Extra Virgin Olive Oil Aceite de Oliva Extra Virgen, 5 l / 169 Fl Oz Bulk Price

Olive oil is the oil extracted from the fleshy part of the ripened fruit of the olive tree, originally called Olea europaea. It’s primarily made in the Mediterranean, mostly in Italy, Spain and Greece.

It is the most widely-used oil in cooking. It is also used in cosmetics, pharmaceuticals, and soaps, and as a fuel for traditional oil lamps.

Market overview and production

Olive oil is produced by pressing whole olives and extracting the oil.

Wine-making, climate, soil and the way the olives are harvested and pressed all have an impact on an oil’s character. Oil is assessed on three criteria – fruitiness, bitterness and pepperiness. The flavor, smell and color can vary according to olives’ origin, as well as whether it’s extra virgin or not.

The hotter the country it is produced, the more robust the flavor of the oil. It is also possible to flavor olive oil with herbs and spices by steeping them in the oil for some days until the flavor settles properly.

The composition of olive oil varies with the shrub, altitude, type of harvesting and extraction process. It consists predominantly of oleic acid (up to 83%), with smaller amounts of other fatty acids as linoleic acid (up to 21%) and palmitic acid (up to 20%). Extra virgin olive oil is required to have no more than 0.8% free acidity and is considered to have favorable flavor characteristics. As extra virgin oil has a very low acidity rate, it is best used for dipping or to dress salads, both because its superior flavor is impaired by heat and because it has a low smoking point.

Virgin olive oil has a higher acidity level. It is recommended to use it in the same way as extra virgin, for instance for cooking, but it should not be used in high temperatures.

The production in Argentina is located in the provinces of La Rioja, Mendoza, San Juan and Catamarca. Our country is the 6^th exporter of olive oil in the world. Spain is the main producer of olive oil and who defines the prices international bulk sales.

Frequently asked questions

What is olive oil? It is oil made of pressed olives.

Can you use olive oil instead of vegetable oil? Yes, it can be a substitute in salad dressings but it is not recommended to use it for high heats or for baking due to its strong flavor.

Does olive oil go bad? Most olive oils can last 18–24 months. Due to its pureness, extra virgin olive oils may last around 12–18 months.

Can you fry with olive oil? Refined olive oils are suited for deep frying because of the higher smoke point and milder flavor. It is said that high-quality extra virgin olive oil is a poor choice for cooking, as its smoke point is above the temperatures required for cooking.

Is olive oil gluten free? Yes.

Is olive oil vegan? Yes.

Where can I purchase olive oil in bulk? You can purchase at Directoro direct from producers.

Related products and ideas

Make a vinaigrette for salads at home. You need: 1 cup olive oil, 1/4 cup lemon juice, 1/2 tbsp salt, 1/4 tbsp black pepper, 1 minced garlic clove, 1 tbsp mustard, 1 tbsp honey, herbs up to taste.

Mix all ingredients in a bowl. Transfer to a jar. If the vinaigrette contains any fresh ingredients like lemon juice, store it in the fridge. Homemade vinaigrettes can be stored for 3 to 5 days. Shake to recombine the vinaigrette before using.