Why do prices vary

As with most industries there are a number of ways to keep costs down allowing fierce competition, but as with everything, it is usually at a compromise of quality. One main method in the olive oil industry is the blending of very high-grade (low FFA) oil with low-grade poor quality olive oil. As long as the result is still less than 0.8% the oil will still be classified as extra virgin. Another method is chemical manipulation. Only the most discerning lovers of quality olive oil will detect this product. It has always been confusing to find the same volume oils, all stating, extra virgin, cold pressed with significantly differing shelf prices.

Note: Paradiso Terrestre Olive Oil is produced from our own hand picked olives and independently tested for quality, and is never blended with any low grade oils. Only through such costly processes can we attain a Free Fatty Acid rating of 0.07%, (2004 "Premium" harvest).

The IOOC (International Olive Oil Corporation) has accepted standards for the labelling of Olive Oil. This, combined with Australian regulations regarding the truth in labelling can give consumers the confidence in the purchase of products labelled as Extra Virgin Olive Oil.

Consumer awareness and education will assist in consumer confidence in understanding that high grade, high quality Extra Virgin Olive Oil will have inherently unique characteristics that can be attributed to the variety, soil, location and seasonal weather conditions. Flavours can range from:

• Hot Chilli
• Grassy straw and banana character
• Very Peppery
• Tasteless
• Buttery
• Sump oil
• And, anywhere in between!

This can be likened to red wine and the variants between locations and seasons. No two seasons oil may be the same as the one before.