Importer fights Cunnecticut's stricter olive oil laws

by S. C.

The state's strict new olive oil standards have left a bad taste in the mouth of one New York food importer who is arguing in court the rules are unfair, flaunt federal law and are hurting business.

The controversy stems from the differing olive oil standards imposed around the world.

According to court records, Connecticut last year chose to adopt criteria used by the International Olive Oil Council, a 41-member intergovernmental organization that does not include the United States.

But Connecticut lawmakers, at the urging of Norwalk-based Sclafani Importers, took a further step by preventing the sale of olive oils that -- to cut production costs -- are watered down with hazelnut, soy or peanut oils.

During a news conference in Stamford in November, DCP Commissioner Jerry Farrell said the goal was not only to ensure consumers got what they paid for but also to protect those who have allergies from mistakenly consuming less-than-pure olive oils.

A 2008 report on the proposed olive oil regulations by the state Office of Legislative Research that was included in Kangadis' court documents noted such standards "must conform, as far as practicable" with federal law.

But Connecticut Attorney General Richard Blumenthal said he does not believe the state olive oil regulations are pre-empted by federal law. He said the DCP "has the right and responsibility to protect the public, which is what we're trying to do here."

Connecticut standards have resulted in similar regulations being adopted or considered in California, Maryland, New York and Oregon.