The United States is one of the world's largest markets for extra virgin olive oil, consuming more than 400,000 metric tonnes annually. Spain has become the country's second-largest source of imported EVOO, accounting for 32.22% of total import volume, reflecting the growing demand for premium Spanish olive oil in professional kitchens.
For chefs, choosing the right EVOO is no longer just about flavour. Consistency across deliveries, sensory precision by variety, and packaging that holds up to kitchen rotation have become just as important as taste itself.
At PONS, we have built our production around those priorities.
Founded in 1945 and now in our fourth generation, we produce extra virgin olive oil from our own estates in Catalonia, controlling every stage of production, from cultivation and milling to bottling. Today, we export 92% of our production to more than 120 countries, while supporting the U.S. market through Casa Pons USA, our New Jersey-based subsidiary that has operated for more than 25 years.
A portfolio built for the kitchen, not just the bottle
Across our estates in southern Lleida, one of Spain's most renowned olive-growing areas, we cultivate more than 500,000 olive trees. Our signature Arbequina is the foundation of the portfolio, valued for its elegant fruit profile, balanced bitterness and versatility across cold and hot applications. Alongside it, we grow Lecciana, Koroneiki and Arbosana, each with a distinct sensory profile suited to different dishes and techniques.
This variety is backed by our Jardín Varietal, an in-house collection monitoring more than 300 olive varieties from around the world, which allows us to keep expanding the range of sensory profiles we can offer to chefs.
Production technology built to preserve freshness
Freshness starts in the grove. We harvest early and mill within approximately 30 minutes of picking, using our new mill, which combines cold-processing innovations with state-of-the-art cutting-mill technology to minimise oxidation and preserve the oil's natural sensory and phenolic profile.
Hoy, nuestra red de distribución da servicio a aproximadamente 50 distribuidores especializados en Estados Unidos, con presencia en cerca del 20% del país, y sigue creciendo a través de acuerdos comerciales a largo plazo.
Formats designed for professional kitchens
Professional kitchens need packaging that preserves quality, simplifies operations and adapts to the pace of service. For the U.S. market, we offer Bag-in-Box in 5L, 10L and 15L formats, designed specifically for foodservice use.
Unlike traditional metal tins, which can dent and affect handling, or transparent plastic bottles that expose premium olive oil to light, Bag-in-Box minimises contact with oxygen and light throughout use, helping preserve freshness, aroma and flavour for up to six months after opening, compared with approximately 30 days for conventional bottles or tins.
Traceability and scientific backing
Every production lot is digitally documented, from harvest date to milling date and analysis, giving chefs and their suppliers full visibility over origin and production. Before harvest, our NIR analysis by plot determines the optimal picking moment for each variety. Once the oil is produced, our own laboratory extends quality control across every batch using liquid chromatography, carried out by our in-house team of food science chemists.
Our understanding of the oil's phenolic profile is reinforced through our collaboration with the Universitat de Lleida's Grup de Recerca en Antioxidants (Dr. Laura Rubió and Dr. Alba Macià), using UPLC-DAD-MS/MS to characterise the phenolic composition of our varieties.
Guaranteed phenolic content (minimum sustained throughout the harvest campaign, official COI method): Arbequina from 325 mg/kg, Lecciana from 400 mg/kg, Koroneiki from 500 mg/kg, all above the 250 mg/kg threshold commonly used as a reference for high-polyphenol olive oil.
Our production standards are supported by internationally recognised certifications, including USDA Organic, EU Organic (CCPAE), IFS Food, BRCGS, Kosher and Halal.
Private label for foodservice brands
Alongside our branded portfolio, we also develop private label programs. Since cultivation, milling, bottling and packaging all remain under our control, every private label project benefits from the same origin control and production standards as our own brands.
Frequently asked questions
What certifications does PONS hold?
USDA Organic, EU Organic (CCPAE), IFS Food, BRCGS, Kosher and Halal, covering food safety, organic status and religious dietary requirements.
Can I get lot-level traceability for my kitchen's supply?
Yes. Every production lot is digitally documented from harvest through bottling, including harvest date, milling date and analytical data.
Which variety works best for finishing vs. cooking?
Arbequina offers a soft, elegant profile suited to delicate finishing. Koroneiki brings a more robust, higher-polyphenol profile that holds up well to heat. Lecciana sits between the two, with herbaceous notes suited to both cold and warm preparations.
What formats are available for professional kitchens in the U.S.?
Bag-in-Box in 5L, 10L and 15L, designed to preserve freshness across normal kitchen rotation.
Do you offer private label EVOO for foodservice brands?
Yes, tailored to each brand's packaging, certification and volume requirements.
Partner with PONS
If you are looking for a long-term supplier of premium Spanish extra virgin olive oil for your kitchen or foodservice brand, we would be pleased to discuss your project. Through Casa Pons USA, we combine the reliability of a domestic partner with the quality, traceability and scientific backing of a fourth-generation Spanish producer, whether you need our branded portfolio or a private label program built to your specifications.