipate such a productive harvest this year among California-based growers and producers,” said Patricia Darragh, Executive Director of the COOC. “Fortunately, olives are a drought-resistant crop and not adversely affected by our state’s water conditions, allowing us to meet increasing domestic and international demand for certified extra virgin olive oil.”
Established in 1998, the COOC offers a seal certification program that promotes the highest standards for olive oil in the world. To gain certification, oils are evaluated according to both chemical and sensory criteria. Only oils that meet the strict requirements are certified for use of the COOC Seal on their product. Under last year’s program, the COOC certified almost 300 oils and estimates well over that number for 2015.
