From olive to olive oil: 3 Flemish olive growers reveal how to recognize quality: “If I see olive oil under 15 euros, the alarm bell rings” | To eat

We use it almost every day to prepare our food: olive oil. But do you know where it comes from and how it is made? Not always necessarily from foreign farmers, it seems. These 3 Flemish olive growers in Crete, Montbrio del Camp and Assisi supply the delicious fat themselves. How do they work? And how to recognize a really high quality olive oil? They list their best recommendations. “In Belgium we deliver to the three-star restaurant Boury and the king”.