Bulk Edible Oil Blog

Why Pure Olive Oil Can Be The Same Price As Extra Virgin — But Only Sometimes

Posted by Hannah Broaddus

Have you ever seen the price of Pure Olive Oil be almost as high as Extra Virgin Olive Oil? I have — most of us in the food manufacturing world have. And people often ask me why.

The answer is simple and complex at the same time. In a vacuum — in a perfect world — the price of pure olive oil should fall somewhere between Extra Virgin Olive Oil and Olive Pomace Oil. It is, of course, the olive oil grade between these two extremes (along with Refined Olive Oil) and pricing should correspond.

In the good harvest times, it follows exactly this pattern. But in times of poor harvest and bad olive oil production, the olive oil commodity market (aka, the simple economics of supply and demand) has more of an impact on the pricing comparison scale that you might expect.

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EVOO vs. Refined Olive Oil: Comparing Qualities & Prices

Posted by Hannah Broaddus

A key part of R&D’s role is choosing the right ingredients for the job. If you (or your marketing team) is set on using olive oil, you will need to decide which grade is right for what you’re trying to accomplish.

Two of the most common grades are Extra Virgin Olive Oil and Pure Olive Oil (also called just ‘Olive Oil’).

There are a few key differences between these two types of olive oil when you look at them from your R&D or corporate chef’s eye’s. There’s also a few differences in how these grades are priced, which you should understand if you’re on the purchasing side of things.

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The Difference Between Extra Virgin Olive Oil and Regular Olive Oil

Posted by Hannah Broaddus

If you go into the grocery store and walk down the olive oil aisle, you're going to find many different names on the bottles.  Names like Pure Olive Oil, Extra Virgin, Virgin Olive Oil and Light Tasting Oil. It’s true, the olive oil industry can be so confusing! Our goal here is to spell out the differences as simply as possible, so that you know what you’re buying.

What do these names on the label actually mean?

The two most common names that you’re going to find on that olive oil bottle from the grocery store will be Extra Virgin Olive Oil or Pure Olive Oil. Most people outside of the industry don't really know this, but these are the names for the different grades of olive oil which correspond to their quality and whether they been refined or not.

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The Grades of Olive Oil: Clear and Simple Definitions

Posted by Hannah Broaddus

Extra Virgin Olive Oil

Extra Virgin is the highest grade of olive oil, available in both traditional and organic varieties.  First, the olives are harvested and washed with cold water.  They are ground into paste and spun in a centrifuge to extract this initial, high-quality oil.  Typically, this process occurs within 24 hours of picking the olives from the trees.

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The Differences Between the Bulk Olive Oil Grades Pure, Refined and Pomace

Posted by Hannah Broaddus

There are a few grades of olive oil that are commonly used in manufacturing, that you may not recognize from a retail shelf.  If you’re new to purchasing and researching bulk olive oil for food/body care production, here is a review:

Refined Olive Oil

Refined Olive Oil is Virgin Olive Oil that has been processed and refined create a mild, light tasting, and more stable oil.  The refining process also removes many of the health benefits that Extra Virgin Olive Oil offers (though this is debated).  On a retail shelf, this olive oil is labeled “Light” Olive Oil.

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“Pure” Olive Oil Is Not What You Think

Posted by Hannah Broaddus

Have you ever sourced olive oil-- just plain ol’ “olive oil”?  Understanding what you’re really getting can be confusing to most buyers outside of the oil industry.  We’d like to explain the grade “Olive Oil” (also known as “Pure Olive Oil”), because many consumers don’t really understand what they’re getting.

Many consumers mistakenly believe that “olive oil” is the primary grade of oil expelled from the olives, and the Virgin or Extra Virgin is a premium version of that.  This thinking is actually backwards.  In reality, Extra Virgin Olive Oil is the primary grade created from the fruit of the olives, and “Olive Oil” is a processed, lower grade expelled after that.  

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