Good for whom?

I recently read this article

https://www.teatronaturale.it/strettamente-tecnico/l-arca-olearia/45489-monitoraggio-di-260-pesticidi-nell-olio-extravergine-di-oliva-e-valutazione-dei-rischi-per-i-consumatori.htm?utm_source=newsletter&utm_medium=email&utm_campaign=newsletter-12072025

which confirms what I always say during my presentation to the people that come to visit me: "Better a good butter than a low quality Extra Virgin".

Unfortunately, nowadays most of the olive oil is produced industrially, and this involves the use of many chemicals. Most of the time, especially in extensive monocultures, the treatment is given "on calendar" rather than "on need," which is actually forbidden, but who's going to check?

Therefore, as usual, the final consumer (which we all are in the end) is the one who pays the price for this, and we end up eating a lot of stuff that shouldn't be on our plates.

I hope you enjoy reading the article, even if enjoy may not be the right word in this case.

Lots of Love Olive Oil

G.