Italian olive oil sector focuses on quality and cost efficiency

The upcoming olive oil production campaign in Italy is focusing on balancing high quality with cost reduction and sustainability. An industry meeting scheduled for September 29 in Mozzagrogna, organized by AIFO (Associazione Italiana Frantoiani Oleari), ConFrantoiani, and Italia Olivicola, will address critical sector issues including energy efficiency, waste management, workplace safety, and digitalization.

To optimize costs and freshness, consumers are advised to look for “olio nuovo” (new oil) typically available in November and December following the harvest. Purchasing directly from mills or producers and opting for larger formats, such as 5-liter containers, can help reduce expenses. However, experts caution that extremely low prices for Italian extra virgin olive oil should be scrutinized regarding origin and quality standards.