To understand why there is such a price difference between the various brands of olive oil on the market today, one has to look at how the olives are processed and how the olives are harvested.

The run of the mill, shelf brand olive oil is processed in several ways. Some processors will mix cheap oils from several regions. The confusion begins because technically, they can call this olive oil “pure” or “100%” olive oil. So unaware consumers think they’re getting the best quality oil available. And they’re happy it doesn’t cost any more than regular vegetable oil. Little do they know they’re not getting near the benefit from this type of oil as they would from olive oil labeled “extra virgin olive oil” or even “first cold press” olive oil.

On the other hand, when Gourmet olive oil is made, everything from the selection of the trees to how the olives are processed is carefully planned out. The olives are picked and quickly sent to the oil presses. The quicker the olives get to the presses and then bottled, the higher the quality of oil. You simply won’t get this type of attention from store brand olive oil.

Another thing is that the olives used for regular olive oil are not generally pressed quickly. It may be days before the olives make it to the presses. Not only does this dilute the taste, it also affects the health benefits of the olive oil. After you take into consideration all that goes into Gourmet Olive Oil, you’ll see why it only cost a few dollars more.