The UC Davis Olive Oil Chemistry Laboratory collaborated with the Australian Oils Research Laboratory to evaluate the quality of extra virgin olive oils sold on retail shelves in California. The two laboratories evaluated the oils based on standards and testing methods established by the International Olive Council (IOC) and United States Department of Agriculture (USDA), as well as several newer standards and testing methods adopted in Germany and Australia. These latter tests were adopted to help detect the adulteration of extra virgin olive oils with refined olive oils.
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