In the food sector, quality is often measured by what cannot be seen. For those who produce and process a product such as pitted olives, one of the most critical indicators is represented by the percentage of pit residues in the finished product. Neri Sottoli has internally developed a technology to face this challenge and has decided to make it a registered trademark: Pit Control®.
Beyond the standard: what is Pit Control® use for
The production process of pitted olives normally involves a pitting phase followed by residue separation systems, which are fundamental for cleaning the product. These systems already perform their function very effectively. However, Neri Sottoli has chosen to add an additional step. Pit Control® operates downstream of these processes with an additional level of control that significantly reduces the presence of pit residues and at the same time preserves the integrity and quality of the product. It fits within a production approach in which control and food safety are already a declared priority, as confirmed by company management. Pit Control® was born as an answer to a precise question: how far can we go to do to do even better?
An additional level of control for food safety
The impact of Pit Control® is measured in a particular way in all those contexts where pitted olives are consumed without a direct visual check of the individual ingredient: such as in sandwiches, focaccias, pizzas, gastronomic preparations, and ready-to-eat products. In these cases, the consumer has no way of checking what they are eating and relies entirely on the rigor of those who processed the raw material. It is exactly in this space of trust that Pit Control® was developed. For Neri Sottoli, the protection of the final consumer is fundamental and goes beyond mere regulatory compliance.
A registered trademark
Pit Control® is a registered trademark. A specific symbol will be progressively introduced on the containers of products that undergo this additional control process. For the customer – whether it is a catering operator, a GDO buyer, or a final consumer – it will represent an immediate indicator of the quality and reliability of the product they are purchasing.
The same rigor since 1947
In 1947, the company took its first steps in olive production. From there, Neri Sottoli expanded its range of references to other vegetable products, applying to each one the same method and the same rigor. Over time the plants have changed, as have the technologies, and the processes have evolved significantly. What has not changed is the standard by which the result is judged: the product must be good, it must be reliable, and it must reflect who made it. The market, moreover, is going in the same direction: the demand for safe products, compliant with stringent standards and with a minimum presence of foreign bodies, has become a structural condition. Neri Sottoli responded with Pit Control®: a proprietary technology that is the arrival point of almost eighty years of attention to quality, the product, and to those who receive it.
