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Olive Oil Import

Meridian Foods Private Limited imports high-quality olive oil from renowned Mediterranean regions such as Spain, Italy, Turkey, and Tunisia. Carefully sourced from trusted producers, the olive oil is cold-pressed and rich in antioxidants, healthy fats, and natural flavor—making it ideal for cooking, dressings, and wellness use. Whether it's extra virgin, virgin, or pure olive oil, each type meets international standards for purity, taste, and nutritional value.

With advanced packaging and quality control processes, Meridian Foods ensures the oil retains its freshness, aroma, and health benefits from source to shelf. Distributed across Pakistan and other regions, the imported olive oil is trusted by health-conscious consumers, chefs, and retailers. Through consistent quality and global partnerships, Meridian Foods continues to bring the finest olive oils to your kitchen from the heart of the world’s best olive-growing regions.

  • Spain Olive Oil
  • Italy Olive Oil
  • Greece Olive Oil
  • Tunisia Olive Oil
  • Spain Olive Oil
  • Italy Olive Oil
  • Greece Olive Oil

Spain is the world's dominant producer and exporter of olive oil, accounting for roughly 40-50% of global supply annually. Its vast olive groves, concentrated primarily in the southern region of Andalusia (especially the provinces of Jaén, Córdoba, and Sevilla), define the landscape and drive the economy. Spain cultivates a wide range of olive varieties, with Picual (robust, high stability), Arbequina (fruity, delicate), Hojiblanca (balanced, versatile), and Cornicabra (complex, peppery) being among the most prominent. Spanish olive oil is renowned for its diversity in flavor profiles, ranging from intense and peppery to mild and buttery, largely classified under the strict Protected Designation of Origin (PDO) system. Extra Virgin Olive Oil (EVOO), representing the highest quality tier from the first cold pressing, forms the cornerstone of both domestic consumption and exports. Key markets include the European Union, the United States, China, and Brazil.

Italy is globally celebrated for producing some of the world's most prestigious and high-quality extra virgin olive oils (EVOO), despite ranking second in volume after Spain. Italian olive oil is distinguished by its extraordinary regional diversity, driven by hundreds of indigenous olive varieties (like Frantoio, Leccino, Coratina, Taggiasca, and Moraiolo) and strict Protected Designation of Origin (PDO/Protected Geographical Indication (PGI) certifications that link flavor profiles to specific terroirs—such as Tuscany (robust, peppery), Liguria (delicate, buttery), Puglia (fruity, balanced), and Umbria (complex, herbaceous). Quality, artistry, and tradition define the sector, with a strong emphasis on small-batch production, early harvesting, and cold extraction to preserve nuanced flavors and health benefits. While Italy is a major exporter of premium EVOO (especially to the U.S., Germany, Japan, and Canada), it also imports bulk oil (mainly from Spain, Tunisia, Greece) for blending and refining to meet domestic and industrial demand.

Greece is the world's third-largest olive oil producer and holds the distinction of having the highest per capita consumption globally, reflecting the oil's deep cultural and culinary significance. Renowned for its exceptional quality, Greece produces predominantly extra virgin olive oil (EVOO) (over 80% of output), largely from the intensely fruity, herbaceous, and peppery Koroneiki variety – the backbone of iconic oils from Crete, the Peloponnese, and Lesvos. Greek olive oil is celebrated for its robust flavor profile, high polyphenol content (linked to health benefits), and strong PDO/PGI certifications protecting regional identities like Kalamata and Kolymvari. While Spain and Italy dominate volume, Greece excels in premium EVOO and organic production, often using traditional, small-scale methods. Key export markets include the European Union, the United States, Australia, and Canada, where demand grows for its authenticity and health attributes. Challenges include fragmented smallholdings, climate vulnerability, and market access barriers, yet Greece remains a benchmark for artisanal quality and a guardian of ancient olive-growing traditions.

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