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The Presentation in Dubai with Enrico Bartolini

The Dubai Presentation was twofold: it consisted of a special Dinner that took place at Bice Mare on March 24th and a Workshop with tasting at the Emirates Academy of Hospitality Management on the 25th.

The Dinner was prepared by the remarkable Chef Enrico Bartolini (2 michelin stars), Ristorante Devero, Milan, Italy. He was warmly welcomed by Host Executive Chef Francesco Guarracino and his team. The presentations were in charge of Rosario Scarpato (Director of the Italian Cuisine World Summit), further presentations of the Traceability Program were made by Francesca Vaninni (Marketing Manager of Terre del Sole).

The Worksop and Tasting was conducted by Rosario Scarpato. A segment about how the Traceability Program works was presented by Francesca Vaninni. Chef Aira Piva (Manager of Italian Restaurant Consulting) spoke about the Fundamentals of tasting and pairing Extra Virgin Olive Oil with other ingredients. The Demos were in charge of Chef Francesco Guarracino: “The regional Tradition” and Chef Enrico Bartolini: “The Serets of Classic Contemporary”. It was a real eye opening experience for many, getting to know much better the world of Quality Extra Virgin Olive Oil.

Click on the image to see the photogallery

 

 

The NYC Presentation during the International Day of Italian Cuisines

The celebration of the IDIC International Day of Italian Cuisines 2014 started in NYC, on January 16, with a Preview Gala Dinner at the Italian Culinary Center. Hosted by Chef Cesare Casella from Salumeria Rosi & Ristorante Rosi and Dean of Italian Studies at the Italian Culinary Center. It was prepared by Guest Master Chef Enrico Bartolini, Devero Ristorante, Milan -2 Michelin Stars-.

On January 17, conducted by Master Oil Taster Livia Rinaldi the Program of Traceability and High Quality of Italian Extravirgin Olive Oil was presented during the Workshops with tasting section of the event.

Click on the image to see the photogallery

 

The Program of Traceability in Moscow with Chef Patrizia di Benedetto

Click on the image to see the photogallery - Images kindly provided by culinaryon.com

THE DINNER

Following the presentations of the Traceability Program on March 11 at Aromi La Bottega Restaurant, Chef Patron Pietro Rongoni hosted a dinner prepared by Chef Patrizia Di Benedetto, Bye Bye Blues (1 Michelin Star), Palermo, Italy. Based on the range of Terre del Sole quality extra virgin olive oils:“L'Olio Extravergine di Oliva nell'Alta Cucina Italia” was a dinner to remember… (See the Menu).

The presentations were in charge of Rosario Scarpato (journalist and Italian Culinary Culture Promoter), Francesca Vannini, Marketing Manager of the Terre del Sole brand.

At the end of the night, Chefs Pietro Rongoni and Patrizia Di Benedetto had the opportunity of greeting and exchanging views with the guests.


Click on the image to see the photogallery - Images kindly provided by culinaryon.com

THE WORKSHOP

As part of the same event, on March 12 at the Culinary On Studio, we held an demo and tasting with Chef Patrizia Di Benedetto, Chef Pietro Rongoni and Chef Aira Piva that versed about extra virgin olive oils and their use in a more professional context. It was presented by Rosario Scarpato.

Aira Piva made a demo about pairing Extra Virgin Olive Oil with other ingredients, Pietro Rongoni, who is well known for his exceptional risottos, prepared this dish for the attentive audience and finally, Patrizia de Benedetto prepared a Scottata di tonno, emulsione di ricci di mare e caponata di verdure/ Blanched Tuna, sea urchin emulsion and caponata.

Among the guests were Marco Iachetta, Valentino Bontempi and Alessio Gini, Russian chef Vasily Emelianenko, Sergei Dushkov and Dmitry Romanovsky.

 

Terre del Sole: The best Italian Extra Virgin Olive Oil. Certified and guaranteed!

The CNO –National Consortium of Olive-Growers–, under the program funded by EC Regulation 867/08, is pleased to present a selection of extra virgin olive oils regularly certified by a third party in accordance with European Quality Standard ISO 22005/08.

With this selection the CNO will enable consumers to taste different types of oils that all represent the highest standards of quality, while their differences in terms of sensory profiles express the richness and traditions of the territories they represent.

Terre del Sole
  1. Terra di Bari DOP
  2. Aprutino Pescarese DOP
  3. Cilento DOP
  4. Toscano delle Colline di Firenze IGP
  5. 100% Italiano
  6. Biologico/Organic
 

Traceability of Italian Extra Virgin Olive Oil; the CNO informs consumers


The Consorzio Nazionale degli Olivicultori (CNO, the National Olive Farmers’ Consortium), having fixed its eyes upon the interests and satisfaction of the consumer has, in recent years, intensified its commitment to quality Italian extra virgin olive oil. It has carried this out with two defining projects: the promotion of a system of traceability of extra virgin olive oil and hence, the promotion of high quality. The objective of the system of retraceability is to follow, trace that is, all the movements made by the product – extra virgin oil of Italian olives – from its origin to its commercial destination; from the field, through the press and finally into the bottle, in which form the consumer finds it at the point of sales. It’s a system that generates more transparency among the undertakings at work within the steps of production of extra virgin olive oil and offers the consumer concrete guaranties especially concerning its safety as a foodstuff.

In the sphere of the system of traceability, the project of extra virgin olive oil of high quality is being developed by the CNO in order to recognise and award those producers dedicated to the production of extra virgin oil of excellence. The aim of the project is to create a new market sector to be found within the category of high quality and especially to recognise the production of goods of low environmental impact and to incentivise the implementation of traced production.

 

A clear communication abreast of the times with the consumer

The principal objective of the CNO is letting the consumer understand clearly the olive farmers’ efforts and dedication to their system of traced production. On the other hand, production traceability, if communicated to the right consumer sector, is of reciprocal value to the producers. At the same time, the CNO makes every effort to transmit to the consumer as much information as possible so that he or she can fully appreciate the intrinsic value of traced extra virgin olive oil and of ‘high quality’.


Patrizia Horn and Edmondo Morini, owners of Agriturismo and olive oil press La Farfalla (Farfa - Ri)

There are two channels used to communicate with the consumer, both are based on the use of the cell phone and the Internet; the SMS system and the one with a two-dimensional label also known as QR (quick response) code.


The SMS System

Thanks to the information present in the database of the system of retraceability, it is possible to provide the consumer with the information relevant to the extra virgin olive oil found in a specific bottle.

The consumer sends a SMS message to a telephone number of the CNO (00447624812977) indicating the code of the production lot to which the bottle belongs that he or she is about to or has already purchased, and receives an immediate SMS response containing the relevant information from the database of the system of retraceability.

Check code of production lot in the bottle
Send SMS with the code to the
CNO # 00447624812977
Get the info on the olive oil bottle you
are about to or have already purchased

 




The QR System

So, the CNO has set up another system of communication about traceability that is yet more immediate and able on one hand to transmit an unlimited quantity of information and on the other to establish continuous communication with the consumer.

This system foresees a QR code that is a matrix code or a two-dimensional bar code printed on the label. QR are the initials of ‘Quick Response’, so named because their inventor was thinking of a code that allowed rapid decodification of its content. Its content which is accessed through the reading of the QR code can be a simple piece of information, more than 4,000 characteristics as opposed to the 160 of the SMS or otherwise a link to a web site.

Check bottle for the QR code
Photograph the code and send

Get the info on the olive oil bottle you are about to or have already purchased


The QR system works with all the main models of cell phones with cameras. It is sufficient to download some decodification software that is already part of the basic programming of new cell phones. All that has to be done is to focus on and photograph the QR code and the contained information can be seen on the screen of the cell phone.

If the cell phone has an Internet connection, it will be possible to access the multimedia content of the business. In that case, the QR code also becomes a continual communication instrument, as far as the business continually updates the information on the webpage. Thus, from a single two-dimensional label different information can be received (e.g. recipes).

The QR system is already such a spread instrument of communication that, in the near future, it will become of wider use in all sectors, from magazines to advertising campaigns and to information about streets. Its evolution is intimately related to that of the Internet and cell phones technology that is currently making progress at an exponential rate. The QR code is foreseen to become a multiuse instrument not limited simply to retraceability and will thus be at the disposal and understanding of all.

 

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

 

Traceability, Certification and Protection of the quality of Olive Oil

Retraceability was imposed on all European enterprises of the foodstuff sector as an obligation without exception as of 2002 by Regulation 178/2002, which defines the obligations but does not, however, indicate how they should be observed. In Italy, the enterprises with the intention of respecting the obligation of retraceability of production and/or internal retraceability could decide to adhere to the voluntary norms UNI 10939:01 and UNI 11020:02 established by the Italian normative entity (UNI), by January 2008. The desire to adopt voluntary norms on the part of agricultural foodstuff enterprises arises not only out of the need to respond to the obligations of the above mentioned regulation but far more to respond, on one hand, to the customers’ and distributors’ requests, and on the other to create further added value for the finished product. It is to be remembered that these voluntary norms, defined with the consent of all those interested and spontaneously adopted by all the enterprises of the sector, were established with the objective of accommodating the standardisation of the market’s activities and, as a consequence, of promoting commercial exchange.

In July 2007, the Italian norms UNI 11020:02 and UNI 10939:02 were incorporated into norm UNI EN ISO 22005/2008, one of European recognition, proposed as a solution to the necessity of companies to implement an efficient and complete system of retraceability applicable to the food and foodstuff sectors. This system’s standard consists of an open, clear and verifiable methodology offering the possibility of complete inspection, starting with the prime materials and ending with the finished product, from the original sources to consumption. Furthermore, although it does not have the objective of guaranteeing nutritional safety, it does prove to be a valid instrument for following characteristics back to their causes and to offer the possibility to the enterprises within the system to compete with qualitively recognised tools.

Retraceability is not, in and of itself, an objective but rather a tool that is flexible and utilisable by all those having a role in the production processes of agricultural foodstuffs for reaching other objectives, for example, for determining the origin of a product or ingredient, for facilitating verification of specific information regarding it as well as for withdrawing it from the market.

Norm UNI EN ISO 22005/08 establishes the basic principles and requirements for projecting and executing a system of retraceability of foodstuffs and of their process of production.  The adoption of this norm allows organizations of the sector to:

  • follow the flow of materials (oil, packaging materials, etc.);
  • identify the necessary documentation and retraceability of each and every phase of production;
  • guarantee the necessary coordination of those involved in the phases and
  • allow every part of the production process to be informed about its suppliers and its immediate customers.

The UNI EN ISO 22005/2008 firmly reiterates that the traceability system as such is unable to ensure the hygiene and safety of products but each traceability system should be designed and operated so as to allow specific objectives that the company aims at, for example to:

  • be the foundation of nutritional safety and/or of objectives of quality;
  • respond to the customers’ requirements;
  • determine the history or origin of the product;
  • facilitate the withdrawal of the product from the market;
  • identify the organisations responsible in the process of realising the product;
  • facilitate the verification of specific information about the product;
  • communicate relevant information about the stakeholders;
  • respond to any regional, national and/or international legal obligation whatsoever and
  • develop the efficiency, the productivity and the profitability of the organisation.

A system of retraceability certifiable in the sense of UNI EN ISO 22005:08 must be:

  • verifiable
  • applied;
  • oriented toward the resulting economic sustainability;
  • practical;
  • in agreement with the obligations established through the law and
  • coherent with predefined requirements.


The advantages of a system of Traceability

The adoption of a system of voluntary retraceability, either limited to a single enterprise or the entire process of production, permits the fulfillment of legal obligations but its flexible and step-by-step application also represents a tool for tracing the information of greater interest for the enterprise, such as the origin of a product, the parameters of the process of production, the rigorous management of quantities and therefore of the production refuse also proving to be a possible marketing tool.

The application of a voluntary system of production process retraceability permits the isolation and identification of the link that does not comply with the established requirements when also avoiding the involvement of all the enterprises committed to the realisation of the product.

The capacity to reconstruct the history of a product until the point of arriving at the specific prime materials could well be an important marketing tool in B2B (business to business) as well as B2C (business to consumer) communication.  There are retraceability systems that propose definitive, interactive ways of reconstructing the history of the product they intent to obtain (Internet sites with a digitalised lot code, access to information totems inside the store, etc).

 

Nutritional safety

In recent years, cases of food poisoning and cases of BSE and avian flu together with other nutritional risks, in developed as well as developing countries, have given reason for norms for foodstuffs capable of protecting public health and reducing the negative social and economic effect of the above mentioned phenomena.

In as much as risks to nutritional safety can embroil the production process in each and every one of its parts, control and communication during the process are essential factors. A weak link in a chain can cause a serious hazard for consumers and have serious repercussions for suppliers. Therefore, nutritional safety is a responsibility common to all involved. Retraceability enables an organisation to document and/or identify a product by means of the operations necessary for the production, for the elaboration, for the distribution and for the handling of foodstuffs from the first phase until consumption. Thus, it can facilitate the identification of causes of nonconformity with a product and form the premises of a certain and effective withdrawal from the market. Other than considerations of public health, this new norm presents further advantages in the social and economic environment.

 

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