Virgin Olive Oil Bulk Supply and Distribution
We offer high quality certified virgin olive oil, produced in Greece and Spain for food industry – restaurants and bakeries, food producers and food manufacturers, wholesalers and private label companies, operating with a minimum order quantity (MOQ) of 1,000 Litre (~1 Tonne). Export and international olive oil shipping to Australia and across the globe.
Virgin Olive Oil in Bulk
Virgin Olive Oil (VOO) is a distinct commercial grade of edible oil. The producing technology completely repeats Extra Virgin Olive Oil producing process with zero heat or chemical solvents used during extraction:
Fresh Olives ➔ Washing ➔ Crushing/Malaxation ➔ Centrifugation ➔ Decantation/Filtration ➔ Virgin Olive Oil
The division between EVOO and VOO rests on strict International Olive Council (IOC) chemical and sensory thresholds, which defines by initial condition and ripeness of olive fruits before extraction.
As a result, Virgin Olive Oil offers to the demanding commercial food industry a natural, non-refined, cost-efficient product while supporting stable quality of end products.
Working with us you always have fresh, certified olive oil and complete transparency across all supply chain.
Bulk Packaging Options
Olive Oil Certification & Producing Standards
We consolidate 15+ olive oil producers and mills, who follow the strict commercial food industry demands, have passed certifications, and have multiple olive oil awards. To see available list of certificates / regulatory requirements click here.
Contact us to discuss your requirements and find the most suitable solution for your business.
Virgin Olive Oil Chemical Criteria & Quality Standards
To be classified as Virgin Olive Oil under commercial standards, an oil must meet the following parameters established by the International Olive Council (IOC):
- Free Acidity: Not more than 2.0 g per 100 g (2.0%), expressed as oleic acid.
- Peroxide Value: A maximum of 20 milliequivalents of active oxygen per kilogram of oil.
- Ultraviolet Absorbency: K232 must not exceed 2.60, indicating primary oxidation caused by exposure to heat, air, or light. K270 must not exceed 0.25, indicating secondary oxidation and early stages of staleness.
All remaining analytical parameters for both EVOO and VOO share the same regulatory thresholds.
Virgin Olive Oil Sensory & Organoleptic Profile
Standard Virgin Olive Oil is permitted to possess minor, highly regulated flavor variations:
- Median of Defects: Allowed to range between 0 and 3.5 on a continuous intensity scale (from 0 to 10).
- Median of Fruity Attribute: Must remain above 0, ensuring a perceptible olive flavor profile.
- General Sensory Evaluation: Formally assessed as having a “good” odor and taste through certified sensory panel testing.
These parameters are reflected in laboratory and sensory test results, allowing buyers to achieve an optimal balance between olive oil quality characteristics and cost efficiency, without overpaying for unnecessary premium attributes.
Virgin Olive Oil vs. Extra Virgin Olive Oil:
The Key Differences
Understanding the grades of olive oil helps you make the best choice for your buisiness.
| Feature | Extra Virgin Olive Oil | Virgin Olive Oil |
|---|---|---|
| Maximum Acidity Level | Strictly 0.8% or lower | Up to 2.0% |
| Flavor Profile | Intense, robust, peppery | Milder, fruitier, softer |
| Production Standard | Flawless taste test score | Slight sensory imperfections |
| Best Kitchen Use | Dipping, finishing, raw | Everyday cooking, baking |
| Affordability | Premium price point | Budget-friendly choice |
B2B Selection Matrix:
Which Grade Should You Source?
When to Choose Extra Virgin Olive Oil (EVOO)
EVOO is best for businesses where the oil is a primary ingredient, eaten raw, or used as a major marketing selling point.
- High-End Restuarants & Fine Dining: Ideal for table bread dipping, finishing drizzles on steaks, and raw dressings.
- Gourmet Food Manufacturers: Essential for premium jarred goods packed in oil, such as high-end pestos, marinated artichokes, or specialty cheeses.
- Premium B2C Brands: If your product label highlights “Made with 100% Extra Virgin Olive Oil,” consumers expect the clean, peppery, and fruity notes of EVOO.
- Health & Wellness Food Sectors: EVOO contains the highest concentration of bioactive polyphenols (antioxidants), making it the mandatory choice for health-conscious consumer brands.
When to Choose Virgin Olive Oil (VOO)
VOO is a cost-effective alternative for businesses that need the structural cooking benefits of olive oil but do not need its raw flavor profile.
- Commercial Baking & Pastry: Excellent for high-volume baking (focaccia, crackers, cakes) where the oil is baked into dough. The heat masks minor sensory defects, and the distinct EVOO “bite” is unnecessary.
- Mid-Scale Catering & High-Volume Kitchens: Used as a budget-friendly cooking, where spices, garlic, and proteins overwhelm the underlying oil flavor.
- Industrial Food Processing: Perfect for mass-market canned goods and ready-to-eat frozen meals.
- Sauce & Condiment Mass Production: Ideal for bulk manufacturing of commercial salad dressings or emulsified sauces.