Certifications

Contedoro Extra Virgin Olive Oil has obtained some of the most prestigious certifications, such as the DOP, BIO and IGP marks.

Contedoro oil has been DOP certified since way back in 2011, but on this page we want to do more: we’ll explain how to get an important certification like this. Read on!

The 4 Steps of Controlling Extra Virgin Olive Oil

Everything takes place under the close supervision of Agroqualità, a national control body for quality certification in agribusiness accredited by the MIUR, which guarantees all creation procedures.

1. REPORTING THE DAY OF HARVESTING AND MILLING
   As a certified company, we are obliged to report the day of harvesting and milling so that an inspector can attend the olive harvesting and milling stage, ensuring the good conduct of personnel.
2. PANEL TEST
   Following milling, the quality of the oil is immediately analyzed by a test called a Panel, which in our case is carried out at the University of Portici (NA).
3. STORAGE
   After scrupulously analyzing the quality of the freshly milled extra virgin olive oil, we proceed to the delicate stage of packaging in the mill and bottling. To preserve the quality of the final product as much as possible, the freshly harvested and milled extra virgin olive oil is stored in numbered containers or bottles.
   It is necessary for the oil to be stored in full cans and bottles or with nitrogen (a natural element that prevents oxidation and preserves freshness) and finally it is crammed into special dark chambers with controlled temperature.
4. SALE
   Only after this careful and meticulous inspection procedure can Contedoro extra virgin olive oil leave the plant and reach your table.