Real, single source extra virgin olive oil
Bariani is one of the nighest quality olive oils available, both in North America and abroad. In particular, over the majority of grocery store olive oils coming from Italy!
In the last decade there has been much controversy over the quality of oils imported from Europe. This is because the olive oil trade in Italy is controlled by corporations who manage to get around regulations, in part because they have gained control over EU regulatory agencies.
Cheaply priced, even organic, ‘olive oils’ at your local grocer
Cheap Italian ‘olive oils’ are quite often a mixture of oxidized hazelnut or sunflower oils coming from places like Africa or South America, amongst other olive oil substitutes and chemicals. A big warning sign is a clear glass bottle. No self respecting olive oil producer would pour their prescious live, enzymatic, elixir of health into such an oxidation prone vessel.
An authentically artisanal product
Bariani EVOO is an authentically artisanal product, made in small batches, in a traditional manner by the Bariani family. Coming from a long line of artisans, with familial origins deeply rooted in the Northern Italian region of Lombardy, the Bariani’s along with their three sons moved to California from Italy in the late 1980’s. Soon after they began producing this authentic Extra Virgin Olive Oil.
Bariani oil is raw, produced in a limited quantity and registered organic
Using Manzanillo and Mission olives, which grow just as well in Califonia’s Napa Valley as in Italy, their process of extraction is true to the origins and art of olive oil making: stone crushed, first cold pressed, decanted and unfiltered.
Oils produced in industrial factories are crushed mechanically
Most oils produced in industrial factories are crushed mechanically by machines that produce heat and in the process oxidize the fragile oils before they’re even bottled. This in effect destroys the healthful properties of olive oil (which is in the class of polyunsaturated fatty acids) and, depending on the degree of heat, exposure to oxygen and light, may even produce pathogenic or toxic compounds before the oil has ever touched a hot pan.
Fresh As It gets
As you can see in the photo above, this bottle of oil purchased late January, 2017 is labeled: Harvest date: Fall 2015, Bottling date: 11-8-2016. Baron is simply the freshest, purest, most carefully produced oil available.
In fact, I don’t cook with this oil. I reserve it for dressings and dipping. Not because it’s of cost, but because coconut and avocado oils or butter, ghee, lard and tallow are all better suited cooking fats for high heat without potential oxidation. I prefer to enjoy this precious oil knowing that it’s full spectrum of nutritional properties are entirely preserved.
Where to Get it
You can find deals on Bariani oil online, I often buy three 33.8 oz bottles for about $20/ bottle from Raw Food World. That’s pretty affordable! The unvetted organic oil I used to buy from Whole Foods would cost me about $14 for 16oz.
Read Tom Mueller’s full New Yorker story on olive oil trickery – “SLIPPERY BUSINESS: The trade in adulterated olive oil.” – here >