10 ml portion sachets and mini glass
Room service, airline catering, gift and amenity. Zero cross-contamination, zero staff friction. High per-litre cost, but justified by the presentation.
HoReCa
HoReCa olive oil formats: portion, table and back-of-house
Restaurant groups and hotel chains buy olive oil across three completely different formats — sometimes on the same PO. Getting the mix right protects margin and cuts kitchen waste.
100–250 ml table bottles
Front-of-house on trattoria and fine-dining tables. Marasca glass with metal pour spout. Refilled from 5 L jerrycans daily by staff.
5 L jerrycan — the kitchen workhorse
Back-of-house cooking, dressing prep and salad line. Lightweight square PET or metal, food-grade cap. Standard MOQ 60 units per pallet.
20 L bag-in-box for high-volume
Catering, staff canteens and hotel breakfast. Bag-in-box protects from oxygen and gives 24 months shelf life once installed on the dispenser.
Custom branding
Available on all HoReCa formats above 500 units per SKU per year. Ask NostraMareFoods for pull-up run schedules aligned with your menu changes.
Talk to our B2B team
Certified samples, lot documentation and container quotes within one business day.
More buyer guides
- Own-brand extra virgin olive oil: why buyers choose NostraMareFoods
- Importing extra virgin olive oil to Sweden: customs, VAT and labelling
- NFC vs FCOJ lemon juice: which one your beverage program needs
- EVOO, virgin and refined olive oil: the grades wholesale buyers must know
- Incoterms 2020 for food importers: EXW, FOB, CIF, DAP, DDP explained
- EVOO container loading: pallets per 20 ft, 40 ft and 40 ft HC
- HACCP, IFS Food and BRCGS explained for food buyers
- Cold-chain logistics for NFC lemon juice: from mill to buyer warehouse