Define the product first
- Grade: extra virgin, virgin, olive oil or pomace oil.
- Origin claim: Spanish, EU blend or a protected designation (PDO).
- Flavour profile and, if relevant, single variety such as Picual or Arbequina.
- Organic or other certifications you want on the label.
Packaging and formats
Packers usually work with standard bottle moulds; custom bottles add cost and lead time. Ask which formats are available off the shelf.
- Glass bottles (for example dark glass to protect from light), PET bottles or tins.
- Common retail sizes range from small bottles to multi-litre tins for food service.
- Closure type, cap colour, case configuration and pallet pattern.
Labelling rules to respect
You are responsible for your brand’s artwork. A good packer will review the label for compliance, but agree in writing who checks what.
- General EU food labelling rules (Regulation (EU) No 1169/2011): name, net quantity, best-before date, storage conditions, operator name and address.
- The legal descriptions of each olive oil category from the EU marketing standards, which must appear as defined.
- Origin labelling rules for virgin and extra virgin oils.
- Language and any additional rules of the destination market.
Quality and consistency
Agree the lab parameters (acidity, peroxides, K232/K270, sensory panel) and a reference sample. For repeat orders, ask how the packer keeps the blend consistent across harvests, and when the new crop will replace the old one.
Lead times, MOQ and price
Minimum runs depend on the packer, the bottle and the label. Printing labels and sourcing special packaging are often what sets the timeline. Prices move with the olive oil market, so offers are usually valid for a short period; ask how long a quote holds.
Choosing the right packer
Ask for a short list of the certificates and audits they hold and when each expires. Retailers often require specific schemes, so check these before you compare prices.
- Bottling capacity and the formats their line can fill without change parts.
- Food-safety certification recognised by your customers, for example a GFSI-benchmarked scheme such as IFS or BRCGS, where you need it.
- Experience with your destination market’s labelling and documents.
- How they source oil: their own mill, cooperatives or bulk purchases, and how they keep traceability from lot to bottle.
Costs that make up the price
Asking for these components separately makes it easier to see the effect of a cheaper bottle or a different grade, and to plan for price changes between harvests.
- The oil itself, which follows the market and changes with each harvest.
- Bottle or tin, closure, label and case.
- Filling and labelling.
- Pallets, wrapping and transport under the agreed Incoterm.
Common mistakes to avoid
- Designing artwork before confirming the bottle and label size with the packer.
- Using a category name or health claim that the rules do not allow.
- Assuming the oil profile will stay identical across harvests.
- Ordering label quantities that do not match the minimum run.
Checklist before you order
- Grade, origin claim and lab parameters agreed.
- Bottle, closure, case and pallet specification confirmed.
- Label artwork checked for compliance in the destination market.
- Reference sample of the oil and the finished product.
- Lead time, price validity, Incoterm and payment terms in writing.
How Kestrade helps
We look for packers that can supply your grade, format and volume, check their registration, certificates and capacity, and present one clear offer with Incoterms, lead time and payment terms. Goods ship directly from the packer to you.