WHAT YOU BUY AS OLIVE OIL CAN BE CALLED DIFFERENTLY.
Sometimes, when we give our customers the opportunity to sample some olive oil, they refuse. Why? Because they have already tried it, and they didn’t like it.
Formally, there are three categories of olive oil: Extra Virgin Olive Oil, Virgin Olive Oil, and Olive Oil, including pomace oil.
Right now, we are not talking about any oil that is under extra virgin olive oil, because a normal person in a sober state would never put this in their stomach.
How this substance is produced is a special issue, and not for squeamish or sensitive people.
Let’s talk about extra virgin olive oil, or rather about what is available to us in bottles with such a label.
- Extra virgin olive oil from small family farms.
This is a really high-quality olive oil which is made by farmers from their own olives, and in their own olive mill.
The olives are picked and selected by hand. The oil is extracted within a few hours after harvesting, and without heating the olives. This makes it possible to reduce the olive oil’s acidity, and preserves the natural herbal, fruity taste and aroma, as well as maintaining all its polyphenols and vitamins.
When tasting real farm olive oil, you can catch the taste of freshly cut grass, lemon, bell pepper, or even artichokes.
Extra virgin olive oil cold pressed from ripe olives has a mild taste and is good for salad or white cheese, such as feta or mozzarella.
If the olive oil is made from early-harvest olives (which the label should mention), the taste and aroma will be harsher and more intense.
Such olive oils go well with steak or grilled fish.
If you find a farm olive oil at the supermarket, be sure to buy it. The problem is, finding it there is almost impossible. You probably don’t even need to bother looking for it at retail-discounters. Practically the only chance to find farm olive oil is in the special gourmet departments of premium supermarkets.
The price range of farm olive oil is from 13 to 40 euros per litre, depending on the harvest period, the kind or blend of olives, and the cultivation method of the olives – regular or organic.
Do not even bother trying to look for cheaper oil. The farmer’s own cost for this kind of olive oil cannot be less than 6 euros per litre.
And, there are at least two intermediaries between you and the farmer, not including the import-export costs.
- Olive oils produced by large industrial oil mills.
Such producers do not grow olives. They don’t even use the word “olives”; they use the term “raw materials”. They buy these raw materials from farmers who do not produce olive oil, but just grow olives for sale.
Manufacturers try to buy olives as cheaply as possible and they do it very well. The olives collected by farmers are delivered to factories from different regions and loaded into storage facilities, from where they go to production.
The product is made with modern equipment, using modern technologies and modern chemicals.
Do not try to read the label for information about the variety, region, and harvesting period of the olives, from which this oil is made. You won’t find it, because even the manufacturer does not know. They just make a “product” using “raw materials” – and that’s it!
A bottle with the label extra virgin olive oil really does contain (some) extra virgin olive oil. Of course, no one knows in what proportion it is with other types of industrial olive oils.
Just think about it little: the manufacturer makes not only extra virgin olive oil, but also cheaper products from olive raw materials. Who can stop him from mixing one oil with the other, especially if it is profitable?
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