About us
The oils produced by DIVO are made in San Michele di Serino, a small village located on the banks of the Sabato River in southern Italy. The village is renowned for its abundance of agricultural crops, particularly olive oil, wine, pasta, and nuts. DIVO's main factory in Italy has a history of over a hundred years and produces over a million bottles of DIVO products annually. They have obtained ISO9001 quality certification, as well as ISO14001 and ISO22000 international food certifications.
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ISO 9001
DIVO's oils are all produced in San Michele di Serino, a small village located on the banks of the Sabbato River in southern Italy. The village is renowned for its abundant agricultural crops, with a focus on oil, wine, pasta, and nuts. DIVO's main factory in Italy has a history of over a hundred years, producing over a million bottles of DIVO products annually. The company has obtained ISO9001 quality certification, as well as ISO14001 and ISO22000 international food certifications.
ISO 14001
ISO 14001 is a core component of the ISO 14000 series on environmental management and is the only standard in the series that can be certified. It is applicable to all types of organizations, regardless of their size or industry. ISO 14001 focuses on the effectiveness of environmental management systems and does not have explicit requirements for environmental performance. Its purpose is to assist organizations in establishing a sustainable and environmentally conscious management system and continuously improve their environmental performance.
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ISO 22000
ISO 22000 is a set of food safety management system (FSMS) standards issued by the International Organization for Standardization (ISO). The purpose of publishing ISO 22000 is to enable companies to establish internal food safety systems based on this standard and ensure that the food produced does not adversely affect the health of consumers.
Using ISO 22000 as an example of an implementation and management standard can assist the entire food safety supply chain in preventing, eliminating, and controlling foodborne hazards from the production end to the consumption end.
