Spanish Olive Oil Sourcing

Independent sourcing and verification services for olive oil buyers. We locate Spanish producers, coordinate physicochemical and sensory testing, and report what we find.

Specialist sourcing services currently available

Simple and confidential process

Testing and verification we coordinate

We work with accredited Spanish laboratories (including our own for specific parameters) to coordinate the analyses buyers need before committing to a supplier. The standard physicochemical panel for extra virgin olive oil includes free acidity (must be ≤0.8% expressed as oleic acid), peroxide value (≤20 meq O₂/kg) and UV absorption coefficients K232 and K270, which detect oxidation and adulteration.

Sensory evaluation is mandatory to confirm extra virgin classification. An official tasting panel follows the IOC (International Olive Council) method to detect defects such as fusty, musty, rancid or winey notes. If any defect is detected above the threshold, the oil cannot be classified as extra virgin even if chemical parameters are within limits. The panel also evaluates positive attributes: fruity intensity, bitterness and pungency. These are desirable characteristics in high-quality EVOO, not defects.

Authenticity and varietal markers

When a supplier claims a specific variety (e.g., "100% Picual") or geographical origin, we can coordinate sterol composition analysis, fatty acid profile and varietal marker testing. These tests won't give a yes/no answer, but they detect inconsistencies. For example, an oil claimed as pure Picual should show a high oleic acid percentage and specific sterol ratios consistent with that variety. Deviations suggest blending or mislabeling.

For oils with Protected Designation of Origin (PDO), we verify the certification body's documentation, trace batch numbers and confirm the oil was produced within the designated geographical area. PDO oils must meet specific sensory and chemical profiles defined by their regulatory council. We don't issue PDO certificates ourselves — that's done by the official certification body — but we help you verify the supplier's claims are supported by proper documentation.

What we verify during mill visits

When you request an on-site visit, we verify the mill exists, is operational and has the capacity claimed. We photograph the extraction equipment (modern continuous two-phase systems are preferred for quality), storage facilities (stainless steel tanks with inert gas protection are ideal), bottling lines (if private label is requested) and general hygiene conditions. We check whether the mill processes only olives from its own groves or also accepts fruit from third parties, which affects traceability.

We ask about production volumes, minimum order quantities, harvest timing (October-December for early harvest, January-February for late harvest), pressing timing (ideally within 24 hours of harvest) and export experience. If the mill has never exported before, there may be logistical or documentation challenges. We don't handle export paperwork ourselves, but we can connect you with freight forwarders or customs specialists when needed.

Why work with POLiGEN in Spain

We're physically based in Andalusia. We can visit mills, take samples in person, verify facilities exist and meet the people you might do business with. We're not a marketplace — we take on specific projects. You pay for our expertise and independence.

Request a sourcing assessment

Ready to start an olive oil sourcing project?

Tell us what you're looking for. We'll respond within 24-48 hours with an initial assessment and next steps.