Extra virgin olive oil is the only condiment that is extracted by simply squeezing a fruit! All other oils (seed oils, all seeds, non-extra virgin oil, pomace oil, etc.) are extracted chemically: the seeds are ground and a flour is obtained, from which a colorless fatty substance is extracted with a chemical process, with an odor and flavor that I can only imagine! The chemical extractor is also removed chemically and chlorophyll is added to give color and other chemical substances to create oils with “delicate, robust” scents and so on: you need to know that olive oil is the most adulterable and adulterated product that exists! How come you can find oils with low or very low prices? Just know that the oil produced with olives obtained by falling (that is, by placing nets and waiting for the olives to fall naturally) by state law is not edible oil, but lampante oil, that is, oil for burning. Harvesting , with manual pruning , is the most expensive process for the producer. Would you ever make jam with half-rotten fruit found on the ground? Then there are the old oils, always Italian, which are recovered and “ fixed” always with the help of chemicals. Not to mention the oils imported from EU and non-EU countries, where the production controls are certainly not the Italian ones (use of insecticides, pesticides to increase production): quantity is always at the expense of quality! Harvesting certainly does not ignore the fruit that has fallen to the ground, indeed it often happens only in this very cheap way, using aspirators and subsequent mechanical sorting that separates the fruit so battered from all the rest. Finally, transport with tankers and tank trucks: do you now remember the perforated crates and the production times that our law, rightly, requires? Finally, a very important quality is the acidity which, for an extra virgin olive oil, must not exceed 0.8%: mine does not exceed 0.08-0.1%!
