Italian olive oil industry promotes DOP and IGP certifications

The AIFO (Associazione Italiana Frantoiani Oleari) and Italia Olivicola have launched an initiative to highlight the importance of DOP (Protected Designation of Origin) and IGP (Protected Geographical Indication) certifications for extra virgin olive oil. This initiative is part of an operational program under EU Regulation 2021/2115.

These quality regimes serve to differentiate products in a market where various oils are often perceived as equivalent. DOP certifications require all major production stages to be linked to a specific geographic area, whereas IGP requires at least one stage to occur within the designated territory.

Beyond technical distinctions, these certifications aim to provide market recognizability and reliability, allowing producers to compete on quality rather than just price. Alberto Amoroso, president of AIFO, noted that these certifications create value when the market recognizes them and that value returns to the businesses following the rules. Protecting these names supports the entire supply chain, including olive growers, mills, and local tourism and gastronomy.