Extra virgin olive oil
Highest-category virgin oil requiring chemical and sensory compliance with the applicable standard.
AgricultureEdible Oils
Olive Oil
Extra virgin, virgin, refined and pomace olive oils sourced for commercial food buyers.
Olive oil grades are defined by production method, chemistry and sensory requirements. Extra virgin olive oil is kept distinct from virgin, refined and pomace categories when matching a buyer specification.
Bulk supply available upon request. Source and supply available upon request.
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Indicative Estimate
Indicative estimate only. Prices are subject to change based on current market conditions, product grade and specifications, crop season, availability, freight, taxes, duties, destination, regulations and final supplier confirmation. This is not a binding quotation.
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Available types and commercial grades
The options below can be investigated against a complete buyer specification. Availability, producer, origin and conformance are confirmed in the written quotation.
Virgin olive oil
Mechanically obtained oil meeting its declared category.
Refined olive oil / blends
Refined product or permitted blend defined by composition and label category.
Olive-pomace oil
A separate processed category that must be described and labelled accurately.
Typical specification points
These are enquiry fields, not published lot values. The final specification and test basis must be agreed for each supply.
| Parameter | What to define |
|---|---|
| Category | Exact legal/commercial oil category. |
| Free acidity | Maximum for the named category and method. |
| Peroxide value | Oxidation limit. |
| Identity | Fatty-acid, sterol or authenticity parameters where requested. |
| Sensory profile | Panel assessment for virgin categories where required. |
Packaging and supply formats
- Bulk tanker or flexitank
- Drums
- IBC
- Tins, glass or PET bottles
- Private-label formats where available
Origin and sourcing options
Country, region and producer/refinery are confirmed for the quoted oil. Geographic or protected-origin claims are made only with supporting documentation.
Documentation and certification
- Specification and COA
- Sensory/category evidence where applicable
- Food-safety documents
- Certificate of origin
- Label and shipping documents
Buyer requirements for quotation
- Oil category
- Chemical/sensory requirements
- Origin preference
- Bulk or packed format
- Quantity
- Destination label rules
Olive Oil procurement guide
Olive oil grades are defined by production method, chemistry and sensory requirements. Extra virgin olive oil is kept distinct from virgin, refined and pomace categories when matching a buyer specification. Buyers should distinguish product form, grade or formulation and intended use before comparing sources in the edible oils category.
Commercial forms and uses
Commercial applications include Retail and premium supply, Hospitality and food service, Food manufacture and Repacking and private label. State whether the order is for retail, food service, feed, further processing, repacking or another controlled use because that changes the quality and packing brief.
Oil quality and processing status
Use the quotation to record the selected values and acceptance basis for Extra virgin, virgin, refined or pomace category, Free acidity and peroxide value, Fatty-acid/identity parameters, Sensory and authenticity requirements where applicable and Pack size, label and origin preference. Those fields vary by source or configuration; any test report, datasheet, certificate or sample needed for approval must be named in the enquiry rather than assumed.
Packing, storage and unloading
The catalogue records relevant supply forms as Bulk, Drums, Retail bottles and Cans. Confirm unit pack or bulk format, liner and pallet needs, moisture or temperature controls, shelf-life position, lot traceability, receiving equipment and storage conditions for the selected source.
Information to include in your quotation request
Provide exact product form and end use, Extra virgin, virgin, refined or pomace category, Free acidity and peroxide value, Fatty-acid/identity parameters, Sensory and authenticity requirements where applicable and Pack size, label and origin preference, quantity, pack or bulk basis, destination, delivery programme, inspection or sampling method and required food-safety or trade records.
Supply specification
Grade, origin, packaging and order quantity are agreed per consignment. We do not publish stock or origin claims.
Typically supplied asBulk, Drums, Retail bottles, Cans
Grades and varietiesConfirmed on inquiry
PackagingConfirmed on inquiry
Minimum order quantityConfirmed on inquiry
Country of originConfirmed on inquiry
Certification and documentationConfirmed on inquiry
Confirm when you enquire
Tell us the following and we will come back with availability, packaging and a quotation.
Extra virgin, virgin, refined or pomace category
Free acidity and peroxide value
Fatty-acid/identity parameters
Sensory and authenticity requirements where applicable
Pack size, label and origin preference
Applications
- Retail and premium supply
- Hospitality and food service
- Food manufacture
- Repacking and private label
Frequently asked questions
What should buyers specify for Olive Oil?
Provide exact product form and end use, Extra virgin, virgin, refined or pomace category, Free acidity and peroxide value, Fatty-acid/identity parameters, Sensory and authenticity requirements where applicable and Pack size, label and origin preference, quantity, pack or bulk basis, destination, delivery programme, inspection or sampling method and required food-safety or trade records.
How should Olive Oil quality be assessed?
Use the quotation to record the selected values and acceptance basis for Extra virgin, virgin, refined or pomace category, Free acidity and peroxide value, Fatty-acid/identity parameters, Sensory and authenticity requirements where applicable and Pack size, label and origin preference. Those fields vary by source or configuration; any test report, datasheet, certificate or sample needed for approval must be named in the enquiry rather than assumed.
How should Olive Oil be packed and handled?
The catalogue records relevant supply forms as Bulk, Drums, Retail bottles and Cans. Confirm unit pack or bulk format, liner and pallet needs, moisture or temperature controls, shelf-life position, lot traceability, receiving equipment and storage conditions for the selected source.
Sourcing and export
Duara Group supports the sourcing and bulk supply of olive oil from suitable African production regions. Depending on product availability and buyer requirements, sourcing may include markets such as Kenya, Uganda, Tanzania, Rwanda and Ethiopia.
Agricultural products are sourced for domestic and international markets. Export supply, packaging and destination requirements are quoted per inquiry.
Availability, origin and documentation are confirmed per inquiry.
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Ready to source this?
Tell us the specification, quantity and destination and our sourcing team will come back with availability and a quotation.