Extra Virgin Olive Oil EVOO

Extraction method: Extracted by cold pressing to prevent its natural components from being altered by exposure to high temperatures.

Acidity: <0.8%

Suitable for: direct drinking, salad dressing

Virgin Olive Oil VOO

Extraction method: Unrefined, extracted by cold pressing.

Acidity: Slightly higher between 1% and 4%

Suitable for: low temperature cooking

Refined Olive Oil ROO

Extraction method: Extracted from black and ripe olive fruit with minimal virgin olive oil.

Acidity: 3%-1%

Suitable for: cooking, especially high heat 

Pure Olive Oil POO

Extraction method: Don't be misled by the name, in fact mixing extra virgin olive oil or virgin olive oil with refined olive oil, usually when the extraction quality is not as good as expected.

Suitable for: high temperature cooking, body massage oil

Olive Pomace Oil OPO

Extraction method: The lowest quality olive oil, extracted from the residue after the fruit is pressed, but mixed with some virgin oil.

Suitable for: high temperature cooking

Olive Oil Can Making Line

The olive oil is commonly filled into metal cans, including 18L square cans or 1-6L rectangular cans. Shantou GR Machine Co., Ltd is the manufacturer of can making lines for olive oil cans. Our square can production line and rectangular can production line is wildly used in the olive oil packaging and filling industry.