Extra virgin olive oil is the juice of the olive, obtained by pressing or centrifuging the fruit without heat or solvents. It is the only widely traded cooking oil defined by taste as well as chemistry: to be sold as extra virgin, an oil must be below a set free acidity limit and be free of sensory defects. Character varies with variety, region, ripeness at harvest and how quickly the fruit was milled — from soft and buttery to grassy, peppery and bitter — so buyers usually specify origin and style, not just the grade.
| Type | Virgin olive oil — extra virgin grade |
|---|---|
| Source | Fruit of the olive tree, Olea europaea. |
| Grades | Extra virgin |
| Packaging | Glass bottles (dark): 250 ml, 500 ml, 750 ml, 1 L (examples below) |
| Price | Quoted per inquiry |
The top grade under the Codex standard: mechanically extracted, within the free acidity limit, and free of sensory defects.
Character: Green-gold to golden; fruity, often with grassy, herbal or peppery notes and a bitter finish.
Extra virgin olive oil is used both cold and for cooking; in its home regions it is a normal cooking oil, not only a finishing one. What is true is that heating reduces the aromas paid for in a good oil, so the finest lots are usually kept for cold use and more robust ones used for cooking. Heat tolerance varies with free acidity and the quantity of minor components, so use the lot specification.
Smoke point is not published here as a single figure. It varies with refinement, free fatty acid content, filtration and how often an oil has been used, so the figure that matters is the one on the specification for the lot supplied.
Formats used in the trade for this product, as examples. They are not a statement of our stock:
The pack sizes, carton configuration and pallet pattern for an order are fixed at quotation, together with labelling for the destination market.
| Product name | Extra Virgin Olive Oil |
|---|---|
| Oil or fat type | Virgin olive oil — extra virgin grade |
| Botanical or animal source | Fruit of the olive tree, Olea europaea. |
| Classification | Extra virgin |
| Appearance and colour | Green-gold to deep gold, clear or slightly cloudy when unfiltered. |
| Aroma | Fruity and fresh — grass, herbs, tomato leaf or almond depending on variety and origin. |
| Flavour | Fruity with bitterness and a peppery catch at the back of the throat; both are normal in a fresh, well-made oil. |
| Standard | CXS 33-1981 — Codex Alimentarius, Standard for Olive Oils and Olive Pomace Oils |
| HS code (6-digit, HS 2022) | 1509.20 — Extra virgin olive oil |
| Storage conditions | Cool and dark, away from heat. Dark glass or tin protects the oil; light and warmth age it quickly. |
| Net content per retail unit | Confirmed upon quotation |
| Units per export carton | Confirmed upon quotation |
| Cartons per pallet | Confirmed upon quotation |
| Estimated 20FT container loading | Confirmed upon quotation |
| Estimated 40FT container loading | Confirmed upon quotation |
| Minimum order quantity | Confirmed upon quotation |
| Shelf life | Confirmed upon quotation |
| Country of origin | Confirmed upon quotation |
| Food-grade and quality documentation | Confirmed upon quotation |
| Price and availability | Quoted per inquiry — no stock is implied by this listing |
On the standard: Extra virgin olive oil is obtained from the fruit by mechanical means only, under conditions that do not alter the oil, and meets the free acidity and sensory requirements of the standard. Trade in producing regions may also apply IOC or EU rules.
HS note: HS 2022 separates extra virgin (1509.20), virgin (1509.30) and other virgin olive oils (1509.40) from refined and blended olive oil (1509.90).
The 6-digit HS subheading is internationally harmonised; confirm the full national tariff line with your customs broker. Container loading is calculated once carton dimensions, gross weights, the pallet pattern and the applicable payload limit are known — it is not estimated from the pack size alone.
Tell us the grade, the pack size, the quantity and the destination port, and we will confirm availability, packing and price.
Photographs show examples of retail and wholesale packaging in the trade, or the product itself. They are not photographs of our stock, and the brands shown are not ours.
Olive oil — refined, and refined blended with virgin
Refined olive oil and refined-plus-virgin blends for cooking and frying.
Vegetable oil — pressed from roasted seed, unrefined
Dark, aromatic oil pressed from roasted sesame seed — a seasoning, not a frying oil.
Vegetable oil — pressed from unroasted seed; refined or cold-pressed
Pale sesame oil from unroasted seed — a cooking oil rather than a seasoning.
All flavorful & finishing products → · All cooking oils and fats →
