Guaranteed quality

The quality of our produce is at the heart of Flavours of Spain's philosophy. We select only those products that support traditional production methods and are sustainable and kind to the environment. We choose to source our foods and wines only from local producers who are passionate about what they do and have pride in what they produce.

There are various quality standards set for Spanish foods and wines that establish the origin and method of production to guarantee their authenticity and quality. You will see these beside the descriptions of certain products in our catalogue and online shop. Here is a guide to what these standards mean.

Denomination of Origin (DO)

How the Spanish Department of Agriculture controls the quality and origin of Spanish foods and wines. A wine awarded Denomination de Origin status must have been produced from a particular variety of grapes grown within a specific geographical area, and produced using only specific production processes which give the wine its quality, characteristic and name. Products labelled DO are considered to be of superior quality. This is an EU-recognised standard.

Protected denomination of origin (PDO)

Identifies a Spanish food product, such as olive oil, that has special, individual characteristics or quality that originates from the specific region it is produced in. Its entire production process must be carried out in that specific geographical area to be labelled P.D.O. This standard is recognised by the European Union.

Peñin points

Is a ratings scale for the quality of Spanish wines set up by wine guru Jose Peñin whose guide is the 'bible' for learning about individual Spanish wines and producers. He uses a 100 point scale, with 80 being considered a very good wine and 90 a truly excellent one although scores do drop as low as 60.

USDA organic

Refers to the United States Department of Agriculture's national organic standards. The USDA organic seal can only be displayed by producers of products containing no less than 95% organically produced ingredients. Organic food is produced by farmers who emphasise the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilisers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation.

Organic Agricultural Production (PAE)

Defines a Spanish food production method with the emphasis on natural techniques, excluding any process that may adversely affect the quality of the product or the environment in which it is produced (eg chemical fertilisers). This is an EU-recognised standard.

Protected Geographical Indicator (IGP)

Is similar to the DOP but the entire production process doesn't have to have occur within the area of origin. In most cases, it is the production process rather than its origin that determines the particular characteristics of the product. This standard is recognised by the European Union.

Traditional Speciality Guaranteed (ETG)

Guarantees that a Spanish food product has been obtained from traditional raw ingredients, produced to a traditional recipe or using a traditional method. This standard is recognised by the European Union.

Organic Agricultural Production (OAP)

Defines a Spanish food production method with the emphasis on natural techniques, excluding any process that may adversely affect the quality of the product or the environment in which it is produced (eg chemical fertilisers). This is an EU-recognised standard.