The OOCC

Welcome to the Olive Oil Council of Canada.

The Olive Oil Council of Canada (OOCC) is a national, independent, non-profilt organization committed to informing Canadians about olive oil, its production, uses and health benefits.

Consumption of olive oil has grown steadily in Canada since the 1980’s as Canadians, in increasing numbers, discover the health and taste benefits of virgin olive oil. In fact, today, the health benefits of virgin olive oil are and continue to be well documented. Extra virgin olive oil contains a series of compounds that are very beneficial to many functions and organs of the human body. However, among the several olive oils sold on the market a certain percentage can be adulterated, rancid, chemically processed and therefore, not containing the compounds that are so beneficial to health and taste. Yet, consumers have no way of knowing since the industry is not compelled by any regulation to specify the content, except in the case of DOP products.

The OOCC has made it its objective to bring awareness among consumers and promote their confidence in the product they purchase and to assist the industry in complying with Canadian standards as set by the Canadian Inspection Food Agency (CIFA) and the International Olive Oil Council (IOOC).



The OOCC Activities Workshops Certification Program Adopt a Tree Olive Oil History Health and Nutrition Beauty Care Recipes Members Contact Us
The OOCC Welcome to the Olive Oil Council of Canada. The Olive Oil Council of Canada (OOCC) is a national, independent, non-profilt organization committed to informing Canadians about olive oil, its production, uses and health benefits. Consumption of olive oil has grown steadily in Canada since the 1980’s as Canadians, in increasing numbers, discover the health and taste benefits of virgin olive oil. In fact, today, the health benefits of virgin olive oil are and continue to be well documented. Extra virgin olive oil contains a series of compounds that are very beneficial to many functions and organs of the human body. However, among the several olive oils sold on the market a certain percentage can be adulterated, rancid, chemically processed and therefore, not containing the compounds that are so beneficial to health and taste. Yet, consumers have no way of knowing since the industry is not compelled by any regulation to specify the content, except in the case of DOP products. The OOCC has made it its objective to bring awareness among consumers and promote their confidence in the product they purchase and to assist the industry in complying with Canadian standards as set by the Canadian Inspection Food Agency (CIFA) and the International Olive Oil Council (IOOC).