Why Olive Oil Might Be the Best Deal in the Aisle

I’ve been thinking lately about the true cost of bringing a premium organic extra virgin olive oil like The Virgin Organic to market. Coming from the wine world, I couldn’t help but draw some comparisons—and honestly, the numbers might surprise you.

Let’s start at the very beginning: planting.

Olive Trees
Plant a 1-year-old olive tree (about 15 inches tall), and you’ll wait 7–10 years before you get a commercially viable crop.

Grapevines
Plant a grapevine of the same size and you’ll start seeing usable fruit in just 3–4 years.

That’s a 3 to 6 year difference in time—and a massive difference in upfront investment just to get to your first harvest.

Now let’s look at yield:

Olive Oil
From 1 ton (2,000 lbs) of olives, you’ll get about 40–50 gallons of oil. That’s roughly 340 bottles (500ml each)—similar to the size we sell.

Wine
From 1 ton of grapes, you’ll get about 150–180 gallons of juice—enough for around 830 bottles (750ml standard wine bottles).

So grapes yield over twice the number of bottles per ton, in less than half the time.

Retail Price
Premium Organic EVOO: $42
Premium Napa Cabernet Sauvignon: $100+

Now factor in the health benefits, the versatility in the kitchen, and the longer shelf life—and suddenly, olive oil looks like an absolute bargain.

Next time you reach for a bottle, think about what it took to get there:
Years of growth, careful harvesting, low-yield pressing, and uncompromising standards.

Wine may get more attention, but premium organic olive oil delivers more value—nutritionally, culinarily, and economically.

At The Virgin Organic, we’re here to raise the standard and help you understand what real olive oil should be.

Compromise nothing.