Published date: November 2, 2020
When faced with shelves, it is difficult to choose a good extra virgin olive oil. Price, quality, intuition, origin are some of the criteria with which we evaluate which product to choose.
In the end, people often choose a middle ground between the cheapest oil and the most sought-after one, purchasing oils from well-known brands with an average price that varies between 5 and 10 euros per litre.
However, this choice does not always correspond to quality and convenience. Let's find out why through a series of questions that we can ask ourselves in front of the shelf.
“What vintage is it?”
In mid-range supermarket oils, the year of olive harvest is often not specified. By law, it is not mandatory to include it. This means that we could find "old" oils on the table, preserved and re-proposed on the shelves.
Doesn't the expiration date tell us when it was produced?
The expiration date of oil starts from the moment it is bottled, that is, when it leaves the silos where it is stored and bottled. This means that it is easy to use oils from several years ago, bottle them and let the expiration date pass, as well as mix old oils with younger ones, thus reducing production costs.
“Where does this oil come from?”
Many of the oils in the supermarket have a generic “European Community” origin, they are often Spanish, Italian or Greek oils, sometimes a mix of oils from different countries. They are produced through intensive agricultural and production methods. Here too, the varieties with higher yields are not synonymous with quality and health properties.
“How is it done?”
The olives used to produce supermarket oils are often picked when ripe, soft and already dark, to increase the yield. This strategy leads to more oil produced, but also dull flavors, compromised organoleptic and health properties and a very low level of polyphenols (the antioxidants that are good for our body).
An oil that becomes just an anonymous condiment, no longer a real nourishment.
It doesn't take much to change course!
This is why it is important to choose oil carefully and spend a little more than usual.
Sometimes we don't think about it, but oil has an impact on almost all the dishes we eat every day: choosing a quality oil means improving your lifestyle and your diet. The health properties of a real extra virgin olive oil are numerous: it aids digestive processes, is a powerful antioxidant, helps against high cholesterol, is rich in vitamins and fights cellular aging.
Why is Boniviri oil different?
Boniviri selects its extra virgin olive oils from the agricultural excellence of small Italian companies. These are followed throughout the cultivation process. The olives are harvested at the right moment of ripeness and immediately taken to the project's partner mills, which work according to the highest quality standards, with cold extraction mechanisms, to preserve the nutritional and organoleptic properties of the oil.
But quality is not enough: Boniviri oil is also a valuable choice.
Boniviri wants to convey a different emotion: not only the certainty of buying exceptional foods, such as extra virgin olive oil, the fruit of the work and attention of those who grow them, but the feeling of being part of a movement that creates social and environmental value.
With your choice you contribute to achieving three goals: supporting small Italian agricultural excellence, eliminating greenhouse gas emissions from your oil and promoting eco-friendly and environmentally friendly products.
