Olive Oil Commodity

Olive oil is categorized based on its production methods, quality, and intended use. Here are the main types of olive oil traded in the commodity market

Extra Virgin Olive Oil (EVOO)

The highest quality olive oil, made from cold-pressing olives without the use of chemicals or excessive heat. It has a low acidity (less than 0.8%) and retains the pure flavor and health benefits of olives

Ideal for direct consumption, dressings, drizzling over dishes, or in salads

Virgin Olive Oil

Also made from cold-pressing, but with slightly higher acidity (up to 2%). It is of high quality but not as premium as extra virgin

Suitable for cooking, sautéing, or as a dipping oil

Refined Olive Oil

Olive oil that has undergone refining to remove impurities and lower acidity. This process removes some of the flavor and nutrients

Often used in large-scale cooking, frying, or industrial purposes due to its mild taste and higher heat tolerance

Olive Pomace Oil

Derived from the leftover pulp after the extraction of virgin olive oil. It is refined and blended with a small percentage of virgin olive oil to improve taste

Commonly used in food manufacturing, frying, or in processed products

Organic Olive Oil

Olive oil produced from olives grown without synthetic pesticides, herbicides, or chemical fertilizers. It can be extra virgin or virgin olive oil, but it is certified organic by recognized agencies

Preferred by health-conscious consumers and those seeking environmentally sustainable products

Flavored Olive Oil

Olive oil infused with natural flavors such as garlic, basil, lemon, or chili. These oils are made by blending olive oil with herbs, spices, or other natural flavorings

Ideal for enhancing dishes, dips, dressings, or for drizzling over food

These olive oil types cater to different market segments, from high-end culinary uses to industrial and mass-market applications

For more informations on traded Olive Oil Commodity