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.
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.
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.
From the olive tree, a tree of Mediterranean origin, our most delicious pearl is born: the olive.
When the green season arrives, at the end of the summer, it is time to harvest. And, although we have the best technology to harvest it, we need a lot of love and care to do it very well.
SELECTION AT SOURCE
One by one, we classify the olives according to their variety and size and set aside those that do not meet the quality standards. We then begin the process of cooking, washing and preparing each variety: we stone them, add the anchovy, bathe them in spices… And finally, we take a last look to discard any olives that have been damaged during the process.
And they are almost, almost ready… all that remains is to preserve them so that they reach you with the best flavour and quality! Using industrial machines, we pack each product in its corresponding can, label it and divide it into boxes that we distribute all over the world.
And finally, it’s your turn to work: open that jar of olives, pour yourself a cold beer… and enjoy!
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.
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
Includes requirements at the product design and development stage, allergen management and laboratory specifications and product testing.
A series of processes must be defined and maintained for safety control, measurement systems (weight, volume, etc.) and equipment calibration control.
Defines the requirements for staff training and specifications for protective and hygienic clothing for staff.
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
Standards that ensure that companies meet safety and quality requirements and are always continuously improving their processes.
Certificate awarded to companies that proactively reduce the environmental impact on our planet.