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Extra virginolive oil is much more than a main ingredient in Mediterranean cuisine. And increasingly in the cuisine of more and more places in the world. It is a pillar of our culture thanks to its flavor, silky texture and color.
However, not just any oil is worthy of this privileged position. To achieve the certified quality of an olive oil, it has tooil has to meet a series of quality standards. In addition to passing certain controls that guarantee its excellence. So, if you want to know how this category is awarded to the oil, stay because we are going to tell you about it.
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Controls and standards that guarantee product excellence
To ensure that the olive oil to your table is of the highest quality, rigorous controls are carried out at each stage of production.rigorous controls are carried out at each stage of its production.
From the selection of the olives to the final bottling, every step of the process is controlled to the millimeter. Let’s take a closer look.
Selection of olives
The first crucial step is the selection of olives.
Only healthy olives are used, harvested at the optimum moment of ripeness. This criterion is essential to obtain a high quality extra virgin olive oil. The olives are harvested by hand or by mechanical methods that do not damage the fruit, ensuring that each olive maintains its properties intact.
Cold extraction
Cold extraction is a fundamental process that preserves the organoleptic properties of olive oil.
This method involves pressing the olives at a temperature below 27 degrees Celsius, which prevents the degradation of the oil’s beneficial compounds, such as polyphenols and antioxidants. At Almazara Artalwe make sure that all our extractions are carried out under these conditions to maintain the maximum quality of the product.
Storage and conservation
The storage of olive oil also plays a crucial role in preserving its quality.
The oil is usually stored in stainless steel tanks in controlled environments to avoid exposure to light, heat and oxygen, factors that can oxidize and deteriorate the oil. This meticulous care ensures that the oil retains its flavor, aroma and healthy properties until the moment of consumption.
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Quality certificates
The quality certificates are an additional guarantee that the olive oil meets specific and rigorous standards. These certificates are granted by accredited bodies that verify and validate compliance with quality standards.
Organic Agriculture Certificate
One of the most highly valued certificates is that of Organic Agriculture. This certificate ensures that the olive oil has been produced following sustainable agricultural practices, without the use of pesticides or chemical fertilizers.
ISO 22000 Certificate
The ISO 22000 certification is another important quality standard that guarantees food safety throughout the entire supply chain.
This certificate ensures that all processes, from production to distribution, comply with strict safety and hygiene requirements, thus providing a safe and high quality end product.
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Protected Designation of Origin (PDO)
The Protected Designation of Origin (PDO) is a certification that recognizes the quality and unique characteristics of a product, which are essentially due to its geographical origin and traditional production methods.
In the case of olive oil, the PDO guarantees that the oil has been produced, processed and elaborated in a specific region, using traditional techniques that have been perfected over generations.
PDO Aceite del Bajo Aragón
At Almazara Artalour extra virgin olive oil has been awarded with the DOP Aceite del Bajo Aragónone of the most prestigious designations of origin in Spain. This certification not only guarantees the geographical origin of the oil, but also its exceptional quality and distinctive organoleptic characteristics, which include a fruity flavor and intense aroma. [/et_pb_text][et_pb_image src=”https://almazaraartal.com/wp-content/uploads/2024/07/la-calidad-certificada-de-un-aceite-de-oliva-04.jpg” alt=”The certified quality of an olive oil” title_text=”La calidad certificada de un aceite de oliva” align=”center” _builder_version=”4.26.0″ _module_preset=”default” max_width=”500px” global_colors_info=”{}” theme_builder_area=”post_content”][/et_pb_image][et_pb_text _builder_version=”4.26.0″ header_2_font_size=”17px” background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_css_free_form=”h2{|| font-size:40px !important;|| color: #415544 !important;|| text-transform:inherit !important;|| line-height:2em !important;||}||h3{|| font-size:24px !important;||}” global_colors_info=”{}” theme_builder_area=”post_content”]
UNE Standards
UNE standards are technical standards developed by the Spanish Association for Spanish Association for Standardization and Certification (AENOR).They establish the requirements to ensure the quality and safety of products and services.
In the olive oil sector, UNE standards cover different aspects of production, from agricultural practices to processing and marketing.
UNE 55002:2016
This standard establishes the requirements for the production of high quality extra virgin olive oils. It includes guidelines on the selection of olives, extraction methods, and storage and bottling procedures, ensuring that each stage of the process is carried out optimally to preserve the quality of the oil.
UNE-EN ISO 22000
UNE-EN ISO 22000 is an international standard for food safety management systems. This standard establishes the requirements to ensure that food products are safe for consumption, covering the entire supply chain, from primary production to final consumption.
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Specific production, processing and traceability requirements to guarantee their authenticity and purity
Guaranteeing the authenticity and purity of olive oil requires compliance with specific requirements at each stage of its production and processing.
These requirements ensure that the final product maintains all its original properties and is fully traceable from the olive grove to the consumer.
Production and harvesting
Production begins with the care of the olive grove, where sustainable agricultural practices are implemented to ensure the health and productivity of the trees.
Harvesting is carried out at the optimum moment of ripening, using methods that minimize damage to the fruit and preserve its qualities.
Prepared by
The production of olive oil includes the cleaning, milling and pressing of the olives. At Almazara Artalwe use advanced technologies and traditional methods to to extract the oil in an efficient way, preservingpreserving to the maximum its organoleptic and nutritional properties.
The cold extraction process is crucial to maintain the integrity of the oil, avoiding the degradation of its beneficial components.
Traceability
Traceability is another fundamental aspect, since it makes it possible to follow the path of the olive oil from its origin to its final consumption.
This process involves the detailed recording of each production batch, including information on the origin of the olives, the processing conditions and the quality controls carried out. Traceability not only guarantees the authenticity of the product, but also provides transparency and confidence to the consumer.
Quality control
Finally, quality control is an essential step to ensure that each bottle of olive oil meets the highest standards. This control includes chemical and organoleptic analyses to verify the purity, flavor, aroma and stability of the oil.
In our case, we have laboratories where exhaustive tests are carried out to confirm that each production batch is of the highest quality.
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With this information, you now know how to choose the best olive oil for your dishes..
At Almazara Artal you have, just a few clicks away, several extra virgin olive oils that meet the highest quality standards. And they are backed by certificates and denominations that guarantee their purity and origin.. If you haven’t tried them yet, this is a sign for you to order now.
Delight yourself with a good tasting of olive oils from our lands.
We put within your reach the most precious thing. Something very much ours. Because these oils are more than just the fruit of our olive groves. They are family, they are tradition, they are passion for our work, and they are the purest and most natural taste, the taste of a lifetime. Because there are things that should never change.
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