Italian Olive Oil Producer Bellucci Premium Comments on an Article Discussing What American Consumers Should Look For When Buying Olive Oil

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Bohemia, NY (PRWEB) December 27, 2013

Italian olive oil producer Bellucci Premium responds to an article from The Epoch Times discussing what American consumers should be mindful of when purchasing olive oils.

In an article published by The Epoch Times on December 20th titled, “Proper Olive Oil, What Most Americans Don’t Know,” olive oil consumed by Americans is discussed and contrasted to olive oil consumed in the Mediterranean. Olive oil, as Americans know it, differs from the rest of the world. In fact, the article explains how Americans have grown so used to a lower quality of olive oil that they do not know what they are consuming is low grade. Mediterranean natives, on the other hand, are brought up on the highest quality of olive oils; they have acquired a sensitive palate and can instantly taste the difference.

Olive oil production is a very delicate operation. David Neuman, the president of an olive oil company, says, “Olives are particularly complicated because you’re consuming in pure form…once they’re rushed, the clock is ticking. With other food, like wine, balsamic vinegar, you can mess with it, even if it didn’t go right at first. But olive oil has to be done right from the moment it’s picked.”

One of the reasons for the difference in quality between the regions is transportation. Neuman says some companies have their olive oil tankers on the ocean for five weeks before getting to the American east coast, where it will be bottled. “Think of how volatile olive oil is. The oil will get beat up, will get rancid.” He also says price is a factor in why Americans purchase poorer quality olive oil without knowing it. “Good olive oil is expensive,” which could be why a shopper would opt for a cheaper option if they do not realize the major difference in quality.

Neuman suggests to look for as much information on the bottle as possible, such as the harvest date and the acidity levels, keeping in mind the acidity level must be under 0.8% to be qualified as extra virgin. He says the ultimate test is to “taste it straight, not as a dressing, and not on food.”

Natalie Sexenian, marketing manager for Bellucci Premium, an Italian olive oil producer, says, “The taste and the antioxidant and nutritional value of olive oil is most important when it comes to purchasing proper olive oil. Also, as consumers, making sure you get what you pay for is important.”

Bellucci offers three different types of oil, including an organic option, with a mild peppery flavor and fruity undertones that will satisfy any palate. Bellucci Premium Toscano extra virgin olive oil uses olives that are grown on the beautiful landscapes of Tuscany, and maintained by 3rd and 4th generation farmers. The third type of oil Bellucci produces is the finest 100% Italian extra virgin olive oil, grown in many different regions of Italy.

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