Food labelling is the set of indications, trademarks and trade, pictures or symbols related to the foodstuff. It is governed by European and national provisions.
The label conveys essential information on products (net quantity, expiry date, storage conditions and use, etc.), together with other information that, although not essential, are considered useful (nutrition labelling, recycling details of packaging, etc.). The indications on the label are always very important, because what we can be written or not written is strictly regulated. Knowing how to read a label is therefore an important skill to be acquired when choosing an oil.
The Extra Virgin Olive Oil label
The essential and mandatory information are: the sales description; information relating to the category; amount; minimum durability; commercial manager; lot; methods of conservation and utilisation (if necessary) and origin.
Let’s see some of them through.
The date of minimum durability (DMD), or the “olive oil preferable consumption date”, is established by the manufacturer, which takes full responsibility for it. That is to say, the manufacturer ensures that if the oil’s recommendations for proper storage are respected, the oil’s category will not change until that date.
The Lot serves, for example, to request the chemical analysis of the purchased product.
– L stands for Lotto
– The first three digits are the day of the year
– The other two digits are the year of packaging
– The last two numbers preceded by the bar indicate the packaging line and the reference.
For instance, the L09115 / 21 code indicates the lot bottled the 91st day of 2015, 2 ° packaging line (for us the first line is for Famiglia Oil (1 litre), the second for all other bottles and the third for cans), and that the bottle is the first reference packaged.
The bottle must also inform about the origin in different ways:
If the oil comes exclusively from Italy, you can accompany the wording with the alphanumeric provincial bottling code containing the initials of the province and a series of numbers that indicate the progression in the record (for eg. PG007: means the province of Perugia and we were seventh in getting the code).
In addition to the above-mentioned indications there are (or may be) required other information.
First, the nutritional table, mandatory from December 2016, with the following values:
Furthermore, if the oil is entirely Italian and produced in a single year, it is also mandatory to indicate the year of production. But only if it meets the two aforementioned requirements, so be careful: if the year of production is not on the label, it means that the bottle contains a mixture of oils also produced in previous years, therefore, old.
The labels of Extra Virgin Olive Il Frantoio
The minimum durability of all our oil is always 18 months and it was indicated on our labels, along with the year of production, even before they would become mandatory by law. Our bottles always contain a single vintage oil.
In our labels, we also insert other information that we consider fundamental, even if they are optional, and that we want to explain.
You will find the extraction procedure and its ways: our oil is “cold pressed”. We also indicate the organoleptic characteristics (referring to taste and/or smell), such as “light fruity.” This indication is only obligatory for extra virgin or virgin olive oils and must be based on the certification of an outer panel test officer following the ECE regulation.