In response to the growing consumer demand for olive oil, and the potential that fraudulent and adulterated olive oil could cause illness to consumers, Lt. Governor Michael Fedele and Consumer Protection Commissioner Jerry Farrell, Jr. today announced the adoption of the state standards for olive oil sold in Connecticut, making the state the first in the nation to enact such a provision.
“There are many health benefits associated with using extra virgin olive oil, and sales have really increased in Connecticut and across the country,” Lt. Governor Fedele said. “However, we want to ensure that the olive oil sold here is not tainted with peanut, hazelnut or soy oil, which could put many people with food allergies at a substantial health risk. I’m proud to announce that Connecticut is the very first state to enact this provision, ahead of California, which will implement its standards in January. Many more states will follow our lead as consumers across the country seek the protections that we are providing to our citizens.”
The Lieutenant Governor and Consumer Protection Commissioner Jerry Farrell, Jr. spoke about the new standards today at La Fontanella Restaurant in Stamford, where they were joined by Rep. Carlo Leone of Stamford, Rep. Joe Mioli of Westport and Mr. Luciano Scalfani of Scalfani Imports.
“The Department of Consumer Protection has found instances in which olive oil being sold in Connecticut was actually a mixture of soy oil with some low-grade olive pomace oil,” Farrell said. “The switch was not discernable by way of sight or taste, but only through chemical testing. Since many state residents are severely allergic to certain types of nuts or soybeans, an unknown exposure could prove fatal.”
“There is no way for a person with allergies to know that they are being exposed to peanut, hazelnut or soy if they’re being led to believe that they are getting one hundred percent olive oil,” Farrell said. “Before these regulations were adopted, there weren’t any legal guidelines or definitions for olive oil, which left the field wide open for unfair practices by those seeking to exploit the product’s popularity.”
“Many people, particularly children and older adults, were put at serious risk by ‘doctored’ olive oil and there was nothing prohibiting this deception,” Lt. Governor Fedele said. “The new regulations now establish a ‘standard of identity’ for olive oil sold in Connecticut; they prevent and prohibit products sold as extra virgin olive oil from being adulterated; and they give the Department of Consumer Protection meaningful enforcement measures if tainted or doctored olive oil is found.”
“The Department greatly appreciates Lt. Governor Fedele’s leadership on this important safety issue, and we also want to thank the members of the legislature who gave their support toward adopting this important protective measure,” Commissioner Farrell said.
Mild to serious allergic reactions to food occur among nearly 4 million people in the United States, including up to six percent (6%) of children younger than age three. Each year, 150 persons in this country die from severe allergic reactions to foods such as eggs, soy products, milk, nuts, eggs, fish and wheat. People with food allergies must strictly avoid foods that cause allergic reactions.
Among various other guidelines, the new regulations define what is meant by “virgin,” “extra virgin” and “pomace” olive oil. These standards of quality are used widely, but until now had not been legally defined.
“The Department of Consumer Protection is committed to overseeing the enforcement of these established guidelines, and violators will face penalties,” Farrell said.
Connecticut’s olive oil regulations and the International Olive Oil Council’s trade standards are available on the Department of Consumer Protection’s website, www.ct.gov/dcp.
