H.R. 6747 — Olive Oil Standards Act

This section directs the Secretary of Health and Human Services, acting through the Commissioner of Food and Drugs, to (1) establish a standard of identity under section 401 of the Federal Food, Drug, and Cosmetic Act (21 U.S.C. 341)—which authorizes reasonable definitions and standards of identity, quality, or fill of container for foods (with prohibitions on most fresh or dried fruits and vegetables)—for individual grades of olive oil; and (2) establish grade standards for olive oil and olive-pomace oil sold by U.S. commercial producers, bottlers, and marketers that specify (A) quality and purity parameters for eight grades (extra virgin olive oil, virgin olive oil, olive oil, refined olive oil, lampante olive oil, olive-pomace oil, refined olive-pomace oil, and crude olive-pomace oil); (B) accredited methods of analysis (American Oil Chemists' Society, International Organization for Standardization, or International Olive Council); and (C) mandatory labeling consistent with the grade standards and FDA regulations. For extra virgin olive oil, parameters must include pyropheophytin a and 1,2 diacylglycerols, and labeling must match the stated grade without misleading descriptions. (Thus, the standards address common olive oil mislabeling issues.) The section also requires a report to Congress within 120 days of enactment on actions taken.