all about olive oil

All About OLIVE OIL

IS THIS BOOK RIGHT FOR ME?Want to learn the basics about bulk olive oil? This eBook

will review information on:

Olive oil grades

Quality certifications

Best uses for each grade

Common questions and answers

Bulk olive oil terms

Written by Hannah Broaddus

CENTRA FOODS: A BULK OLIVE OIL SUPPLIER TO MANUFACTURERS

GUIDING BUSINESSES ON! ! ! ! ! ! ! ! PROVIDING EDUCATION

Olive Oil Grades Bulk Packaging Delivery Schedules Direct Delivery Programs

REQUEST A CONSULT

SUBSCRIBE TO BLOG

READ NEWSLETTER

WATCH VIDEOS

Share this Ebook!

www.centrafoods.com

TABLE OF CONTENTS5 . Olive oil grades ! ! !

6 . Extra virgin olive oil

! ! Virgin olive oil

! ! Refined olive oil

7 . Pure olive oil

! ! Olive pomace oil

! ! Custom blends

8 . Oil quality scale

9 . Benefits and features of each grade

10 ... Common reasons to choose a blend

11 . Quality Information

12 ... Organic & kosher

13 ... GMO, allergen & gluten Free

14 ... Shelf life & storage

15 . Glossary of olive oil terms

26 . Your questions, answered

29 . Conclusion & additional resources

OLIVE OIL GRADES

CHAPTER ONE

Grade definitionsOil quality scaleBenefits and featuresWhy choose a blend

ALL ABOUT OLIVE OIL 6

HOW EACH GRADE IS MADE

Extra Virgin Olive OilExtra 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 a 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. By definition, EVOO is known as the first, cold-press, though

its actually spun instead of pressed in modern systems. ! It is technically an olive fruit juice, because its simply the liquid extracted

from the fruit of the olive. !

Virgin Olive OilVirgin 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 theyre 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.

Lampante Virgin Olive Oil is a lesser grade of Virgin Olive Oil not fit for human consumption. Often, this oil is made from very over-

ripe or bad olives, and is used for lamp oil or uses other than food. It is not a common grade available in the U.S..

Refined Olive OilRefined Olive Oil is Virgin Olive Oil that has been processed and refined to 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.

Share this ebook!

www.centrafoods.com

ALL ABOUT OLIVE OIL 7

Share this ebook!

www.centrafoods.com

Olive Oil (Pure Olive Oil)Defined by the USDA, the grade Olive Oil is commonly referred to as Pure Olive Oil in the U.S. bulk and retail markets. By

definition, this grade is comprised of Refined Olive Oil combined with Extra Virgin or Virgin Olive Oil; common blend ratios are 85%

Refined and 15% EVOO or Virgin, though they can range from 70/30 to 99/1. These ratios are determined by the supplier/

manufacturer and can account for some of the price differences in Pure Olive Oil across the market. This oil has a milder taste and

color than Extra Virgin or Virgin Olive Oil.

Olive Pomace OilOlive Pomace Oil is oil that is extracted from the pomace of the olive. Pomace is pulp made from the olive pit and already-

squeezed olive fruit. When an olive is picked, it is ground into a paste which is squeezed or spun to get the initial oil out. The dry

pulp left over is called the olive pomace.

A solvent (typically hexane) is added to the pomace to extract any remaining oil. The solvent is removed, and the remaining Olive

Pomace Oil is refined. This is a similar process used to manufacture seed oils like Soybean and Canola.

Blends: Soybean / Canola Oil and Olive OilOlive Oil can be mixed with Canola or Soybean to create a blended oil that is low cost and has a milder taste. These blends can be

made in any ratio, with any grade of olive oil. The most common ratios are 75/25, 85/15, and 95/5. Asking yourself why youve

chosen a blend will help you decide which ratio will work best. Is your priority to save money? Keep Extra Virgin Olive Oil on your

ingredient list? Create milder taste profile? Also, youll need to review your product requirements to see if the blend needs to be

non-GMO, expeller-pressed or organic, each of which are available options.

OIL QUALITY SCALE

ALL ABOUT OLIVE OIL 8

Share this ebook!

www.centrafoods.com

Best

Lowest

Better

Good

Fair

Virgin Olive Oil

Extra Virgin Olive Oil

Refined Olive Oil

Canola Oil

Soybean Oil

Pure Olive Oil

Olive Pomace Oil

Prices normally correlate with

this quality scale. For example,

there is a substantial difference

between the price of Extra Virgin

Olive Oil and Olive Pomace Oil,

while the price of Extra Virgin

and Virgin are much closer.

Organic Extra Virgin Olive Oil Ideal for products that need to be certified organic

Highest quality olive oil available

Unrefined olive oil

Full flavor, with a darker color than lower grades

Extra Virgin Olive Oil Highest quality olive oil available

Unrefined olive oil

Full flavor, with a darker color than lower grades

Virgin Olive Oil Slightly less flavor and color than Extra Virgin

Unrefined olive oil

Ideal for products that require slightly less flavor and

quality but still want a natural, unrefined ingredient

Pure Olive Oil Light color and flavor

Cheaper than Virgin and Extra Virgin Olive Oil

Refined Olive Oil Very little color and flavor

Ideal for products that need olive oil to not impart its own

flavor and color into the final product

Olive Pomace Oil Cheapest oil grade available

Little color and flavor

In soap making, creates a harder final product

ALL ABOUT OLIVE OIL 9

Share this ebook!

www.centrafoods.com

BENEFITS AND FEATURES OF EACH GRADE

COMMON REASONS TO CHOOSE AN OLIVE OIL BLENDINSTEAD OF 100% OLIVE OIL

Many manufacturers opt for a blend of olive oil grades or olive oil mixed with canola/soybean. Here are some of the common reasons why manufacturers make this choice:

Lower quality olive oils, canola oil and soybean oil are less costly than 100% Extra Virgin Olive Oil.

Therefore, blends made with these oils are cheaper, and can help them meet the products cost

restrictions.

Blends with Extra Virgin allow them to keep Extra Virgin Olive Oil as an ingredient listed on the nutritional

label. Sometimes this ingredient is even featured on the front of the package, which helps boost sales.

If they need an ingredient with a milder taste profile and lighter color, canola and soybean oil are both mild, bland oils that dont affect the flavor and color of the finished product as much as 100% olive oil does.

For customers manufacturing a GMO free product, Non-GMO, Expeller Pressed Canola Oil blended with

Extra Virgin Olive Oil is a great option for customers looking to save money and maintain their quality

standards.

ALL ABOUT OLIVE OIL 10

Share this ebook!

www.centrafoods.com

QUALITYINFORMATION

OrganicKosherNon-GMOShelf lifeStorage conditions

CHAPTER TWO

ORGANIC CERTIFICATIONFor olive oil to be certified organic, the growing, harvesting, manufacturing and bottling process must be documented to not use

chemical fertilizers, pesticides or other artificial agents. Naturally, olive growing requires little to no pesticide involvement, but the organic

certification process documents and guarantees this fact.

Extra Virgin Olive Oil is the most common grade to be certified organic, though Organic Virgin Olive Oil is occasionally available.

KOSHER CERTIFICATIONA kosher certification assures that the product has been manufactured, stored and bottled in a way that complies with kosher

standards, a set of standards set forward by the Jewish faith.

Most olive oil is certified kosher, depending on the supplier that youre working with. Centra Foods olive oil and many of our other oils

are certified kosher by Star-K.

ALL ABOUT OLIVE OIL 12

Share this ebook!

www.centrafoods.com

GMO FREECentra Foods olive oil is naturally GMO-Free, as are most olive oils available around the world. If you require documentation for this

quality standard, please ask for our Non-GMO statement.

ALLERGEN FREESpecific substances can cause an allergic reaction. At this time, Centra Foods olive oil does not come into contact with any of the

commonly known allergens in the manufacturing, packaging or bottling process.

GLUTEN FREEOlive oil is naturally gluten free. Gluten is a substance present in cereal grains, esp. wheat, that is responsible for the elastic texture

of the dough. A mixture of two proteins, it causes illness in people with celiac disease.

ALL ABOUT OLIVE OIL 13

Share this ebook!

www.centrafoods.com

SHELF LIFEOlive oil typically has a two year shelf life, from the date of manufacture. This best-by date can be found on your Certificate of

Analysis that comes with each bulk olive oil purchase.

Because olive oil has a longer shelf life than many oils, it allows you to order more olive oil less often. This saves you money because

ordering in larger quantities will increase your shipping efficiency and push you into larger volume price breaks. For example, if you

use one drum each month, consider purchasing a full pallet of four drums every four months instead.

STORAGE CONDITIONSOlive oil is best stored in a cool, dry location at temperatures between 60F-68F in a sealed container. For longest shelf life, store

away from heat, sunlight and oxygen which causes the oil to oxidize sooner than it should.

Choosing special packaging (like the 3 Liter Bag in a Box Container or Bag in a Box tote) can help keep the oil fresher longer, by

keeping the air out. As the product is used, the bag collapses around the remaining oil to keep excess oxygen away.

If olive oil is keep too cold, it will solidify, becoming the consistency of butter. This does not affect the quality of the oil, and it will

return to its original state when brought back to room temperature.

ALL ABOUT OLIVE OIL 14

Share this ebook!

www.centrafoods.com

GLOSSARY OF OLIVE OIL TERMS

CHAPTER THREE

GLOSSARY OF TERMS

Best By Date

The date listed by a manufacturer that suggests what date you should use the product before. Within this time period, the olive oil will still be

optimally fresh. Like all natural food products, olive oil is freshest and ideally used ASAP after it is produced.

Blending

The process of combining two or three different types of oils together to create a specific blended product. This process requires an exact ratio

of each of the oils blended and the final product must accurately list these ratios on the label.

Centrifuge

A modern processing system used to expel olive oil from the olives. It spins at a very high speed, separating the oil, water and solid olive

particles. This is a alternative to the traditional pressing system, and is used in most modern manufacturing facilities.

Chemical Testing

The testing analysis that is done on olive oil to determine a number of factors that signify oil quality.

Climate

The climate ideal for growing olive trees is almost always Mediterranean-like and must include mild winters and hot summers. This climate can

be found in many locations, including Algeria, Argentina, Australia, Chile, Croatia, Cyprus, France, Greece, Italy, Israel, Jordan, Lebanon, Mexico,

Morocco, New Zealand, Portugal, Slovenia, South Africa, Spain, Syria, Turkey, Tunisia, and the United States.

ALL ABOUT OLIVE OIL 16

Share this ebook!

www.centrafoods.com

Cold Press

A term used to describe olive oil that has only undergone a cold water wash before pressing or spinning. This term is used to describe Extra

Virgin Olive Oil and means that no heat has been used during processing. This is important because heat can reduce the overall quality of the oil

extracted.

Expeller Pressed

Oil that is pressed using mechanical pressing or spinning means only, without the use of any chemicals, additives or solvents.

Extra Lite Tasting Olive Oil

See Refined Olive Oil. The term lite has to do with the taste of the oil, rather than the caloric intake.

Extra Virgin Olive Oil

Extra Virgin Olive Oil (also known as EVOO) is the highest grade of olive oil, available in both traditional and organic varieties. To make Extra

Virgin Olive Oil, the olives are first 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. By definition, EVOO is known as the

first, cold-press, though its actually spun instead of pressed in modern systems. It is technically an olive fruit juice, because it is simply the

liquid extracted from the fruit of the olive.

Filtering

A process where oil passes through a filter to remove any cloudy sediment (made up of olive particles). The filtering process produces a clearer

oil, and can be done either once or even twice in the manufacturing facility.

ALL ABOUT OLIVE OIL 17

Share this ebook!

www.centrafoods.com

First Press

A term used to describe oil that comes from the first squeezing, spinning or pressing of the olives. It specifically refers to pressing which is a

traditional processing system no longer consistently used in modern production. The olive paste is more commonly spun in a centrifuge in

modern systems, so this term should actually be first spin.

Flavored Olive Oil

Olive oil that has been flavored with an alcohol-based flavor extract, not to be confused with infused olive oil. Centra Foods doesnt carry this

type of oil at this time.

Gluten Free

A lack of gluten present in a product or substance. Olive oil is naturally gluten free.

Hand Picked

A harvesting method that utilizes only manual picking. This process avoids any accidental bruising of the olives, but is much more time

consuming and as a result, causes the olive oil to cost more than its mechanically-picked counterpart.

Harvesting

In the olive oil industry, the process of picking olives from the trees once they are ripe.

Harvest Season

In the olive oil industry, the season that harvesting olives and pressing olive oil usually occurs. In the Mediterranean, this season is from October

to January. This time period varies in other countries.

ALL ABOUT OLIVE OIL 18

Share this ebook!

www.centrafoods.com

Hexane

One of the common solvents used to expel oil from olive pomace and other seeds like Canola, Soybean, Sunflower, etc.

Infused Olive Oil

Infusion is a method of flavor enhancement that adds the flavor of herbs or fruits into olive oil by crushing the produce along with the olives

before pressing. Alternatively, this process could instead involve steeping the herbs/fruits in the oil allow it to absorb the flavor. Centra Foods

does not currently carry this type of oil.

Kosher

A certification stating that the product has been manufactured, stored and bottled in a way that complies with kosher standards, a set of

standards set forward by the Jewish faith.

Kosher for Passover

A special kosher certification, okaying the use of the product as a part of the Jewish holiday, Passover.

Lampante Virgin Olive Oil

Virgin Olive Oil that is bad or rancid, and is not acceptable for human consumption without further refining.

Lite Olive Oil

See Refined Olive Oil. Lite olive oil is the common US retail term, while the same oil is often referred to as refined in the bulk sector. The term

lite has to do with the taste of the oil, rather than the caloric intake.

ALL ABOUT OLIVE OIL 19

Share this ebook!

www.centrafoods.com

Manufacturing Co-op

The manufacturing facility where a co-operative of farmers come together to process their olives into oil at one location.

Mechanically Picked

An efficient harvesting method that utilizes a machine to pick the olives. In this method, a large tractor-like harvester shakes the branches of the

trees and collects the olives below. Because this method allows for increased efficiency, the olives are processed into oil more quickly, which

produces a lower acidity oil. However, some say that this method can also cause accidental bruising of the olives.

Non-GMO

This term means that the product has been produced, harvested and manufactured without the use of any genetically modified organisms.

Oil

A fat that is liquid at room temperature.

Olive

The fruit of the olive tree (Olea europaea). Small and round, the stone or pit is surrounded by the flesh or meat. Olives vary in color from bright

green to black, depending on ripeness and when the fruit is picked.

Olive Oil

Olive oil is juice obtained from the pulp of olives (fruit of the olive tree; genus Olea europaea). This oil is commonly used in the Mediterranean

diet, and has many health benefits.

ALL ABOUT OLIVE OIL 20

Share this ebook!

www.centrafoods.com

Olive Oil Blends

A blend or combination of olive oil with another oil, often Canola Oil or Soybean Oil. This blend must be a specific ratio of the two oils and be

labeled appropriately informing consumers of the grades and exact ratio used. Sometimes this term is also used to refer to a blend of olive

varietals used to create a particular flavor profile of olive oil.

Olive Pomace Oil

Olive Pomace Oil is oil that is extracted from the pomace of the olive. A solvent (typically hexane) is added to the pomace to extract any

remaining oil. The solvent is removed, and the remaining Pomace Oil is refined. This is a similar process used to manufacture seed oils like

Soybean and Canola.

Organic

A product that is grown, manufactured and packaged without the use of chemical fertilizers, pesticides, or other artificial agents. Each step of

the growing, harvesting, manufacturing and packaging process must be documented and certified by accredited agencies.

Origin

The country that the oil (or other manufactured good) was produced in.

Oxidation

The deterioration of olive oil quality that occurs when it is exposed to oxygen.

Pomace

The pulp made from the olive pit and already-squeezed olive fruit. When an olive is picked, it is ground into a paste which is squeezed or spun

to get the initial oil out. The dry pulp left over is called the olive pomace, and is used to make Olive Pomace Oil.

ALL ABOUT OLIVE OIL 21

Share this ebook!

www.centrafoods.com

Pressing

Though it technically refers to the traditional oil pressing process, most people use this term to refer to the extraction of olive oil from olives in

general. Most modern olive oil manufacturing plants now use a spinning centrifuge system which separates the oil from the solid olive particles,

known as centrifugation.

Producing Countries

Olive oil is produced in many countries around the world that have mild winters and hot summers. The most common countries that produce

olive oil are Algeria, Argentina, Australia, Chile, Croatia, Cyprus, France, Greece, Italy, Israel, Jordan, Lebanon, Mexico, Morocco, New Zealand,

Portugal, Slovenia, South Africa, Spain, Syria, Turkey, Tunisia, and the United States.

Pure Olive Oil

The grade Olive Oil is commonly referred to as Pure Olive Oil in the U.S. bulk and retail markets. This grade is comprised of Refined Olive Oil

blended with Extra Virgin or Virgin Olive Oil. This oil has a milder taste and color than 100% Extra Virgin or Virgin Olive Oil.

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.

Sediment

Small olive particles sometimes found in olive oil. Sediment can be found throughout the oil (also known as unfiltered oil), though it is often found

at the bottom of a container after it has settled. This olive sediment is sometimes regarded as an indication of a good oil, though it simply shows

whether the oil was filtered once, twice or not at all.

ALL ABOUT OLIVE OIL 22

Share this ebook!

www.centrafoods.com

Shelf Life

The life expectancy that oil should be used within. The shelf life for olive oil is typically 24 months from the date of manufacture, stored in an

unopened container. Like all natural, fresh products, olive oil is optimally used ASAP after it is manufactured.

Smoke Point

The temperature at which oil begins to break down and produce smoke. These exact smoke points are debated throughout the industry, but

here is a ballpark:

Extra Virgin Olive Oil (premium-quality, low acidity): 410 F

Extra Virgin Olive Oil: 375 F

Virgin Olive Oil: 390 F

Refined/Lite Olive Oil: 465 F

Olive Pomace Oil: 460 F

Canola Oil: 450 F

Solidifying Point

Olive Oil will solidify or crystalize when refrigerated or frozen. The actual solidifying point of olive oil depends on the grade of oil, but it is generally

thought to be around 37 F. Because olive oil is made up of a combination of both waxes and water, and it is a natural product that changes

from harvest to harvest, the actual solidifying point will not be constant. The solidifying process doesnt harm the quality of the olive oil; in fact, it

can extend its shelf life. It is a myth that the solidifying point of olive oil can be used to predict quality.

ALL ABOUT OLIVE OIL 23

Share this ebook!

www.centrafoods.com

Solvent

A chemical used to remove oil from a seemingly dry substance, like seeds or olive pomace. This chemical removes any oil that can not be

expelled using mechanical means. One of the most common solvent solutions used with Olive Pomace Oil is hexane.

Solvent Extraction

A manufacturing process that employs a chemical solvent to extract the oil from the olive pulp/pomace. Instead of physically pressing or

spinning the oil out of the olive pulp, this process uses a solvent (typically hexane) to remove the remaining oil. This is a common process used

with pomace and seed oil extraction.

Stain Removal (of olive oil)

Place stained cloth on flat surface or towel. Cover stain with thick layer of cornstarch, salt or baking soda. Allow to sit until dry ingredient begins

to cake. Scrape off with table knife and discard dry ingredient, which will have absorbed most of oil. Launder as usual, in hottest water

recommended for fabric.

Storage

The ideal environment and packaging to store your product in, to preserve the shelf life for as long as possible. Olive oil prefers to be stored in a

cool, dry location away from sunlight, heat and air.

Taste Profile

A specific taste associated with olive oil. The majority of olive oil taste comes from which grade it is and what olive varietal(s) it is composed of.

Of course, the taste changes based on the crop, the weather, the land it was harvested from, as well as the age of the oil. A supplier can usually

match a specific olive oil taste profile when a sample is provided by the customer.

ALL ABOUT OLIVE OIL 24

Share this ebook!

www.centrafoods.com

Tree Production

The average olive tree produces enough fruit to make three quarts of oil, although some trees produce three times as much.

Unfiltered

Unfiltered olive oil is oil that has not been filtered in any way. The resulting oil is cloudy throughout with small olive particles.

Varietal

The type of olive that is pressed to create olive oil. Each varietal has a slightly different flavor and will help to produce a specific oil taste. When

buying bulk olive oil, you usually receive a blend of a few different varietals common in the particular sourcing region.

Virgin Olive Oil

Virgin Olive Oil is the second sister to Extra Virgin Olive Oil. It is processed in a similar way to Extra Virgin, but has a slightly higher acidity level.

ALL ABOUT OLIVE OIL 25

Share this ebook!

www.centrafoods.com

YOUR QUESTIONS, ANSWERED.

CHAPTER FOUR

ALL ABOUT OLIVE OIL 27

Share this ebook!

www.centrafoods.com

YOUR QUESTIONS, ANSWERED.

What country is Centra Foods oil from? Weve built strong relationships with edible oil manufacturers across the globe, which allows us to offer oils from a variety of sources.

Our inventory rotates to allow us to offer the lowest prices and highest quality oils at all times. Our bulk olive oil may come from any of

the following countries: Italy, Spain, Greece, Argentina, Chile, Turkey, Tunisia, Mexico, Morocco or the USA.

When your order ships, you will receive a Certificate of Analysis certifying the country of origin. You can always request this information

from your account manager prior to finalizing an order. If you require a consistent supply of a particular origin or taste profile, this can be

accommodated with a supply contact (minimum annual volumes apply).

I havent decided what grade of olive oil I should get. What do you recommend?Our recommendation will depend on what youre using it for, your price constraints, and other quality requirements. Its best to set up a

consult with one of our account managers, who will listen to what youre looking for and provide guidance and feedback based on their

knowledge.

Keep in mind, there is no set in stone best recommended product-- it will all depend on what works for your business and the

application that youre using it in.

ALL ABOUT OLIVE OIL 28

Share this ebook!

www.centrafoods.com

I need a 100% olive oil that has a mild flavor, or no flavor at all. What do you recommend? Refined Olive Oil or Olive Pomace Oil will be your best options. Refined Olive Oil is Virgin Olive Oil that has been processed to remove

much of the taste and color found in Extra Virgin or Virgin Olive Oil.

Olive Pomace Oil is also refined and processed in a similar way, and has a mild color and taste. However, it is made from the pomace

of the olive (left over pulp, fruit and skin of the olive after the initial pressings) and uses a solvent to extract the oil. Olive Pomace Oil has a

lower price point than Refined Virgin Olive Oil.

Why does the price of my olive oil fluctuate?Bulk olive oil is, in essence, a commodity item. This means that the global market price fluctuates on a daily basis and is largely

dependent on the supply of olive oil available in the world. Centra Foods works with manufacturers around the globe to source high

quality, authentic olive oil at fair prices. Like all olive oil suppliers, were still affected by the global fluctuations in price as the market rises

and falls. We continually rotate through large volumes of inventory, and as a result our rates are based on the current market. 3, 6 and

12 month price contracts may also be available (minimum annual volumes apply).

CONCLUSION& ADDITIONALRESOURCES

CHAPTER FIVE

MAKE SURE YOURE BUYING SMART Request a consult with

Centra Foods to see if

youre buying efficiently

and saving the most

money possible.

REQUEST A CONSULT

800.689.7510