Bulk Extra Virgin Olive Oil for Food Manufacturers

Why buyers choose this grade

Extra virgin olive oil is produced by mechanical (cold) extraction only - no heat treatment, no solvents, no refining. That is what preserves its fruity aroma, its natural polyphenols, and the peppery or bitter notes that define a good EVOO. Buyers choose it when the oil is meant to be tasted: it carries flavour into the finished product rather than disappearing into it.

Representative characteristics

Free acidity (as oleic)	≤ 0.8%
Peroxide value	≤ 20 meq O2/kg
Extraction	Mechanical / cold, unrefined
Flavour	Fruity; may be bitter or peppery
Smoke point	~375-405 °F (190-205 °C)
Origin	Mediterranean, to specification
Shelf life	~18 months

Representative values to IOC/EU grade standards. Actual values are confirmed on each lot's certificate of analysis.

When to choose EVOO

Choose extra virgin when flavour and positioning matter - vinaigrettes, marinades, dips, finishing oils and premium prepared foods. For high-heat frying or a neutral base, refined olive oil or olive-pomace oil is more economical and more heat-stable. See the grades guide for the full comparison.

Applications

Supply, formats & lead time

Sourced to your grade and origin from Mediterranean production, and delivered across North America. Minimum order runs from a full pallet to a full load depending on format; typical lead time is one to three weeks by grade and origin.

Documentation

Every order ships with a lot-specific certificate of analysis. A technical data sheet, safety data sheet, allergen & origin statement, and organic or origin certificates where applicable are provided during qualification.

How qualification works

Sample → documentation review → commercial quote → production trial → contract. We send specifications and a sample so your team can approve the grade against your own line before you commit.