Glossary of Bulk Oil Terms

See Trans Fatty Acid.

See Vendor. 

See Research and Development.

See Protected Designation of Origin.

Virgin Olive Oil is processed in a similar way to Extra Virgin Olive Oil. The thing that differentiates Virgin and Extra Virgin is the acidity level after pressing; Virgin Olive Oil has a max acidity level of 2.0% while Extra Virgin Olive Oil must be below 0.08%. The difference in acidity level is caused by the olives themselves and the time delay between harvest and production. After the some of olives are harvested when they’re waiting for pressing, the fruit continues to be affected by its natural environment. For example, some olives may remain in the field longer, some may be slightly riper or have more sun exposure. Each of these natural elements causes them to oxidize faster, which increases the acidity level.

As in Virgin Olive Oil or Virgin Coconut Oil, these oils are deemed “virgin” because they are made from fresh fruit/meat, remain unrefined and are not further processed.

A person or company offering something for sale. In the case of food manufacturing, a vendor is often a company that supplies the ingredients, packaging or other components. In other settings, a vendor is also a person who sells food or goods on the street.

A retail marketing name for a commodity oil like soybean, canola, corn or a mix of one or more of the above. The exact oil(s) used can be seen on the retail bottles’ ingredient listing. Vegetable oils are usually cheap, and are made of solvent expelled, GMO oils.

A dispensing attachment connected to bulk totes, which is used to get the oil or other liquid out. 

An unsaturated fatty acid of a type occurring in margarines and manufactured cooking oils as a result of the partial-hydrogenation process, having a trans arrangement of the carbon atoms adjacent to its double bonds. Consumption of such acids is thought to increase the risk of atherosclerosis.