Producing olive oil is a profession.

Subject to the vagaries of the climate, olive oil is fragile, unpredictable and perishable oil.
At every stage, from the olive-growing orchard to the sale point, Royal Olive Oil seeks to preserve the sensory and nutritional quality of the olive oil.

Setting up a traceability system a and constant monitoring throughout the production process guarantee to our partners high quality olive oil that complies with international food safety standards (C.O.I.).

In the current state of international trade in food-industry products, the quality and safety of our products have become the only way to develop our business, while preserving its environment.

To meet its customers’ expectations and stakeholders, Royal Olive Oil has voluntarily committed to the implementation of an integrated management system in accordance with ISO 9001, ISO 22000, ISO 14001.

Our own laboratory fitted with ultra-modern equipment is one of the key elements in quality management. It enables to monitor products as close as possible to production and have a very high reactivity.

Thus, it ensures that at the end of each of the various operations of the production process, the product preserves all of its natural characteristics, namely its nutritional quality, its microbiological quality and its sensory quality.

Royal Olive Oil is STAR-K KOSHER certified for its processing of olives into olive oil, as well as for its organic olive oil.

BIO Olive Oil produced by Royal Olive Oil is extra virgin olive oil certified by international organizations that check the compliance and enforcement of BIO regulation during the production process.