Production costs oil extravergine of higher category

Extra virgin olive oil of highest quality product in Sardinia with non-industrial methods: let's talk about costs.
We start from the plant.
One plant:
-First one or two times a year the soil should be worked, least oxygenate, therefore turn the land, mechanically uprooting
and weeding, for a total time commitment of about one hour a year.
Cost of labor and mechanical means about 20 €
-Fertilization, hopefully organic, 3 €
-Pruning, review with scissors and cleaning of the wild olive are € 15-20 every 3-4 years, each year is 5 €
These are the fixed costs of maintenance to which must be added those variables due to any disease of the plant that we can establish, with some approximation in excess or defect, in 3 €.

Summing up for the cure of every olive tree we have a average annual outlay of around 30 €.

It's the time of harvesting:
each plant requires at least twenty minutes of two workers,but,considering the dead time in the various phases, optimistically we can calculate an average of 30 minutes per plant.So, based on a salary of a farm worker of about 12 € (gross) per hour,we have a cost that is estimated to collect about 12 € per plant.We add a minimum of 2 € of materials and equipment (tents, combs, boxes, fuel).
Let's say that we can calculate, for the collection, about 15 € per plant

Let us proceed to grind:
Let us assume an average yield per year, actually in excess, of 50 kg of olives per tree whose milling cost from 7 € to 10 € , more transport of the olives to the mill and then of oil to its warehouse, we put 1 to 3 € (depending on the amount per trip ....)

In summary these are the expenses for a single plant:

- Care and maintenance = 30 €
- Collection = 15 €
- Milling to mill = 9 €
- Transport = 1 €
Total = 55 €

Let us analyze the average yield of oil, which is highly variable, ranging from 10l to 20l per quintal.
Precise, which usually have low yields when the olive is not quite mature, but at the same time by this condition of immaturity will result in a superior quality oil and better organoleptic characteristics, therefore more is good and less we get in quantity, ie the quality factor creates disadvantages of quantity and therefore economic......
Anyway,we set an average yield of 15l per quintal(but we're exaggerating ....), thus about 7.5L annual plant.
Now we can establish with a simple division, that a liter of extra virgin olive oil, first-class and with a working traditional and sustainable throughout its supply chain, will have an average cost of production, related to the reality of Sardinia, of about 8 € per liter, oscillating mainly based on years, but never less than 6 €.

To these costs must be added those of storage and packaging, which in the best case (5-liter steel), totaled about 50 cents per liter, but are also coming overcome 1 € per liter if the oil is bottled in glass and labeled.

All this to suggest you be wary of who offers you extra virgin olive oil at a super competitive price, and to insinuate to you the doubt about as that oil in tempting offer(sometimes even less than 3 € per liter from which must be subtracted the costs of bottling and shipping) on the shelves of certain shops is produced:another time I will explain in a post also the unsavory chain of production of these oils, which is also to say that they benefit from legal "coverage" that allow him to present himself as a high quality oil.
In conclusion, as employed in the industry of extra virgin olive oil, I would recommend you accurate care in choosing and if you really want to reduce expenditure bought and consumed a little less, or limited the use of other less healthy and wholesome food, but avoid misleading compromising.

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