Olive products

What this collection covers

This collection currently covers Olive Oil, a human-food oil. It does not represent every material made from olives: olive-pomace oil is a separate product class, while olive cake and pomace are solid milling co-products. These products are not interchangeable, and feed uses discussed for olive cake should not be assumed to apply to olive oil.

Choose by grade and application

“Olive oil” alone may not define the product needed for a food formulation. Confirm the precise product name and grade, then match it to the intended use and your specification. Grade criteria can include sensory characteristics, free fatty acids expressed as oleic acid, peroxide value, UV absorbency and fatty-acid composition.

For example, U.S. extra virgin grade criteria include a free fatty acid limit of 0.8% and a peroxide value limit of 20 milliequivalents of peroxide oxygen per kilogram of oil. These are specific to that grade, not universal limits for all olive oils or buyer requirements.

Compare bulk offers on a like-for-like basis

When evaluating offers, compare the stated grade and test results against the same specification and test basis. Confirm lot documentation, packaging or bulk-delivery format, and handling conditions for the intended application. Clarifying these details helps prevent a comparison between different olive-oil grades—or between olive oil and olive-pomace oil—as if they were equivalent.

Common questions.