Classic olives with the Mediterranean flavour, with olive oil and fresh touch that will make your snacks more friendly and fun.
Turkey
Unlike our Infused Olive Oils, it has gone through a process of having flavor added to the olive oil after it has been made Infused Olive Oils are made with the freshest extra virgin olive oils available. It is delicious on a salad of fresh greens, or a simple pasta toss. It also wonderfully complements red and white meats, seafood and vegetables. OliveOilsLand® are made through a proprietary process of blending all-natural organic flavors with one of our mild-medium intensity ultra-premium Extra-Virgin Olive Oils. Unlike many typical store bought brands which use artificially flavored, canola oil laced olive oil, OliveOilaLAnd® use only pure 100% natural organic flavors. Also notice OliveOilsLand® no longer use the term EVOO when referring to these olive oils because technically speaking once our ultra-premium EVOO is infused it can no longer be termed an EVOO by definition. Rest assured the base olive oils for these infusions are 100% pure, fresh
France
Our vegetal fillers are composed of either olive stone flour or walnut shell flour. They are intended for the following industries: Fillers for glues: phenolics, melamine Fillers for solid explosives (public works) Fillers for bakelite/melamine-molding powder Insulation for wood-fired oven (Dusting flour to be used between something to bake and oven) Herbalism Brick alveolation and refractory materials Insulation for small foundry molds Additives for dosing vitamins in animal feed Petroleum industry: drilling mud Our product is sold in a 25kg bag or 1-ton big bag. Below is our list of products by grain size and average density: Insulation: from 0.10 to 0.315mm - from 550 to 650gr/L 100/200: from 0.10 to 0.20mm - from 470 to 570gr/L CN250: from 0 to 0.315mm - from 520 to 640gr/L CN200: from 0 to 0.20mm - from 520 to 640gr/L CN180: from 0 to 0.18mm - from 480 to 580gr/L CN100: from 0 to 0.10mm - from 450 to 520gr/L
Request for a quoteNetherlands
Olive oil is a liquid fat obtained by pressing whole olives, the fruit of Olea europaea, a traditional tree crop of the Mediterranean Basin, and extracting the oil. It is commonly used in cooking, for frying foods or as a salad dressing
Request for a quoteGreece
Arbekina is a traditional Spanish olive variety, known for its excellent olive oil, aroma and fruity taste, without bitterness. It is a relatively small tree with small and aromatic fruits that are suitable for dense planting. The tree adapts to different climatic conditions and thrives in different soil types, is pest-resistant and tolerant to salinity. The Spanish olive cultivation is characterized as overproductive and resistant to low temperatures up to -18 ° C. The Arbekina variety allows fast entry into production, even from the 2nd year of planting, has very high production potential and is resistant to low temperatures.
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