Editing Olive oil (section)

==== United States ====
The United States is not a member of the IOC and does not implement its grades, but on October 25, 2010, the [[United States Department of Agriculture]] (USDA) established Standards for Grades of Olive Oil and Olive-Pomace Oil which closely parallel the IOC standards:<ref name="usda2">{{cite web |url=http://www.ams.usda.gov/grades-standards/olive-oil-and-olive-pomace-oil-grades-and-standards |title=United States Standard for Grades of Olive Oil |publisher=[[United States Department of Agriculture]] |access-date=January 20, 2016 |archive-date=November 11, 2018 |archive-url=https://web.archive.org/web/20181111114151/https://www.ams.usda.gov/grades-standards/olive-oil-and-olive-pomace-oil-grades-and-standards |url-status=live}}</ref><ref name="usda">{{cite web |url=http://www.ams.usda.gov/sites/default/files/media/Olive_Oil_and_Olive-Pomace_Oil_Standard%5B1%5D.pdf |title=United States Standard for Grades of Olive Oil |publisher=[[United States Department of Agriculture]] |access-date=January 20, 2016 |archive-date=May 16, 2017 |archive-url=https://web.archive.org/web/20170516040745/https://www.ams.usda.gov/sites/default/files/media/Olive_Oil_and_Olive-Pomace_Oil_Standard%5B1%5D.pdf |url-status=live}}</ref>
* '''U.S. extra virgin olive oil''' for oil with excellent flavor and odor and [[Olive oil acidity|free fatty acid content]] of not more than 0.8&nbsp;g per 100&nbsp;g (0.8%);
* '''U.S. virgin olive oil''' for oil with reasonably good flavor and odor and free fatty acid content of not more than 2&nbsp;g per 100&nbsp;g (2%);
* '''U.S. virgin olive oil Not Fit For Human Consumption Without Further Processing''' is a virgin (mechanically-extracted) olive oil of poor flavor and odor, equivalent to the IOC's {{Lang|it|lampante}} oil;
* '''U.S. olive oil''' is a mixture of virgin and refined oils;
* '''U.S. refined olive oil''' is an oil made from refined oils with some restrictions on the processing.

These grades are voluntary. Certification is available, for a fee, from the USDA.<ref name="usda" />

In 2014, California adopted a set of olive oil standards for olive oil made from California-grown olives. The California Department of Food and Agriculture Grade and Labeling Standards for Olive Oil, Refined-Olive Oil, and Olive-Pomace Oil are mandatory for producers of more than 5,000 [[US gallon|gallons]] of California olive oil. This joins other official state, federal, and international olive oil standards.<ref>{{cite web |url=https://www.oliveoil.com/olive-oil-standards-in-the-us-overview/ |title=Olive Oil Standards in the US: An Overview |work=oliveoil.com |date=18 May 2021 |access-date=1 September 2021 |archive-date=May 24, 2021 |archive-url=https://web.archive.org/web/20210524220527/https://www.oliveoil.com/olive-oil-standards-in-the-us-overview/ |url-status=live}}</ref>

Several olive producer associations, such as the [[North American Olive Oil Association]] and the [[California Olive Oil Council]], also offer grading and certification within the United States.<ref>{{Cite web|url=https://www.aboutoliveoil.org/certified-olive-oil-list|title=NAOOA Certified Quality Seal Program|last=NAOOA|website=www.aboutoliveoil.org|language=en|access-date=2020-01-03|archive-date=January 3, 2020|archive-url=https://web.archive.org/web/20200103202953/https://www.aboutoliveoil.org/certified-olive-oil-list|url-status=live}}</ref><ref>{{Cite web|url=https://www.cooc.com/certification-process/|title=Certification Process|website=California Olive Oil Council|language=en-US|access-date=2020-01-03|archive-date=January 3, 2020|archive-url=https://web.archive.org/web/20200103203002/https://www.cooc.com/certification-process/|url-status=live}}</ref> Oleologist Nicholas Coleman suggests that the California Olive Oil Council certification is the most stringent of the voluntary grading schemes in the United States.<ref name=":0">{{Cite web|url=https://foodprint.org/blog/what-makes-olive-oil-extra-virgin-and-can-i-trust-the-label/|title=What Makes Olive Oil Extra Virgin and Can I Trust the Label?|date=2019-12-16|website=FoodPrint|language=en-US|access-date=2020-01-03|archive-date=January 3, 2020|archive-url=https://web.archive.org/web/20200103201735/https://foodprint.org/blog/what-makes-olive-oil-extra-virgin-and-can-i-trust-the-label/|url-status=live}}</ref>

Country of origin can be established by one or two-letter country codes printed on the bottle or label. Country codes include I=Italy, GR=Greece, E=Spain, TU=Tunisia, MA=Morocco, CL=Chile, AG=Argentina, AU=Australia.