Extra virgin olive oil is at the heart of Italian cooking—but most people don’t really know what it means. In this video, we break down what extra virgin olive oil actually is, how it’s made, and why not all bottles labeled “extra virgin” are created equal.
You’ll learn:
– What sets extra virgin olive oil apart from regular olive oil and lower‑grade oils
– Why “first cold pressed” is often just marketing when paired with extra virgin
– How much effort goes into one liter of true EVOO (including the famous “1/3 of an olive tree” fact)
– Why households in Italy often keep two EVOOs: one for cooking and one for drizzling
If you’ve ever felt confused by olive oil labels or want to find a really special drizzling EVOO, this video will help you choose with confidence.
🍷 Click here to buy small production artisan olive oil: https://verovino.com/veroshop/extra-virgin-olive-oil
🍷 Click here to learn about extra virgin olive oil: https://verovino.com/vero-blog/what-is-how-made-tuscan-organic-vegan-extra-virgin-olive-oil-evoo
🍷 Click here to sign up for the VeroNewsletter: https://verovino.com/vero-vino-newsletter-signup
About Vero:
Did you know that less than 1% of wines make it to US retailers’ shelves? At Vero, which means “real” in Italian, we are constantly looking for small production, sustainably made, authentic wines from farmer-artisans not yet present in the US market. Our mission is to create a community of wine and food lovers, small producers and businesses where passion is the common denominator.