1. Begin with the recognised definition
The International Olive Council distinguishes virgin olive oil categories through their characteristics. Extra virgin oil has a free acidity limit of 0.8 grams per 100 grams, expressed as oleic acid. Virgin oil has a limit of 2 grams per 100 grams. Both must also meet the other criteria fixed for the relevant category.
These limits are part of the definition rather than a complete buying assessment. They do not describe every flavour difference, suitability for a recipe or the condition of oil throughout a supply chain. A supplier’s general product description should be connected to information about the proposed lot.
2. Keep chemical and sensory assessment together
Chemical measurements and organoleptic evaluation answer different questions. A buyer should not infer extra virgin status from acidity alone, from colour or from the appearance of a bottle. Request the information relevant to the category and your destination market.
For sensory criteria, use the applicable classification framework rather than an informal preference test. You may prefer one flavour profile for a recipe, but that preference is separate from a formal category assessment. Define both the required category and the intended use in the specification.
3. Compare within an actual application
A food brand, restaurant and retail distributor can have different reasons for selecting an oil. Consider flavour contribution, the role in the finished product, presentation and the information expected by the end customer. Use the same evaluation criteria when comparing proposed oils.
If a sample is discussed, agree what it will be used to assess, which lot it represents and what information accompanies it. Sample availability is subject to confirmation. Record the evaluation outcome so a later purchasing decision can refer to it.
4. Ask for a specification you can approve
A useful request states the category, intended application, destination, estimated quantity, packaging preference and essential supporting documents. Ask how a proposed lot will be identified and which quality information can be reviewed before agreement.
Do not assume a certification, laboratory report or sensory assessment exists simply because it would be useful. Identify the requirement and obtain confirmation of the document and its scope. Keep unsupported health or quality claims out of labels and purchasing communications.
5. Turn the comparison into a sourcing brief
Use a short decision checklist: category first, application second, documented acceptance criteria next, then packaging and delivery. A lower quoted figure is only comparable when the oil, quantity, packaging and delivery basis are aligned.
Tunisian Olive supplies Tunisian extra virgin and virgin olive oil. Send your intended use and requirements to discuss a proposal. Available formats, quantities, samples and conditions are assessed for the project, with prices confirmed on quotation.
| Buying question | Extra virgin | Virgin |
|---|---|---|
| IOC free acidity limit | ≤ 0.8 g per 100 g | ≤ 2.0 g per 100 g |
| Other chemical criteria | Category-specific requirements apply | Category-specific requirements apply |
| Sensory criteria | Required for classification | Required for classification |
| Proof about a proposed lot | Request relevant information | Request relevant information |
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Formats, minimum orders, lead times and samples are discussed according to availability.
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