Olive oil as an ingredient in food production: requirements and sources of supply

Olive oil as a production ingredient entails different requirements than retail purchases. Traceability, certification, and volume reliability are the primary focus.

Legal requirements

Anyone processing olive oil as an ingredient requires seamless documentation: proof of origin, certificates of analysis (acidity, peroxide value), and allergen labeling. IFS Higher Level and BRCGS AA+ are the relevant standards.

DIVO for production

Basso, the manufacturer of DIVO, produces in accordance with IFS Higher Level and BRCGS AA+ – the strictest food standards. All batches are traceable back to the harvest. Large containers are available upon request.

Amalphis as a source

Direct sourcing firsthand, throughout Austria, with complete documentation. Contact us for terms and container sizes.