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Extra Virgin Olive Oil
European Community

How the control of the traced production process works

In recent years, the CNO has developed a technical specification of the production process for extra virgin olive oil that has been introduced amongst its associates. In order to carry out and control this specification, 120 technicians collaborate with the CNO in all of the territory of Italy in intimate synergy with the olive farms, cooperatives and/or private presses. These technicians are directly engaged in specialised technical assistance in olive farming delivered directly in the farms’ groves or within the structures of transformation. These are specialized technicians with degrees in agricultural science or diplomas of agricultural specialisation and have passed a course for ‘Evaluators of Systems for Quality Management’ (Family norms ISO 9000). Furthermore, they have frequented courses on Family norms UNI EN ISO 22000 and on the analysis and projection plans of autonomous control HACCP (Hazard Analysis and Critical Control Points). And finally they have received specific training on the CNO’s Specification of High Quality Extra Virgin Olive Oil.


Control plan in farming enterprises

Every Farming enterprise is obliged to follow a strict ‘Control Plan’ which is monitored in compliance with the requirements to which it is subject in terms of the:

  • management of the olive grove (field log book);
  • production retraceability (compliance with agreements, documentation of flows, mass balances, retraceability tests);
  • compliance with particular ‘regimes of cultivation’, such as Biological or High Quality Extra virgin and
  • analytic control of the olive while being harvested for the detection of eventual residuals, only for the High Quality production process, carried out by means of multi-residual analyses conducted on samples of freshly harvested olives.


Control plan in the transformation enterprises

Transformation enterprises are followed principally for aspects related to the:

  • coordination of harvests and of conferment in order to reduce waiting time;
  • segregation of the traced product from the conventional (documentation of flow, cross-controls, mass balances, product recall, retraceability tests);
  • control of the application of the parameters of the procedure and the monitoring of CCP (critical control point) anticipated by the HACCP and
  • sampling of oil for conducting chemical and sense analyses.
Region
No. processes
No. farm
Litres of Commercialised Oil
Litres of Certified Oil
Litres of High Quality Oil
1
33
2.000
80
0
9
10
800
50
15
1
256
350
300
0
3
400
1.500
1.100
100
5
260
1.000
500
0
16
37
800
250
0
7
2.000
30.000
26.700
100
9
540
1.500
950
0
7
32
3.000
700
0
14
38
4.000
300
0
Total
72
3.606
44.950
30.930
215