Why Is a Bottle of Extra Virgin Olive Oil More Expensive Than a Bottle of Wine?

A Bottle of Extra Virgin Olive Oil, its More Expensive Than a Bottle of Wine?

When browsing the shelves of a gourmet store or shopping online, you might notice that a high-quality bottle of extra virgin olive oil (EVOO) often carries a higher price tag than a bottle of wine. While both products are deeply rooted in tradition and craftsmanship, the cost difference comes down to several key factors, including production methods, yields, and overall value.

In this article, we’ll explore why premium extra virgin olive oil often costs more than wine and why investing in high-quality, certified organic EVOO—such as our IGP extra virgin olive oil from Tenuta Le Mandorlaie—is worth every drop.

Production Yield – How Much Can You Get From the Harvest?

One of the biggest reasons extra virgin olive oil is more expensive than wine is the difference in yield.

• Olive Oil Production: It takes approximately 8 to 14 kilograms of olives to produce one liter of extra virgin olive oil. This is because olives have a lower oil content than grapes have juice, and only the first cold press or mechanical extraction produces genuine EVOO.
• Wine Production: A single vine can produce around 5 to 10 bottles of wine per harvest, and the liquid yield from grapes is significantly higher than that of olives.

Since olives yield far less product per kilogram than grapes, the cost of raw materials for oil production is much higher.

Harvesting: Manual Labor vs. Mechanization

• Olive Harvesting: High-quality EVOO requires careful, labor-intensive hand-picking or gentle mechanical harvesting to avoid bruising the olives. Many top-tier producers, like those in Tuscany, ensure olives are harvested and pressed within a few hours to maintain freshness and prevent oxidation.
• Grape Harvesting: While hand-harvesting is still practiced for premium wines (at Tenuta Le Mandorlaie we harvest by hand), many vineyards use large-scale mechanized harvesting, which speeds up production and lowers costs. Additionally, grapes have a longer processing window before fermentation begins.

The careful, time-sensitive harvesting of olives contributes to the higher production costs of extra virgin olive oil.

Processing and Production – Time and Resources

• Olive Oil, To be classified as extra virgin, the oil must be mechanically extracted without heat or chemicals within 24 hours of harvest. This limits production methods to small batches and increases costs. Additionally, filtration and bottling require further delicate handling to preserve quality.
• Wine, While winemaking can be an intricate process—especially for aged wines—fermentation allows for greater flexibility in processing time. Many wines take months or years before bottling, but they do not have the same strict freshness requirements as EVOO.

The immediate processing of olives and the need for cold extraction add to the cost of high-quality EVOO.

Land and Farming Costs

Olive Trees – Unlike vineyards, olive groves take longer to become productive. An olive tree requires around 5-7 years before it produces significant fruit, whereas grapevines can begin yielding wine-worthy grapes in 3-5 years.

Sustainability Costs – Organic and sustainable farming—such as that practiced at Tenuta Le Mandorlaie—requires more labor-intensive soil care, natural pest control, and organic fertilizers, all of which increase production expenses.

While vineyards may require frequent replanting of vines every 20-30 years, olive trees can last for centuries, yet their slow initial growth makes production more expensive in the early years.

Shelf Life and Storage

Extra Virgin Olive Oil – EVOO is best consumed within 12-18 months of pressing. It must be stored in dark glass bottles or special bag-in-box packaging to prevent oxidation and rancidity. This limits stock availability and requires careful logistics.

Wine – Many wines improve with age and have a longer shelf life, making storage and sales more flexible. Certain wines can remain in a cellar for decades without compromising quality, allowing producers to release them when market conditions are optimal.

Since extra virgin olive oil must be consumed fresh, the need for efficient production, storage, and sales increases costs.

Market Demand and Perceived Value

Wine has long been marketed as a luxury product with various price points. While there are budget-friendly wines, fine wines can sell for hundreds or even thousands of euros per bottle, making everyday wines seem more affordable.

EVOO, on the other hand, is often seen as just a kitchen staple, despite its superior nutritional value, production challenges, and artisanal craftsmanship. As awareness grows about the importance of high-quality olive oil in health and gastronomy, so does the appreciation of its true value.

Our IGP Organic Extra Virgin Olive Oil, Quality Worth Investing In

At Tenuta Le Mandorlaie, we take pride in producing IGP-certified organic extra virgin olive oil, crafted with the highest standards of quality and sustainability. Our olives are grown in the sun-kissed region of Maremma, Tuscany, hand-harvested at peak ripeness, and cold-extracted within hours to preserve their intense flavor and health benefits.

Why Choose Our IGP EVOO?

Certified Quality: Our oil is IGP-certified, ensuring it meets strict regional and production standards.
Organic Farming: We use eco-friendly, sustainable methods to protect both the land and the purity of our oil.
Superior Flavor Profile: Expect a well-balanced oil with fruity notes, a peppery finish, and a hint of bitterness—hallmarks of top-quality EVOO.

Freshness Guaranteed, Our packaging, including bag-in-box options, ensures optimal preservation, keeping the oil fresh for longer.

Packaging Options for Every Need

• 750ml Bottle – Ideal for personal use and gourmet cooking.
• 3-Liter Bag-in-Box – Designed to keep EVOO fresh while minimizing exposure to light and air.
• 5-Liter Bag-in-Box – The perfect choice for families or dedicated home chefs.

By choosing our IGP organic extra virgin olive oil, you’re investing in a product that not only enhances your meals but also supports sustainable farming and traditional Tuscan craftsmanship.

Olive Oil vs. Wine – A Matter of Value

While a bottle of wine and a bottle of extra virgin olive oil may seem similar in size, their production, processing, and value tell a different story. From lower yields and labor-intensive harvesting to strict freshness requirements, premium EVOO demands greater care and effort, making it one of the most valuable natural products in the world.

So the next time you see a high-quality bottle of organic extra virgin olive oil priced above a bottle of wine, remember: it’s not just an oil—it’s liquid gold.

Experience the Taste of True Quality – Order Our IGP EVOO Today!

Our Organic Extra Virgin Olive Oil IGP Toscana products