Why are the supermarket European extra virgin olive oils generally cheaper than most Australian and American oils?
Two reasons. Firstly, the European industry has greater economies of scale, but also the production of olive oil in Europe is subsidised by the European Union. Australian and American producers do not receive direct financial assistance from their government to produce olive oil. The term extra virgin also only implies that the oil is free of defects and has an olive like fruitiness. So within this broad specification there is room for a wide range of qualities. So, a typical imported extra virgin oil bought in a supermarket costing $6 will in all probability be lower in quality than a top $25 Australian or Californian olive oil. This is despite the fact that they both have legitimate extra virgin status. The bottom line is simple. Just don’t assume that all olive oils labeled Extra Virgin are equally good. They aren’t. Taste for yourself and focus on freshness and flavour. Then make up your own mind.
