At Canaan, we believe that quality is a journey that starts as early as the planting of the tree sapling, it starts way before processing or even harvest. We believe that it’s a cyclical process with no end, as we always look for feedback and ideas from our valued customers on how to improve on our products and how to be responsive to their needs in terms of quality, taste, and product development.
Our long-term strategy is to allow small-scale farmers to sustain their livelihoods and operate viable farming businesses for themselves and their families. Stemmed from this strategy is our continuous quest to continuously explore potential investments in production facilities as well as new products.
In olive oil, we pride ourselves of going way beyond the traditional extra-virgin quality requirments. We follow strict, internationally-recognized processing standards. Moreover, to ensure the quality of the end product, we extend our monitoring to the fields to guarantee the quality of the input crops so we can control and monitor every element of the supply chain. The end product is not just extra-virgin, but it's also organic, fair trade, and the best there is in olive Oil.
Below we list some of the practices we use to ensure the quality and nutritional values of our oil products:
- Our olives are handpicked, one fruit at a time to prevent damage to the fruits,
- Every day, at sunset, olives are transferred from the farm to the press to prevent fermentation and preserve freshness,
- Olives are taken to the press in well-ventilated boxes to prevent fermentation and preserve freshness,
- Olive oil used by Canaan comes from olives picked in late November, when the weather is cool to preserve the original taste and flavor of the olives,
- Farmers clean the olives from twigs and leaves so as not to affect the original taste,
- Our quality team inspects every single batch of fresh olives to make sure we only press fresh high quality olives,
- When buying olive oil from farmers, our purchasing officers perform on-the-spot, right at the press, chemical and organoleptic tests before accepting the oil,
- Each farmer’s oil is classified based on the certifications he/she has, and is stored with oils with the same certificates,
- The olives are cold-pressed where temperature doesn’t go above 27 C to preserve the so prized flavor and aroma of an extra-virgin olive oil,
- We filter the olive oil twice to remove any suspended materials,
- We store the oil in stainless steel tanks based on organoleptic classification and certifications,
- The oil is stored in a temperature-controlled environment at 16 C to maintain the quality and the taste,
- Storage tanks have auto nitrogen injection systems to avoid exposure to oxygen,
- We do monthly acidity and peroxide tests,
- We do sensory (organoleptic) tests upon receiving the oil and before bottling for orders,
- Oil is bottled only upon order to ensure best storage conditions possible,
- Upon order, and for each order, we redo the chemical and sensory tests
- We use nitrogen injectors on the filling lines to eliminate and exposure to oxygen,
- Our food grade bottles are inspected prior to filling.