Buyer's guide
Buyers who commit to a single certified own-brand olive oil supplier get consistency, lot-level traceability and margin protection. This guide covers what to specify, ask for and inspect when you evaluate an own-brand EVOO program from Spain.
Rotating between stock-code EVOO lots trades short-term price for long-term risk: sensory drift between harvests, inconsistent free acidity, cap and label mismatches on shelf. A committed own-brand program locks in varietal, mill window and packaging spec across the season, which is what retail and HoReCa chains audit against.
Ask for the harvest year and window (e.g. Nov–Jan Picual, Andalusia). Fresh EVOO within 6 months of milling delivers the peppery, grassy sensory profile that customers notice; year-old stock does not.
IFS Food Higher Level, BRCGS, HACCP, EU Organic (when applicable), Kosher and Halal on request. Insist on lot-level certificates, not brand-wide letters. Buyers rejecting shipments on documentation almost always cite this.
Retail: 250 ml and 500 ml Marasca glass. HoReCa: 5 L jerrycans. Industrial: 200 L drums, 1,000 L IBCs. Container mix starts at 5–10 pallets and scales to full 20 ft or 40 ft loads.
Single-varietal Picual EVOO from Andalusia, cold-pressed, free acidity ≤ 0.4 %, harvest year printed on-pack, QR-linked lot traceability, IFS/BRCGS/HACCP per lot. We do not offer white-label or third-party private-label — every bottle we ship is our own certified brand.
Certified samples, lot documentation and container quotes within one business day.
