What sizes of olive oil do you supply to restaurants?

3 litre and 5 litre metallic tins, 1 litre glass bottles, 200 kg drums, 1,000 litre IBCs and 22-tonne flexitanks.

Is the catering oil the same as the bottled oil?

Yes. Tins, drums and bottles are filled from the same lot and carry the same certificate of analysis. The last three shipments measured 0.29%, 0.20% and 0.35% free acidity against a legal limit of 0.8%.

Which olive oil should a kitchen use for cooking and which for finishing?

A softer Chemlali such as OLYFO Origins for cooking and roasting, and a high-polyphenol Koroneiki such as OLYFO Gold for finishing, dressing and raw dishes.

How long does olive oil keep in a 5 litre tin?

Twenty-four months from production, unopened, stored at ambient temperature away from light. Once opened, use within a few weeks.

Olive oil for restaurants, hotels and caterers

Q: Can you supply a single restaurant?

Not usually. The minimum is one pallet per reference, so we supply food-service distributors, wholesalers and hotel or restaurant groups. Ask us and we will point you to a distributor near you.

Formats and loadings verified 9 August 2026.

We supply extra virgin olive oil to food service in 3 L and 5 L tins, 200 kg drums, 1,000 L IBCs and 22-tonne flexitanks. It is the same oil that goes into our bottles — the same groves, the same pressing, the same lab report. Only the container changes.

Who we actually supply

Let us be straight about this, because it saves everyone a fortnight. Our minimum is one pallet per reference, or a 20-foot container in bulk. That is more oil than a single restaurant gets through in a year.

So we sell to the people who serve restaurants: food-service distributors, wholesalers, cash-and-carry operators, and hotel and restaurant groups buying centrally. If you are one restaurant and you want OLYFO on your pass, ask us who supplies your area and we will point you at them — or tell you honestly that nobody does yet.

The formats, and what fits on a pallet

3 L tin	4 per case	100 cases per pallet	400 tins
5 L tin	4 per case	80 cases per pallet	320 tins
1 L glass	12 per case	84 cases per pallet	1,008 bottles
200 kg drum	—	80 per 20ft, 160 per 40ft	—
1,000 L IBC	—	10 per 20ft, 20 per 40ft	—
Flexitank	—	1 per 20ft	22 tonnes

Which container for which kitchen

5 L tin. The workhorse. Best cost per litre of anything you can pour by hand, and the tin keeps light out completely — which matters more than most kitchens realise, because light is what turns good oil flat.
3 L tin. For kitchens with less shelf space, or where a smaller unit gets used before it can oxidise. Also the right size for a finishing oil you do not pour by the litre.
1 L glass. For front of house and table service, and for a finishing oil you want the guest to see.
200 kg drums and IBCs. For central kitchens, manufacturers and repackers with a pump and a tank.

The mistake that costs kitchens money

Buying one oil for everything, or buying two and using them the wrong way round.

A high-polyphenol extra virgin is wasted in a deep fryer — the heat strips out exactly what you paid for. And a flat refined oil on a finished plate tastes of nothing. What works is a straightforward split: a robust extra virgin for cooking and roasting, and a peppery high-polyphenol one for finishing, dressing and anything raw.

Our three oils cover that split. OLYFO Gold is Koroneiki, up to 400 mg/kg of polyphenols, acidity guaranteed at 0.4% or under — a finishing oil. OLYFO Origins is Chemlali, softer and rounder, which makes it the one to cook with. Gold Organic is the certified organic Chemlali for kitchens that need the certificate on file.

It is the same oil as the bottle

This is the part worth checking with any supplier. Plenty of producers sell a good bottled oil and a quietly different one in catering sizes. We do not. The tin, the drum and the bottle are filled from the same lot, and the lot analysis is the same document.

Our last three shipments measured free acidity of 0.29%, 0.20% and 0.35% against a legal extra virgin limit of 0.8%. The reports come from SGS Tunisia, accredited to ISO/IEC 17025 and recognised by the International Olive Council. We publish them in full, which almost nobody does.

In the kitchens that matter

In Wales, OLYFO is on the pass at The Walnut Tree, The Bear Hotel and The Dragon Inn — three of the best-known kitchens in the country. Ann and Franco Taruschio, who made the Walnut Tree what it is, cook with our oil and have said so publicly.

We do not think a wall of logos proves much on its own. What this one tells you is narrower and more useful: kitchens that taste for a living, and have no reason at all to be polite about it, kept ordering.

What comes with the order

Certificate of analysis for the exact lot, from an accredited laboratory
ISO 22000 and HACCP documentation for your food-safety file
Ecocert organic certificate and transaction certificate where the oil is organic
Halal certification on request
Allergen and nutrition data calculated for your market
Pallet weights, dimensions and shelf life for your goods-in team

Shelf life is 24 months from production, stored at ambient temperature away from light.

Antipasti for the same kitchens

The same shipment can carry Poppa Peppa — harissa, meshouia, olives, artichokes and sundried tomatoes in 220 g and 320 g jars. Useful if you are filling a container and want more than oil on the pallet.

Lead time and delivery

Four to six weeks from a confirmed order to goods ready, and less in bulk because there is no glass or labelling to wait for. We ship FOB Radès as standard, or CFR and CIF to your port on request. More on lead times · more on ports and incoterms.

Common questions

Can you supply a single restaurant?

Not directly, in most cases — our minimum is a pallet. Tell us where you are and we will tell you whether there is a distributor near you carrying OLYFO.

Can we put our own label on the tins?

Yes. Private label starts at three pallets per reference and covers the 3 L and 5 L tins as well as the bottles. More on private label.

Do you supply olive oil for frying?

We supply extra virgin only. It fries perfectly well — its smoke point is higher than the myth suggests — but if you want a cheap refined oil for a fryer, we are not the right supplier and we will say so.

How should tins be stored?

Upright, ambient, away from the pass and away from windows. Heat and light do far more damage than time. An unopened tin holds for 24 months; once opened, use it within a few weeks.

Bulk olive oil · Formats and palletisation · The Digest · Become a distributor

Tell us the format, the volume, the destination country and the incoterm, and you will get a price rather than a question. Talk to us.