Sourced from carefully cultivated olives and produced with strict attention to quality and authenticity — the genuine taste of Mediterranean olive oil, from the grove to your table.
With deep agricultural roots and long-standing industry relationships, SIDO Enterprise Corp. supplies premium extra virgin olive oil, naturally grown and carefully harvested to preserve freshness, purity, and rich flavor. Built on experience and trusted connections, we're a dependable source for households, retailers, and chefs worldwide who value authenticity. 🌿🫒
Full of natural antioxidants and healthy fats, our cold-pressed extra virgin olive oil adds rich flavour to cooking, dressings, and everyday meals — a simple, natural way to enjoy quality and tradition in every drop.
Extra virgin is the highest grade of olive oil. It comes from the first pressing of the fruit, extracted mechanically without heat or chemical solvents — the process that preserves the polyphenols, aroma, and peppery finish that define a genuine Mediterranean olive oil.
Our oil is pressed from olives grown in Mediterranean groves and supplied to households, retailers, restaurants, and chefs across Canada and the UAE — in retail bottles and bulk wholesale volumes.
We handpick olives at peak ripeness and press them using the cold press method, preserving natural flavor, freshness, and purity — every step carefully managed from grove to bottle.
Olives handpicked at peak ripeness.
No heat, no chemicals — natural extraction.
Purity and flavor verified before bottling.
Delivered to households, retailers, and chefs.
First pressing, extracted mechanically. Heat and solvents strip out the polyphenols and aroma that make extra virgin worth paying for — so we use neither.
Our olive oil comes from northern Syria and is sold on a wholesale basis only. Most of each season's crop is committed well ahead of the harvest — spoken for before the fruit is even picked.
A grove yields what it yields, and volume is finite, so quantities are allocated as they are reserved. To be sure of your quantity, reach out early rather than waiting to see what is left.
Tell us the wholesale volume and grade you need, well ahead of the season. Your allocation is confirmed in writing for the season it covers.
Your allocation is pressed with the season's fruit — first pressing, cold-extracted, no heat, no solvents.
Bulk wholesale volumes, prepared for households, retailers, restaurants, and international buyers.
Availability described here reflects how our own harvest has typically been allocated. It is a statement about our own supply and process — not a forecast of the wider olive oil market.
Our olive oil is grown and pressed in northern Syria, one of the oldest olive-growing regions on earth.
Northern Syria has cultivated olives for millennia. The country's olive groves cover roughly 674,000 hectares and, in a typical season, Syria produces around 120,000–130,000 tonnes of olive oil — placing it consistently among the world's top-ten producing nations. The oil from this region is prized for the character that comes from old trees, dry-farmed groves, and traditional pressing.
Worldwide olive oil consumption has almost doubled since 1990 and reached around 3.2 million tonnes in 2024/25. Roughly 30% of global demand now comes from countries that don't produce olive oil at all — markets where it sells at a premium. Per-capita consumption is rising in exactly the places our oil reaches: the International Olive Council records Canada at 1.2 kg and the United States at 1.1 kg per person per year.
Figures state the period they describe. Production varies from season to season with weather and the olive tree's natural cycle, so past output is a record of what happened — not an indication of any future season. These figures describe the market and region; they are not a statement of quantities held by SIDO Enterprise Corp.
First cold pressing, rich flavor and natural purity — ideal for dressing, dips, and finishing dishes.
Slightly milder flavor, suitable for everyday cooking and light sautéing.
Neutral taste, higher smoke point — often blended with virgin oil for cooking.
A blend of refined and virgin oils, versatile for frying, baking, and cooking.
Extracted from olive pulp after pressing — typically used industrially or for high-heat cooking.
From carefully cultivated Mediterranean groves through long-standing agricultural relationships, pressed close to harvest to preserve freshness.
Yes. We supply households, retailers, and chefs — wholesale volumes and pricing are available on request through the contact form.
They differ by pressing method and refinement: Extra Virgin (first cold press, most flavorful) through Virgin, Refined, Pure, and Pomace (highest heat tolerance, most neutral). See the range above for details on each.
Keep it in a cool, dark place away from direct light and heat, tightly sealed, and use within a few months of opening for best flavor.
Tell us your quantity and use case, and we'll follow up with pricing.
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