Why Is Olive Oil So Expensive 5 Big Reasons For Those Prices

Olive oil has been used for thousands of years for cooking and health purposes. It is considered to be one of the healthiest oils out there. Olive oil contains monounsaturated fats, polyphenols, antioxidants, vitamins, minerals, and other nutrients.

There are many different types of olive oil, each with its own unique taste and benefits. You are undoubtedly familiar with its price if you are in love with olive oil and use it frequently. It can be reasonable or stingy depending on the grade, especially if you go through a lot. It can be reasonable. And then there are other brands that sell the same quality of olive oil at substantially varying costs. What does that mean? What is the cost of olive oil? Is it worth splurging extra virgin olive oil? Let’s take a look. Let’s take a peek.

Why is olive oil so expensive?

Olive oil has been used for thousands of years for cooking and health purposes. It’s also known for its high antioxidant content. But did you know that olive oil is one of the most expensive oils out there? I’ll tell you why.

Why Is Olive Oil So Expensive ? 5 Big Reasons For Those Prices - Foodiosity

The expense of olive oil in part comes from the cost of olive growing and in part from the fact that olives may be fermented and sold as food rather than food. Most olives grow near the coast of the Mediterranean and olives are commonly imported from the Mediterranean. A lot of olives produce just one kg of olive oil – around 10 kg, to be accurate.

Olive oil has long been regarded, due to its flavor and color, as a precious and delightful oil. It so begins by default at a greater price. Let’s actually look more closely at all the variables which make excellent olive oil as costly as it is.

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Most olives have to be imported

Spain, Greece, Italy, Turkey, and Morocco are the world’s largest olive growers. In America, there are olive farms, but considerably fewer.

And the largest producer of olive oil? Greece, Turkey, Spain, Italy, Tunisia, Morocco. If you come from the USA, your olive oil will either be imported or produced from imported olives in America. All this makes olive oil prices very, very high if you’re not in an active country that cultivates and manufactures it. Import charges, intermediaries, taxes, and charges for olive oil from various stores are far more expensive than the shipments.

It takes time to get good-quality olive oil. If you want to buy olive oil, you need to do some research before buying. There are several factors that determine how much money you spend: The type of olive oil, the region where they were grown, the harvest season, the method of production, the storage conditions, etc. You should always check what kind of certification was given to the product.

Olives used for oil could’ve been used for food

In addition to being exported, olives are often processed into table olives or preserved in salt. This means that the olives themselves become food products instead of oil. They are usually dried or salted and stored until needed. These processes add value to them and increase their shelf life. Olives are sometimes even canned.

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This process adds another layer of complexity to the supply chain. When we talk about olive oil, we refer only to the final product. Not in any other manner may olives used for olive oil be utilized anymore. These are fresh, raw olives that are pulp crushed and pressed to produce all the oil. This leads to lots of remaining olive mush that actually cannot be used after processing. The European Union wants to alter this since this produces plenty of garbage.

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Cold-press olive oil uses a large number of olives

When making cold press olive oil, the first step involves crushing the olives with water. Then the mixture is heated up and centrifuged. Afterward, the resulting liquid is filtered through cloths. Finally, the filtrate is put under pressure and allowed to cool down again.

Cold pressing allows us to extract maximum amounts of oil without using heat. But when producing cold press olive oil, many olives remain unused. That’s because the whole procedure requires a great deal of energy.

Cold olive press definitely needs many genuine olives! What is the number? Well, 1 kilogram of olive oil requires 9-11 kg of fruit. This is the yield of a combination of multiple trees. You won’t obtain an entire tablespoon of olive oil from one single olive. Olives’ are highly fatty fruits. Together together with the quantity of waste from the treatment of olives, you will see why olive oil may be so costly.

Machines aren’t allowed in most olive orchards.

The majority of olive groves have no machinery whatsoever. It would take too long to use mechanical equipment on such small plots of land. In fact, most farmers prefer manual labor over mechanized methods.

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Olive trees require constant care

If you don’t know anything about farming, then you might think that olive trees can grow anywhere. However, there are certain requirements that must be met by these plants. First off, they need sunlight. Secondly, they need soil rich in nutrients.

You can’t put any machinery up there since maneuvering is impossible without a level surface. As a result, olives are harvested by hand in the majority of nations (about 80% of fields). Manual work is always costly, at least in comparison to using a machine. As a result, olives will be sold and processed at a higher price to pay the salaries of all the workers.

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Olive oil quality can be haphazard

There are several factors that affect how much oil comes out of each tree. Some varieties contain more oil than others. Also, some trees are better suited to growing olives than others. All of these things contribute to the amount of oil produced per harvest.

However, it doesn’t mean that every batch of olive oil has exactly the same properties. There are different ways to make olive oil. Each method yields its own unique flavor profile. There are many grades of olive oil. There’s extra virgin olive oil, virgin olive oil, refined olive oil, and olive pomace oil. The greatest olive oil comes from fully ripe olives, and each type of olive has its unique color and flavor.

Because it’s prepared with a combination of several cultivars of varying maturity, even extra virgin olive oil made in low-cost facilities may taste a little odd. An olive oil prepared only from one cultivar has a lovely, distinct color and flavor that sets it apart from other oils.

Conclusion

In conclusion, we’ve learned what makes olive oil expensive. We also discussed five reasons for this high cost. I hope this article helped you with all your food curiosities.

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