How is the supply chain formed?

Spanish oil mills hire brokers to commercialize the products to refineries. Additionally, logistic platforms are used by producers and refineries to commercialize the products as well. These wholesale markets are generally run by distributors. As of now, 86% of total olive oil production is commercialized by hyper and supermarket chains. On a smaller scale, individual retailers establish operations in order to commercialize products directly to consumers.

Regarding storage methods, olive oil is typically stored in complete darkness, regulated at 20 degrees Celsius. When it is bottled for commercialization, it also cannot be exposed to sunlight for more than 12 hours a day. EVOOs are specifically commercialized within six months of being stored in tanks in order to maintain acceptable quality.