Extra Virgin Olive Oil

Product Details

Extra Virgin Olive Oil for Wholesale Supply

Extra Virgin Olive Oil is a virgin olive oil supplied for retail bottling, food service, restaurants, hospitality, culinary applications, dressings, sauces, prepared foods and international wholesale distribution. TG-Trading B.V. supports edible-oil importers, wholesalers, distributors, supermarket procurement teams, food manufacturers, bottlers, hotels, restaurants and other professional B2B buyers worldwide.

Buyers developing a broader edible-oil procurement program can explore the TG-Trading B.V. product catalog. Origin, olive variety, harvest, sensory characteristics, analytical specification, packaging, MOQ and availability may vary according to the current sourcing program and buyer requirements. Buyers should request the current specification and supporting quality documentation before confirming an order.

What Is Extra Virgin Olive Oil?

Extra Virgin Olive Oil is the highest defined virgin olive-oil category under the current Codex standard. Virgin olive oils must be obtained from the fruit of the olive tree, Olea europaea L., solely by mechanical or other physical means under conditions that do not alter the oil. Permitted treatments are limited to washing, decanting, centrifuging and filtration.

Codex CXS 33-1981 defines extra virgin olive oil as virgin olive oil with free acidity, expressed as oleic acid, of no more than 0.8 g per 100 g, together with the required physicochemical and organoleptic characteristics for the category.

For an independent international technical reference, buyers can consult the Codex Alimentarius Standard for Olive Oils and Olive-Pomace Oils (CXS 33-1981).

This definition is important in international procurement because extra virgin, virgin, refined and olive-pomace oils represent different commercial categories and should not be treated as interchangeable.

Commercial Uses

Olive oil of this category can serve a wide range of professional culinary, retail and food-service applications. Depending on the confirmed product specification, buyers may source it for restaurant service, salads, dressings, sauces, marinades, bakery and prepared-food applications, retail bottling and hospitality programs.

The most suitable product depends on the target market. Retail buyers may focus on origin, olive variety, sensory profile, harvest information and packaging, while food manufacturers may prioritize consistent analytical and sensory characteristics.

5 Proven Commercial Uses

1. Retail Bottling and Private Label

Extra Virgin Olive Oil is well suited to retail bottling programs for supermarkets, grocery distributors, specialty-food businesses and private-label brands.

Buyers should specify bottle material, fill volume, closure, label language, carton configuration, palletization and destination-market requirements. Exact packaging formats should be confirmed during quotation rather than assumed.

2. Restaurants and Food Service

Restaurants, hotels, caterers and institutional food-service businesses may use olive oil for dressings, marinades, finishing, sauces and general culinary preparation.

Food-service buyers should state required pack format, expected volume and desired sensory characteristics when requesting supply.

3. Dressings, Sauces and Marinades

Extra Virgin Olive Oil can be used by food manufacturers producing salad dressings, sauces, marinades and related products where the characteristic flavour and aroma of virgin olive oil fit the formulation.

Manufacturers should communicate the required flavour profile, origin preference and quality parameters to help maintain product consistency.

4. Prepared Foods and Culinary Products

Food processors may incorporate the oil into prepared foods, spreads, dips, bakery recipes and other formulated products.

The appropriate oil should be selected according to the finished product, manufacturing conditions and desired sensory profile.

5. Wholesale Edible-Oil Distribution

Importers and distributors can source Extra Virgin Olive Oil in commercial quantities for onward supply to supermarkets, restaurants, hospitality businesses, food processors and specialist retailers.

Commercial terms should be based on required quantity, destination, specification, packaging and documentation.

Extra Virgin Olive Oil Specifications

Commercial Extra Virgin Olive Oil specifications can vary according to producer, cultivar, harvest, origin and buyer requirements. Important procurement factors may include:

• Country or region of origin
• Olive variety or blend
• Harvest information
• Free acidity
• Peroxide value
• Sensory characteristics
• Fatty-acid composition
• K232 and K270 values
• Fatty acid ethyl esters where required
• Moisture and volatile matter
• Packaging format
• Lot identification
• Labelling requirements
• Documentation requirements

Under the current Codex standard, the category has a maximum free acidity of 0.8 g/100 g expressed as oleic acid and a maximum peroxide value of 20 meq active oxygen/kg oil. Codex also specifies organoleptic requirements: the median of the most perceived defect must be 0 and the median fruity attribute must be greater than 0.

The standard additionally lists a maximum K270/K268 absorbency of 0.22 and fatty acid ethyl esters of no more than 35 mg/kg for this category.

TG-Trading B.V. does not assume that every lot has identical analytical or sensory characteristics. Exact values should be taken from the specification and analytical documentation for the specific supply offered.

Extra Virgin vs Virgin Olive Oil

Extra virgin and virgin olive oils are both produced through mechanical or physical processes without refining, but they have different quality limits.

Codex defines virgin olive oil with a maximum free acidity of 2.0 g per 100 g, compared with 0.8 g per 100 g for the extra virgin category. The two categories also have different organoleptic requirements.

Professional buyers should therefore specify the required category explicitly in purchasing documents rather than using the general term “olive oil.”

Extra Virgin vs Refined Olive Oil

Extra Virgin Olive Oil is not refined olive oil.

Codex defines refined olive oil as oil obtained from virgin olive oils through refining methods that do not alter the initial glyceridic structure. Refined olive oil has different quality and sensory characteristics and is commercially distinct from virgin categories.

Buyers seeking a particular flavour profile, culinary application or retail positioning should ensure the correct olive-oil category is stated in the RFQ.

Olive Oil vs Olive-Pomace Oil

Olive oil and olive-pomace oil are also different products.

Codex defines olive-pomace oil as oil obtained by treating olive pomace using specified solvents or other physical treatments. The standard explicitly states that olive-pomace oil blends must not be called olive oil.

This distinction is particularly important for importers, bottlers and private-label businesses because the product designation must accurately match the oil being supplied.

Wholesale Extra Virgin Olive Oil Supply

TG-Trading B.V. supports B2B procurement for:

• Edible-oil importers
• Wholesale distributors
• Supermarket procurement teams
• Retail bottlers
• Private-label companies
• Food manufacturers
• Hotels and restaurants
• Food-service distributors
• Catering companies
• Specialty-food businesses

For an accurate sourcing review, buyers should provide:

• Required quantity
• Destination country and port
• Preferred origin, if applicable
• Required quality specification
• Intended application
• Packaging requirements
• Private-label requirements
• Documentation requirements

Providing detailed procurement information helps available supply options be matched to the buyer’s commercial and technical requirements.

Packaging and Bulk Orders

Packaging for Extra Virgin Olive Oil may vary according to producer, quantity, destination and buyer requirements.

Depending on the available supply program, packaging may be intended for retail, food service or larger commercial requirements. Exact glass or PET bottle sizes, tins, drums, IBCs or other formats should not be assumed until confirmed in the quotation.

Private-label buyers should provide label artwork requirements, languages, nutritional or regulatory information, carton requirements and desired brand presentation during the RFQ process.

Origin and Olive Variety

Origin can be especially important in olive-oil procurement because cultivar, growing conditions, harvest timing and processing can influence sensory and analytical characteristics.

TG-Trading B.V. does not assume one country, region or olive variety applies to all available supply.

Buyers requiring single-origin oil, a specified country of origin, particular olive cultivars or defined sensory characteristics should include those requirements in their enquiry.

Origin claims and geographical indications should be supported by the applicable documentation for the specific product.

Quality and Sensory Assessment

Unlike many refined vegetable oils, virgin olive-oil classification includes both analytical and sensory requirements.

Under the current Codex standard, extra virgin oil must show no median perceived defect and must have a fruity attribute greater than zero.

This means acidity alone is not sufficient to establish the category. A low free-acidity result does not by itself demonstrate that an oil meets every requirement for extra virgin classification.

Professional buyers should therefore consider the complete analytical and organoleptic specification where category verification is important.

Storage and Handling

Olive oil should be stored and transported in conditions that protect it from contamination and quality deterioration.

Exposure to excessive heat, light and air may affect oil quality during storage. Exact storage temperatures, shelf life and handling instructions should follow the supplier documentation for the specific product and packaging program.

Bulk and bottling customers should also confirm tank, transfer, packaging and storage requirements before shipment.

Quality and Documentation

Professional buyers may request:

• Product specification
• Certificate of analysis where applicable
• Free-acidity results
• Peroxide-value results
• UV absorbency results
• Sensory or organoleptic information
• Fatty-acid profile
• Country-of-origin documentation
• Harvest or lot information where applicable
• Packing details
• Labelling information
• Shipping documentation
• Inspection documentation
• Buyer-specific quality information

Codex requires products covered by the standard to comply with applicable contaminant and pesticide-residue limits and provides specific labelling requirements for both retail and non-retail containers.

Any certification, organic requirement, geographical indication, laboratory parameter or destination-specific regulatory document should be requested during quotation and confirmed for the actual supply offered.

Why Source Extra Virgin Olive Oil Through TG-Trading B.V.?

TG-Trading B.V. supports professional international buyers seeking edible oils for wholesale distribution, retail programs, food service and food manufacturing.

Customers can enquire about available origins, olive varieties, analytical specifications, sensory characteristics, packaging options, private-label requirements, documentation, quantities and commercial terms.

Each sourcing enquiry is evaluated according to quantity, destination, intended application and technical requirements rather than assuming one standard olive-oil specification is appropriate for every buyer.

Request an Extra Virgin Olive Oil Wholesale Quote

Looking for an Extra Virgin Olive Oil supplier for retail bottling, supermarkets, restaurants, food service, food manufacturing or international wholesale distribution?

Send TG-Trading B.V. your required quantity, destination, preferred origin, quality specification, packaging requirements, private-label needs and required documentation.

Contact TG-Trading B.V. for a wholesale quotation and request current origin options, specifications, MOQ, packaging formats, availability and commercial pricing.

Extra Virgin Olive Oil

Extra Virgin Olive Oil Supplier
Wholesale Extra Virgin Olive Oil
Bulk Extra Virgin Olive Oil
EVOO Wholesale Supplier