2023-07-02 08:30:21
Strict regulations for making olive oil
Manufacturers in the olive oil sector in France ensure the quality of their products thanks to strict European regulations (No. 2022/2104, No. 2022/2105 and No. 178/2002) and regular checks. Organoleptic tests and physico-chemical tests are imposed by the IOC. These controls relate to the acidity, the peroxide index and the UV index of the olive oil to guarantee its quality and its sanitary safety. Manufacturers must also take steps to avoid the presence of contaminants such as phthalates and mineral oils.
A “living” olive oil that must be stored with care
Contrary to popular belief, olive oil is a “living” product that evolves naturally over time due to its “natural degradation”. It is therefore important to keep it in specific conditions: away from heat, light and at room temperature to avoid its faster degradation.. The statements relating to these storage precautions are also specified on the product labels. Some companies in the sector have even decided to shorten the maximum durability date (DDM) of their products to improve their quality beyond the regulations in force.
Continuous quality improvement
The National Federation of Fatty Industries (FNCG) has been working for many years to limit the potential effects on the quality of olive oil, particularly on extra virgin. In particular, it is behind the implementation of systematic controls by independent laboratories to guarantee the quality of marketed products. Indeed, olive oil is a natural product produced by a process of cold pressing or extraction, with or without filtration, which deserves special attention to ensure its quality.
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