Designed around mature fruit, filtered clarity and repeatable commercial use.
This 12 × 500 mL format is intended for buyers seeking a balanced, approachable organic extra virgin olive oil in a familiar retail-size bottle and practical wholesale case.
Compared with very early green harvest programs, mature-harvest sourcing generally places less emphasis on sharply pronounced green character and more emphasis on an approachable sensory direction and practical extraction yield. Depending on cultivar and lot, this can make the oil suitable for a wider range of everyday culinary applications.
The 500 mL bottle is a well-established format for retail households, hospitality and professional kitchens. At case level, twelve bottles create six liters of nominal packed volume, making the format useful for regular replenishment, regional distribution and private-label programs where unit economics, shelf familiarity and repeat ordering all matter.
Filtration removes suspended water and fine olive solids after extraction. This supports a clear, polished bottle presentation and can simplify stability management across distribution and normal retail inventory cycles. Dark glass also helps reduce unnecessary exposure to light.
Atlas treats this format as a sourcing specification rather than a fixed agricultural formula. Cultivar, climate, fruit maturity, harvest date, milling conditions and storage all influence the final lot. Commercial approval should therefore rely on current analytical, sensory and organic documentation rather than the product name or free-acidity target alone.
Commercial applications for this recurring wholesale format.
The combination of a familiar 500 mL bottle, mature-harvest sensory direction and filtered presentation makes this format adaptable across retail, hospitality, foodservice and distribution channels.
Premium retail and private label
Suitable for supermarkets, gourmet retailers, organic-specialty shelves and private-label programs that need a recognizable consumer size, polished filtered presentation and broadly approachable flavor profile.
Foodservice and hospitality
Useful for restaurants, boutique hotels, premium catering and hospitality operations requiring a versatile extra virgin olive oil for finishing, table use and selected kitchen applications.
Dressings, sauces and culinary use
A rounder sensory direction can fit recipes where the oil should contribute recognizable olive character without dominating herbs, acids, vegetables or other ingredients. Finished products should still be validated in their actual formulation and process.
Distributor and importer programs
The twelve-bottle case works well for recurring distributor portfolios when case planning, palletization, documentation, lot transitions and market-specific replenishment are defined in advance.
Case format, turnover and continuity should work together.
For recurring wholesale programs, the commercial value of the oil depends not only on the liquid specification but also on how the case moves through storage, distribution and replenishment.
Six liters per case supports predictable ordering.
Twelve 500 mL bottles provide a clear purchasing unit for retailers, distributors and hospitality buyers. Case quantities can be aligned with pallet configuration, sales velocity and planned replenishment.
Match stock levels to realistic turnover.
Even filtered olive oil benefits from disciplined inventory control. Buyers should avoid unnecessarily long warehouse dwell times and use lot rotation procedures that keep older stock moving first.
Manage harvest and lot transitions deliberately.
Recurring programs should define how new harvests or replacement lots are reviewed, documented and approved so that sensory expectations, packaging and organic documentation remain commercially consistent.
Qualify the lot, the bottle and the recurring supply plan.
A wholesale release should connect category status, sensory condition, analytical results, organic integrity, filtration, bottle format, case packing, traceability and logistics.
Mature-harvest positioning and a ≤0.5% free-acidity target are useful elements of the sourcing brief, but professional approval should consider the complete current-lot profile together with how the product will be stored, distributed and replenished.
Before purchase approval
- Confirm current organic certification and applicable chain-of-custody requirements.
- Review the current lot certificate of analysis against the agreed product specification.
- Confirm that extra-virgin classification is supported by applicable chemical and sensory criteria.
- Define the desired mature-harvest sensory profile rather than relying on harvest terminology alone.
- Confirm filtration expectations and the desired visual clarity of the finished bottle.
- Confirm 500 mL bottle size, closure, label requirements and lot coding.
- Confirm 12-bottle case count, case marking, carton strength and shipping configuration.
- Review palletization, warehouse conditions, transit expectations and destination-market logistics.
- Match purchase quantities to realistic retail, distributor or foodservice turnover.
- Establish lot-transition and replenishment procedures for recurring supply.
Technical guides for confident wholesale buying.
Use these guides to compare harvest maturity, interpret current-lot documentation and protect packaged olive oil through distribution.
Read a certificate of analysis
Understand how free acidity, peroxide value, UV measurements and other analytical fields fit into a complete current-lot purchasing and receiving specification.
Read guideEarly harvest vs. mature harvest
Compare sensory direction, potential extraction yield, product positioning and commercial objectives when choosing between early- and mature-harvest organic extra virgin olive oil.
Read guideProtect from light and oxygen
Use dark-glass packaging, dependable closures, appropriate case storage and disciplined turnover to help protect quality from packing through wholesale distribution.
Read guideAbout Mature Harvest Filtered Organic Extra Virgin Olive Oil — 12 × 500 mL
Mature Harvest Filtered Organic Extra Virgin Olive Oil — 12 × 500 mL is positioned for premium retail, private-label programs, foodservice, hospitality, distributor portfolios, dressings, sauces, finishing and everyday culinary use. The twelve-bottle case provides a practical wholesale unit while the 500 mL bottle remains a familiar consumer and professional format. Final suitability depends on the buyer’s sensory, process, storage and shelf-life requirements.
Mature-harvest programs generally target a rounder and more approachable sensory profile, while very early harvest programs often emphasize more pronounced green character and lower extraction yield. Actual aroma, fruitiness, bitterness, pungency, yield and analytical characteristics remain dependent on cultivar, origin, harvest conditions and the specific lot.
The page shows Target ≤0.5% free acidity as a partner-origin sourcing target or reference where stated. Free acidity is one analytical parameter used in olive-oil evaluation, but it does not by itself establish sensory quality, freshness or extra-virgin classification. Final category status should be verified for the current lot using all applicable chemical and sensory criteria.
Filtration removes suspended water and fine olive solids, normally producing greater visual clarity and less visible sediment. This can simplify shelf presentation and stability management across recurring retail and distributor programs. Filtration does not eliminate oxidation, so protection from excessive heat, direct light, oxygen and unnecessarily long storage remains important.
Protect unopened cases and bottles from direct sunlight, unnecessary heat and unsuitable warehouse conditions. Keep cases clean, dry and appropriately stacked, and use disciplined first-in-first-out inventory practices. After opening, close the bottle securely, minimize unnecessary oxygen exposure and use the 500 mL format within a realistic consumption cycle.
Request current organic certification information, lot traceability, a certificate of analysis, relevant sensory or classification information, bottle specifications, case configuration, lot coding details and any destination-specific documentation required by your quality, import, retail, private-label or distribution program. Documentation should correspond to the actual commercial lot wherever possible.
Yes. Depending on volume, destination and commercial feasibility, Atlas can develop private-label, wholesale case-pack, sensory, packaging, documentation and logistics requirements around the buyer’s brief. Share the target market, expected annual case volume, preferred sensory direction, packaging requirements, organic documentation needs and desired delivery schedule so the recurring program can be reviewed in detail.
From a first sample to a repeatable global supply program.
Share your target market, annual case volume, sensory requirements, packaging needs, destination, organic documentation requirements and timing to discuss a recurring mature-harvest supply program.