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Extra Virgin Olive Oil
European Community

The CNO, High Quality Extra Virgin Olive Oil


In addition to the system of traceability, the CNO has placed at the disposal of those involved in the various stages of production a specification for high quality extra virgin olive oil. It contemplates further regulations for the management of the olive and its oil in the different steps of olive and olive oil production established by a team of experts with different professions within the production process. This project aims at creating a new market segment within the guaranteed category of high quality extra virgin olive oil and therefore:

  1. To protect that production having low environmental impact and
  2. To incentivise the carrying out of traced production, to facilitate the sharing of the added value, the objectives and the strategies from the agricultural phase through the transformation (pressing) and to the sale.

With these objectives, the specification, above and beyond anything else, establishes that the high quality of the oil stems from the countryside and therefore olive cultivation should be of low environmental impact or biological. Furthermore, some regulations have been defined in order to guarantee the quality of the pressing at the mill (or press), to establish the best manners of avoiding qualitative scorching during distribution and to assume respectful behaviour towards all the protagonists of the process of production and distribution, starting with the workers.

The ‘High Quality’ project is also based on the conviction that the production of high quality oil is an opportunity for all the producers of the European Union and so, the CNO is sharing the project of retraceability with four Greek cooperatives from the Island of Crete that have been committed to improving the quality of their own production for years now. The objective is to create such a critical mass of the product to be commercialised in order to justify the creation of a new market segment that is visible to the consumer.

The specification of high quality establishes 120 control points of the production process in order to guarantee o to certify:

  1. the adoption of biological or environmentally low-impact farming techniques;
  2. the passage of between 24 and 36 hours from harvesting to pressing;
  3. the absence of the residue of pesticides and other contaminating elements (with multi-residual analyses of olives and oil);
  4. the application of parameters of procedure mainly regarding the temperature in gramola, potable water, storage conditions of the oil, etc. and
  5. the carrying out of chemical analyses and panel tests on all of the production lots.

The parameters of high quality are:

Acidity (% oleic acid) ≤ 0,3
No. Perossidi (meq O2/Kg) ≤ 12
Oleic acid % ≥ 65
1-2 diglyceride % ≥ 70 (December-March)
≥ 60 (April-July)
≥ 50 (August-November)
Sensory analysis Mean of defects = 0
Mean of notice of non-national varietals = 0
Α tocoferolo (mg/Kg) ≥ 120
Biophenols (mg/Kg) ≥ 200