For hotels & restaurants
Private label olive oil for hotels & restaurants.
Your own signature extra virgin olive oil — on the table, in the kitchen, in the rooms and in the gift shop. Made in Spain, labeled with your name, managed end to end.
Why hospitality brands create their own oil
- A signature experience. A house olive oil on the table tells a story no generic bottle can — provenance, taste, identity.
- Revenue beyond the table. The same bottle sells in your gift shop, minibar and online store, and works as a corporate gift.
- Better economics. Sourced directly at origin, your own label often costs less than the branded premium oil you buy today.
- Guest-ready quality. Certified producers (IFS, BRC, Organic, PDO available), technical sheets and analyses on request.
How it works for hospitality
We define the oil profile that fits your cuisine and positioning, select the producer, design compliant labels around your brand, and deliver — from a boutique first run to recurring supply across properties. See how the process works or the full list of services.
The line item nobody audits
Olive oil touches every cover, and is almost never specified.
Most hospitality groups buy olive oil the way they buy cleaning supplies — by the case, from whoever quotes lowest, with no specification behind it. It is one of the few purchases a guest actually tastes, and one of the last to get a brief.
What we handle
From the table to the gift shop.
One producer relationship, several formats. The oil is defined once against your cuisine and your price point, then packaged for each use rather than bought separately for each.
Formats that fit service
- Table bottle — labelled and non-refillable where regulation requires it
- 500 ml squeeze — for the kitchen line, in a practical dispenser format
- Single-dose — breakfast service and room service
- Gift format — retail in the shop and corporate gifting
What comes with it
- Oil profile matched to your cuisine and target cost per cover
- Certified producers — IFS, BRC, Organic and PDO available
- Technical sheets and organoleptic analyses on request
- Label compliance for the market where you serve
- Supply planned around your season, not ours
Questions
Before you get in touch.
How much oil does a first order involve?
Less than most groups expect. We start from your covers and your service pattern rather than from a fixed pallet, and the entry volume depends on the format: a table bottle programme and a kitchen line have very different footprints. We confirm the figures once we know your sites and your season.
Can the same oil work in the kitchen and on the table?
It can, but it is rarely the best economics. A finishing oil is judged on aroma and character, a cooking oil on stability and cost per litre. Most groups end up with two references from the same producer, which keeps one relationship and one label identity across both.
Do you handle the labelling rules for our country?
Yes, as part of defining the product. Mandatory mentions, language requirements and container rules vary by market — Spain has required labelled, non-refillable table containers since 2014. We review the label content against the market where the oil will actually be served.
We operate several properties — can supply stay consistent?
That is the main reason groups come to us rather than buying locally per site. Consistency is decided at producer selection and lot planning, not at reordering. We select for the volume you will need across the estate and plan production against your season.
Start your brand
Let’s build your olive oil brand.
Tell us about your project — market, product, timing. We’ll come back with first recommendations and matched options from Spanish producers. No commitment.
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