Quality & Control

Certified control methods

The production plant uses accredited control methods, in accordance with the regulations of EU and certified by the IOOC (International Olive Oil Council), in order to certify the product quality.

The production plant collaborates with trusted and accredited third-party laboratories.

Methods that used are:

  • Chemical analysis.
  • Sensory analysis.
  • CSGS analysis.

Quality tests

• Acidity
• Peroxides
• Ultraviolet spectrophotometry
• Fatty acids
• Sterolic fraction
• Wax content
• Triglycerides (ECN42)
• Alkyl esters
• Pyropheophytins
• Diglycerides
• Pesticides
• Plasticisers
• Polycyclic Aromatic Hydrocarbons

Our Quality Standards

A management system of quality and control is necessary when you want to ensure the quality of your products and services.

Karambotso’s production plant assets are always updated according to the EU food regulation standards.

Bio Certificate

Certification for the production, packaging & trade of Biological Extra Virgin Olive Oil.

The Karambotso’s production plant is certified by the accredited organization BIO HELLAS.

Agrocert Certification

Agrocert is the first agricultural organization in Greece.

The Karambotso’s production plant is certified for the production, packaging & trade of PDO Kalamata.

PDO Sign

The PDO sign is the sign that declares a product of exceptional quality.

The Karambotso’s production plant is capable and qualified to produce PDO Kalamata extra virgin olive oil.

ISO 22000:2005 Certified

The Karambotso’s production plant operates according to the System Management for Food Safety ISO 22000:2005.

HACCP Certified

Hazard analysis and critical control point. Food production, storage, and distribution monitoring system for identification and control of associated health hazards.

Storage facilities

Olive oil is stored in a special protected environment with stainless steel containers suitable for oils and fats, keeping the olive oil safe and free of any contaminations.

Optimum storage conditions keep the olive oil stable in terms of temperature and isolation, to preserve its original health, organoleptic, physical and chemical properties.

LOT Traceability

Through the traceability method, the control of production and distribution is complete.

The production plant is able to trace every batch from the olive grove to the market shelf.