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carapelli origin

Quality

carapelli origin
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Extra Virgin Olive Oil Certified Quality

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.).

Carapelli aceite

Self-regulation

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.

Selection

We select high-quality raw materials to create unique blends, taking into account factors such as sensory profiles, physicochemical characteristics and pesticide levels.

Oil Carapelli

Bottle Color

Olive oil is a living product and as such it is sensitive to temperature and light. Exposing it to light and heat may alter its natural properties and trigger 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 the way we do 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 test them with consumers. When the sensory profile is defined, we select the raw materials that together will create the best olive oil.

¿Qué hacemos?

  • 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.

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.

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