Bulk Edible Oil Blog

Can you believe it's already one week away? Neither can we...

We thought it would be fun this year to ask some of our staff what some of their favorite holiday recipes to make for their family and friends are. Here is just a few from our staff. Maybe they will inspire you to use them in your holiday meal. 

Are you looking for a side dish that is easy to make but still will make everyone want more. Well, our sales manager Hannah shared with us this green bean casserole. Here is the all the goods so you can make it.

Did you know that there are major benefits to soap that is made with olive oil?

The majority of Americans simply buy the cheapest soap found in the grocery stores and may be missing out on all the major benefits. Conventional soaps can leave your skin dry, cracked or require more moisturizers to keep your skin in balance. They also can contain many different types of harsh chemicals, sulfates and sulfites. It’s a lot for your skin to take!

Expeller Pressed vs. Non-GMO: these two traits are interrelated and a common point of discussion. Is expeller pressed oil automatically non-GMO? Is all non-GMO automatically expeller pressed? To help with a bit of the confusion we will break down some helpful information to find out truly whether or not it your oil is just expeller pressed or non-GMO — and what the difference really is.

If you use a lot of olive oil for your home kitchen or small business, you may wonder how you can save money by buying it wholesale. Here are some thoughts on why buying wholesale could be a better option than just buying a new retail bottle every time you are out of oil.

We firmly believe — if you are using enough — you should buy your olive oil by the gallon or in 35 Lb. Containers.

Today, we’ll go over some basics facts anyone in the natural food industry should know about olive oil.

At times, we may not take some of these facts into consideration — like that there is a shelf life for olive oil, and though it’s rather long, it’s not something that gets better with age like wine. Or that it does have some great health benefits (plus so much more).

If you deal with bulk oil in your job, these are some good things to keep into mind. Let’s dive in on some of these facts.

How is organic extra virgin olive oil different than each of the other grades of olive oil? Today we will explain the difference between organic and regular extra virgin olive oil, as well as the difference between organic extra virgin and some of the other olive oil grades like Pure, Refined and Pomace.

Have you ever had olive oil arrive to your home and it looks cloudy? Or perhaps you’ve pulled your olive oil out of a cold cabinet or garage, and seen the same thing?

You may ask yourself: Is this bad? Great question, and a common one, to boot.

The answer is simple: No, it is not bad. Have no fear, the oil has just simply solidified, which is a completely natural process that happens in the cold.

Here is a step by step guide for thawing out your oil whether you’re at home, in a small manufacturing facility, restaurant or commercial kitchen.

We talk a lot about the different grades of olive oil: how they’re made, what they’re used for. But, it’s been a while since we talked about Organic Extra Virgin Olive Oil in particular. Sometimes, organic EVOO seems so straight forward that it’s easy to glance over.

This week, I’d like to bring it back to this classic, premium (and my personal favorite) oil. Here’s some basics about Organic Extra Virgin Olive Oil that you should know.

Across the board, are ALL oils really that different when you compare the organic vs. the non-organic versions of them? Is organic extra virgin olive oil that different from regular extra virgin olive oil, or organic canola oil that different than regular canola oil?

The answer really depends on the oil, and requires that we dive a little deeper.

Is there such a thing as “light” olive oil? To answer this question, you have to start with defining which type of “light” you are referring to.

Olive oil described as “light” does not mean that it is a low fat oil. What makes it a “light” oil is actually the particular grade of oil: “Extra Light Olive Oil”, “Light-Tasting Olive Oil”, “Extra Lite Tasting Olive Oil”. All of those terms refer to the type of oil inside, not that it is low fat.