Why does Extra Virgin Olive Oil cost more than normal Olive Oil?
Extra virgin olive oil (EVOO) typically costs more than regular olive oil for several reasons, from working to create extra virgin olive for many years here we give you more information.
Quality: EVOO is made from the first cold pressing of the olives, without the use of chemicals or heat, which results in a high-quality oil with a superior flavor and aroma. Regular olive oil, on the other hand, may be made from a blend of cold-pressed and processed oils, and may have lower quality and flavor.
What is cold pressed Olive oil?
Cold pressed olive oil is a type of olive oil that is extracted from olives using a process called cold pressing, which involves crushing the olives and extracting the oil without the use of heat or chemicals. This process is designed to preserve the natural flavor, aroma, and nutritional value of the oil, as well as maintain its quality.
To make cold pressed olive oil, the olives are first washed and then crushed into a paste using large granite stones or steel blades. The paste is then spread onto mats, which are stacked and pressed to extract the oil. The resulting oil is then separated from the paste and filtered to remove any remaining impurities.
Cold pressed olive oil is considered to be of high quality, as it retains more of the natural flavor and nutrients of the olives compared to oils produced using other methods. It is also believed to have health benefits, as it contains higher levels of polyphenols, which are antioxidants that may have anti-inflammatory and heart-protective effects.
It’s worth noting that not all olive oils labeled as “cold pressed” are produced using the same methods or quality standards. The term “cold pressed” is not regulated in many countries, so it’s important to look for oils that are certified by reputable organizations, such as the International Olive Council or the USDA Organic program, to ensure that you are getting a high-quality oil.
Yield: EVOO is produced in smaller quantities compared to regular olive oil, as only the first pressing of the olives produces extra virgin oil. This means that EVOO requires more olives to produce the same amount of oil as regular olive oil, which adds to the cost.
Is the yield for organic Extra Virgin olive oil less than normal olive oil?
The yield for organic extra virgin olive oil (EVOO) is typically lower than that of conventional (non-organic) olive oil. This is because organic farming practices generally prohibit the use of synthetic fertilizers, pesticides, and herbicides, which can reduce the amount of fruit that the olive trees produce.
Additionally, organic farming practices often emphasize soil health and biodiversity, which can result in lower yields in the short term but may provide long-term benefits for the health and productivity of the olive trees and the soil.
Furthermore, the process of making organic EVOO is typically more labor-intensive and time-consuming compared to conventional olive oil production. Organic certification requires that specific procedures and practices are followed throughout the entire production process, which can add to the cost and time required to produce organic EVOO.
Despite the lower yield and higher production costs, many consumers prefer organic EVOO due to its perceived health and environmental benefits, as well as its superior flavor and quality.
Harvesting: The olives used for EVOO are typically hand-picked, which is a labor-intensive process that adds to the cost of production. Regular olive oil, on the other hand, may be produced using mechanical harvesters, which is a more efficient and cost-effective method.
Does it cost more to harvest organic extra virgin olive oil?
It typically costs more to harvest organic extra virgin olive oil compared to conventional olive oil due to several factors.
Firstly, organic farming practices often require more labor-intensive methods, such as hand-picking the olives rather than using mechanical harvesters. This can be a more time-consuming and costly process, as it requires more workers and can take longer to complete the harvest.
Secondly, organic farming practices prohibit the use of synthetic pesticides and herbicides, which can increase the risk of pests and diseases affecting the olive trees. This means that organic farmers may need to use alternative methods to control pests and diseases, such as using natural predators or crop rotation, which can be more expensive or require more labor.
Finally, the process of organic certification itself can add to the cost of producing organic EVOO. Organic certification requires regular inspections and audits to ensure that specific procedures and practices are followed throughout the entire production process, which can be time-consuming and costly.
Packaging: EVOO is often packaged in dark glass bottles to protect it from light and air, which can degrade its flavor and quality. This packaging is more expensive than the packaging used for regular olive oil, which is often sold in plastic bottles or metal cans.
Why is organic extra virgin olive oil packaged a certain way?
Organic extra virgin olive oil is typically packaged in dark glass bottles or metal cans to protect it from light and air, which can degrade its flavor, quality, and nutritional value.
Light exposure can cause the oil to break down and develop a rancid or off-flavor. Additionally, exposure to oxygen can cause the oil to oxidize, which can also affect its flavor and quality. Dark glass bottles or metal cans help to block out light and prevent oxygen from reaching the oil, which helps to preserve its freshness and quality.
Furthermore, organic extra virgin olive oil is often packaged in smaller bottles or cans to minimize the amount of air that comes into contact with the oil after it has been opened. This helps to prevent the oil from oxidizing and developing off-flavors.
It’s also worth noting that some organic extra virgin olive oils may be packaged in certain ways for marketing purposes, such as using unique or aesthetically pleasing packaging to differentiate the product from other oils on the market.
Overall, the packaging of organic extra virgin olive oil is designed to protect the oil from light, air, and other environmental factors that can affect its quality, flavor, and nutritional value.
Overall, the higher cost of EVOO reflects its superior quality, limited production, and higher production costs.
Tell me more about Tenuta Le Mandorlaie Extra virgin olive oil
Tenuta Le Mandorlaie Extra Virgin Olive Oil IGP Toscana is our brand of extra virgin olive oil produced on our organic farm in Maremma, Tuscany, Italy. We produce high-quality, organic extra virgin olive oil made from hand-picked olives, using traditional Tuscan methods and Tuscan olive oil types.
The olives used to make Tenuta Le Mandorlaie extra virgin olive oil are of the Frantoio, Moraiolo, Leccino, and Pendolino varieties, which are all known for their individual flavors and aromas. The olives are harvested early in the season to ensure that they are at their peak freshness and quality.
The oil is extracted using a traditional cold-pressing method, which preserves the flavor, aroma, and nutritional value of the olives. The oil has a bright green color and a fruity, slightly bitter taste with a spicy finish.
Tenuta Le Mandorlaie extra virgin olive oil is certified organic, meaning that it is produced without the use of synthetic fertilizers, pesticides, or herbicides. Our organic farm is committed to sustainable and environmentally-friendly farming practices, and our olive groves are managed with respect for the natural environment.
Overall, Tenuta Le Mandorlaie extra virgin olive oil is a high-quality, organic oil that is produced using traditional Tuscan methods. We think it is a great choice for those who value sustainability and traditional farming practices, as well as those who appreciate the unique flavor and aroma’s of Tuscan olive oil.
You can purchase and enjoy our organic IGP Toscana Extra Virgin Olive oil in the Tenuta Le Mandorlaie secure online store