Everyone’s role in PDO: careers in the olive sector, from field to plate

Behind every bottle of PDO olive oil or every PDO olive, there are men and women who are united in their commitment to the same standards: quality and authenticity. Olive growers, millers and confectioners work hand in hand, each at their own stage of the process, to offer consumers a product whose origin is guaranteed and verified at every stage — from the field to the plate.

PDO – Protected Designation of Origin, an official European designation – is based on three pillars: a defined geographical area, local olive varieties and a set of specifications approved by the INAO and monitored by independent bodies. Production, processing and production must all take place within the appellation’s area: it is therefore impossible to ‘relocate’ an PDO.

What PDO guarantees on your plate

When you choose PDO olive oil or table olives, you can be sure that:

• The product is grown, processed and packaged within a specific geographical area – no blends or hidden origins.
• Local varieties and recognised expertise are the source of the flavour, not an industrial standard.
• Binding specifications apply to every stage of production; failure to strictly comply with these specifications means the product cannot bear the PDO designation.
• Independent, supervised and regular checks verify compliance before the product is placed on the market, involving laboratory analyses and organoleptic assessments by panels of experts and professionals.
• Documented traceability links every bottle or jar to a specific plot, an orchard or a production season. The PDO guarantees optimal traceability.

From the olive grower to the confectioner, via the miller, every link in the chain bears the same signature: that of a terroir, verified for you.

But in practical terms, who does what? And what does each profession contribute to your plate?