The biggest problem in the extra virgin olive oil sector is lack of origin in labelling according to an international oil tasting expert.
In launching the latest edition of L’Extravergine 2008 – A Guide to the Best Certified Quality Olive Oil in the World in Rome in December its editor Marco Oreggia called for a legal requirement to state the origin of the olives on labels of extra virgin olive oil.
He said the aim of his guide was to support readers with a database of transparent information about the world-wide olive oil scene with the intention of orienting them towards quality.
“The idea is to give a voice to a sector too often ignored and to emphasise its huge potential with a view to promoting its development,” he said.
“In fact extra virgin olive oil’s healing and gustative properties are more and more known over the world.”
Information about the world’s top oils can be found in the eighth edition of L’Extravergine 2008 which has expanded its olive industry horizon to include seven new countries: Europe (Montenegro, Malta, Cyprus), Asia (Iran, China) and America (Mexico, Peru). A total of 34 countries are represented with Italy and Spain, the most productive in the world, having their own districts featured.
According to the guide, Italy has the best. In fact the best olive oil mill in the world is in Tuscany and the best extra virgin olive oil is from Sicily. But the rest of the world follows closely: Croatia and Morocco have won the two new prizes of this edition, the “emerging” and the “border” olive oil mill.
In specific categories Italy maintains its role of quality leader: the best organic extra virgin olive oil is from Apulia, the best mono-cultivar is from Campania, while Molise is outstanding for its modern extraction methods.
However, Spain offers the best quality-price ratio and South Africa succeeds in producing the best blend. In specific tasting categories besides Italy we find other traditional producers such as Spain and France, but also Chile, a country that has recently become well-known for its quality production.
This year the guide has awarded a special prize in recognition of its work in the industry to the Scientific Research Centre and Institute for Mediterranean Agriculture and Olive Growing of the University of Koper, Slovenia.
L’Extravergine 2008 is published by Cucina & Vini and edited by Marco Oreggia, one of the foremost expert tasters of extra virgin olive oil in the world.
