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Olive oil is one of the most grade-sensitive commodities in bulk food trade, and grade fraud is a well-documented industry risk. Understanding the grade hierarchy is essential before sourcing. Extra virgin olive oil (EVOO) must have FFA below 0.8%, a peroxide value below 20 meq/kg, and must pass organoleptic (taste/smell) panel testing under IOC (International Olive Council) standards — it is the premium grade with the strictest requirements. Virgin olive oil has FFA below 2% and passes organoleptic testing. Refined olive oil is chemically processed from lampante (defective) olive oil and has neutral flavour — it is blended with virgin to produce commercial 'olive oil'. Olive pomace oil is extracted from the olive residue using solvents — it is the lowest grade. Spain is the world's largest producer (approximately 40% of global output), followed by Italy, Greece, Tunisia, Turkey, and Morocco. Bulk olive oil prices fluctuate significantly with Mediterranean harvest conditions — the 2023/24 and 2024/25 seasons saw historically high prices due to drought-related production failures in Spain and Italy.

Olive oil fraud — selling lower-grade or adulterated oil as EVOO — is the most significant risk in bulk olive oil procurement. To mitigate this: always request IOC-accredited laboratory test results for the specific production lot, not generic facility certificates; specify that the Certificate of Analysis must be dated within 3 months of shipment and show FFA, PV, K232, K270, ΔK, and panel test pass; use an independent pre-shipment inspector (SGS, Bureau Veritas) to draw and verify the physical sample; include grade warranty clauses in the purchase contract. For traceability, ask for the Harvest Declaration and Mill Certificate showing the origin estate(s). Bulk packaging formats include stainless steel drums (200L), flexitanks (22,000L, for lower grades), and IBCs. EVOO is typically shipped in drums or dedicated flexi-tanks to protect against contamination.