Centra Foods receives questions from hundreds of manufacturers each year on the best ways to save money on olive oil. There are many components that can affect the total price of your olive oil, including grades, packaging, freight, distance of the FOB point and experience of the supplier.
Part One of the Series: Choosing Olive Oil Grades
Our first recommendation is to consider the grade of olive oil that will be best for you. To be able to do that, you’ll need to look at your own manufacturing requirements. You can start by answering the following questions:
- Do you need a Certified Organic oil?
- Is price or quality more important?
- Do you need a mild or stronger olive taste?
- Do your customers expect to see a high-quality grade used?
- Do you need a Non-GMO or Expeller Pressed oil?
Also consider, what are the goals for using olive oil as an ingredient in your product? Common answers we often hear are:
- To be listed on the ingredient list, for marketing purposes
- To increase sales in the “whole foods” retail industry
- To use an natural oil with many health benefits
- To meet a specific recipe requirement
Asking yourself, your QA and Product Development teams these questions will bring to light all of the necessary information we will need to advise you through the grade selection process.
Topics: Food Manufacturing, Comparing Oils
