The certification of Extra Virgin Olive Oil is based on compliance with the requirements established in the UNE 34601 Product Specification, UNE 34605Manufacturing process in oil mills and UNE 34606 Packaging standards.
Requirements of UNE standards and the certification scheme designed by AENOR establish the fundamental bases for implementing a rigorous processing and self-management system for different operators (oil presses and packers).
The products certified are subject to an exhaustive control, which guarantees the acquisition and preservation of the regulatory characteristics for qualifying Extra Virgin Olive Oil.
The publication, at the end of 2003, of UNE standards on Extra virgin Olive Oil, offers the Spain oil production industry, mills and packers, a support tool to differentiate their products in national and international markets.
The AENOR certification mark for extra virgin olive oil can be complemented with food safety audits at the packing plants, such as ISO 22000, BRC, IFS, etc. with the aim of optimising time and costs.
AENOR product certificate and user rights of the AENOR Mark, enabling the use of these marks on certified products and promotional and commercial documentation.
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