Understand the virgin category
Virgin olive oil is its own category, distinct from extra virgin and from refined olive oil. Under the International Olive Council definitions, virgin olive oil has a free acidity of no more than 2 grams per 100 grams, expressed as oleic acid, and must meet the other characteristics fixed for that category.
Classification also depends on chemical and sensory criteria. A low acidity result by itself does not allow a buyer to relabel an oil as extra virgin. Use the correct designation in purchasing specifications, labels and commercial documents.
Match the oil to a professional application
For a professional kitchen or food manufacturing project, discuss the role of the oil in the finished product. Identify the desired flavour contribution, process conditions, purchasing frequency and requirements for consistency between orders. Evaluation should reflect the way the oil will be used.
If both virgin and extra virgin are under consideration, compare them against the same application and documented specification. Avoid making a purchasing decision solely on a category name or a headline price without reviewing the proposed conditions.
The information that makes a quotation useful
Send your destination, estimated volume and unit, format preference and intended use. List the documents and analyses your purchasing team needs to review. If you have a specification, describe its mandatory criteria and any room for discussion.
The feasibility of packaging, supply quantities, documentation, sample requests and timing is assessed for the project. Tunisian Olive provides prices on quotation. A written agreement should identify the oil category, accepted specification and commercial terms before an order is confirmed.
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Formats, minimum orders, lead times and samples are discussed according to availability.
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