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.
• Ultraviolet spectrophotometry
• Fatty acids
• Sterolic fraction
• Wax content
• Triglycerides (ECN42)
• Alkyl esters
• 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.
The Karambotso’s production plant is certified by the accredited organization BIO HELLAS.
The Karambotso’s production plant is certified for the production, packaging & trade of PDO Kalamata.
The Karambotso’s production plant is capable and qualified to produce PDO Kalamata extra virgin olive oil.
ISO 22000:2005 Certified
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.
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.