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Dire extravergine è come dire grand cru. Qual è il giusto prezzo per un olio extravergine di oliva?

Saying extra virgin is like saying grand cru. What's the right price for extra virgin olive oil?

Those unfamiliar with EVOO culture usually prefer light, sweet olive oils with little character, just like those tasting wine for the first time. This isn't a fault, because the taste for great oils and great wines is an acquired taste: it's education, it's culture.

But we're tired of making the best of a bad situation. One thing deeply bothers us: while wine is rightly classified into various quality levels, in the world of olive oil, the confusion in communication is such that you can buy nothing less than an extra virgin olive oil for €2.99. Unbelievable!

Instead, speaking with full knowledge of the facts from the perspective of oil producers who grow their own olive trees, quality oil should cost at least €8 per liter. No, that's not heresy, it's just mathematics.

Assuming that 9 kg of olives are needed to produce one liter of oil, and considering a price of €0.88 per kg, without resorting to Euler, a simple multiplication brings us to almost €8. All other costs are not included here, but we've still established a minimum threshold far from €2.99.

We're listing them for your information:

● land and plant maintenance costs (fertilization, organic treatments, pruning)
● collection costs (in our case manual)
● transport costs
● milling costs
● bottling costs
● packaging costs
● certification costs (DOP, IGP, BIO)
● taxes and duties

However, when faced with a product whose price varies from 3 to 20 euros per litre, even the most expert consumer will be disoriented and anyone will have wondered why there is such a great variety of prices for the same product.
Well the answer is simpler than expected: it's not the same product!

We're proposing a revolution: a revolution in labels. Because, just as it's impossible to write Barolo on a bottle of table wine, it shouldn't be possible to write extra virgin on a bottle of ordinary olive oil.
We have no resentment against ordinary olive oils, especially since they aren't always necessarily bad, but let us tell you: extra virgin olive oil is something else entirely. It's a superior product, just like a grand cru, and should be communicated and marketed as such.

A true extra virgin is one of those that, when you put your nose into the glass, you can smell the freshly pressed olives; a true extra virgin is one of those that explode in your mouth, like when you crush an olive between your teeth, you immediately taste the bitterness on your tongue, and then you inhale and cough because as soon as it hits your throat there's nothing you can do, you taste the spicy flavor!
Unfortunately, sensory and organoleptic characteristics cannot be perceived from an unopened bottle on a shelf, and Italian laws do not help us, because they currently give too broad a definition of "extra virgin olive oil."
For this reason, the consumer has only one option left: to be guided by a variable that is decisive and determining in this case: the price!

Tags: Curiosità
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Antioxidants and Nutrients:  Extra virgin olive oil is also an excellent source of antioxidants, such as vitamin And polyphenols, which can help fight inflammation and protect cells from oxidative damage. These compounds are associated with a number of health benefits, including reducing the risk of chronic diseases. Butter, while containing some vitamins fat-soluble, does not offer the same level of antioxidants.  3. Health Effects:  Scientific studies have shown that regular use of extra virgin olive oil is associated with a longer life and a lower incidence of diseases such as type 2 diabetes and cardiovascular disease. The Mediterranean diet, which includes abundant amounts of olive oil Olive oil has been linked to a number of health benefits. On the other hand, excessive consumption of butter and saturated fats has been associated with an increased risk of heart disease. cardiac.  4. Advantages in the Kitchen:  Extra virgin olive oil has a higher smoke point than butter, which makes it more Suitable for high-temperature cooking. And the great thing is that, even when you heat it, the healthy fats and antioxidants remain there doing their job. 5. Environmental Impact:  Finally, considering environmental impact is increasingly important. Olive oil production, while not without its challenges, tends to have a lower ecological footprint than raising animals for butter production. Choosing vegetable fats like olive oil olive oil can contribute to a more sustainable diet.  Polyphenols: the heart of the benefits What makes extra virgin olive oil truly unique are its polyphenols, bioactive compounds that play a crucial role in protecting our bodies. These natural antioxidants fight oxidative stress, reduce inflammation, and help prevent chronic diseases such as cardiovascular disease, type 2 diabetes, and certain cancers. According to numerous studies, regular intake of polyphenol-rich EVOO is associated with improved cognitive function and greater protection against age-related neurological decline. Why choose organic extra virgin olive oil?  Choosing an organic extra virgin olive oil isn't just a matter of quality, but also of sustainability. Organic farming ensures olives are grown without the use of pesticides or chemical fertilizers, respecting the environment and preserving biodiversity. High-quality organic olive oil also tends to be richer in polyphenols, thanks to cultivation and production methods that prioritize plant and soil health. Furthermore, choosing organic products supports small, local producers, often custodians of ancient agricultural traditions. Conclusion Extra virgin olive oil is not only a symbol of our culture, but also a health elixir that should be present in every kitchen. 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