Private Label & Bulk Olive Oil Supply from Türkiye

Bulk supply serves buyers who bottle in their destination market: national repackers, blenders, food manufacturers, and traders. Bulk is quoted per tonne against an agreed specification, with a certificate of analysis issued per batch before loading.

Specification parameters we quote against: free acidity, peroxide value, K232, K270, ΔK, fatty acid profile, ethyl esters, and organoleptic panel result. Send us your target spec and we will confirm what we can hold consistently across a season rather than for a single lot.

Buyer certifications usually matter more to importers than origin marks. Certificates are supplied during supplier qualification.

A note on FDA. The US Food and Drug Administration does not certify or approve food facilities or products. Our facility is FDA-registered, which is the mandatory prerequisite for exporting food to the United States, and Prior Notice is filed for each consignment. Any supplier describing itself as “FDA certified” or “FDA approved” is misrepresenting what that registration is.

On BRCGS and IFS Food. Several UK, German, and French retail chains require BRCGS or IFS Food certification from their suppliers. We do not currently hold either. Both are built on ISO 22000 foundations, so the systems are largely in place — buyers with a hard retail requirement should raise it early in the conversation so we can discuss timing.

We quote on all Incoterms — EXW, FCA, FOB, CFR, CIF, DAP, and DDP — so you can take control of the shipment wherever it suits your logistics setup. Buyers new to Turkish origin usually start on CIF and move to FOB once they have a forwarder in place.

Loading is from Izmir Port, roughly an hour from our facility in Manisa.

Turkish extra virgin olive oil FOB prices typically run 30–40% below comparable Italian or Greek origin oils at the same quality tier — the structural reason private-label importers and food-service distributors increasingly source from Türkiye.

Timing is the second advantage. The Turkish harvest runs October to January, so buyers receive freshly pressed, high-polyphenol oil from December through March — opposite to Southern Hemisphere origins, and useful for brands marketing harvest freshness.

A private label order typically takes three to four weeks from artwork approval to loading.

1. Enquiry and specification — you send volume, grade, format, destination market, and target Incoterm. We return an indicative quotation.
2. Samples — sent on request so you can taste and lab-test before committing.
3. Specification lock — grade, chemistry limits, packaging, labelling, and payment terms agreed.
4. Artwork approval — you supply print-ready artwork or we adapt existing brand assets to our bottle dies, and we check it against destination-market labelling rules.
5. Label production, bottling and batch QC — filling against the locked specification, batch certificate of analysis issued.
6. Documentation and loading — export documents prepared, container loaded and sealed.

Harvest timing affects availability of early-harvest grades, which are pressed in October and allocated quickly.

We work from your print-ready artwork or adapt existing brand assets to our bottle and tin dies. Before print, every label is checked against the destination market’s food-labelling rules: mandatory grade declaration, origin statement, lot code, best-before date, nutrition declaration, net quantity, and market-specific claims.

Olive oil labelling is unusually strict. Grade names such as “extra virgin” are legally defined terms with measurable thresholds behind them, and origin declaration is mandatory in the EU and several other markets. Getting it wrong means a consignment is rejected at the border — so we check it before print, not after.

Türkiye is the world’s second-largest olive oil producer and the largest outside the European Union, drawing on roughly 180 million olive trees. In the record 2024/25 season it produced around 505,000 tonnes of olive oil.

For a private label buyer, three things follow.

Price at the same quality tier. Turkish EVOO runs 30–40% below Italian or Greek equivalents, driven by land and labour costs and Türkiye’s position outside the EU premium-branding system.

Documented quality. At the 2025 NYIOOC World Olive Oil Competition, Turkish producers took 30 awards from 58 entries — 25 Gold and five Silver — across native varieties including Ayvalık, Memecik, and Gemlik.

A flavour profile that travels. Turkish oils tend to be lighter and fruitier than the intense, peppery oils of some Italian and Greek regions, which suits markets where consumers are newer to extra virgin olive oil — Japan, China, and Brazil among them.

Elixir de Azeitona sits in Manisa, in the heart of the Aegean — the same terroir behind Türkiye’s most awarded oils. Family roots reach back to the 1970s; the brand was established in 1990.