The production Technologies
|Categories of Oil|
|The production process has still done with classical millstones. The superioty of oil is based on strict parameters be it extra virgin or not and it also must be analyzed to determinate|
whether the oil is genuine or not: one is the chemical-physical laboratory test to accertain its actual composition; the other is a sensory analysis carried out by experts who evaluate its appearance, bouquet and taste to identify merits and defects.
|In order to identify the quality and defects of the oil,|
Campana entrusts professional tasters through the traditional tasting: which
is also called the organoleptic test.
There is also a system control for the packaging, that has codified in disciplinary regulations to guarantee sanitary and fiscals certifications.
|Production for Third Party|
The delicate duties of professional staff, who undertake to find the best quality primary product, begin from the Company Laboratory where the product is analyzed according to the current "CEE Laws".
|For further analysis the product is taken to an external modern Research Laboratory to complete any controls.|
|Contacts and Location|
and methodos control on the final product
The adoption of the "CEE" Laws makes Olearia Campana able to achieve the quality aim to offer its customers a satisfying product.
At the Company Laboratory the product has checked with a chemical physical deepened anlysis, such as the acidity and peroxides, the spectrophotometer and gas chromatographs, triglicerides and organoleptic to guarantee a constant high quality to consumers.