The price of olive oil fluctuates over time. This depends on several factors such as the amount available in the market (supply), domestic and international demand and also on the futures markets. Droughts, as well as other atmospheric phenomena, can be very damaging both during flowering times and when harvesting olives. However, the final price is also influenced by the quality of the oil and the procedures with which it is obtained.

International Monetary Fund, Global price of Olive Oil [POLVOILUSDM], retrieved from FRED, Federal Reserve Bank of St. Louis;, December 8, 2020.

Thus, the Extra Virgin Olive Oil (EVOO) can be either non-organic, in transition to organic or organic. The first type is produced in olive trees treated with chemicals to cure non-compatible farming techniques for organic products. The second type applies  all the techniques approved by law to be considered organic products to be maintained for at the least 4 years to move on to the ecological category. Obviously, the production cost of the non-organic oil is much lower than that of the organic or transitional oil. In addition, these olive oils are much more compatible with the maintenance of the environment and facilitate the growth of insects, birds and other animals as it involves the non-use of pesticides. That is why the market price needs be higher because the consumer gets an EVOO produced with a special care and a zero level of chemical substances, that is, only EVOO  extracted through natural and mechanical processes.

The same applies to early harvest olive oil, picked up in late October and early November, when the olive has not yet begun the process of final maturity, which gives the oil a fresh taste and a unique flavor . In this case, performance in terms of oil obtained per kilogram of olives lowers significantly. If the performance of a ripe olives can be around 25% (i.e., 4 kg of olives is obtained 1 kg oil), the performance of an early harvest rarely rises of 12%, so it is an oil much more expensive to produce.

There are other techniques of product manipulation that cheapen the price of oil production. In the case of AOVE early harvest Cortijo Santa María, the olives travel directly from the tree to the mill, that is, no buffers are made. Olives stored in chambers, tippers and even fusty gradually undergo a process of decomposition which can generate molds that disminish quality dramatically. Obviously, this generates huge cost savings as large quantities of storaged olives can be transported to mills only once instead of  doing it with small quantities every time. All those impurities end up affecting the quality of the oil. The mixture of purest oils and more intense colors with mediocre oils also allow lower costs. Many times, treatments with caustic soda or chlorophyll adding to improve the color of low quality products.

Early harvest EVOO Cortijo Santa María is olive juice in transition to ecological, packed in transparent bottle so you can enjoy the green color. It has not been filtered so it to contains all its essence.  It requires to be stored in dark places avoiding direct light with temperatures below 25 degrees centigrades so in order to retain all its properties. Hence, it is not a cheap product to be obtained  and ir does not pretend to be. You can find other cheaper oils that not necessarily have to be bad oils at all. We simply have chosen to make you get the gift that the goddess Athena gave the men, that is early harvest EVOO with first cold pressing as it has been produced during millennia, for you and for your palate.


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