How to buy extra virgin olive oil wholesale.
Everything B2B buyers need to evaluate, source, ship and store bulk EVOO — from grade definitions and certifications to pallet sizes and incoterms.
Understand the grades
Extra virgin olive oil (EVOO) is the highest grade: cold-pressed, free acidity ≤ 0.8%, and no sensory defects. Virgin olive oil allows mild defects and higher acidity. Anything labelled simply 'olive oil' is a refined blend. For retail, foodservice and gifting, EVOO is the grade that commands shelf price and repeat purchases.
Sourcing criteria that matter
Ask for the harvest year, varietal, extraction temperature, and peroxide value. Fresh EVOO should taste green, peppery and slightly bitter. Request a COA covering free acidity, peroxide value, UV absorption, and sensory panel score. Lot-level traceability from grove to bottler is the strongest guarantee of consistency.
Certifications buyers expect
IFS Food Higher Level, BRCGS, HACCP, EU Organic and Kosher are the standard passports for retail and HoReCa. For export into the Nordics, sustainability reporting and carbon footprint certificates are increasingly requested. Make sure your supplier can provide certificates per lot, not just a generic brand file.
Packaging formats and MOQ
Retail formats start at 250 ml glass and 500 ml PET. HoReCa and foodservice prefer 5 L jerrycans. Bulk import buyers typically look at 200 L drums or 1,000 L IBCs. At NostraMareFoods, pallet MOQs start at 5–10 pallets for EVOO and scale to full 20 ft or 40 ft containers for larger markets.
Logistics and incoterms
For EU buyers, DAP or DDP from our Sevilla cluster is fastest. For intercontinental orders, FOB or CIF from Valencia, Rotterdam or Hamburg works best. A single 20 ft container fits roughly 11–13 pallets of glass bottles; a 40 ft container takes 22–26 pallets. Plan for ambient storage, away from heat and light, with a shelf-life of 18–24 months from bottling.
Quality control on arrival
Inspect lot codes, seal integrity, and storage conditions on delivery. Run a small sensory check: fresh EVOO should be fruity, not greasy or rancid. Keep a retained sample of each lot for traceability. Good suppliers will resample and replace any lot that fails your arrival QC.
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