Liquid gold: The secrets behind extra-virgin olive oil and its price tag

Olives and olive oil are an integral part of Mediterranean cultures and the region’s diet. Numerous health benefits are associated with olive oil, considered one of the best oils that you can use.

Depending on the type of olive oil that you encounter in your local supermarket its cost may be comparable to that of sunflower oil, but if you are looking for extra-virgin olive oil be prepared to pay a premium. This liquid gold, like another other agricultural product, several factors go into the cost you pay at the register that make it so much more expensive.

The secrets behind extra-virgin olive oil and its price tag: You get what you pay for

Olive oil in the United States generally comes in two versions regular and extra-virgin. Regular olive oil may be labeled as “Classic, Pure, Light (tasting), Extra Light (tasting) or just olive oil,” explains the North American Olive Oil Association. “All of these oils are a mix of refined olive oil and a small amount of extra-virgin olive oil.”

These olive oils cannot carry the label ‘extra-virgin’ nor ‘virgin’ because heat or solvents were used to extract the non-virgin oil, which is strictly forbidden for the top two grades by regulatory bodies like the International Olive Council (IOC) of the UN, the worldwide quality-standard setting body for the olive oil industry for the past 50 years. Olive oil can only be graded virgin and extra-virgin if it is obtained using only mechanical methods (as stated before, there can be no heat or solvents used in the process).

Extra-virgin olive oil is typically extracted from the first crushing or grinding of the olives. But what really determines the difference between the two top grades is their chemical composition and the defects present if any.

Some of the factors that can increase the price of your olive oil explains the North American Olive Oil Association are the costs of production (seasonal yield, labor and land cost, and time spent), how the olive oil was harvested and produced (artisanal methods will be more expensive), and when the harvest takes place (early harvest results in lower yields). Additionally, monovarietal olive oils or those that come from a single estate are usually more expensive.

If the price looks too good to be true, check the ‘Best By’ date. Stores will most likely lower the price when the oil is getting to be a year old.

Most olive oils will keep for up to two years if stored in a cool dark place but you generally want to consume them within a year of harvesting. The longer they sit around though they will lose more of the beneficial components that they contain. Which in turn will be detrimental to their flavor and aroma.

Both virgin and extra-virgin olive oil both have naturally occurring antioxidants, polyphenols and oleocanthal. This last component is a phenolic compound that has anti-inflammatory properties, among others, that has a similar effect to ibuprofen according to research.

The amount that either a virgin or extra-virgin has of these components, however, does not necessarily determine their grade. However, extra-virgin is the healthiest type of olive oil.

For shoppers in North America, that is of little concern as the grade of olive oil simply called ‘virgin’ is typically not for sale at your local supermarket, but you can find a range of extra-virgin olive oils. And any fan of this liquid gold will tell you that you want to use the latter.

Related stories

Recalls

Recall alert: These frozen meals sold at Walmart and Trader Joe’s may be contaminated with listeria

Health

Why you need extra virgin olive oil in your kitchen

Get your game on! Whether you’re into NFL touchdowns, NBA buzzer-beaters, world-class soccer goals, or MLB home runs, our app has it all.

Dive into live coverage, expert insights, breaking news, exclusive videos, and more – plus, stay updated on the latest in current affairs and entertainment. Download now for all-access coverage, right at your fingertips – anytime, anywhere.