Description
Cold-pressed first-press oil from olive fruit (Olea europaea), produced by mechanical means without chemical refining. The premium category in the olive oil family, defined by acid value below 0.8 percent and characteristic flavor and aroma.
Pale yellow to deep green clear liquid with a characteristic fruity, peppery aroma. Color depends on cultivar, harvest timing, and growing region.
We supply Extra Virgin Olive Oil from manufacturers in China with cross-border sourcing from Spain, Italy, Greece, and Tunisia, holding ISO, Halal, Kosher and other certifications relevant to the product and production. PDO and PGI certified origin grades are available.
Common market grades include single-origin EVOO, multi-origin blends, organic-certified EVOO, and PDO/PGI designated origin grades. Cultivar-specific oils (Arbequina, Picual, Koroneiki, etc.) command additional premium.
Bulk and reduced-MOQ shipments. Batch-level COA covering free fatty acid, peroxide value, K232 and K270 UV absorption, fatty-acid composition, and sensory panel results where applicable.
Introduction
Olive cultivation dates to 4000 BCE in the Mediterranean basin. Olive oil grades are strictly defined by the International Olive Council (IOC): extra virgin (acid below 0.8 percent), virgin (below 2.0 percent), and lampante grades follow descending quality criteria.
Spain is the world's largest producer with approximately 45 percent of global output, followed by Italy, Greece, and Tunisia. Cultivar diversity is enormous, with hundreds of distinct olive varieties contributing distinctive sensory profiles.
The polyphenol content of extra virgin olive oil supports cardiovascular health claims approved in the EU under the EFSA opinion on hydroxytyrosol and oleuropein. The Mediterranean diet evidence base further reinforces health positioning.
Adulteration is the principal market challenge: lower-grade oils relabeled as extra virgin, or oils blended with cheaper seed oils. Authentic supply chains require complete traceability from grove through milling, bottling, and export.
Where it is used
- Salad dressings, vinaigrettes, and finishing oils (the largest premium application)
- Mediterranean cuisine: pasta, focaccia, bruschetta, and traditional dishes
- Cosmetic skincare and hair-care applications
- Soap manufacturing in premium artisanal segments (Castile soap)
- Functional foods leveraging Mediterranean diet positioning
- Bread dipping and gourmet condiments
- Marinade base for meat and vegetable applications
- Pharmaceutical excipient applications
Technical data
| Item | Specification |
|---|---|
| Appearance | Pale yellow to deep green clear liquid |
| Free fatty acid (as oleic) | ≤ 0.8% |
| Peroxide value | ≤ 20 meq O2/kg |
| K232 | ≤ 2.5 |
| K270 | ≤ 0.22 |
| Oleic acid (C18:1) | 55% to 83% |
| Polyphenols | ≥ 200 mg/kg (premium grade) |
| Sensory (median defect) | = 0 |
| Sensory (median fruity) | > 0 |
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