From Olive Oil Times – http://www.oliveoiltimes.com

The U.S. House Agricultural Committee directed the FDA to look into creating a sampling and testing system for imported oils and to report back to Congress on its findings.

The House Agriculture Committee decided on Tuesday to take steps to address olive oil fraud in the U.S. as appropriators working on the new Fiscal Year 2017 FDA spending bill called for tests on all imported olive oil.

The committee’s report stated, “The committee is concerned with reports that consistently describe the prevalence of adulterated and fraudulently labeled olive oil imported into the United States and sold to American consumers.”

The committee cited public health as an additional target of the provision and directed the FDA to look into creating a sampling and testing system for imported oils and to report back to Congress on its findings. “Some products labeled as olive oil may contain seed oil, which poses a serious health risk to consumers who are allergic to (it),” it said.

“The Committee directs the FDA to take a sampling of imported olive oil to determine if it is adulterated or misbranded, pursuant to Section 342 or Section 343 of the FDCA, respectively, and report to Congress within 270 days on its findings and what actions the FDA will take to ensure consumer safety and proper labeling of imported olive oil.”

The fact that the committee’s report specifically calls for testing of imported olive oils suggests the action was the result of efforts by domestic producer groups, who have in recent years lobbied congress on several fronts including calling for an investigation by the United States International Trade Commission, the formation of a Calfornia Olive Oil Commission and a new set of standards for domestic products that many see as a precursor to restrictions on imported oils that currently account for more than 95 percent of olive oil consumed in the United States.

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Terra Dolce Farms recently received a Gold Award by the New York International Olive Oil Competition for their medium intensity Arbequina oil. The event is held in New York City each April. This year, a leading panel of international experts tasted more than 700 extra virgin olive oils from every corner of the globe to determine which deserve to be known as the very best olive oils in the world.

“Aromas of ripe fruit, green grass, dried fruit, banana and notes of herbs, tomato. Taste exhibits abundant fruitiness, green grass, sweetness, some bitterness, medium pungency and notes of butter, banana, with exceptional harmony, a high complexity and a high persistence.” – NYIOCC 2014 Judges

Tommie Williams stated “Growers of olives in Georgia have many questions yet to be answered that will take many growing seasons to answer. The question we have answered: Can we produce high quality award winning extra virgin olive oil? We, at Terra Dolce farms in Lyons Ga., are elated to have won a Gold award at the international tasting in NY last week. We owe any thanks to all those who have helped to pioneer olives in Georgia including the Shaws at Georgia Olive farms. This is really a win for Georgia.”

For 25 years, brothers Tommie and Clint Williams and their business partner Darrien Ramsey have managed a successful pine straw and land development company in Lyons, Georgia. Having been raised on a working farm, the Williams brothers were well-acquainted with an agrarian lifestyle.

Their travels throughout the years have given them exposure to a variety of foods, fruits, oils and wines not traditionally native to Georgia.

The dream of growing olives in Georgia grew roots for owners of the farm 3 years ago. In June 2013 they purchased a cold press mill and designed their own private label. Their olive grove became, Terra Dolce Farms which means, earth sweet. The first harvest was in 2013.

Happily, all their visions, hard work and persistence have paid off. Georgia’s climate, soil and water have proven the perfect combination for growing several olive cultivars. The result is a mild, fruity flavor with a fresh, unique taste.

“As of Feb. 9, 2014, the third generation farmers continue to be the largest producer of olive oil in the Southeast.” View the article here.

“Much of the oil sold as Italian Olive Oil does not come from Italy…” View the article here.

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“Producers across the U.S. are pressing olive oils that are truly world-class. Here are five of the best, sourced everywhere from Georgia to California.” View the article here.

“I hope to never cook a day without it,” Brock says decisively. “The South needs to produce olive oil, plain and simple.” View the article here.

View the article here.

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Georgia Olive Farms and Chef Dave Snyder on pages 36 – 41 View the article here.