Extra Virgin Olive Oil

Dar Sapori imports extra virgin olive oil from small Italian producers that press their own olives, and supplies it to restaurant, hotel and catering kitchens across the UAE and the GCC. The range covers robust oils for grilled meat and vegetables, medium oils for pasta and bread service, and delicate oils for fish and salads, in formats for the kitchen and for the table.

What does "extra virgin" mean?

Extra virgin is the highest grade of olive oil under EU rules. The oil must be obtained from olives by mechanical means only, with no heat or solvents, and must pass both chemical and sensory tests. Free acidity must be 0.8% or less, and a trained panel must find no defects. Oils that fail either test cannot carry the grade. Dar Sapori can share the analysis certificate for each oil on request [TO CONFIRM: analysis per oil].

Where does the oil come from?

The current producer is a family estate in Puglia, the region that produces more olive oil than any other in Italy. Puglian cultivars such as Coratina, Ogliarola and Peranzana give oils ranging from peppery and bitter to soft and fruity, so one region can cover most of a menu's needs. [TO CONFIRM: cultivars supplied and further regions.]

Dar Sapori buys directly from the producer. That gives kitchens a traceable oil with a known harvest date, rather than a blend of unknown origins.

What is the difference between DOP and IGP olive oil?

• DOP (Protected Designation of Origin): olives grown, pressed and bottled within a defined area, from permitted cultivars, under a production specification checked by a control body
• IGP (Protected Geographical Indication): at least one production stage takes place in the named region, so the link to place is looser
• 100% Italian: no designation, but the olives and the pressing are Italian; the label must state the origin

DOP and IGP oils carry the EU logo and a lot number that traces back to the mill. [TO CONFIRM: DOP or IGP status of each oil supplied.]

Which formats suit a professional kitchen?

Most kitchens split olive oil by use:

• Tins and bag-in-box for cooking, dressings in volume and central production
• Glass bottles for finishing on the pass and for table service
• Small bottles or cruets for room service and breakfast buffets

Pack sizes are confirmed per product [TO CONFIRM: pack sizes]. Splitting formats controls cost without changing what reaches the plate.

How should olive oil be stored in the Gulf?

Heat, light and air are the three enemies of extra virgin olive oil, and the Gulf climate supplies two of them in excess. Store oil in a cool, dark place away from ovens, windows and hot back-of-house corridors. Keep containers closed, decant small quantities for service, and use opened tins within weeks rather than months. Check the harvest date on the label and buy for the season rather than stockpiling. Shelf life from bottling is stated per product [TO CONFIRM: shelf life].

Which documents come with each oil?

• Specification sheet with cultivar, harvest date and storage advice
• Analysis certificate with free acidity and peroxide value [TO CONFIRM: per oil]
• Certificate of origin and DOP or IGP certification where it applies
• Arabic labelling for the UAE market

How do you start?

Request a sample and taste the oils against your own dishes: a robust oil on grilled lamb, a delicate one on raw fish. Then request a quote with your kitchen and table formats and weekly consumption.