An Ambitious Project to Protect Consumer Health and Enhance the Excellence of Extra Virgin Olive Oil - FRANCE OLIVE and UNAPROL

The presence of pesticide residues and other contaminants in extra virgin olive oil is a complex issue that requires a multidisciplinary approach. On the one hand, it is essential to ensure food safety and protect consumer health. On the other hand, it is necessary to support sustainable agriculture that minimizes environmental impact and preserves biodiversity.

Regarding the control of products sold to end consumers, monitoring activities have been developed for traceable productions in compliance with the UNI EN ISO 22005/08 standard and those within Recognized Quality Systems, aimed at risk analysis and critical control points. The monitoring focused on a wide range of molecules, including: Plant protection products, Heavy metals, Plasticizers, Mineral oils (MOSH/MOAH). This monitoring allowed the development of guidelines that enable various stakeholders in the supply chain to prevent contamination risks. These guidelines can be translated into a certifiable DTP for companies. The monitoring results on oil quality confirmed that French and Italian productions are of high quality with an excellent food safety profile.

How can consumers choose a high-quality extra virgin olive oil that also ensures food safety?

Choosing a high-quality extra virgin olive oil may seem complicated, but with some precautions, it is possible to bring a healthy and genuine product to the table. Here are some useful tips:

Overall:

In summary, monitoring the quality of Italian and French olive oil represents a fundamental step to ensure food safety and enhance the value of a product that symbolizes the Mediterranean diet. Thanks to this project, consumers can be confident in bringing healthy, genuine, and high-quality olive oil to their tables.

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