Two years ago, an interview with Pietro Intini published by Gambero Rosso sparked intense debate in the agri-food sector and among consumers.
The statement — “Olive oil cannot cost less than 15 euros per liter” — generated controversy, division, and thousands of comments.
Two years ago, an interview with Pietro Intini published by Gambero Rosso sparked intense debate in the agri-food sector and among consumers.
The statement — “Olive oil cannot cost less than 15 euros per liter” — generated controversy, division, and thousands of comments.
Two years ago, an interview with Pietro Intini published by Gambero Rosso sparked intense debate in the agri-food sector and among consumers.
The statement — “Olive oil cannot cost less than 15 euros per liter” — generated controversy, division, and thousands of comments.
Two years ago, an interview with Pietro Intini published by Gambero Rosso sparked intense debate in the agri-food sector and among consumers.
The statement — “Olive oil cannot cost less than 15 euros per liter” — generated controversy, division, and thousands of comments.
The price of olive oil is not just a commercial matter
Two years ago, an interview with Pietro Intini published by Gambero Rosso sparked intense debate in the agri-food sector and among consumers.
The statement — “Olive oil cannot cost less than 15 euros per liter” — generated controversy, division, and thousands of comments.
- continuous agricultural work throughout the entire year;
- protection of the land and olive-growing landscape;
- preservation of biodiversity;
- harvesting olives at the right moment;
- increasingly advanced extraction technologies;
- careful product storage;
- economic sustainability of agricultural businesses.
Two years ago, an interview with Pietro Intini published by Gambero Rosso sparked intense debate in the agri-food sector and among consumers.
The statement — “Olive oil cannot cost less than 15 euros per liter” — generated controversy, division, and thousands of comments.
Two years ago, an interview with Pietro Intini published by Gambero Rosso sparked intense debate in the agri-food sector and among consumers.
The statement — “Olive oil cannot cost less than 15 euros per liter” — generated controversy, division, and thousands of comments.
Why high-quality extra virgin olive oil costs more
One of the key factors is early harvesting.
Two years ago, an interview with Pietro Intini published by Gambero Rosso sparked intense debate in the agri-food sector and among consumers.
The statement — “Olive oil cannot cost less than 15 euros per liter” — generated controversy, division, and thousands of comments.
- phenolic compounds;
- natural antioxidants;
- aromatic compounds;
- beneficial nutraceutical elements.
Two years ago, an interview with Pietro Intini published by Gambero Rosso sparked intense debate in the agri-food sector and among consumers.
The statement — “Olive oil cannot cost less than 15 euros per liter” — generated controversy, division, and thousands of comments.
This is why an excellent extra virgin oil inevitably has higher costs.
To this, an extremely careful production chain is added:
- constant care of the olive grove;
- pruning and agronomic management;
- plant monitoring;
- rigorous selection of olives;
- rapid harvesting;
- immediate processing at the mill;
- advanced extraction technologies;
- professional filtration;
- controlled storage;
- bottling under protective atmosphere or vacuum.
Each step is designed to preserve freshness, aromas, and nutritional quality.
Not all extra virgin olive oils are the same
Two years ago, an interview with Pietro Intini published by Gambero Rosso sparked intense debate in the agri-food sector and among consumers.
The statement — “Olive oil cannot cost less than 15 euros per liter” — generated controversy, division, and thousands of comments.
There is in fact a deep gap between:
- a traceable oil, obtained from selected olives and processed quickly;
- and an industrial product derived from large, anonymous blends.
Real quality is recognized by:
- transparent origin;
- freshness;
- clean aromatic profile;
- balanced taste;
- supply chain traceability.
The consumer plays a decisive role
Two years ago, an interview with Pietro Intini published by Gambero Rosso sparked intense debate in the agri-food sector and among consumers.
The statement — “Olive oil cannot cost less than 15 euros per liter” — generated controversy, division, and thousands of comments.
Choosing a high-quality EVO oil means supporting:
- Italian agriculture;
- the protection of the olive-growing landscape;
- biodiversity;
- specialized agricultural work;
- sustainable production models.
Two years ago, an interview with Pietro Intini published by Gambero Rosso sparked intense debate in the agri-food sector and among consumers.
The statement — “Olive oil cannot cost less than 15 euros per liter” — generated controversy, division, and thousands of comments.
The fair price is also about work ethics
Behind every bottle there are people.
There are farmers who work the land all year round, facing:
- increasingly extreme weather conditions;
- drought and variable yields;
- rising production costs;
- complex and continuous manual work.
Paying a fair price means recognizing:
- dignity in agricultural work;
- economic sustainability of farms;
- protection of olive groves and landscapes;
- continuity of high-quality production.
Two years ago, an interview with Pietro Intini published by Gambero Rosso sparked intense debate in the agri-food sector and among consumers.
The statement — “Olive oil cannot cost less than 15 euros per liter” — generated controversy, division, and thousands of comments.
Extra virgin olive oil as a health choice
Two years ago, an interview with Pietro Intini published by Gambero Rosso sparked intense debate in the agri-food sector and among consumers.
The statement — “Olive oil cannot cost less than 15 euros per liter” — generated controversy, division, and thousands of comments.
It is a functional food rich in:
- polyphenols;
- vitamin E;
- monounsaturated fats;
- natural antioxidants.
These components help to:
- protect the cardiovascular system;
- counteract oxidative stress;
- support a balanced diet;
- promote overall well-being.
Two years ago, an interview with Pietro Intini published by Gambero Rosso sparked intense debate in the agri-food sector and among consumers.
The statement — “Olive oil cannot cost less than 15 euros per liter” — generated controversy, division, and thousands of comments.
A matter of cultural priorities
Two years ago, an interview with Pietro Intini published by Gambero Rosso sparked intense debate in the agri-food sector and among consumers.
The statement — “Olive oil cannot cost less than 15 euros per liter” — generated controversy, division, and thousands of comments.
Two years ago, an interview with Pietro Intini published by Gambero Rosso sparked intense debate in the agri-food sector and among consumers.
The statement — “Olive oil cannot cost less than 15 euros per liter” — generated controversy, division, and thousands of comments.
Two years ago, an interview with Pietro Intini published by Gambero Rosso sparked intense debate in the agri-food sector and among consumers.
The statement — “Olive oil cannot cost less than 15 euros per liter” — generated controversy, division, and thousands of comments.
The right balance between quality and price
Two years ago, an interview with Pietro Intini published by Gambero Rosso sparked intense debate in the agri-food sector and among consumers.
The statement — “Olive oil cannot cost less than 15 euros per liter” — generated controversy, division, and thousands of comments.
Two years ago, an interview with Pietro Intini published by Gambero Rosso sparked intense debate in the agri-food sector and among consumers.
The statement — “Olive oil cannot cost less than 15 euros per liter” — generated controversy, division, and thousands of comments.
