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Olive oil

Olive oil suppliers and sourcing guide

Olive oil is pressed from the fruit of the olive tree (Olea europaea). Virgin grades are obtained by mechanical extraction, usually malaxing and centrifuging the olive paste, without refining; refined olive oil and olive-pomace oil are refined, and pomace oil is solvent extracted from the leftover paste. Brands buy extra virgin or refined grades for foods, softgels and cosmetics, often in drums or totes.

See suppliersWhat to ask for on the COA
Also known as
Olea europaea fruit oil · Extra virgin olive oil · Olive pomace oil
Facts checked
November 2026

Forms and grades of olive oil

Suppliers sell different products under the same name. Specify the one you need.

  • Extra virgin

    Top virgin grade, judged on free fatty acid level and a sensory panel with no defects.

  • Virgin

    Virgin oil with higher allowed acidity or slight sensory defects.

  • Refined and blended

    Refined olive oil, alone or blended with virgin oil, sold as olive oil with a neutral taste.

  • Olive-pomace oil

    Solvent-extracted, refined oil from olive pomace, a lower-cost grade.

  • Organic and origin grades

    Organic, single-origin or protected-origin oils with documentation from the mill.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Free fatty acids
Free acidity as oleic acid by titration, the main grading figure.
Peroxide value and UV absorbance
Peroxide value plus K232, K270 and delta K by UV spectrophotometry, which show oxidation and refining.
Fatty acid and sterol profile
Fatty acids by GC and sterols and waxes by GC to check authenticity and screen for seed-oil blending.
Sensory panel
Organoleptic assessment for virgin grades, reported as median defects and fruitiness.
Contaminants
Pesticide residues, and PAHs for pomace oil.

Storage, lots and expiry

Storage and shelf life

Store in sealed, opaque containers away from light and heat, ideally around 15 to 20 C; cold storage can cloud the oil, which clears on warming. Shelf life follows the supplier specification, typically linked to harvest and bottling dates, with free acidity and peroxide value retested for older stock.

Lots and expiry dates

Quality varies by harvest, cultivar and mill, so record harvest year, origin and grade for each lot. Sensory and chemistry results on extra virgin oil can drift over storage, so recheck before using aged lots for products labeled extra virgin.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

  • The USDA voluntary grade standards define U.S. Extra Virgin Olive Oil as having a free fatty acid content of not more than 0.8 g per 100 g, among other requirements.

    Source: ams.usda.gov (opens in a new tab)

  • 21 CFR 102.37 sets the common or usual name for mixtures of edible oils that contain some, but not all, olive oil.

    Source: ecfr.gov (opens in a new tab)

  • The Codex standard for olive oils, as printed in FAO's 2001 edition of Codex Alimentarius Volume 8, defines virgin olive oil as oil obtained from the olive fruit by mechanical or other physical means.

    Source: fao.org (opens in a new tab)

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

Olive oil suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking olive oil suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

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Frequently asked questions

What forms of olive oil can brands buy?

Common forms include extra virgin, virgin, refined and blended, olive-pomace oil and organic and origin grades. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for olive oil include?

Expect free fatty acids, peroxide value and UV absorbance, fatty acid and sterol profile, sensory panel and contaminants, each with its method, specification and result for that lot.

How should olive oil be stored?

Store in sealed, opaque containers away from light and heat, ideally around 15 to 20 C; cold storage can cloud the oil, which clears on warming. Shelf life follows the supplier specification, typically linked to harvest and bottling dates, with free acidity and peroxide value retested for older stock.

What is the regulatory status of olive oil?

The USDA voluntary grade standards define U.S. Extra Virgin Olive Oil as having a free fatty acid content of not more than 0.8 g per 100 g, among other requirements. 21 CFR 102.37 sets the common or usual name for mixtures of edible oils that contain some, but not all, olive oil. The Codex standard for olive oils, as printed in FAO's 2001 edition of Codex Alimentarius Volume 8, defines virgin olive oil as oil obtained from the olive fruit by mechanical or other physical means.

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