Suppliers of extra virgin olive oil and other restaurants oils

Restaurateur or supplier, we are pleased to present our platform dedicated to the world of catering. Welcome to the pages dedicated to Suppliers of extra virgin olive oil and other oils for catering. Specifically, these pages are dedicated to companies that market olive oil in all its formats and packaging, olive oils extracted from different varieties of olives, and from the best olive oil-producing regions of Spain and Italy. On these pages, there are more than 300 companies specialising in olive oil, exporters, and importers of the highest quality extra virgin olive oil, but also simple table or cooking oil. These suppliers meet various needs; you will find suppliers specialising in gourmet shops, Michelin-starred restaurants, as well as companies dealing with large-scale distribution, canteens, hospitals, and fast food chains. You will find extra virgin olive oil, virgin olive oil, lampante virgin olive oil, simple olive oil, pomace oil, and organic olive oil. Regarding the formats offered, you will find companies that market table oil in single-serving packages, extra virgin olive oil in elegant glass bottles to offer on your customers' tables, and convenient 3 or 5-liter cans of virgin olive oil or pomace oil for use in the kitchen. Fruity or delicate, spicy or bitter, based on your taste, you can choose from more than 700 DOP and IGP oil denominations between Italy and Spain. The DOP (Protected Designation of Origin) mark is conferred by the European Union to legally protect products (in this specific case, mills and olive oil) that have a strong link with their territory of origin. To obtain this mark, it is essential that the production, processing, and preparation stages take place in the specified geographical area and strictly follow the rules set out in a detailed specification. To obtain the IGP (Protected Geographical Indication) mark, it is essential that at least one of the production stages, which confer specific qualitative characteristics to the product, takes place in the designated territory. Regarding the varieties of olives used for the production of oil that you will find on these pages, there are the Coratina, Peranzane, Tonda Iblea, Frantoio, Leccino, Pendolino, Carolea, Carpellese, Rotondella, Nocellara, Itrana, Arbequina, Picual, Hojiblanca, and Picudo varieties. The regions of origin of these exquisite virgin and extra virgin olive oils can vary from sunny Andalusia, Castilla-La Mancha, Extremadura, and Catalonia in Spain, while in Italy we find oils from Apulia, Calabria, Sicily in the south, as well as Umbria, Veneto, and Friuli. These can be produced from both monocultivar and blended varieties, extracted mechanically, by centrifugation, or pressing. The mills present can also vary in production; you will find small family/artisanal mills with limited production, to larger mills oriented towards a mass market, with a significantly larger production of olive oil. If all this sounds interesting to you, whether you are a restaurateur or a supplier, I invite you to register for free on this platform dedicated to the world of catering and its protagonists.