Why does La Sabatinaccia produce an extra virgin olive oil with a double certification,  Organic and Toscano IgP ?

The most important  reason is that we want to give our customers the maximum guarantee regarding the natural process of olive cultivation and oil extraction (Organic) and the typicality of the product (Toscano IgP).

One may wonder if it is possible to produce an oil with the same characteristics even in the absence of a certification. Certainly it is but, in that case, the only guarantor is the manufacturer. This may perhaps be good  but only when there is a direct interaction between the producer and the buyer and when the buyer knows and trusts the producer. Otherwise, it is difficult to tell if an olive oil is in fact truly organic or if it simply claims to be.

Tourists from Germany, Switzerland, the Netherlands and many other countries easily recognize the symbol of organic agriculture, which is the same throughout Europe. The  certification also provides a guarantee for online purchases. It should also be considered that the certification is issued on the basis of a specific procedure which is the same for all producers. The protocol  follows precise criteria which include direct inspections by qualified technicians. On the contrary, the warranty provided by the manufacturer is exclusively self-referential and there is no external, third party control.

Considering the positive aspects of certification, one may wonder if there are also negative aspects. The main ones are two: excessive bureaucratization and the cost.

The certification process includes specific investigations whose importance is fundamental. For example, it involves in-depth laboratory and organoleptic tests that  all the batches of Toscano IgP extra-virgin olive oil have to undergo. Organic certification, instead,  involves specific tests to make sure there are no  chemical residues.  The certification procedure, however,  often involves a lot of bureaucracy which can sometimes represent  an obstacle to the company’s functioning.

Furthermore, it must be considered that the cost of the certification is not trivial and partly explains the cost of the final product. 

In conclusion, I believe the advantages of the organic and IgP certification certainly outweigh the disadvantages. I would be very interested to find out if the olive oil buyers feel the same.