CIHEAM Press Review

For olive oil to be labeled extra virgin, there is a list of inter­na­tion­ally rec­og­nized qual­ity stan­dards that it must sat­isfy. However, for French pro­ducer Emilie Borel, cre­at­ing an extra virgin olive oil is much more than ful­fill­ing a set of cri­te­ria.
“Extra virgin olive oil starts with the person,” she told Olive Oil Times. “It’s some­thing you grow up with, look at, and touch. The olives are hand­picked. It’s a cul­ture, a Mediterranean cul­ture.”