Quality

We bring you the best of nature

For you to keep in your pantry

When the Mediterranean land, light and climate come together in perfect harmony, an olive like ours is born. And for more than 75 years, we have been bringing it to you, putting all our experience and affection into each of the phases of the process. That is why our flavour is like no other.

We are

Land

When you take good care of the land, the land gives you the best of it.

We are

Mediterranean

The best flavours, the best moments, a unique way of life.

CAREFUL ELABORATION

An olive made like no other

We use the latest technologies for selection, sorting, monitoring, tracking and artificial vision inspection to guarantee maximum quality and food safety.

QUALITY GUARANTEE

The best quality to achieve the best flavour

Having quality as a continuous goal has led us to generate our own technology to guarantee the maximum quality of the product.
Various controls and analyses ensure food quality throughout the entire production process.

BRC FOOD SAFETY: Food manufacturers.

Food safety standard for food manufacturers or processors.

CONTENT OF THE BRC STANDARD:

MANAGEMENT COMMITMENT AND CONTINUOUS IMPROVEMENT

The fundamental support point in the control of food safety must have the commitment of the management in its application, provision of resources, definition of responsibilities and continuous review of its operation and continuous improvement of the system.

HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEM  

The establishment of a Food Safety Plan through an effective HACCP programme based on the requirements of the internationally recognised Codex Alimentarius system.

QUALITY MANAGEMENT SYSTEM APPLIED TO FOOD SAFETY  

Based on the principles of ISO 9001, quality management requirements for food production and handling processes such as:

  • Product specifications
  • Supplier approval and traceability
  • Incident and recall management
  • Risk Management SystemØ Control of documentation etc.

FACILITIES

The BRC standard contains specific requirements for the facilities involved dealing with aspects related to:

  • Design and maintenance of production facilities and equipment
  • Cleaning and pest control procedures
  • Waste management
  • Contamination and foreign body detection controls

PRODUCT DESIGN

Includes requirements at the product design and development stage, allergen management and laboratory specifications and product testing.

PROCESS CONTROL

A series of processes must be defined and maintained for safety control, measurement systems (weight, volume, etc.) and equipment calibration control.

PERSONNEL

Defines the requirements for staff training and specifications for protective and hygienic clothing for staff.

IFS FOOD

This is a certification standard recognised by GFSI (Global Food Safety Initiative) whose main objective is to guarantee that private label products do not pose a risk to consumer health, and that they have been produced in industries that guarantee that both the product and the processes and facilities in which they have been produced comply 100% with the applicable legal regulations.

The certification of the standard guarantees that the products comply with the specifications agreed between customer (owner of the IFS standard) – supplier (food manufacturing company).

The IFS Food requirements are divided into 6 chapters:

  • Management Responsibility
  • Quality and Food Safety management systems
  • Resource management
  • Planning and production process
  • Measurement, analysis and improvement
  • Food Defense

ISO 9001

Standards that ensure that companies meet safety and quality requirements and are always continuously improving their processes.

ISO 14001

Certificate awarded to companies that proactively reduce the environmental impact on our planet.