As the Northwest’s premier bulk supplier of vegetable oil, we provide bulk and packaged products (conventional, trans-free / low trans, non-GMO and organic) for industrial and food applications at an excellent price with efficient and fast service. Perfect for companies practicing just-in-time inventory or managing complex production schedules.
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100% fully refined, bleached, and deodorized oil suitable for mayonnaise, salad dressings, bakery products and other industrial and pharmaceutical applications. Used for mayonnaise, salad dressings, sauces, salad oils, canned foods, bakery products and as a cooking oil. High monosaturated, low polyunsaturated fats and high omega-3 fatty acid profile. Controlled deodorization process guarantees a quality product enhancing flavor and shelf-life stability.
One of the most popular oils in the natural food industry. Product is non-GMO project verified from seed source & hauled according to a strict IP protocol. This oil is first expeller-pressed, and then is refined, bleached and deodorized. Can be used in mayonnaise, salad dressings, sauces, salad oils, canned foods, bakery products and as cooking oil. High monosaturated, low polyunsaturated fats and high omega-3 fatty acid profile.
Most readily available of all sunflower oils, mid oleic is a high stability oil well suited to many food uses such as frying, baking, salad dressings and sauce applications, where long shelf-life is desired. Product is non-GMO, thereby making it attractive to natural product applications and markets. Mid-Oleic Sunflower Oil is refined, bleached, dewaxed, and deodorized without antioxidants. Citric acid is added to preserve freshness.
Mechanically (expeller) pressed naturally refined high oleic sunflower oil. Oil is extracted from sunflower seeds. The seed is physically or mechanically crushed, then the oil is separated out. Made from 100% non-genetically modified materials, this oil is a high monounsaturated oil with low levels of both saturated and polyunsaturated fats. It is naturally stable. Typically used for cooking and baking.
Comparable to olive oil in fatty acid profile, but offers neutral flavor. High oleic content improves resistance of the oil to oxidation, which makes it excellent in high temperature baking and frying applications.
About 98% of the world’s supply of olive oil is produced in countries of the Mediterranean. Olives are always pressed without heat, and olive oil is pressed only once, but can receive extra processing to neutralize the acid, or to eliminate a bad odor. Olive oil consists mostly of mono-unsaturated (omega 9) and saturated fatty acids (palmitic), so it can be used in cold dishes as well as for baking and cooking. Foodservice operators typically stock extra virgin olive, pure and pomace olive oils.
Extra Virgin Olive Oil (EVOO) is a “first press”, physically extracted (cold press – special mechanical and thermal conditions that do not lead to deterioration) with an acidity level of less than 0.08%, and considered to have an intense fruit flavor, distinct aroma and taste. Usually has a greenish golden hue.
The smoke point for EVOO is the lowest of all olive oil varieties, 406° F, which makes it the least desirable for frying. Can be used to enrich a soup or grill toast and for mayonnaise, but can smooth the texture of a pasta sauce. Season a dish with a drizzle over prepared food. It works best in dishes with multiple ingredients such as casseroles.
Olive pomace oil is a blend of refined olive pomace oil and virgin olive oil. Virgin olive oil is mechanically extracted from the first press is pure “juice” neither mixed nor refined, with an acid content below 3%. Typically a mild aroma/taste and a fruity flavor. Pomace is the crushed olive material that remains after pressing. Oil is extracted with the use of solvents, then refined. After refining, the oil is blended with virgin olive oil to produce olive pomace oil which is a product used by many restaurants. Pomace is typically 5% extra virgin and 95% refined olive oil so it typically has a golden to pale yellow hue. Typically used in subtle/delicate dishes so as to not dominate the flavor.
Bridgewell can blend olive oils with any desired vegetable oil at any percentage. Blends lower costs while retaining a certain degree of color and flavor of the selected olive oil. This is an extremely popular choice in food service applications.
Cottonseed oil has a mild taste and is well suited in frying applications. It is high in tocopherals which also contribute to its natural stability giving products that contain it a long shelf life, thereby making it a popular choice in packaged goods, such as cereals, breads and snack foods. “Salad grade” is clearer than “cooking grade” due to winterization, making it more suitable in applications clarity is desired, such as salad dressings.
Refined, bleached, and deodorized non-hydrogenated oil. Coconut oil is a solid below room temperature and a liquid above room temperature. It is highly stable against oxidation and is frequently used in applications where long shelf life is desired. Its low viscosity imparts less greasy mouth feel when compared to other edible oils. This oil is non-GMO, trans fat free and considered non-allergenic. Various usages include nut roasting, corn popping, coatings, and ice cream.