For professional kitchens
Describe the oil’s role in your menu: finishing, dressing, sauces or another application. Identify the flavour profile you are looking for and whether the same oil will serve several uses. Product evaluation should consider the actual recipe and serving context.
Think about how oil is handled during service. Storage space, dispensing practices and the amount used between replenishments can affect the preferred presentation. Formats and availability are discussed for the project; no particular kitchen pack is assumed.
For food manufacturing
A production enquiry should include the application, expected consumption and relevant purchasing specification. Explain the process conditions and how your quality team evaluates an ingredient. Clear acceptance criteria help distinguish essential requirements from preferences.
Discuss traceability information, lot identification, requested analyses and the handling of specification changes. If a sample or trial is needed, define the evaluation purpose and approval process. The supply of samples and the supporting documentation must be confirmed.
Prepare an application-led request
State whether you seek extra virgin or virgin olive oil, or whether the category remains open for discussion. Include estimated volume with its unit, purchase frequency, preferred presentation and destination country. Add any practical restrictions at the receiving site.
Tunisian Olive reviews sourcing requests according to the requirements and availability. Prices, packaging, quantities, lead times and commercial terms are confirmed through a quotation. Keep recipe performance, logistics and the total purchasing cost in the same discussion so the proposed oil can be evaluated fairly.
Your next sourcing project starts here.
Formats, minimum orders, lead times and samples are discussed according to availability.
Request a quote