Amercian Olive Oil Producers Association About Us Contact Us Members Log In

The American Olive Oil Producers Association (AOOPA) was established as a voice for high quality domestic olive oil producers and consumers. America farmers united in 2012, forming AOOPA as a non-profit trade association, to ensure that there is a robust domestic production of extra virgin olive oil for consumer's health benefit and culinary enjoyment.
American Olive Oil Producers Association Mission:

To promote the viability of the domestic olive oil industry and ensure the integrity of olive oil for consumers


The American Olive Oil Industry Facts

       Olive Oil has been produced in the United States for more than 150 years

       There is approximately 30,000 acres of olives planted exclusively for the production of olive oil in the United States

       Olive Oil is produced in California, Arizona, Texas, Georgia, Florida, Oregon and Hawaii

       At least 95% of olive oil produced in the United States exceeds any known standards for extra virgin olive oil

       The United States produces 2% of the olive oil consumed in the country

       United States consumers use 80 million gallons of olive oil annually, making it the largest market outside of the
         European Community



What Is Extra Virgin Olive Oil?

Extra virgin olive oil (EVOO) is the highest quality of olive oil. It can vary in color and flavor depending on the ripeness of the fruit, variety and where it is grown. EVOO can range in color from yellow to vibrant green. It must be free from defects and exhibit fruitiness greater than zero, as well as a free fatty acid content, expressed as oleic acid, of not more than 0.8 grams per 100 grams, and meets the additional requirements as outlined in the USDA and other governing body standards, as appropriate.

Positive tasting attributes include the presence of fruity (including but not limited to olive, apple, sweet, grass, green, nutty and tomato), bitter and pungent flavors and odors. Defects include an olive oil exhibiting flavor and odor characteristics such as fusty, musty, winey-vinegary, muddy and rancid.

Extra virgin olive oil is oil obtained only from an olive, the fruit of an olive tree, to the exclusion of oils obtained using solvents or re-esterification processes and of any mixture with oils of other kinds. The oil is acquired using solely mechanical or other physical means, in conditions, particularly thermal conditions, that do not alter the oil in any way. It has not undergone any treatment other than washing, decanting, centrifuging, and filtering. No additives of any kind are permitted.

Source: USDA
Home | Headlines | About Us | Board of Directors | News | FAQ | Links | Contact | Sitemap | Membership | AOOPA in Action |