Madama oliva selects the best Italian and Greek cultivars on the market and, before each processing, submits the product to different controls and analyses.

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We daily check every stage of processing so that our products are safe from a hygienic-sanitary point of view, healthy because they are free of preservatives, colours and additives of all kinds, appealing because they are made following the typical recipes of the Italian tradition. Olive processing processes do not alter the organoleptic properties and characteristics of the fruits we deal with: taste, smell and texture.

Even the storage of raw material, in special spaces and in refrigerated cells, allows to maintain the main characteristics of the olives unaltered and allows a perfect preservation.

Our internal laboratory carries out chemical, physical and microbiological controls at the entrance of the product, during the processing phases and at the end of the manufacturing process on each production batch. We also avail ourselves of the expertise of accredited external laboratories to carry out various analyses.

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CERTIFICATION:

ISO 9001 e HACCP since 1998

ISO 14001 environmental certification since 2003

Organic and NOP certification since 2003

BRC – Global Standard for the Safety of Food Products since 2006 (grade A)

IFS – International Food Standard since 2006 (top level)

EMAS environmental certification since 2007

BS OHSAS 18001 Occupational Health and Safety Management System since 2013

In the past years, the collaboration with the Department of Food Science of the University of Perugia has helped us to improve the product and we are still investing resources and skills in Research and Development.

QUALITY

Madama Oliva selects the best Italian and Greek cultivars on the market and, before each processing, submits the product to different controls and analyses.

We daily check every stage of processing so that our products are safe from a hygienic-sanitary point of view, healthy because they are free of preservatives, colours and additives of all kinds, appealing because they are made following the typical recipes of the Italian tradition.
Olive processing processes do not alter the organoleptic properties and characteristics of the fruits we deal with: taste, smell and texture.

Even the storage of raw material, in special spaces and in refrigerated cells, allows to maintain the main characteristics of the olives unaltered and allows a perfect preservation.

Our internal laboratory carries out chemical, physical and microbiological controls at the entrance of the product, during the processing phases and at the end of the manufacturing process on each production batch. We also avail ourselves of the expertise of accredited external laboratories to carry out various analyses.

In the past years, the collaboration with the Department of Food Science of the University of Perugia has helped us to improve the product and we are still investing resources and skills in Research and Development.

CERTIFICATION:

ISO 9001 e HACCP since 1998

ISO 14001 environmental certification since 2003

Organic and NOP certification since 2003

BRC – Global Standard for the Safety of Food Products since 2006 (grade A)

IFS – International Food Standard since 2006 (top level)

EMAS environmental certification since 2007

BS OHSAS 18001 Occupational Health and Safety Management System since 2013

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