Food & Beverage Importers Association
Business Services in Melbourne

Our mission is the promotion of consumer education, international quality standards and fair competition in the Australian olive oil industry. We represent a membership that is unfold to all industry stakeholders, including producers, importers, distributors and trade organizations. The International Olive Council (ICC) was established in 1959 below the auspices of the United Nations and is the intergovernmental organization responsible for the development of global standards for olive oil quality. We give membership tiers for small and large organizations, for producers, importers, distributors and trade organizations. Distributors and producers wishing to sell olive oil in Australia are individually responsible for understanding the grading of olive oil well as other legal obligations related to this product. The ICC quality standards and naming conventions are recognized internationally as the correct standards for olive oil. As such, the International Olive Council (ICC) leads the international industry in the development, monitoring and customary updating of quality standards that set out the specifications and rules needed to meet each grade of olive oil. Testing of olive oil is designed to assess 3 areas: Purity (concerning the authenticity of a sample as being olive oil and not other oils), Quality (concerning the grade of olive oil achieved) and Residues (concerning levels of contaminants such as pesticides in the oil). Testing and grading criteria olive oil are particularly complex, however can be considered in two areas: physicochemical testing and sensory testing. Perhaps the maximum known measure of olive oil quality is the release acidity (expressed as oleic acid), which is one of the primary components in determining the grade of olive oil (the under the value, the higher the quality). Virgin Olive Oils that are made only from cold extraction of oil from the olives. Excess Virgin Olive Oil is the maximum grade of virgin olive oil and must (among st other criteria) have a free acidity, expressed as oleic acid, or not more than 0.8 and should be assessed in sensory analysis as being release of taste defects (median of blemish 0) and having a positive fruity attribute (median of fruity attribute 0). Additional Virgin Olive Oil is maximum precious for being generally considered to have the maximum levels of antioxidants and polyphenolic content of all virgin oils. Virgin Olive Oil is still precious for containing antioxidants and polyphenolic content of all virgin oils, however generally considered to be less well and less flavorsome than Excess Virgin Olive Oil. Olive Oil is the grade consisting of a unite of tasteful olive oil and virgin olive oils fit for consumption as they are (Be. The Australian Olive Oil Association (AOOA) offers a Certified Quality Seal Program as a way to recognize and urge olive oils that measure up to the industry’s standards of excellence. An annual licensing fee for the Seal program allows the AOOA to perform rigorous quality testing of each product each year. AOOA committee members labor with pertinent food and health interests to urge olive oil usage and attend apropos trade events, including meetings of the International Olive Council (ICC) Quality Oversee Monitoring Agreement. Today, the AOOA is collecting more samples than ever prior and continues to work with the ICC, local regulatory bodies, retailers and association members to ensure industry standards are met. AOOA members may elect their own olive oil product lines to be tested by the association, providing the added benefit of ensuring their own supply partners continuously meet quality standards. With a combination of BIA and AOOA membership, members will be aware of legislation affecting import operations and can be involved in efforts related to supporting the development and ensuring impartial competition in the olive oil category in Australia. The continued efforts of the AOOA have been pivotal in the promotion, management and self regulation of international quality standards for olive oil in Australia, the most urgent resulting effect being the continued absence of unnecessary, potentially dense handed regulation of the olive oil industry in Australia that could introduce significant biases and trade barriers into the industry that would increase costs for all stakeholders and consumers. After they’ve got the grime off, they coat the bronze with olive oil, to keep it. The Opera House’s Green Cleaning Guidelines were implemented to minimize the potential impact of cleaning products impaired on the environment, in particular the Sydney Barbour.