Analysis are made both on raw materials on arrival and on the oil before placing it on the market. In particular, the olives are subject to sample checks to verify the physiologic integrity of the drupes and to establish if there is any damage on the pulp caused by weather or fly attacks. It also helps to verify, through proper analysis, the parameters established by the European Union for the product classification. The Frantoio Nutile has recently implemented these two quality control practices with organoleptic analysis of the produced oils to verify the obtained standards against an international rating scale applied by the International Olive Council.
The company makes use of the Hazard Analysis and Critical Control Points system (HACCP), in order to identify all the events that can directly affect the health of the product and intervene with correctional actions to eliminate them. It is applied to all the stages of the cycle, from production to sale and administration, in accordance with the Regulations CE 852/2004 and D.Lgs 193/07.
To implement these controls, the samples collected during the production cycle are subject to chemical analysis, under the supervision of a food safety consultant.