California Senate Bill SB818 Introduced / Bill

 BILL NUMBER: SB 818INTRODUCED BILL TEXT INTRODUCED BY Senator Wolk FEBRUARY 18, 2011 An act to amend Sections 112875, 112876, 112891, and 112895 of, to amend and repeal Section 112877 of, and to add Sections 112876.5 and 112894 to, the Health and Safety Code, and to amend Section 1 of Chapter 694 of the Statutes of 2008, relating to food. LEGISLATIVE COUNSEL'S DIGEST SB 818, as introduced, Wolk. Food labeling: olive oil. Existing law requires the State Department of Public Health to enforce various provisions of existing law regarding the manufacture, blending, production, and sale of olive oil. Existing law makes the violation of these provisions a crime. Existing law defines olive oil to mean the edible oil obtained solely from the fruit of the olive tree to the exclusion of oils obtained using solvents or reesterification processes and of any mixture with oils derived of other kinds except in the making of flavored olive oil. Existing law also defines olive oil grades and provides that olive oil grades are to be in a specified order. This bill would revise the definitions of olive oil and grades of olive oil and olive-pomace oil, as specified. It would require lampante virgin olive oil and crude olive-pomace oil to be refined before consumption. By changing the definition of a crime, this bill would impose a state-mandated local program. The California Constitution requires the state to reimburse local agencies and school districts for certain costs mandated by the state. Statutory provisions establish procedures for making that reimbursement. This bill would provide that no reimbursement is required by this act for a specified reason. Vote: majority. Appropriation: no. Fiscal committee: yes. State-mandated local program: yes. THE PEOPLE OF THE STATE OF CALIFORNIA DO ENACT AS FOLLOWS: SECTION 1. Section 112875 of the Health and Safety Code is amended to read: 112875. "Olive oil," as used in this chapter means the edible oil obtained solely from the fruit of the olive tree (  olea   Olea  europea L.) to the exclusion of oils obtained using solvents or reesterification processes and of any mixture with oils  derived  of other kinds except in the making of flavored olive oil  , as defined in Section 112878  . SEC. 2. Section 112876 of the Health and Safety Code is amended to read: 112876.  Olive   The hierarchy for virgin olive  oil grades shall be  , from highest to lowest, extra-virgin olive oil, virgin olive oil, and virgin olive oil not fit for human consumption, sometimes known as lampante virgin olive oil, which shall be the lowest level of quality among the virgin olive oils. In terms of hierarchy, olive oil and refined olive oil shall fall below the virgin olive oil category. Olive oil grades shall be  in the following  order of quality   categories  : (a) Virgin olive oils. (1) Extra virgin olive oil. (2) Virgin olive oil. (3)  Ordinary virgin olive oil   Virgin olive oil not fit for human consumption without further processing, sometimes   known as lampante virgin olive oil  . (b) Olive oil. (c) Refined olive oil.  (d) Olive-pomace oils.   (1) Olive-pomace oil.   (2) Refined olive-pomace oil.   (3) Crude olive-pomace oil.  SEC. 3. Section 112876.5 is added to the Health and Safety Code, to read: 112876.5. The hierarchy for olive-pomace oil grades shall be, from highest to lowest, olive-pomace oil, refined olive-pomace oil, and crude olive-pomace oil, which is the lowest level of quality among the olive-pomace oils. Olive-pomace oil grades shall be in the following categories: (a) Olive-pomace oil. (b) Refined olive-pomace oil. (c) Crude olive-pomace oil. SEC. 4. Section 112877 of the Health and Safety Code, as amended by Section 120 of Chapter 140 of the Statutes of 2009, is repealed.  112877. Olive oil grades are defined as follows: (a) "Virgin olive oils" means those oils fit for consumption as they are, obtained from the fruit of the olive tree solely by mechanical or other physical means under conditions, particularly thermal conditions, that do not lead to alterations in the oil, and which have not undergone any treatment other than washing, decanting, centrifuging, and filtration. Virgin olive oils fit for consumption as they are include: (1) "Extra virgin olive oil" means virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 0.8 grams per 100 grams oil, has a peroxide value of not more than 20 milliequivalent peroxide oxygen per kilogram oil and meets the sensory standards of extra virgin olive oil as determined by a taste panel certified by the International Olive Council, or, if the International Olive Council ceases to certify taste panels, meets the sensory standards of a taste panel that is operated by the University of California or California State University according to guidelines adopted by the International Olive Council as of 2007. (2) "Virgin olive oil" means virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 2 grams per 100 grams oil and has a peroxide value of not more than 20 milliequivalent peroxide oxygen per kilogram oil. (3) "Ordinary virgin olive oil" means virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 3.3 grams per 100 grams oil and has a peroxide value of not more than 20 milliequivalent peroxide oxygen per kilogram oil. (b) "Olive oil" is the oil consisting of a blend of refined olive oil and virgin olive oils fit for consumption as they are as defined in this section. It has a free acidity, expressed as oleic acid, of not more than 1 gram per 100 grams oil. (c) "Refined olive oil" means the olive oil obtained from virgin olive oils by refining methods which do not lead to alterations in the initial glyceridic structure. It has a free acidity, expressed as oleic acid, of not more than 0.3 grams per 100 grams oil. (d) "Olive-pomace oils" means oils obtained by treating olive pomace with solvents or other physical treatments, to the exclusion of oils obtained by reesterification processes and of any mixture with oils of other kinds. They shall be labeled and marketed with the following designations and definitions: (1) "Olive-pomace oil" is the oil comprising the blend of refined olive-pomace oil and virgin olive oils fit for consumption as they are. It has a free acidity, expressed as oleic acid, of not more than 1 gram per 100 grams oil. In no case shall this blend be called or labeled "olive oil." (2) "Refined olive-pomace oil" is the oil obtained from crude olive-pomace oil by refining methods which do not lead to alterations in the initial glyceridic structure. It has a free acidity, expressed as oleic acid, of not more than 0.3 grams per 100 grams oil. (3) "Crude olive-pomace oil" means olive-pomace oil that is intended for refining for use for human consumption or that is intended for technical use.  SEC. 5. Section 112877 of the Health and Safety Code, as amended by Section 121 of Chapter 140 of the Statutes of 2009, is amended to read: 112877. Olive oil grades are defined as follows: (a) "Virgin olive oils" means  those   the  oils  fit for consumption as they are,  obtained from the fruit of the olive tree solely by mechanical or other physical means under conditions,  particularly  including  thermal conditions, that do not lead to alterations in the oil, and  which   that  have not undergone any treatment other than washing, decanting, centrifuging, and filtration. Virgin olive oils  fit for consumption as they are   without further processing  include: (1) "Extra virgin olive oil" means virgin olive oil  which   that  has  excellent flavor and odor expressed as a median of defects equal to zero and a median of fruitiness greater than zero, has  a free  acidity   fatty acid content , expressed as oleic acid, of not more than 0.8 grams per 100 grams oil, has a peroxide value of not more than 20 milliequivalent peroxide oxygen per kilogram oil and  would meet the sensory standards of extra virgin olive oil as determined by a taste panel certified by the International Olive Council, or, if the International Olive Council ceases to certify taste panels, would meet the sensory standards of a taste panel that is operated by the University of California or California State University according to guidelines adopted by the International Olive Council as of 2007   meets the additional requirements for   "United States Extra Virgin Olive Oil" outlined in the United States   Standards   for Grades of Olive Oil and Olive-Pomace Oil published in the Federal Register that take effect on October 25, 2010  . (2) "Virgin olive oil" means virgin olive oil  which   that  has  a reasonably good flavor and odor expressed as a median of defects between zero and 2.5 and a median of fruitiness greater than zero, has  a free  acidity   fatty acid content  , expressed as oleic acid, of not more than 2 grams per 100 grams oil  and  ,  has a peroxide value of not more than 20 milliequivalent peroxide oxygen per kilogram oil  , and meets the additional requirements for   "United States Virgin Olive Oil" outlined in the United States   Standards for Grades of Olive Oil and Olive-Pomace Oil published in the Federal Register that take   effect on October 25, 2010  .  (3) "Ordinary virgin olive oil" means virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 3.3 grams per 100 grams oil and has a peroxide value of not more than 20 milliequivalent peroxide oxygen per kilogram oil.   (3) "Virgin olive oil not fit for human consumption without further processing," sometimes known as "lampante virgin olive oil," is virgin olive oil which has poor flavor and odor expressed as a median of defects between 2.5 and 6.0 or when the median of defects is less than or equal to 2.5 and the median of fruitiness is zero, has a free fatty acid content, expressed as oleic acid, of more than 2 grams per 100 grams, and meets the additional requirements of the "United States Virgin Olive Oil Not Fit For Human Consumption Without Further Processing" as outlined in the United States Standards for Grades of Olive Oil and Olive-Pomace Oil published in the Federal Register that take effect on October 25, 2010. This grade of olive oil is intended for refining or for purposes other than food use.  (b) "Olive oil" is the oil consisting of a blend of refined olive oil and virgin olive oils fit for consumption  as they are as defined in this section   without further proc   essing  . It has a free  acidity   fatty acid content  , expressed as oleic acid, of not more than 1 gram per 100 grams oil  and meets the additional requirements for "United States Olive Oil" described in the United States Standards for Grades of Olive Oil and Olive-Pomace Oil published in the Federal Register that take effect on October 25, 2010  . (c) "Refined olive oil" means the olive oil obtained from virgin olive oils by refining methods  which   that  do not lead to alterations in the initial glyceridic structure  (basic glycerin-fatty acid content)  . It has a free  acidity   fatty acid content  , expressed as oleic acid, of not more than 0.3 grams per 100 grams oil  , and meets the additional requirements for "United States Refined Olive Oil" described in the United States Standards for Grades of Olive Oil and Olive-Pomace Oil published in the Federal Register that take effect on October 25, 2010  . (d) "Olive-pomace  oils"   oil"  means  oils   oil  obtained by treating olive pomace  ,   which is the product that remains after the mechanical extraction of olive oil,  with solvents or other physical treatments, to the exclusion of oils obtained by  reesterification   synthetic processes and  of any   a  mixture with oils of other kinds.  They   Olive-pomace oils  shall be labeled and marketed with the following designations and definitions: (1) "Olive-pomace oil" is the oil comprising the blend of refined olive-pomace oil and virgin olive oils fit for consumption  as they are   without further processing  . It has a free  acidity   fatty acid content  , expressed as oleic acid, of not more than 1 gram per 100 grams oil  , and meets the additional requirements for "United States Olive-Pomace Oil"   outlined in the United States Standards for Grades of Olive Oil and Olive-Pomace Oil published in the Federal Register that take effect on October 25, 2010  .  In no case shall this blend be called or labeled "olive oil."  (2) "Refined olive-pomace oil" is the oil obtained from crude olive-pomace oil by refining methods  which   that  do not lead to alterations in the initial glyceridic structure. It has a free  acidity   fatty acid content  , expressed as oleic acid, of not more than 0.3 grams per 100 grams oil  , and meets the additional requirements for "United States Refined Olive-pomace Oil" outlined in the United States Standards for Grades of Olive Oil and Olive-Pomace Oil published in the Federal Register that take effect on October 25, 2010  . (3) "Crude olive-pomace oil" means olive-pomace oil that is intended for refining for use for human consumption or that is intended for technical use  and that meets the requirements for "United States Crude Olive-Pomace Oil" outlined in the United States Standards for Grades of Olive Oil and Olive-Pomace Oil published in the Federal Register that   take effect on October 25, 2010  . SEC. 6. Section 112891 of the Health and Safety Code is amended to read: 112891. Any olive oil  and olive-pomace oil  labeled for sale shall be consistent with this chapter. SEC. 7. Section 112894 is added to the Health and Safety Code, to read: 112894. Virgin olive oil not fit for human consumption, sometimes known as lampante virgin olive oil, shall be refined before consumption. SEC. 8. Section 112895 of the Health and Safety Code is amended to read: 112895. (a) It is unlawful to manufacture, sell, offer for sale, give away, or to possess imitation olive oil in California. (b) This section does not prohibit the blending of olive oil with other edible oils, if the blend is not labeled as olive oil or imitation olive oil, is clearly labeled as a blended vegetable oil, and if the contents and proportions of the blend are prominently displayed on the container's label, or if the oil is a flavored olive oil. (c) Any olive oil produced, processed, sold, offered for sale, given away, or possessed in California, that indicates on its label "California Olive Oil," or uses words of similar import that indicate that California is the source of the oil, shall be made of oil derived solely from olives grown in California. (d) Any olive oil produced, processed, sold, offered for sale, given away, or possessed in California, that indicates on its label that it is from an area that is one of the approved American Viticultural Areas as set forth in Part 9 (commencing with Sec. 9.1) of Title 27 of the Code of Federal Regulations shall be made of oil 75 percent of which is derived solely from olives grown in that approved American Viticultural Area.  (e) Olive-pomace oil shall not be labeled as olive oil.  SEC. 9. Section 1 of Chapter 694 of the Statutes of 2008 is amended to read: Section 1. The Legislature hereby finds and declares all of the following: (a) Extra virgin olive oil has been shown by numerous scientific studies to be associated with fighting cardiovascular disease and providing other health benefits. (b) California grows and processes more than 99 percent of the extra virgin olive oil produced in the United States, and more than 90 percent of California olive oil meets the international standards for top-grade "extra virgin" as established by the International Olive Council. (c) The quality of California olive oil is comparable to other producers internationally. (d) It is the intent of the Legislature that California's definitions of olive oil be consistent with  international   federal  standards  that have been revised to reflect international standards  . SEC. 10. No reimbursement is required by this act pursuant to Section 6 of Article XIII B of the California Constitution because the only costs that may be incurred by a local agency or school district will be incurred because this act creates a new crime or infraction, eliminates a crime or infraction, or changes the penalty for a crime or infraction, within the meaning of Section 17556 of the Government Code, or changes the definition of a crime within the meaning of Section 6 of Article XIII B of the California Constitution.