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Above – picture of unannounced government inspector taking soil and olive oil fruit samples back to the lab for testing to ensure certification compliance

Dr. Alessandro Patuto from the Suolo Salute supervises the certified organic mill for the duration of the olive pressing process for Louianna. Suolo Salute has accreditations from SINCERT, FIAO (Federazione Italiana Agricoltura Organica), WSDA (Washington State Department of Agriculture), part of the IFOAM international organization, and the Canada Organic Regime.

While Italy has a long history of olive oil production, with countless producers of fine oil, the country recently instituted DOP classification (Denominazione di Origine Protetta, also referred to in English as PDO (Protected Designation of Origin), to provide a benchmark for excellence. The DOP distinction is only awarded to foods produced, processed and prepared using traditional methods from the defined geographical area in Italy in which the product originates. The specific region must be indicated on the label.

To obtain a DOP certificate, olive oil producers must receive the approval of an accredited Italian organization, like Suolo Salute, by following a quality production and certification process established by the Italian Minister of Agriculture. Producers are subject to periodic reviews and assessments that aim to guarantee the highest level of quality is preserved. Strict regulations ensure a DOP oil adheres to an acidity level no higher than 0.8%.

Louianna’s oil is much more balanced with a remarkably low acidity level of between 0.23% and 0.35%, clearly boasting its superior quality.


Louianna’s Extra Virgin olive oil has been awarded the EU organic certification. The EU organic logo indicates that this product is in full conformity with the conditions and regulations for the organic farming sector established by the European Union. This type of Organic farming uses a range of techniques that help sustain ecosystems and reduce pollution. For more information on EU organic certification click here.


Louianna is accredited and certified Canadian Organic . Louianna’s olive oil is derived from 100% organic certified olives and complies with all the Canadian requirements. In Canada, as of June 30, 2009, products represented as organic in interprovincial and international trade, or bearing the Canadian Organic Logo, must comply with the requirements of the Organic Products Regulations, 2009. For more information on Canadian organic certification click here.

The Organic certifying body certifying Louianna olive oil is accredited with USDA Organic certification.  This certification generally involves a set of production standards for growing, storage, processing, packaging and shipping that include:

  • avoidance of synthetic chemical inputs (e.g. fertilizer, pesticides, antibiotics, food additives), irradiation, and the use of sewage sludge;[1]
  • avoidance of genetically modified seed;
  • use of farmland that has been free from prohibited chemical inputs for a number of years (often, three or more);
  • keeping detailed written production and sales records (audit trail);
  • maintaining strict physical separation of organic products from non-certified products;
  • undergoing periodic on-site inspections.

For more information on USDA organic standards click here.

PDO  (Protected Designation of Origin)

PDO products are most closely linked to the concept of terroir – a sense of place discernable in the flavor of the food. PDO Olive Oil  MUST be produced, processed and prepared in a specific region using traditional production methods. The raw materials must also be from the defined area whose name the product bears. The quality or characteristics of the product must be due essentially or exclusively to its place of origin, i.e., climate, the nature of the soil and local known-how.  To learn more about PDO click here.