How to Buy Olive Oil in Bulk from Türkiye: A Buyer's Guide
What to check on grade, documents, packaging and supplier when sourcing olive oil for your business.
When buying olive oil in bulk, first define the grade (extra virgin, virgin, etc.) and harvest period, and ask for a lab analysis report confirming the grade. Choose packaging by end use — glass for retail, tins for professional kitchens — and, where possible, work with a supplier that produces and bottles the oil itself.
1. Define the grade
International trade in olive oil commonly refers to the International Olive Council (IOC) trade standard. One of the key criteria separating grades is free acidity, expressed as oleic acid per 100 g.
| Grade | Free acidity (max.) | In short |
|---|---|---|
| Extra virgin olive oil | 0.8 g / 100 g | Top grade, obtained by mechanical/physical means only |
| Virgin olive oil | 2.0 g / 100 g | Obtained by mechanical/physical means only |
| Olive oil (blend) | 1.0 g / 100 g | Blend of refined and virgin olive oils |
| Refined olive oil | 0.3 g / 100 g | Olive oil that has undergone refining |
Source: International Olive Council — trade standard for olive oils. Summary only; grades are defined by several criteria beyond acidity. In Türkiye the equivalent categories are set by the Turkish Food Codex Communiqué on Olive Oil (2017/26).
2. Ask about harvest and bottling dates
Oils of the same grade differ by harvest. Ask which season the oil comes from and when it was bottled, and plan season changes with your supplier for repeat orders.
3. Request a lab analysis report
- Analysis report showing free acidity and grade
- Lot number the report refers to
- Producer and bottling site details
4. Choose packaging by end use
| Packaging | Best for | Note |
|---|---|---|
| Glass bottle | Retail shelf, gourmet stores, table service, gifts | Dark glass helps protect from light |
| Tin | Professional kitchens, high-volume use | Keep closed and cool after opening |
| Private label packaging | Supermarkets, e-commerce, corporate sales | Plan label content and design early |
5. Plan storage
Light, heat and air are olive oil's main enemies. Store it closed, in a cool, dark place away from heat sources, and size your stock to your consumption.
6. Choose the right supplier
- Does the supplier produce and bottle at its own facility?
- Which packaging types and volumes are available?
- How are repeat orders and season changes planned?
- Can it share lab reports and lot information?
Learn more about our wholesale olive oil supply, private label and export.
Buying olive oil in bulk
What is the difference between extra virgin and virgin olive oil?
Under the International Olive Council (IOC) trade standard, extra virgin olive oil has a free acidity of at most 0.8 g per 100 g (expressed as oleic acid), while virgin olive oil has at most 2.0 g per 100 g. Both are obtained solely by mechanical or physical means.
Which documents should I ask for when buying olive oil in bulk?
Ask for a laboratory analysis report confirming the grade, the lot number the report refers to, and producer and bottling site details.
How should olive oil be stored?
Protect olive oil from light, heat and air. Store it closed, in a cool and dark place.
Let's discuss your olive oil sourcing.
Share grade, packaging and volume, and we will prepare a quotation.