"Fatty Acid and Sterol Profiles of Olive Oil Produced in the US" – New Report from the UC Davis Olive Center
The United States Department of Agriculture (USDA) has established voluntary olive oil standards, which are
based largely on standards adopted by the International Olive Council (IOC). USDA standards include an
acceptable range for each fatty acid and sterol, seeking to ensure that olive oil is not adulterated with other
types of oils. In this study, the UC Davis Olive Center collected US-grown olives and processed the olives at
campus facilities to determine the extent that the oils would be accommodated by USDA standards for fatty
acid and sterol profiles.
A new report by Dan Flynn, Xueqi Li, and Selina Wang, PhD – read it here.