Glossary
%Acidity – While, % acidity is not required to be stated on the label, only olive oils with acidity less than 1% are allowed to be marketed as Extra-Virgin. All our oils have acidity levels less than 0.5%. The cold-press, a chemical-free process that involves only pressure, produces a natural level of low acidity. Extra virgin olive oil is the result of the first cold-pressing of the olives. It's considered the finest and fruitiest of the olive oils and is therefore also the most expensive.
DOP (Protected Denomination of Origin) - Guarantees that the oil truly came from the local olives. For instance, a non DOP oil could be labeled Made in Italy with a mix of olives from Tunisia and Egypt. Instead, the DOP guarantees that a rigorous standard of production and quality was achieved.
ICAA Control and Certification of Organic Agriculture. The whole process of production – planting, pressing, storage and filling- is controlled and certified by the ICEA. This is a recognized controlling organization of the Government Department of Agriculture (decree number 91737 from 18.07.2002).
AIAB Associazione Italiana per Agricultura Biologica. The mark identifies products that meet the strict specifications of organic production and processing, not only in Europe, but also respects the ethical standards of the world (no use of child labor, fair profit, etc..) and folows stricter environmental protection rules for agriculture and livestock (biodiversity, water-saving, energy conservation, development of local breeds and species, etc..).
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