Olive oil is one of the most requested products in our catalog. Buying wholesale extra virgin olive oil for a store, restaurant or private label program is straightforward when you know what to check.
Grade
“Extra virgin” is the highest grade of olive oil, defined by chemical limits (such as free acidity) and sensory evaluation. In the United States, the USDA publishes voluntary U.S. standards for grades of olive oil. Ask for the specifications that apply to the oil you are considering.
Harvest and best-before dates
Olive oil is best fresh. Check the harvest season and best-before date, and plan quantities you can sell through comfortably before the oil loses quality.
Packaging
- Dark glass bottles protect the oil from light and suit retail shelves.
- Tins block light completely and travel well.
- Larger containers suit food-service kitchens.
Our product pages list available pack sizes and carton quantities, so you can match packaging to your channel.
Storage and shipping
Heat and light damage olive oil. Store it in a cool, dark place and avoid long exposure to high temperatures in transit. We plan shipping with this in mind and confirm timing in your quotation.
Labeling and import documents
Food sold in the United States must meet FDA labeling rules, and imported food shipments require prior notice to the FDA. We review labeling and documentation with the producer and explain what applies in your quote.
Sample first
Taste matters. Where available, request a sample before committing to a full order, and compare it with what your customers already buy.
Browse our olive oil range or the full food & beverage category.
