Praise for "High End" EVOO
Updated: Mar 17
Epoch times published an article in early January 2022, where they reiterate a known fact that "High end" Extra Virgin Olive Oil does not come cheap. The reasons are quite simple: premium olive oil is usually harvested before the olives ripen , except in areas such Corsica, where ripened black olives are preferred in their premium AOC EVOO so as to provide a less pungent taste yet delicate in the finish.
If harvested early in the season, the yield is less, therefore the quantity is less but the organoleptic features such as pungency ( pepperiness) and others would be present in particular with Oils from Tuscany ( Laudemio - Antinori , Frescobaldi).
I always like to separate my EVOOs into cooking and finishing. I know the nonsense of not cooking with Olive oil. It is an absolute " n'importe quoi" as the French would say.
Always enjoy your EVOO