{"id":1597,"date":"2025-11-24T12:16:47","date_gmt":"2025-11-24T12:16:47","guid":{"rendered":"https:\/\/sidi.store\/?p=1597"},"modified":"2025-11-24T12:16:50","modified_gmt":"2025-11-24T12:16:50","slug":"what-determines-the-price-of-olive-oil","status":"publish","type":"post","link":"https:\/\/sidi.store\/en\/what-determines-the-price-of-olive-oil\/","title":{"rendered":"What determines the price of olive oil?"},"content":{"rendered":"
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What determines the price of olive oil?
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The price of olive oil is linked to a number of important factors: the production method, origin, the time of harvesting and the quality of the olives.<\/span><\/p>

  1. Production method<\/b>
    <\/b>Artisanal olive oil, like Sidi's, is still picked by hand and cold-pressed within a few hours. This process retains flavour and nutrients but takes more time and labour. Mass production is often done mechanically and with hot pressing, resulting in higher yields but lower quality.<\/span><\/li>
  2. Origin<\/b>
    <\/b>Olive oil from traditional growing areas such as Tunisia, Spain or Italy often has a higher value, especially if the oil comes from smaller, organic farms with sustainable production.<\/span><\/li>
  3. Harvest moment<\/b>
    <\/b>Early harvesting yields olives with more antioxidants and polyphenols, but less oil per kilo of fruit. That means: less yield, but a healthier, richer oil.<\/span><\/li>
  4. Olive quality<\/b>
    <\/b>Only the best, undamaged olives are used for premium olive oil. Damaged or over-ripe olives are often refined to still be used, which reduces the price but also affects the flavour.<\/span><\/li><\/ol>

    In short: the price of olive oil reflects how much care and craftsmanship goes into every drop.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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    Organic olive oil: rich in antioxidants
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    Organic extra virgin olive oil is distinguished by its pure production. The olives grow without pesticides or artificial fertilisers, which is not only better for nature, but also for your health.<\/span><\/p>

    Because organic cultivation requires more manual labour and produces lower yields, the price is higher. On the other hand, the oil is rich in antioxidants and polyphenols - natural substances that protect cells and help reduce inflammation.<\/span><\/p>

    You can read more about this in our blogs:<\/span><\/p>

    • Is olive oil healthy?<\/span><\/li>
    • What are polyphenols?<\/span><\/li><\/ul>

      At Sidi, the olives are hand-picked, cold-pressed within six hours and never chemically treated. This produces an oil with a high polyphenol content and a full, fruity flavour.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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      Which olive oil is the healthiest?
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      If you look at olive oil healthy, extra virgin olive oil tops the list. This is the oil from the first cold pressing, which retains all the natural substances.<\/span><\/p>

      Unlike refined olive oil, extra virgin still contains all the antioxidants, vitamins and unsaturated fats. This combination supports the heart, lowers inflammation and helps balance your cholesterol.<\/span><\/p>

      Refined olive oil is not unhealthy, but it contains less nutritional value. If you want the full health benefits, choose an organic extra virgin olive oil, which is richest in nutrients as well as flavour.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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      When is an olive oil extra virgin?
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      Not every bottle of olive oil can call itself \u201cextra virgin\u201d. To get that title, the oil must meet strict European standards.<\/span><\/p>

      A <\/span>extra virgin olive oil<\/b>:<\/span><\/p>

      • Has a <\/span>acidity of not more than 0.8%<\/b>.<\/span><\/li>
      • Is pressed mechanically (cold) only, without chemical treatment.<\/span><\/li>
      • Should be pure in flavour, without bitter or roasted notes.<\/span><\/li><\/ul>

        The term <\/span>virgin<\/span><\/i> means the oil is pure, without refining. <\/span>Extra virgin<\/span><\/i> indicates the highest quality - the first pressing of fresh olives.<\/span><\/p>

        These strict requirements make production more labour-intensive and thus more expensive, but also ensure the best quality. You taste the difference immediately: extra virgin olive oil has a rich, complex flavour with notes of fruit and herbs, and often a slight peppery aftertaste.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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        Why premium olive oil is worth its price
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        Premium olive oil, such as those from <\/span>Sidi<\/b>, is not just another product. It is the result of craftsmanship, care and respect for nature and tradition.<\/span><\/p>

        Our olive oil is <\/span>100% organic<\/b>, hand-picked and cold-pressed within six hours. No pesticides or fertilisers are used, and each bottle contains the oil of <\/span>10 to 12 kilos of fresh olives<\/b>.<\/span><\/p>

        That explains not only the price, but also the taste, smell and nutritional value. Just a little bit of Sidi makes a big difference - both in the kitchen and in your health.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

        You've probably seen it before: in the supermarket, you buy a bottle of olive oil for a few euros, while premium olive oil, like Sidi's, is a lot more expensive. How can that difference be so big?
        \nThe price of olive oil says a lot about its quality, origin and method of production. Whereas cheaper olive oil is often mass-produced or mixed with other oils, an organic extra virgin olive oil comes from a much more careful process.
        \nIn this blog, you will read exactly what determines the price of olive oil, how to recognise blended oil and why organic olive oil is healthier and more sustainable.<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[31],"tags":[],"class_list":["post-1597","post","type-post","status-publish","format-standard","hentry","category-geen-categorie-nl"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/sidi.store\/en\/wp-json\/wp\/v2\/posts\/1597","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sidi.store\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sidi.store\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sidi.store\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/sidi.store\/en\/wp-json\/wp\/v2\/comments?post=1597"}],"version-history":[{"count":6,"href":"https:\/\/sidi.store\/en\/wp-json\/wp\/v2\/posts\/1597\/revisions"}],"predecessor-version":[{"id":1603,"href":"https:\/\/sidi.store\/en\/wp-json\/wp\/v2\/posts\/1597\/revisions\/1603"}],"wp:attachment":[{"href":"https:\/\/sidi.store\/en\/wp-json\/wp\/v2\/media?parent=1597"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sidi.store\/en\/wp-json\/wp\/v2\/categories?post=1597"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sidi.store\/en\/wp-json\/wp\/v2\/tags?post=1597"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}