Quality
At HANAHANIM, quality isn't a marketing word — it is the reason this brand exists.
Olive oil is one of the most adulterated food products in the world. Substituted with cheaper oils, mislabelled by origin, sold past its prime — these practices are widespread, and they are exactly what HANAHANIM was created to push back against. Every bottle we sell is held to a six-step quality process before it ever reaches you.
How we control quality
1. At origin — supplier analysis
Every shipment leaves Türkiye or Crete with a detailed laboratory analysis from the producer. This includes acidity, peroxide value, ultraviolet absorption (K232 and K270), and sensory panel results — the core indicators of extra virgin grade. We work to the standards of the International Olive Council (IOC) and Codex Alimentarius 2018.
2. At origin — official health certification
Each shipment is accompanied by a health certificate issued by the food safety authority in the country of origin, confirming the oil is fit for human consumption and meets export standards. This is the official government attestation that travels with every batch.
3. On arrival — GSO 1019:2022 compliance
All olive oil entering the UAE must meet GSO 1019:2022 (Edition 5) — Edible Olive Oil and Olive Pomace Oil, the Gulf Technical Regulation issued by the GCC Standardization Organization, as amended by GSO 1019:2022/Amd1:2025. The regulation defines acidity limits, peroxide values, ultraviolet absorption parameters (K232 and K270), fatty acid composition, and additives restrictions. Customs clearance verifies compliance. Beyond customs, we go further: we voluntarily submit samples from each lot to the Dubai Central Laboratory — the official testing body of the Dubai Municipality. Independent verification on UAE soil, by UAE authorities, before anything is offered for sale.
The Gulf regulation prohibits additives in virgin olive oil. Our extra virgin olive oils are exactly that — nothing but olives.
4. In storage — HACCP-certified, climate-controlled warehouses
Olive oil is delicate. Heat, light, and air are its three enemies. Once a batch clears testing, it is held in our HACCP-certified 3PL facilities in Jebel Ali, kept year-round at typical indoor temperatures (around 22–24°C) — well below the levels at which olive oil begins to degrade. During the UAE summer, incoming shipments travel in reefer containers — refrigerated, temperature-monitored — to protect quality across the ocean journey.
5. In the field — portable testing equipment
We carry portable olive oil testing equipment for spot checks. If a batch behaves unexpectedly — if a customer or wholesale partner flags something — we can verify on the spot, not weeks later.
6. Before release — personal tasting
No batch is offered to our customers until I have personally tasted it. Acidity tells you what an oil is. Tasting tells you what it's worth. If a batch doesn't meet the standard we set for HANAHANIM, it doesn't carry our name.
Why this matters
Most olive oil sold in the UAE arrives through long supply chains where the chemistry behind the label is rarely visible to the buyer — and where storage conditions in the local market are rarely controlled. By layering supplier analysis, official health certification, GSO compliance, voluntary UAE laboratory testing, climate-aware logistics, and a final personal taste, HANAHANIM ensures that every bottle on your table has been examined and protected at every step.
Documentation for any lot is available on request to our wholesale partners, retail customers with concerns, and any regulatory authority.