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High quality extra virgin olive oil is the result of compliance with physicochemical and sensory requirements that are more restrictive than basic legislation requires, together with detailed rules and procedures for its production, processing and storage.

This site aims to explain how certification is structured according to the high quality extra virgin standard, and the procedures that need to be followed to obtain and keep this certification. The rights and duties of the inspection bodies and of anyone wishing to use the term "High Quality"are described.

Olive oil sector operators that wish to access the High Quality procedural guidelines, receive certification and use the words "High Quality" are invited to increase their knowledge on these aspects.