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a.

a. It narrowed down the values of some quality parameters required by law for the extra virgin category:

Among these, those relating to acidity and ethyl esters in particular, for the important indications they give on the quality of the raw material and on the quality of the manufacturing process.

UE
parameters
CEQITALIA
limits
UE
limits
CEQITALIA
restriction/UE
Acidity
0,40 g/100g
0,8 g/100g
- 50%
Ethyl esters
15 ppm
35 ppm
- 57%
Oleic Acid
≥ 70%
≥ 55%
+ 27%
PAH
BAP < 1 ppb
Sum <5 ppb
BAP < 2 ppb
Sum <10 ppb
- 50%
Fruity median
≥ 2
> 0
+ 100%

b.

b. It introduced new parameters, not yet taken into consideration by the law

The new parameters complete the information framework on the quality process, in the field and in the oil mill, on the olives during extraction, on the oxidative stability of the oil over time, on the content of the aromatic and taste components and on the value of its nutritional properties.

CEQITALIA
parameters
CEQITALIA
limits
Umidity
≤ 0,10 %
Impurities
≤ 0,05 %
Polyphenols
≥ 250 ppm

c.

It predicted a further values restriction, required during the packaging phase, for those parameters which are subject to change during storage.

These are precious indicators kept under strict control, both at the factory during production, as well as when the product is on the store shelves, entrusting the control agencies to take samples to be analysed by accredited laboratories, to check compliance for the quality parameters values certified by CEQITALIA quality label.