LETTER TO THE CONSUMER
What you need to know about EVOO
My job has introduced me to many people at every level of the supply chain in the field, from farmers and millers to shopkeepers, large distribution centers and other experts.
What I’ve discovered over the years is that much of the oil on the market is very different from what we think it is.
It’s important to be careful about what you buy, especially when it comes to the cheapest ones. If it only costs 5 euros, there’s a reason for it.
A liter of extra virgin olive oil, made as it should be, costs at least 7 euros to make, from harvest to bottling and shipping. I challenge anyone to find a true extra virgin olive oil that costs anything less.
In Italy, a large part of the oil sold comes from other countries, where they treat inedible oil until it can be legally sold. Often the oil isn’t from olives, but is then cut with olive oil. Some even filter the oil with talcum powder to lower the acidity and add synthetic chlorophyll to make the oil greener.
Olive oil prefers to stay in dark places. If not, its color fades to light yellow. If you see an bottle that isn’t tinted to protect the oil, well, you can draw your own conclusions about its authenticity (unless of course it’s artisanal, local, and recently produced).
This doesn’t mean that you can’t find good olive oil at the supermarket. Unfortunately, it will cost more because it costs more to make. We, nonetheless recommend finding a local farmer registered with the Chamber of Commerce who you can trust.
Us small producers must fight against these fake industrial products. Thanks to our loyal customers because, with your help, we can do it!