Behind the expensive price tag of a bottle of Italian extra-virgin olive oil are the effort, labor costs, and production that goes into it. Extra-virgin olive oil has to be free of defects. “It’s just crushed fruit,” says Curtis Cord, publisher of Olive Oil Times.
“We pay more for extra-virgin olive oil because we expect that it has certain tastes and certain health qualities.”Cord says to produce the best olive oil, it takes the right terrain, region, and weather. However, these requirements have made it challenging for Italian farmers to harvest their olive crops over the past few years.
SOURCE: http://www.mycentraloregon.com
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