Price, quality, intuition, origin are some of the criteria by which we evaluate which product to choose
In front of the shelves it is difficult to choose a good extra virgin olive oil. Price, quality, intuition, origin are some of the criteria by which we evaluate which product to choose.
In the end, we often choose a middle ground between the cheapest and the most sought-after oils, buying oils from well-known brands with an average price that varies between 5 and 10 euros per liter.
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 year is it?"
In mid-range supermarket oils, the harvest year of the olives is often not specified . By law it is not mandatory to enter it. This means that we could find "old" oils on the table , preserved and repurposed on the shelf.
And the expiration date doesn't tell us when it was produced?
The expiry date of the oil starts from the moment it is bottled, i.e. when it comes out of the silos where it is stored and placed in the bottle. This means that it is easy to use oils from several years ago, to bottle them and to let the expiration date run, as well as to mix old oils with younger oils, so as to lower production costs.
Oils thus lose many of the nutritional and health properties that are good for those who consume it, in addition to the taste of the oil made well.
"Where does this oil come from?"
Many of the supermarket oils show a generic origin from the "European community", they are often Spanish, Italian or Greek oils, sometimes a mix of oils from different countries. They are produced through agriculture and intensive production methods. Here too, the varieties with higher yields are not synonymous with quality and health properties.
If you are curious to find out more behind the scenes of supermarket oil, look at the journalistic report on the side.
"How it's done?"
The olives used to make supermarket oils are often harvested ripe, soft and already dark, in order to increase the 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 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 the oil carefully and spend a little more than usual.
Sometimes we don't think about it, but the oil has an impact on almost all the dishes we consume every day: choosing a quality one means improving your lifestyle and diet. 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 own extra virgin olive oils from the excellent crops of small Italian farms. These are followed throughout the cultivation process. The olives are harvested at the right moment of ripeness and immediately brought to the partner mills of the project, 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 choice of value.
Boniviri wants to convey a different emotion: not only the safety of buying exceptional foods, 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: supporting small Italian agricultural excellences, eliminating the greenhouse gas emissions of your oil and promoting eco-friendly and environmentally friendly products.
