How REAL Extra Virgin Olive Oil is Made | The Traditional Way

Do you know how real extra virgin olive oil is made, traditionally? A lot of factors that affect the quality of olive oil and its health benefits are not written on the labels. You might also be wondering, why some olive oils that are labeled as extra virgin are so cheap, and some are so expensive.
If you want to eat only the best quality olive oil, which has all the benefits that the Mediterranean diet is praised for, you should understand how the olive oil is made, so that you choose the right brand, and not the fake olive oil.
This video is a part of the Documentary series The Origins of Food That Matter. You can watch other episodes here: • Vanilla Farming in Bal...
0:00 - What's so special about olives?
0:30 - Meet Oksana Bukiy, the olive oil producer from Italy, who follows traditional methods of production
1:28 - What gives unique flavours to the most expensive olive oils
2:05 - Health benefits of olive oil
2:28 - Why not all olive are extra virgin, even if it's written on the label
3:08 - What extra virgin olive oil really means
4:00 - Why the prices of olive oils are so different?
4:13 - How producers save on the quality of oils
5:12 - How much oil can you get from 10 kg of olives?
6:05 - How top-quality olive oil is made, a detailed explanation
7:15 - Why the processing time matters
7:30 - What cold-pressed oil means
8:55 - How Italians eat oil that has healing properties
10:10 - The one best thing about high quality olive oil
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Pro Tips to Buy the Best Healthy Olive Oil: • 8 Tips to Buy the Best...
Oksana's olive oil can be purchased here (Organic Olive Oil from Sicily, Martum): www.martumsicily.com/
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[@miar600]

I have a little Olive Oil farm. We make REAL olive oil and it amazes me how people dont even know whatvit is anymore 😢 When people taste it they blown away but at first they always suspicious because of the texture and colour. The most sold brands are fake (meaning they mixed with other oils) they just have great marketing and this is the world we live in!

[@reginar6186]

In a non complex way it was very informative. Looking for a production date is as important as the expiration. So is the single origin.

[@ThuLe-eh1xe]

I like her accent. She is pretty and speaks good english.

[@agalvanin40]

Come o dove si può comprare il vostro olio EVO? Grazie

[@Albopepper]

It's a shame that there's so much counterfeiting in the Extra Virgin Olive Oil industry. I've actually been having great results with cold pressed, organic, extra virgin canola oil. It has half the saturated fat & less monounsaturated fat so it can be kept in the fridge for freshness. And it has much higher levels of healthy Omega-3 fats.

[@jgk4259]

canola oil? you buffoon! That's industrial seed oil, treated with Hexane.

[@randomsurfer3963]

Nicely explained, I learned quite a few things from this and congrats to the Sicilian presenter for such good English. I did not realise the acidity would be higher if you let the olives ripen more and become dark..I am lucky enough to get olive oil from a relatives farm in Greece but compared to any of the store bought olive oil it always burns my throat and that of others that try it, makes me wonder if the olives used are over ripe. The taste for sure is so much more intense though..

[@ravelanone9462]

Is she Sicilian? She has an Eastern European, maybe a Russian, name. She probably speaks quite a few languages! Very good English!

[@mariemonn8912]

What brands are good. Will real olive oil solidify in the frig? So many fake brands