Olive Oil Production Requirements
To ensure the highest level of quality olive oil is achieved, the highest quality fruit must be grown and the highest quality production processes utilized throughout the milling facility from beginning to end. These production requirements are based on prior results and therefore represent a set of best practices and guidelines for the farmer. The proof of these processes should be, but is not always, evident in the sensory and chemical analyses of the resulting olive oil.
Must be estate produced or have complete traceability of each cultivar
Must list all variety or varieties of olives
Must display “Harvest” or “Crush” date
Cannot be more than 14 months old from Harvest/Crush date
Harvest at the optimum moment for quality not yield (can vary with cultivar, conditions, location, and fruit maturity index)