We have always been passionately committed to the care that goes into our products and commercial processes, meeting the highest standards of quality when it comes to food safety and earning the most prestigious international certifications in the industry (ISO 9001, IFS, BRC, etc.).
We have voluntarily adopted the strictest physicochemical standards for our Extra Virgin oils – stricter than those required by law – to guarantee the freshness of our products throughout their entire life cycle.
100% Extra Virgin
In Italy, oils produced from a combination of Extra Virgin and Virgin olive oils may be classified as Extra Virgin if the final product meets the standards defined by law. We guarantee consumers that our products are 100% Extra Virgin Olive Oil obtained from a selection of the best oils.
We select high-quality raw materials to create unique blends, taking into account factors such as sensory profiles, physicochemical characteristics and pesticide levels, for example.
Olive oil is a living product and as such is sensitive to temperature and light. Exposing it to light and heat may alter its natural properties and initiate a process of accelerated oxidation.
In order to protect the product’s quality during its whole life cycle, we are introducing dark bottles for all our Extra Virgin Olive Oils with the sole exception of Unfiltered, so that consumers can see the natural color that results from a fresh pressing.
Transparency Starting with the Label
Our label is about us, our origins and our ways of doing things.Making the best Extra Virgin Olive Oils requires a thorough production process. In order to select the raw materials that will star in our blenders, we analyze more than 12,000 olive oil samples to find just 3,000 samples of outstanding quality.
The selection of samples is very important to us and it’s the step that makes the difference. We get our samples from all the oil presses, analyze the quality and sensory properties, and we test them with consumers. When the sensory profile is defined, we select the raw materials that together will create the best olive oil.
- Analizamos alrededor de 5,000 muestras de aceite.
- Seleccionamos entre 1250 y 1500 lotes.
- Realizamos análisis en todos nuestros productos antes de embotellar.
- Verificamos el producto final de cada lote de producción como muestra.
- Controlamos el rendimiento de nuestro sistema de control analítico a través de laboratorios externos certificados.
The indication "cold extraction" may appear only for extra virgin or virgin olive oils obtained at a temperature lower than 27 ° C by percolation or centrifugation of the olive paste. The mills with which we work have control systems / temperature monitoring in all phases of the process from the reception of olives, the process of beating and the centrifugation of the oil until the temperature of the oil does not exceed the 27ºC indicated by the legislation for can label as cold extracted. The mills must adjust all the conditions of their process to ensure that the oil does not exceed this temperature.
Our extra virgin olive oils consist of only one ingredient. Naturally, we want it to be the finest ingredient – pure and simple. While all olives are a Non-GMO food, Carapelli is proud to be partnered with the Non-GMO Project to ensure that all of our products contain absolutely no genetically modified organisms.
USDA Organic Certifications
Select Carapelli blends are certified organic, following the strict production and labeling requirements as mandated by the USDA. Products are only produced using allowed substances and are overseen by a certifying agent authorized by the USDA National Organic Program.
Classify Extra Virgin
In order to classify extra virgin oil, there are generally four steps:
A visual examination, defining color and clarity. This step is not required by official panel test rules from above-mentioned guidelines.
An olfactory examination, defining intensity and persistence, and positive and negative attributes.
A gustatory examination, defining intensity and persistence, and positive and negative attributes.
A tactile examination, defining consistency.