Extra virgin olive oil, is generally more expensive than other types of olive oil for several reasons.
Quality of olives: Extra virgin olive oil is made from the first cold pressing of high-quality, fresh, healthy olives that are carefully harvested at the right time, often by hand. These olives are typically grown and harvested on small, family-owned farms and are more expensive to produce than lower-quality olives.
Production process: Extra virgin olive oil is produced using a careful and labor-intensive process that involves crushing the olives and extracting the oil without the use of heat or chemicals. This process requires more time and attention to detail, which increases the cost of production.
Limited supply: Extra virgin olive oil is produced in limited quantities and is only available during certain times of the year. This means that there is often high demand for fresh extra virgin olive oil, which can drive up the price.
Higher quality and health benefits: Extra virgin olive oil is considered to be the highest quality olive oil, and it retains more of the natural flavor, aroma, and health benefits of the olives. This makes it more desirable and valuable to consumers, which can also increase its price.
Overall, the higher cost of real extra virgin olive oil is due to its higher quality, limited supply, more labor-intensive production process and lower yield. However, many people are willing to pay the extra cost for the superior taste and health benefits of high-quality oil. Have tou tried Piro yet?
