All the activities that determine the quality policy, objectives and responsibilities, and that implement them by every means to ensure quality planning, control, assurance and improvement within the quality system.

raspberries, bilberries, blackcurrants and redcurrants.

etc.).

Positive attribute of virgin olive oil determined according to the intensity of perception. Set of olfactory sensations characteristic of the oil which is reminiscent of green fruit, depends on the variety of olive and comes from green, sound, fresh olives. It is perceived directly and/or through

Positive attribute of virgin olive oil, determined according to the intensity of perception. Set of olfactory sensations characteristic of the oil which is reminiscent of ripe fruit, depends on the variety of olive and comes from sound, fresh olives, green or ripe. It is perceived directly and/or

Positive attribute of virgin olive oil determined according to the intensity of perception. Set of olfactory sensations characteristic of the oil that depends on the variety and comes from sound, fresh olives, either ripe or unripe. It is perceived directly and/or through the back of the nose.

Fresh, pleasant, delicious odour.

Negative attribute of virgin olive oil. Characteristic flavour of certain oils produced from olives that have dried out.