Since I use olive oil both for cooking and soap making, I thought it was interesting that the U.S. Department of Agriculture will be enforcing how the oils are labeled.
I have heard other soap makers mention how some olive oil are not always 100% pure. They are usually mixed with other oils but are not labeled so on the bottle. This would definitely ruin any soap recipe.
Starting in October of this year, the federal government will differentiate the cheap oils from the gourmet oils.
With the cold-pressed, pure, golden hued oils as being top of the line. Real olive oil lovers describe the taste much like those used in wine tasting. With terms like nut or apple flavor and a peppery finishes.
The new regulations will include indicators for fatty acid composition, which helps separate olive oils from seed oils. There is also the ultraviolet light absorption, which indicates the oil’s state of preservation, as well as a taste test by experts. What they are aiming for is to establish a common language for the oil trade. And providing consumers more assurance about the quality of olive oil that they purchase.
Photo by Gaia Herbs.
Since almost all U.S. grown olive oil comes from California, the California Olive Oil Council had adopted their own mandatory quality test for it’s member in 2003. To get the seal of approval for “extra virgin” oil, it had to meet an acidity test and a taste test.
This new regulation would definitely help out the small olive oil farmers that press and bottle their oils in small batches.
In Europe, where a majority of the world’s olive oil comes from - they too have also clamped down on purity of olive oil since the 1990s.
Olive oil can demand higher prices then nut or seeds, but cost much more to harvest as they are very labor intensive. It’s also important to note that not all olive oils coming from Italy is from that country. As many oils can come from other countries and may even be mixed with other oils too. I sometimes find olive oils from Turkey that is packed in Italy.

These handmade soaps were made using extra virgin olive oils. Many expert soap makers actually prefer using pomace olive oil. Which also happens to the the lowest grade olive oil and a bit cheaper. It’s suppose to make for a really good bar of soap. I have tried making it with both pomace and extra virgin olive oil and really didn’t notice any major differences. Pomace olive oil can be found at large warehouse type stores sold in huge tin containers.
Other interesting notes on olive oil: it’s best to buy those packed in darker glass bottles. Some say it’s best to refrigerate them after opening, to keep it from going rancid. I don’t usually refrigerate mine since I go through them so fast, they never go bad in my kitchen!