Olive Oil Wholesale Distributors

A Brief History on Olive Oil

Olive oil, distinct from other vegetable oils, originates from a fruit rather than a seed. Its name, "oil," traces back to the Arabic term "az-zait," denoting the juice of olives. This oil stands as a pivotal element of the renowned Mediterranean diet, celebrated for its health benefits and recognized as an Intangible Cultural Heritage by UNESCO in 2012.

The roots of olive oil reach back to the classical era, when Mediterranean civilizations like the Phoenicians, Greeks, and Romans cultivated olive trees and extracted their precious juice. However, Ancient Greece elevated the olive tree, its fruit, and olive oil to the esteemed status they hold today. As Olive Oil Distributors, we understand that their significance was such that it’s no coincidence you can see olive oil on ancient coins and in tombs as symbols of everlasting life.

Turkey ranks as the third-largest producer of olive oil, with Spain leading the global production for the most part. This is why our customers also value our Turkish Wholesale Food products. Greece, Italy, and Morocco also possess a large portion of the market share.

How Important Is Olive Oil

Olive oil is very important for maintaining many of the body’s processes functioning properly. Here are some of the benefits it bestows:

It has antibacterial properties
It has the potential to help you with arthritis
It holds potential properties against cancer
It contributes to protecting you against Type 2 Diabetes
It doesn’t make you gain too much weight, even if it’s relatively caloric
More safer on your heart vs other products
It is considered anti-inflammatory
It contains antioxidants
It has monounsaturated fats

Firstly, let's understand the function of a wholesaler. Wholesalers, whether individuals or businesses, specialize in selling goods in large quantities to various retailers or outlets for further distribution. This process may involve direct sales or intermediaries, depending on the case.

Obviously, the more intermediaries, the more expensive the product is bound to get. Yet, olive oil distributors like us can offer you lower prices by selling in bulk directly without anyone else in the way, minimizing handling time and associated expenses.

Typically dealing with substantial volumes, wholesale olive oil may also cater to smaller orders, if that’s your case. Although a wholesaler could be the manufacturer or producer of the product, it's not a mandatory aspect of their role.

The primary role of the olive oil wholesale distributors is to supply top-quality olive oil derivatives you can use. As your go-to mediterranean food imports company, we meticulously select the finest produce that meets your requirements while ensuring the best possible return on investment for your needs.

Olive Oil Wholesale Products We Sell

These are the olive oil products we sell:

Extra Virgin Olive Oil (EVOO): This is the highest quality and least processed olive oil. It is extracted by cold pressing the olives without the use of heat or chemicals. Extra virgin olive oil has a low acidity level (typically below 0.8%), and it retains the natural flavor, aroma, vitamins, and antioxidants of the olives. It is considered the healthiest and most flavorful type of olive oil.
Virgin Olive Oil: Like extra virgin olive oil, virgin olive oil is also cold-pressed, but it has slightly higher acidity levels (up to 2%). It retains a good flavor and is suitable for various culinary uses.
Olive Oil (Pure Olive Oil): This is a blend of virgin olive oil and refined olive oil. Refined olive oil is processed using heat and chemical methods to remove impurities and defects. The addition of virgin olive oil imparts some flavor and aroma back into the blend. Pure olive oil has a milder taste compared to extra virgin and virgin olive oils.
Light Olive Oil: Despite the name, "light" in this context refers to the oil's mild flavor rather than reduced calories. Light olive oil is a refined oil that has been treated to remove much of its color and flavor. It is suitable for cooking at higher temperatures and is often chosen for its neutral taste.
Pomace Olive Oil: This is the oil extracted from the olive pomace, which is the residual paste left after the first press. Pomace oil is extracted using heat and solvents and then refined. It is considered lower quality compared to virgin and pure olive oils and is used primarily for cooking.

And these are the types of olives they are produced with:

Arbequina: This cultivar is commonly grown in Spain and produces a mild and fruity oil.
Picual: A predominant variety in Spain, Picual olives yield an oil with a robust flavor and peppery finish.
Koroneiki: This Greek cultivar is known for its small size and high oil content, resulting in a robust and fruity oil.
Frantoio: An Italian cultivar often used in Tuscan olive oil, producing a well-balanced oil with a slightly peppery finish.
Leccino: Another Italian cultivar, Leccino olives contribute to a mild and delicate oil.
Hojiblanca: Grown in Spain, Hojiblanca olives produce an oil with a fruity and slightly bitter taste.
Picholine: This French cultivar is known for its elongated shape and imparts a mild and almond-like flavor to the oil.
Gemlik: Also known as Memecik, Gemlik olives are widely grown in Turkey and produce a medium-robust oil with a fruity and well-balanced flavor.