Certifications

To ensure the satisfaction of our clients, Sentolia has built a culture of quality awareness and continuous improvement.

For us, foodstuffs safety is a very important question and it is for this reason that we consider the certification as a crucial component of our quality management system. We are certified ISO 9001 and ISO 22000 since 2009. Periodic confirmation of these certifications is our guarantee of continual improvement of the quality of our products.

We are also in compliance with the latest FSMA regulations.

Sensorial Analysis

Every year, more than 2000 samples are tasted by our experts in sensory analysis in order to detect, identify and quantify the different positive and negative attributes of olive oils.

Our sensory panel receive continually training to calibrate their palates to an absolute scale of intensities for all the common flavor attributes of olive oil.

We work closely with our customers to source and select the best olive oil blend.

Some goals of our sensory evaluations are:

To control shelf life and storage assessments
To prepare exclusive blends
To satisfy our clients expectations

Traceability

Complying with the latest food laws, we guarantee the full traceability of our products. Thanks to a close collaboration with over 600 mills from north to south of Tunisia, SENTOLIA has access to a multitude of regions to offer more authenticity and more sensory diversity.

We work closely with our suppliers to build their capabilities on olive oil quality and
traceability. Before each new crop, a supplier audit is performed to ensure that the olive oil mills take responsibility for maintaining compliance with all our requirements.

Chemical Analysis

We have been implementing quality control system and operation procedures, performing very strict quality control of our products.

Quality Criteria

Analysis	Method
Acidity in oleic acid (%)	COI/T.20/DOC N°34
UV spectrum (absorbance at 232 and 270 nm and Delta K)	COI/T.20/DOC N°19
Peroxide value (meqO2/kg)	COI/T.20/DOC N°35
Organoleptic assessment	COI/T.20/DOC N°15
Alkyls esters content (ppm)	COI/T.20/DOC N°28
Pyropheophytin	ISO 29841

Purity Criteria

Analysis	Method
Stigmastadiene content (ppm)	COI/T.20/DOC N°11
Difference between actual and theoretical ECN 42 triglyceride content	COI/T.20/DOC N°20
Erythrodiol + Uvaol content (%)	COI/T.20/DOC N°30
Aliphatic alcohol content	COI/T.20/DOC N°26
Wax content (ppm)	COI/T.20/DOC N°18
Sterol composition and content	COI/T.20/DOC N°30
Fatty acid composition and trans fatty acid content	COI/T.20/DOC N°33
2-glyceryl monopalmitate (%)	COI/T.20/DOC N°23

Security Criteria

Analysis	Method
Tetrachloroethylene and trichloroethylene content (ppm)	COI/T.20/DOC Nº8
Phthalates content (ppm)	Internal method
Pesticides content (ppm)	Internal method
Mineral Oil	GC-FID

Virtues Criteria

Analysis	Method
Total polyphenols content	COI/T.20/DOC. 29
α-tocopherol content	ISO 9936

Informations

Address: Z.I Ben Arous BP 192
2013 Ben Arous - Tunisia

Tel: (+216) 71 381 262

Fax: (+216) 71 384 077

Email: contact@sentolia.com

Certifications

Sensorial Analysis

Traceability

Chemical Analysis

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Informations

Certifications

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