The Good Food Guild oil category recognizes America’s tastiest fruit, nut and seed oils from pioneering producers who hold to the highest standards of quality and sustainability. Whether from olives, hazelnuts or squash seeds, Good oil is pressed and bottled without the use of added heat, chemical extractors, artificial additives or genetically modified ingredients.
The Good Food Guild relies on the expertise of the oil community to develop, revise and set standards for the category. As farming and oil pressing techniques evolve, so do our standards. Read on to learn what those standards are and meet the oil crafters of the Good Food Guild.
In order to join the Good Food Guild, oil companies must meet the following standards for at least 50% of their product line:
- Made in the USA or US territories.
- Made with olives, avocados, nuts or seeds.
- Pressed from ingredients from the most recent harvest and grown in the region of entry.
- Free of genetically modified ingredients.
- Free of artificial ingredients, including colors, flavors or preservatives.
- Use ingredients grown using fair labor practices.
- Use ingredients grown without the use of synthetic herbicides, pesticides, fungicides or fertilizers.*
- Oil comes from a first pressing and is not subjected to added heat or chemical extractors throughout the entire process.
- The entry is not a third party private label oil, where finished oil from another source has been purchased and rebranded.
Additional criteria for olive oil:
- Growers must demonstrate an effort to use sustainable practices in water conservation and waste management.
- Non-flavored olive oils are certified as extra virgin by a COOC- or IOC-recognized panel.**
Additional criteria for flavored oil:
- Base oil must meet all above criteria except the extra virgin certification requirement for olive oils.
- Added flavor ingredients, including but not limited to spices, herbs and fruit, must be domestically sourced and meet the above criteria related to sustainable growing techniques and fair labor practices.
- Flavor must come from either infusing the actual flavor ingredient in the oil or pressing it with the oil and not by adding a flavoring extract or oil.
*Oils made with avocados, nuts or seeds grown with minimal synthetic inputs using Integrated Pest management practices will be permitted.
**California Olive Oil Council or International Olive Council