Among the three major olive oil producing countries, Greece, as the land of olives, is the most protected by the European Union, Spain has achieved the highest yield due to its high degree of mechanization, and Italy is clamped by the hilly terrain, and the area of olive groves is fragmented, so it has to build three times the number of oil mills in Spain, which provides sufficient conditions for the fresh extraction of olives after harvest. This, combined with the high investment in olive oil flavor research and development, has resulted in the highest international prestige of Italian olive oil. The only extra virgin olive oil recommended by Tom Mueller, an olive oil anti-counterfeiting policeman, is from Italy, and one of them is Crudo.
 
Crudo is a typical Italian-style family estate with more than 10,000 olive trees on 22 hectares, a small scale compared to Spanish olive oil cooperatives, which often have tens of thousands of hectares. Because of this, the oil mill is built on the edge of the olive grove, which can guarantee the whole process from picking to bottling within 4 hours, minimizing the oxidation of the olives, and controlling the natural acidity of all within 0.3%, which is lower than most brands on the market.
 
Olive oil fraud is an international problem, especially in Italy, a country that is vulnerable to natural disasters. Crudo promises that even if olive oil production suffers in poor years, quality will not be compromised. Since 2012, when Crudo participated in the olive oil competition organized by the Italian gastronomic magazine "Big Red Shrimp", almost every year, one product has been selected from more than 700 samples to receive the highest level of "Shamrock" certification. The eponymous flagship oil, Crudo, has won the Gold Medal at the New York International Olive Oil Competition for four consecutive years as of 2018, a rarity in olive oil competitions where the list of winners is often overturned.
 
The millennial town of Bitetto, where the Crudo estate is located, has been blessed with thousands of years of olive cultivation, and is only 12 kilometers from the coastline, where the gentle sea breeze has given birth to Ogliarola, which has been described by the Olive Oil Times as "born for single fruit extraction": balanced, varied and complex.
 
Crudo's flagship product for major olive oil competitions, Crudo, is extracted from Ogliarola single fruit. The fruit was harvested in November before it was fully ripe, and as many polyphenols as possible were retained, and the finished oil was bright green with a yellow highlight. Soft in the mouth, mixed with medium fruity and bitter and spicy, and finally sealed by a crisp herbaceous aroma, not as spicy as the early harvest of olive oil in September, more flavorful than late-ripening olive oil, and versatile with salads, red meat, and fish fillets, the price of a single liter is about 15 euros, or 115 yuan.
 
For consumers looking for olive oil's antioxidant properties, bitterness and spicinessness are an obvious indicator. The heavier the bitterness of the olive oil, the stronger the pungency, proving that the higher the polyphenol content of antioxidants. Many members of the olive oil competition judging panel also have a soft spot for olive oils with extremely bitter and spicy flavors.
 
The Crudo Sei Cinque Zero series is the representative of the heavy bitterness and spiciness, and it has been certified as the "three leaves" of the big red shrimp in 2018. Coratina olives, which are also single-fruit pressed, are known for their high polyphenols, with up to 1,000 ppm polyphenols in the finished oil, four times higher than the extra virgin olive oil average of 220 ppm. The oil is translucent green, sharp in the mouth, with a rich fruity aroma and a strong spicy and bitter taste, suitable for use as a sauce and drizzle, to relieve food oiliness and add personality to food, 250mL is about 9 euros.
 
Because of the small scale of production, Italian oil producers attach great importance to the flavor of the oil, and survive under the attack of Spain and Greece, and it is not a long-term solution to rely solely on varieties to obtain high-quality oils. Crudo has partnered with local agronomists to flexibly guide the blend pressing ratios of Ogliarola and Coratina, depending on the harvest each year, in order to achieve the best flavor each year. Crudo BIO is yellow-green in color, medium fruity, bitter and spicy than Crudo, but not as strong as Crudo Sei Cinque Zero, and although it is not as stable as single fruit olive oil, it is still among the high-end.
 
Culto, the winner of the 2016 "Red Shrimp Clover", uses a more Signora Francesca olive fruit than the Crudo BIO, and the aroma is more complex than the Crudo BIO series, with a blend of herbs and almonds, which is softer and more delicate, and is often used with grilled fish or boiled vegetables with the same soft texture. It is relatively inexpensive, around 12 euros per liter.
 
Cruto entered the Chinese market in 2013 and confirmed the official translation name of Kruto, but it has now been fully withdrawn, and there is no official purchase channel in China. China is seen as a fertile market by thousands of olive oil producers around the world, but the consequences of small estates that cannot guarantee production are generally the same as those of Cruto.