From tree to bottle: why does artisanal olive oil cost more? (And why you should be happy about it)

Let's be honest. At least once, while standing in front of a supermarket shelf or browsing my online shop, you've thought: "Why should I spend 15 or 20 euros on a bottle of olive oil when I can find one at the discount store for 4.99?"

It's a legitimate question. If oil were just "fat for greasing the pan," you'd be right. But if we consider extra virgin olive oil (the real thing) for what it is— freshly squeezed fruit juice and a concentrate of health—then the math changes.

Like Il SommOlier , today I'll take you behind the scenes. I'll show you what happens in the mill and explain why too low a price almost always hides a "compromise" that your stomach (and palate) will pay dearly for.

Here are 4 scientific reasons why artisanal oil costs more (and is worth much more).

1. Sacrificing quantity for quality

Industrial producers wait until the olives are black, swollen, and bursting with oil. Often, they even wait until they fall to the ground before harvesting them with giant machines. They get a lot of oil, but it's low in nutrients and tastes bland.

The craftsman, on the other hand, makes a painful choice: early harvesting . Harvest the olives when they are still green or at the beginning of the veraison (when they change color from green to purple) .

• The consequence: It gets much less oil (the yield is low), but that little oil is a bomb of polyphenols and perfumes .
• The cost: To make a liter of artisanal oil, you need many more kilos of olives than you would for industrial oil. You're paying for a concentrate, not a diluted product!

2. The 24-Hour Rule (The Race Against Time)

Olives are extremely delicate fruits. As soon as they're picked from the tree, they begin to deteriorate. If you leave them piled up for days (as happens in large-scale industrial production), the olives ferment. Ethanol, acetic acid and horrible defects such as scalding or winey develop. .

The quality producer is obsessed with time. He harvests, takes the olives to the mill, and processes them within a few hours (often less than 24). This frenetic logistics is costly: it requires more staff, night shifts at the mill, and constantly ready machinery. But it's the only way to obtain an oil that smells of fresh fruit and not of a "damp cellar."

3. "A Freddo" is not just a slogan

You've often read "cold-pressed," right? But what does that mean? During the kneading process (when the olive paste is stirred), the aromas are released.

• The temptation: If I heat the pasta above 30-35°C, the oil separates better and I get much more. Easy money! But... I kill the aromas (goodbye to the smell of grass and tomato) and I burn the polyphenols .
• The craftsman's choice: Keeps the temperature strictly below 27°C (often between 20° and 25°C). Once again, it sacrifices quantity to preserve the volatile aromas and health properties intact. .

4. Maniacal cleanliness: why do we filter oil?

Many people think that "raw" and cloudy oil is more genuine. A grave mistake! That cloudiness is caused by water and pieces of pulp which, over time, rot on the bottom of the bottle creating sludge (a defect that smells putrid) and ruining the oil. .

A high-quality oil is filtered immediately or decanted several times to remove any residue. This process requires time, specialized machinery, and... yes, you lose a little more weight. But it guarantees that the oil you open today will be perfect even in a year .

Bottom line: What are you really buying?

When you buy a €5 bottle, you're paying the minimum wage for a cooking fat. When you invest in artisanal oil, you're paying:

1. Healthy olives, picked from the tree (not the ground!) .
2. Immediate and low-temperature processing.
3. A heart-healthy elixir that transforms a mundane dish into a gourmet experience.

SommOlier's advice: Use industrial oil to grease your bike chain (just kidding... or maybe not?). But for your body and your food, choose those who work with quality, not with a calculator. You'll taste the difference from the first bite.

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Intrigued? Visit the shop and discover the selection of oils that strictly adhere to these rules.