High-Quality versus Low-Quality Extra Virgin Olive Oil
Exploring the differences from tree to bottle between high-quality olive oil and low-quality olive oil. Learn everything you need to know step-by-step.
What goes into producing olive oil?
The Groves
The first thing to consider is the location where the olives are actually grown, the types of olives being used, and the set-up of the farm.
Milling & Filtration
The process of milling the olives and machinery used plays a huge factor in the overall quality of the olive oil.
The Harvest
How and the olives are harvested, how they are transported, stored, and the time between harvest and extraction all play a part in the quality of the olive oil.
Bottling & Storage
After the olive oil is extracted, the type of containers and conditions of the rooms where the olive oil is stored can greatly impact the quality of the olive oil. The bottles and packaging also play a huge role in maintaining the quality of the olive oil.
Step-by-Step High vs Low Quality EVOO
Step 1: The Groves
Traditional Grove
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High-Density
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Super-Intensive
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The Cultivar
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The Climate
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Olive Health
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Step 2: The Harvest (early vs late)
Early Harvest
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Late Harvest
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Harvesting Methods
Hand-Picking
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Hand-Rake
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Branch Shakers
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Tree Shakers
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Tractors
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Ground Harvest
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Other Factors
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Step 3: Milling & Filtration
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Type of Mill
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Temperature
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Filtration
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Unfiltered: Beware
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Step 4: Bottling & Storage
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FAQs
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