Price, quality, branding, origin are some of the criteria with which we evaluate which product to choose
In front of the shelves 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 we often choose a middle way between the cheapest and most sought after oils, buying oils of known brands with an average price ranging between 5 and 10 euros per liter.
Not always, however, this choice corresponds to quality and convenience. We discover why through a series of questions that we can ask ourselves in front of the shelf.
"What year is it?"
In mid-range supermarket oils, it is often not specified the year of harvest of the olives. By law it is not mandatory to enter it. This means that we could find "old" oils on the table, preserved and re-proposed on the shelf.
And the expiration date does not tell us when it was produced?
The expiration date of the oil starts from the moment it is bottled, i.e. when it comes out of the silo where it is stored and placed in the bottle. This means that it's easy to use oils from several years before, bottle them and start the expiration date, as well as mix old oils with younger oils, so as to lower production costs.
"Where does this oil come from?"
Many of the supermarket oils report a generic origin from "European community", they are often Spanish, Italian or Greek oils, a mix of oils from different countries. They are produced through agriculture and intensive production methods. Even here, the varieties with the highest production yield are not synonymous with quality and healthy properties.
If you are curious to find out more behind the scenes about supermarket oil, take a look at this journalistic report.
"How is it made?"
The olives used to make supermarket oils are often harvested ripe, soft and already dark, so as to increase the production yield. This strategy involves on the one hand 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 only an anonymous condiment, no longer a real nourishment.
It takes little to change course!
That's why it is important to choose the oil carefully and spend 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 our lifestyle and nutrition. The health properties of a real extra virgin olive oil are numerous: it promotes digestion 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 excellent cultivations of small Italian farms. These are followed throughout the entire cultivation process. The olives are harvested at the right time of ripening and taken immediately to the 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 security of buying exceptional food, such as extra virgin olive oil, the result of the work and attention of those who cultivate, but the feeling of being part of a movement that creates social and environmental value.
With your choice you contribute to achieving three objectives: support small Italian agricultural excellences, reduce the greenhouse gas emissions of your oil to zero and promote eco-friendly and environmentally friendly products.
