Why Is the Best Extra Virgin Olive Oil “Expensive”

When it comes to sourcing the best extra virgin olive oil, I know that the prices can sometimes raise eyebrows and I get it - Why does a bottle of premium extra virgin olive oil often cost significantly more than what you'd find on a supermarket shelf?

Let me explain what makes the best olive oil in the world worth every drop.

It Starts with the Olives

Producing a high quality extra virgin olive oil begins in the grove. It takes between 8 to 11 kilos of olives to produce just one litre of oil and the amount depends on when the olives are harvested.

- Early harvest olive oil

Early harvest olive oils are made with olives that are picked early and are slightly underripe and green and this is what gives early harvest olive oils that signature fresh, grassy, and peppery flavor that we all love. Picking the olives early means less oil and this means the prices is higher. These are the best in class top of the range olive oils that are incredible for finishing and drizzling. In Spain these olives are harvested in late September/early October.

- Later harvest olive oil 

If the producer leaves the olives on the trees for another week or two the olives fatten up and yield increases significantly which means the price goes down. These olive oils, while not quite as punchy and packed with polyphenols as the early harvest ones, are perfectly good and are what most of us use for everyday cooking and drizzling.

As long as you buy from a good producer who doesn't leave the olives on the trees too long, these olive oils are great value and offer lots of flavour and health benefits. In Spain these olives are harvested in mid/late October - early November. The Sarah & Olive "Everyday" olive oil collection are made with olives harvested in mid to late October and I think they offer superb value for money and, they are FAR greener and earier than anything you'll find in a supermarket

- Much later harvest olive oil 

A lot of the olive oil found in supermarkets and, to be honest, in other places comes from olives harvested in December even January and this is when it's very difficult to make a proper extra virgin olive oil simply because the olives are overripe and have lost a lot of their flavour and health benefits. If the olive oil you're tasting doesn't smell or taste fresh it's probably one of these or, worse still, an oil produced a long time ago. 

Farming and Harvesting Practices 

A lot of work and expertise goes into creating the best extra virgin olive oil and it takes year-round dedication. Olive trees must be pruned, fertilized, and carefully maintained. When it's time to harvest, speed and precision are critical. The best producers harvest in small batches to prevent olives being crushed in large bins and starting to ferment before they reach the mill. This require lots of people all with a level of care, passion and expertise all working toward a single goal - making the best possible olive oil. 

Milling: Hygiene and Temperature control are everything

Once harvested the olives are milled in what can only be described as state of the art machinery which must be meticulously maintained throughout the year. Hygiene is crucial as even the tiniest amount of olive paste left in the machinery from the previous harvest can ruin a batch of oil.

Temperature is also key.  To qualify as extra virgin olive oil, the olives must be cold-pressed at temperatures below 27°C (80.6°F). Milling at higher temperatures increases yield but it degrades the oil’s quality and flavor and once you go above 27°C (80.6°F) the oil can no longer be classified as extra virgin. 

Bottling and Presentation

Post-Covid the costs of bottling olive oil has also risen. Labels, bottle design, and distribution all contribute to the final retail price. 

How to Save While Buying the Best

If you're serious about investing in a great extra virgin olive for everyday use consider buying in bulk. Large 2L or 5L containers can significantly reduce the price per liter without compromising on quality. This is a great way to enjoy the benefits of the best EVOO and keep your budget in check.

Final Thoughts

Choosing one of the best olive oil to buy is about understanding the craftsmanship, time, and care that goes into every bottle. You just can't produce a premium early harvest olive oil with all the health benefits for less than a tenner. From early harvests to precise milling and elegant bottling, high quality extra virgin olive oil is a product of passion, expertise and a lot of hard labour. And that, ultimately, is why it’s worth the price.