Extra Virgin Olive Oil D.O.P.

The DOP certification of extra virgin olive oil that was assured to the company Le Prandine in 1997 guarantees the origin of the oil and raw materials for its production from a specific territory of origin whose environmental characteristics give the extra virgin olive product high quality in organoleptic properties.
Olive oil, as the holder of the DOP designation, is subject to strict controls during the supply and production processes because the EU body in charge grants DOP certification to this extra virgin olive oil.
The DOP certification of extra virgin olive oil is in fact the visible guarantee for consumers who buy olive oil, of the high value of its components and processes.
The Prandine in the marketing of the extra virgin olive product DOP aims to distinguish the quality of its oil from other common oils on the market without a protected designation of origin.
 

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