Not really, all commercial olive oils taste the same because most of its composition is the same. If you ever tried “homemade” extra virgin olive oil, you’d be able to tell right away but I rarely found good oil outside of Tuscany and, even then, none as good as the ones that my friends make.
I used to work in packaging for Sardelli; we bottled, boxed, and shipped many different brands of olive oil of different qualities. There are different tanks of different qualities of olive oil and depending on the mix they are sold as olive oil, virgin olive oil, extra virgin olive oil, etc. Some are expensive, some are cheap, none of them are 100% extra virgin olive oil, just enough that they can be legally sold as such.
Not really, all commercial olive oils taste the same because most of its composition is the same. If you ever tried “homemade” extra virgin olive oil, you’d be able to tell right away but I rarely found good oil outside of Tuscany and, even then, none as good as the ones that my friends make.
I used to work in packaging for Sardelli; we bottled, boxed, and shipped many different brands of olive oil of different qualities. There are different tanks of different qualities of olive oil and depending on the mix they are sold as olive oil, virgin olive oil, extra virgin olive oil, etc. Some are expensive, some are cheap, none of them are 100% extra virgin olive oil, just enough that they can be legally sold as such.