The Ultimate Olive Oil Glossary
When sourcing olive oil for your business, understanding industry-specific terminology is essential. From production methods and quality standards to packaging formats and regulatory compliance, this glossary covers everything B2B buyers, wholesalers, and private label brands need to know to efficiently navigate the olive oil market. Whether you’re seeking extra virgin olive oil suppliers or looking to buy in bulk, these terms will help you make informed decisions.
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Grades of Olive Oil
Extra Virgin Olive Oil (EVOO)
The gold standard of olive oil, EVOO is extracted using mechanical processes without heat or chemicals, ensuring minimal processing. It boasts a free acidity of less than 0.8%, making it rich in antioxidants and flavors. EVOO is a go-to for private label manufacturers targeting premium markets. Learn more about Extra Virgin Olive Oil suppliers here.
Virgin Olive Oil
Slightly lower in quality than EVOO, Virgin Olive Oil has a free acidity of up to 2% and may contain minor sensory defects. It is widely used by manufacturers and suppliers for cooking oils or as an ingredient in processed foods.
Refined Olive Oil
This oil undergoes chemical or physical refinement to remove impurities and flavor defects. Often blended with virgin olive oil, it’s used for wholesale and bulk buyers seeking neutral-tasting oils for frying or mass production.
Olive Pomace Oil
Extracted from olive pulp after the initial pressing, this oil is refined and often blended. While less nutritionally dense, it’s an economical option for foodservice or industrial uses.
Flavored Olive Oils
Infused with herbs, spices, or fruit, these oils add unique tastes to dishes and appeal to niche markets. Flavored Olive Oil suppliers often cater to private label brands and artisanal producers.
The gold standard of olive oil, EVOO is extracted using mechanical processes without heat or chemicals, ensuring minimal processing. It boasts a free acidity of less than 0.8%, making it rich in antioxidants and flavors. EVOO is a go-to for private label manufacturers targeting premium markets. Learn more about Extra Virgin Olive Oil suppliers here.
Virgin Olive Oil
Slightly lower in quality than EVOO, Virgin Olive Oil has a free acidity of up to 2% and may contain minor sensory defects. It is widely used by manufacturers and suppliers for cooking oils or as an ingredient in processed foods.
Refined Olive Oil
This oil undergoes chemical or physical refinement to remove impurities and flavor defects. Often blended with virgin olive oil, it’s used for wholesale and bulk buyers seeking neutral-tasting oils for frying or mass production.
Olive Pomace Oil
Extracted from olive pulp after the initial pressing, this oil is refined and often blended. While less nutritionally dense, it’s an economical option for foodservice or industrial uses.
Flavored Olive Oils
Infused with herbs, spices, or fruit, these oils add unique tastes to dishes and appeal to niche markets. Flavored Olive Oil suppliers often cater to private label brands and artisanal producers.
Olive Oil Industry Jargon
Cold-Pressed
Indicates that the oil was extracted at a temperature below 27°C, preserving its nutritional content and flavor. This term is a marker of quality for premium olive oil suppliers.
First Cold Press
Refers to the first pressing of olives without reheating or chemicals. Though commonly used in marketing, modern extraction methods make this term somewhat outdated.
Harvest Date
This indicates when the olives were harvested. Fresher harvest dates are critical for buyers seeking superior quality oil, especially in the extra virgin olive oil category.
Yield
The percentage of oil extracted from olives, typically 15–30%. High yields are more cost-effective for bulk buyers, though lower yields often correlate with higher quality.
Sensory Panel Test
A professional tasting evaluation that identifies defects, flavor, and aroma in olive oil. This test helps buyers assess whether an oil meets the stringent standards for EVOO classification.
Indicates that the oil was extracted at a temperature below 27°C, preserving its nutritional content and flavor. This term is a marker of quality for premium olive oil suppliers.
First Cold Press
Refers to the first pressing of olives without reheating or chemicals. Though commonly used in marketing, modern extraction methods make this term somewhat outdated.
Harvest Date
This indicates when the olives were harvested. Fresher harvest dates are critical for buyers seeking superior quality oil, especially in the extra virgin olive oil category.
Yield
The percentage of oil extracted from olives, typically 15–30%. High yields are more cost-effective for bulk buyers, though lower yields often correlate with higher quality.
Sensory Panel Test
A professional tasting evaluation that identifies defects, flavor, and aroma in olive oil. This test helps buyers assess whether an oil meets the stringent standards for EVOO classification.
Packaging Formats for Olive Oil
Glass Bottles
The preferred packaging for premium and retail-ready oils, glass bottles protect the oil from light and preserve its flavor. Many suppliers offer custom designs for private label olive oil brands.
Plastic Bottles (PET)
Cost-effective and lightweight, PET bottles are common in bulk olive oil sales and foodservice. While practical, they offer less protection from oxidation than glass or cans.
Metal Cans
Durable and light-resistant, metal cans are ideal for large quantities of olive oil, particularly in bulk or export markets.
Bag-in-Box
A growing trend in sustainable packaging, this combines a flexible bag and cardboard box. It’s popular among wholesale buyers and foodservice operators for its eco-friendliness.
The preferred packaging for premium and retail-ready oils, glass bottles protect the oil from light and preserve its flavor. Many suppliers offer custom designs for private label olive oil brands.
Plastic Bottles (PET)
Cost-effective and lightweight, PET bottles are common in bulk olive oil sales and foodservice. While practical, they offer less protection from oxidation than glass or cans.
Metal Cans
Durable and light-resistant, metal cans are ideal for large quantities of olive oil, particularly in bulk or export markets.
Bag-in-Box
A growing trend in sustainable packaging, this combines a flexible bag and cardboard box. It’s popular among wholesale buyers and foodservice operators for its eco-friendliness.
Regulatory and Compliance Terms in Olive Oil
PDO (Protected Designation of Origin)
Ensures that the olive oil is produced entirely in a specific region, such as Kalamata in Greece or Tuscany in Italy. PDO-certified oils are highly sought after by premium buyers for their authentic flavor and heritage.
PGI (Protected Geographical Indication)
At least one production stage occurs in a designated area, ensuring a link to a region’s identity. PGI certification is less restrictive than PDO but still guarantees quality.
Organic Certification
Olive oils labeled organic are produced without synthetic chemicals or GMOs. This certification is essential for brands targeting health-conscious consumers and sustainable markets.
IFS (International Featured Standards)
A certification for food safety and quality management systems, IFS certification reassures buyers of a supplier’s reliability.
BRCGS (British Retail Consortium Global Standards)
Ensures high standards of food safety, especially important for bulk olive oil suppliers exporting globally.
FSSC 22000 (Food Safety System Certification)
A widely recognized food safety certification that gives buyers confidence in the supply chain.
GACC (General Administration of Customs China)
Required for exporters to China, this certification is crucial for tapping into the growing Asian market for olive oil.
Ensures that the olive oil is produced entirely in a specific region, such as Kalamata in Greece or Tuscany in Italy. PDO-certified oils are highly sought after by premium buyers for their authentic flavor and heritage.
PGI (Protected Geographical Indication)
At least one production stage occurs in a designated area, ensuring a link to a region’s identity. PGI certification is less restrictive than PDO but still guarantees quality.
Organic Certification
Olive oils labeled organic are produced without synthetic chemicals or GMOs. This certification is essential for brands targeting health-conscious consumers and sustainable markets.
IFS (International Featured Standards)
A certification for food safety and quality management systems, IFS certification reassures buyers of a supplier’s reliability.
BRCGS (British Retail Consortium Global Standards)
Ensures high standards of food safety, especially important for bulk olive oil suppliers exporting globally.
FSSC 22000 (Food Safety System Certification)
A widely recognized food safety certification that gives buyers confidence in the supply chain.
GACC (General Administration of Customs China)
Required for exporters to China, this certification is crucial for tapping into the growing Asian market for olive oil.
Quality and Sensory Attributes in Olive Oil
Acidity Level
Acidity level measures the percentage of free fatty acids (FFA) in olive oil, indicating the breakdown of triglycerides. Extra virgin olive oil must have an acidity level below 0.8%, with premium oils often falling between 0.2-0.4%. Virgin olive oil has levels between 0.8% and 2%, while higher acidity levels classify the oil as lampante, unsuitable for consumption. Acidity is measured through chemical titration and reflects production quality, making it a critical factor for professional buyers sourcing for premium private label or wholesale products.
Phenolic Compounds
Phenolic compounds are antioxidants that contribute to olive oil's health benefits, bitterness, and pungency. They are measured using high-performance liquid chromatography (HPLC) or spectrophotometry. Levels above 250 mg/kg indicate premium quality and better oxidative stability. High phenolic content is especially valuable for brands targeting the organic and functional food markets.
Peroxide Value (PV)
Peroxide value measures the freshness and oxidation of olive oil. A PV below 20 meq O2/kg meets extra virgin standards, with premium oils often under 10 meq O2/kg. Low PV ensures a longer shelf life and is vital for buyers sourcing in bulk for international markets. It’s assessed through chemical titration, providing an essential metric for quality assurance.
Acidity level measures the percentage of free fatty acids (FFA) in olive oil, indicating the breakdown of triglycerides. Extra virgin olive oil must have an acidity level below 0.8%, with premium oils often falling between 0.2-0.4%. Virgin olive oil has levels between 0.8% and 2%, while higher acidity levels classify the oil as lampante, unsuitable for consumption. Acidity is measured through chemical titration and reflects production quality, making it a critical factor for professional buyers sourcing for premium private label or wholesale products.
Phenolic Compounds
Phenolic compounds are antioxidants that contribute to olive oil's health benefits, bitterness, and pungency. They are measured using high-performance liquid chromatography (HPLC) or spectrophotometry. Levels above 250 mg/kg indicate premium quality and better oxidative stability. High phenolic content is especially valuable for brands targeting the organic and functional food markets.
Peroxide Value (PV)
Peroxide value measures the freshness and oxidation of olive oil. A PV below 20 meq O2/kg meets extra virgin standards, with premium oils often under 10 meq O2/kg. Low PV ensures a longer shelf life and is vital for buyers sourcing in bulk for international markets. It’s assessed through chemical titration, providing an essential metric for quality assurance.
Sourcing Olive Oil Efficiently
Buy in Bulk
Bulk packaging plays a critical role in sourcing olive oil efficiently, especially for professional buyers seeking wholesale solutions. Options include steel drums, plastic drums, and flexitanks, all of which cater to different supply chain needs. For large-scale buyers, these formats ensure reduced packaging costs and efficient storage, making them ideal for manufacturers and suppliers serving the foodservice and industrial sectors. The choice of packaging should align with logistical and operational goals, balancing cost-efficiency and quality preservation.
Private Label
Private label olive oil allows retailers and brands to create customized products under their own branding. Over 2,000 olive oil manufacturers on Torg specialize in private label production, offering customization in packaging and branding to meet unique business needs. Explore Virgin Olive Oil and Olive Oil categories for trusted suppliers.
Sustainability
With growing consumer demand for eco-friendly products, many manufacturers now offer sustainably sourced and packaged olive oil. Certifications like organic and carbon-neutral further enhance market appeal.
Olive Harvesting
Harvesting methods directly impact oil quality. Learn more about how this process affects sourcing decisions in Everything You Need to Know About Olive Harvesting.
This glossary equips buyers with the knowledge to source olive oil effectively, whether for private label production, bulk purchasing, or premium retail brands. Explore Torg’s extensive database of verified olive oil suppliers to connect with trusted manufacturers that meet your needs.
Bulk packaging plays a critical role in sourcing olive oil efficiently, especially for professional buyers seeking wholesale solutions. Options include steel drums, plastic drums, and flexitanks, all of which cater to different supply chain needs. For large-scale buyers, these formats ensure reduced packaging costs and efficient storage, making them ideal for manufacturers and suppliers serving the foodservice and industrial sectors. The choice of packaging should align with logistical and operational goals, balancing cost-efficiency and quality preservation.
Private Label
Private label olive oil allows retailers and brands to create customized products under their own branding. Over 2,000 olive oil manufacturers on Torg specialize in private label production, offering customization in packaging and branding to meet unique business needs. Explore Virgin Olive Oil and Olive Oil categories for trusted suppliers.
Sustainability
With growing consumer demand for eco-friendly products, many manufacturers now offer sustainably sourced and packaged olive oil. Certifications like organic and carbon-neutral further enhance market appeal.
Olive Harvesting
Harvesting methods directly impact oil quality. Learn more about how this process affects sourcing decisions in Everything You Need to Know About Olive Harvesting.
This glossary equips buyers with the knowledge to source olive oil effectively, whether for private label production, bulk purchasing, or premium retail brands. Explore Torg’s extensive database of verified olive oil suppliers to connect with trusted manufacturers that meet your needs.