Tips for planning your olive oil label

Considerations when ‘planning your label’

Australia and New Zealand Food Authority

Some requirements for labelling:

  • Name and address of manufacturer. This is to be site address not a PO Box, and should include the state of the manufacturer.
  • The lot identification. This is a code that relates to each batch of oil you produce. The code for that batch is then placed on the label of every package it relates to. How to choose to code each batch is up to you, provided that you maintain your records so that you can identify and recall a batch, if necessary.
  • Statement of ingredients. This is to be placed on the label in descending order of ingoing weight.
  • Declaration of any food additives. Food additives can only be added in accordance with regulations.
  • Date marking. ‘Best before’ or ‘Use by’ etc.
  • Directions for use and storage. The label must include a statement of any specific storage conditions required to ensure that the food will keep for the specified period indicated in the ‘use-by’ or ‘best-before’ date.
  • Nutrition Information Panel. To include energy, protein, fat, carbohydrates and sodium.
  • Percentage labelling.

Important! Please check the FSANZ website at to view the new joint Australian New Zealand Food Standards Code.

For additional information contact FSANZ via email or phone the ‘advice desk’ on 1300 652 166 (for the cost of a local call).

Suggestions for information on olive oil labels:

  • Name of company or brand.
  • Category of oil (“Extra Virgin”, “Virgin” etc)
  • Olive Oil.
  • Cold Pressed (If it is).
  • Description of oil’s character – robust, mild, fruity, nutty, and so on.
  • Name of region where olives were grown.
  • Name of variety/varieties.
  • Cholesterol free.
  • Month or year of harvest/processing.
  • Claims you are making like ‘Totally natural product’ or ‘heart-healthy’ need to be verified by FSANZ and there is a process for you to follow.
  • Free from additives.
  • Product of “name of State or country”
  • Quantity (750 ml etc).
  • Best before date.
  • Stickers or panels with additional information -“Certified organic by NASAA”, “Winner of Gold Medal” etc

Other Suggestions:

  • Be truthful in all statements made on your label.
  • The presentation of your label is very important. Ensure labels are positioned well on the bottle (not crooked) and also make sure that the label is not blemished from leaking oil and so on.
  • If you are blending different varieties of olives in your oils, state them on the label.
  • Your bottle and label should convey a message of quality.
  • If you want to give a lot of information, consider having another label on the back of the bottle.
  • The main label could have your brand name, volume, year of harvest, region, variety , oil category (Extra Virgin, Virgin) and so on.
  • A back label could give information about such things as the method and date of processing, details about the variety and region, or nutritional information. Interesting aspects of your family and/or property history could also be given.
  • Check that your name hasn’t already been trademarked elsewhere in Australia.

Read more about Labelling

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