Quality and certifications

Quality stems from control

For Frantoio Paolocci, the quality of extra virgin olive oil does not depend on a single production phase.

It originates from the selection of olives, continues through process control, and carries on with filtration, preservation, packaging, and product traceability.

Every step is managed carefully to offer a reliable, recognizable, and consistent Italian extra virgin olive oil that meets the Frantoio's production standards.

Quality is not just a characteristic to talk about: it must be organized, controlled, and verifiable.

ISO Protocols: Quality, Safety, and Traceability

Frantoio Paolocci's production system is supported by ISO protocols dedicated to quality management, food safety, and supply chain traceability.

These standards help the company define procedures, responsibilities, and controls throughout the various processing stages.

ISO 9001 – Quality Management System

ISO 9001 pertains to the organization of the quality management system.

The protocol helps make company processes more orderly, controllable, and consistent, fostering continuous improvement and the ability to meet customer expectations.

For Frantoio Paolocci, it means working according to defined procedures, controlling activities, and maintaining consistent quality over time.

ISO 22000 – Food Safety

ISO 22000 is dedicated to managing food safety throughout the supply chain.

The system allows for the identification and control of potential risks associated with food production, integrating prevention, operational procedures, and monitoring.

The goal is to ensure that every phase, from raw material reception to packaged product, is managed according to safety and reliability criteria.

ISO 22005 – Agri-food Traceability

ISO 22005 concerns traceability in the food supply chain.

Traceability allows for reconstructing the product's journey, linking the raw material to the various processing phases and final packaging.

For the consumer, it means greater transparency regarding origin and production process; for the Frantoio, it represents an essential tool for control, organization, and accountability.

Certified Organic Olive Oil

Frantoio Paolocci is included in the control and certification system for organic production.

The oils from the Organic line are obtained from olives sourced from certified producers and are processed in compliance with the provisions for organic production.

The labels show:

  • control body code: IT BIO 009;

  • agricultural origin: Agricoltura Italia;

  • European organic farming logo.

The control body associated with the code IT BIO 009 is CCPB S.r.l.

Organic certification allows verifying the product and process's compliance with the sector's rules, guaranteeing documentary control, traceability, and correct product identification.

The certification applies to specific organic references and not indiscriminately to all oils produced by the Frantoio.

Registration in the PDO Tuscia control system

Frantoio Paolocci is registered in the PDO Tuscia control system and produces extra virgin olive oil conforming to its specifications.

The Protected Designation of Origin Tuscia identifies an oil deeply linked to the province of Viterbo and its olive growing tradition.

The PDO system protects:

  • the territorial origin of the olives;

  • compliance with the prescribed cultivars;

  • production and processing methods;

  • the traceability of the product;

  • the chemical and sensory characteristics established by the specifications.

To obtain the designation, each batch intended for sale as PDO Tuscia must meet the stipulated conditions and undergo relevant controls.

Therefore, PDO is not just a simple geographical indication, but a protection system that links territory, product, and production method.

Registration in the Olio di Roma PGI control system

Frantoio Paolocci is also included in the Olio di Roma PGI control system.

The Protected Geographical Indication Olio di Roma enhances Lazio's olive growing tradition and certifies the link between the oil, the territory, and the production phases outlined in the specifications.

The control system verifies elements such as:

  • origin of the olives;

  • permitted cultivars;

  • harvesting times and methods;

  • olive processing;

  • chemical and sensory parameters;

  • packaging and labeling;

  • production traceability.

Only oils conforming to the specifications can be marketed under the name Olio di Roma PGI and with its associated European symbol.

In this case too, the certification applies exclusively to the batches and references that meet all the required criteria.

Tuscia Viterbese Collective Mark

Frantoio Paolocci adheres to the Tuscia Viterbese Collective Mark, promoted by the Rieti-Viterbo Chamber of Commerce to enhance businesses, products, and productions linked to the territory.

The use of the mark requires compliance with its regulations, applicable specifications, and the methods established by the Chamber of Commerce.

Adherence represents further recognition of the link between Frantoio Paolocci and the Tuscia Viterbese, the territory where the company operates and develops its business.

The mark helps identify productions that maintain a verifiable relationship with the territory and contribute to enhancing the local agri-food heritage.

For Frantoio Paolocci, it means being part of a network of companies committed to promoting the agri-food quality of Tuscia.

Technology and Production Quality

Certifications are accompanied by precise technological choices.

Frantoio Paolocci uses a continuous extraction system designed to ensure precision, hygiene, and temperature control during processing.

The oil is cold-extracted without added water, filtered, and packaged directly at the Vetralla oil mill.

Technology allows for better process control and protection of the raw material's characteristics, without turning production into an impersonal procedure.

For us, innovating means using more precise tools to better respect the olives and the final product.

From Raw Material to Bottle

Quality control accompanies the entire production process:

  1. reception and selection of olives;

  2. control of raw material conditions;

  3. processing through cold extraction;

  4. monitoring of production phases;

  5. oil filtration;

  6. storage under controlled conditions;

  7. packaging at the oil mill;

  8. identification of the batch and olive oil campaign;

  9. traceability management;

  10. verification of information on the label.

This system allows connecting the packaged product to its production history and offering consumers clearer and more reliable information.

Certifying Means Taking Responsibility

Extra virgin olive oil certifications do not replace daily work, but make it more structured and verifiable.

ISO protocols, organic certification, PDO and PGI systems, and adherence to the Tuscia Viterbese Mark represent different tools with specific functions.

Together, they contribute to building a model based on:

  • organizational quality;

  • food safety;

  • supply chain traceability;

  • certified origin;

  • territorial protection;

  • transparency for the consumer.

This is the meaning we give to quality: not a generic promise, but a set of choices, procedures, and controls that accompany every phase of production.

Frantoio Paolocci. A new tradition for olive oil.