WHAT DOES IT MEAN TO MAKE QUALITY IN THE EXTRA VIRGIN OLIVE OIL CHAIN?
The concept of quality in the agro-food sector has always summarized a series of nuances. Quality is a puzzle, it is made up of a number of pieces, step by step. The chemical-physical analyzes are the very last step to verify the quality of the product, but upstream there is a mandatory path to follow to build quality. Producers of quality extra virgin olive oil do not improvise, behind there is experience, training, attention to detail, resourcefulness, courage in looking at the past with a critical eye, to get the best out of it and leave room for the advantages of the present and the future . There are many aspects to consider: The health and hygiene quality
Like any self-respecting agri-food business, we are very attentive to compliance with HACCP standards. From delivery to packaging, machinery, environments and personnel; everything must be in accordance with the law. What we sell is also what we ourselves love to enjoy in total serenity.
The technological quality
It is important to train on new extraction technologies, abandon the old oxidizing technologies and look out for new continuous cycle machinery to preserve the properties of extra virgin olive oil.
The nutritional quality
In order for extra virgin olive oil to preserve its beneficial properties for our body, it is necessary to operate with conscience and knowledge. It is important to know the right time and temperature parameters to keep the polyphenols and tocopherols in the oil intact. Sensory quality Carrying out panel tests in a commercial or professional manner is important for the purposes of classifying the oil based on its organoleptic characteristics, to determine the median of defects and fruitiness.
Traceability
Fundamental concept to guarantee the production of extra virgin olive oil from a local, fresh and healthy raw material. In particular to keep up the establishment of the PGI brand of which we are proud.
Chemical-physical analyses
Last step to be able to legally classify the olive oil produced. They are carried out through accredited and competent laboratories. Through them the acidity, the peroxides and the parameters related to the primary and secondary oxidations are evaluated. We remind you that an olive oil can be classified as extra virgin if and only if it was obtained exclusively through mechanical processes and complies with the following parameters: – acidity ≤ 0.8% – peroxides ≤ 20 – k232 ≤ 2.50 – k270 ≤ 0 .22 -Δk ≤ 0.01
