Much like wine-making, climate, soil and the way the olives are harvested and pressed all have an impact on an oil’s character.
The flavour of Italian oils varies from region to region. The north produces oils that are mild, nutty, and very good with fish. Oils from the centre of the country are stronger tasting and Southern Italy and Sicily produce oils that have a drier, more herbal flavour. Greek olive oils are herby, fruity and peppery.
IFC represents premium quality olive oil producers in Greece and Italy. We supply cold pressed oil from certified companies, organic olive oil and PDO products e.g. from Crete. We have a history and experience in private label production and high volume.