By late September the olive groves in regions such as Puglia, Calabria and Sicily are heavy with fruit, and growers must decide the best time to pick. Cooler nights and shorter days slow the ripening process, allowing the olives to build the natural compounds that give oil its flavour and resilience.

The character of each year’s oil is shaped by the climate. A hot, dry summer produces smaller olives with concentrated flavour and longer stability, while a milder season results in larger fruit with a gentler profile. In 2024/25, prolonged heat in the south reduced yields, while cooler, wetter conditions further north encouraged pests such as the olive fruit fly. Together, these factors cut Italy’s overall production by roughly a quarter compared with the previous season.

The outlook for 2025/26 is more positive. Flowering in the spring was helped by rainfall and moderate temperatures, and southern regions in particular are showing stronger prospects. For UK customers, this means supply will be steadier than last year, though volumes will still vary by region. Oils from the south are expected to carry more consistency, while northern groves may face more variation. Understanding these patterns is important: they influence price, availability and the attributes chefs can expect when ordering bulk olive oil.

Once picked, olives must be pressed quickly to capture freshness. When handled with care, washed, milled and kept cool, the resulting oil holds onto the natural antioxidants and flavour compounds that chefs look for. Poor handling, or exposure to heat and air, strips these qualities away. For kitchens, this can mean the difference between an oil that performs consistently across service and one that loses its character too soon.

Bulk olive oil provides reliability at scale, the same flavour, stability and provenance in every unit. With seasonal variation affecting yield and flavour, working with the right supplier ensures you receive oils that meet professional standards, giving you the confidence to manage menus and margins effectively.

Salvo 1968 has worked with growers for decades, building relationships that make it possible to secure oils from the right regions, at the right time. This means the olive oil that reaches the UK has been harvested and pressed under the conditions that preserve its quality. Salvo 1968 ensures that when you order bulk olive oil, you are receiving a product chosen with expert knowledge and consistency in quality.

The Extra Virgin Olive Oil (PET) 5 L is a straightforward option for kitchens with steady, high-volume use. For operators managing multiple outlets, the Antica Tradizione Extra Virgin Olive Oil (PET) 3×5 L case provides bulk supply with consistency across sites. Where certified organic provenance matters, the Barbera Organic Extra Virgin Olive Oil Sicilia Tin 12×500 ml delivers quality in a smaller, service-ready format.

Browse the full Salvo 1968 Extra Virgin Olive Oil range to see every option available.

To maintain the qualities of the new harvest, bulk oil should be stored in a cool, dark place. Containers should be sealed tightly and rotated so the freshest stock is used first. These small steps preserve aroma and stability, ensuring the oil performs consistently and supports margins over time. 

The 2025 season has shown both challenges and recovery, and the impact will be felt in the oils available to UK kitchens. By sourcing bulk olive oil from Salvo 1968, you benefit from a supply chosen with care, reflecting the best of the harvest and ready to support the consistency and quality your customers expect.