Healthy and good olives

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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CERTIFICATIONS:

– ISO 9001 quality management system

– ISO 14001 environmental certification, since

2003

– Organic certification, since 2003

-BRC Certification – Global Standard for Food

Safety, since 2006 (Grade A)

– IFS Certification – International Food

Standard, since 2006 (top level)

– Environmental certification – ISO 14001 and

EMAS registration, since 2007

– Occupational health and safety management

system – BS OHSAS 18001, 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.

 

CERTIFICATIONS:

-ISO 9001 quality management system,

since 1998

– ISO 14001 environmental certification,

since 2003

– Organic certification, since 2003

– BRC Certification – Global Standard for

Food Safety, since 2006 (Grade A)

– IFS Certification – International Food

Standard, since 2006 (top level)

– Environmental certification – ISO 14001

and EMAS registration, since 2007

-Occupational health and safety

management system – BS OHSAS 18001,

since 2013

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