EVOO
An acronym for extra virgin olive oil. Its classification requires the product meet a strict set of regulations for a company to apply it to their product. Though the standards may vary between countries, the International Olive Council actually provides a succinct definition.
This definition is typically followed by most nations, so EVOO it’s the best olive oil possible. It is made from pure, cold-pressed olives, whereas regular olive oil is a blend, including both cold-pressed and processed oils.
The process starts by grinding olives into a paste, then pressing them to extract the oil. There’s no heat involved, hence the “cold-pressed” label you often encounter. EVOO olive oil is the least processed version. In contrast, vegetable oil is made by mixing oils, such as canola, cottonseed, sunflower, soybean, corn, and safflower. Due to this, it retains its natural antioxidants and vitamins, which are often lost during processing. This makes it a more healthful oil than regular olive oil but also makes it a little more expensive.
It tastes more or less spicy (peppery, or ‘pungent’ in tasting terms) and bitter. When an oil does not have these peppery and bitter tones, it is poor in antioxidants. Fortunately, pungency and bitterness generally blend well with food, and add pleasing complexity to most dishes.
Those olive oil have a pleasant, fruity flavor and a wonderful texture. It’s great to finish off many dishes, from pasta, salads, and sandwiches to cooked meats, vegetables, or even potatoes. However, there are many attributes of olive oil that indicate poor quality like being rancid, fusty, musty or winey. However, having a bitter sensation on the tongue or a back of the throat sting, is not one of them. Actually, it is the flavenoid polyphenols in olive oil that contribute to a bitter taste and resistance to oxidation.
EVOO Oil
So, how is an olive oil classified as extra virgin or not? The classification stems from how the oil was processed. EVOO olive oil must be free from any alterations in color, taste, nutrients or vitamins. Olives are just crushed into a pulp using only force, no heat or chemicals as for other olive oils. Once the pulp creates a paste, it is kneaded to release the liquid from the pulp (oil, water and residues).
That liquid is then put in a centrifuge which separates the oil from the rest of the olive material. The pure, flavorful oil is then filtered and bottled as extra virgin olive oil. This oil must also not exceed 0.8% of oleic acid content in order to be considered EVOO, according to the International Olive Council,
EVOO Definition
Fake olive oils
In the shelves of the grocery store, there are probably several brands claiming the olive oil as “extra virgin”. Watch out! Don’t be fooled so easily. Many brands have discovered methods to generate greater profits by skimping on quality standards for EVOO. Chances are, that grocery store brand lacks the quality, nutritional benefits, flavor and other requirements to be considered “extra virgin.”
According to expert Paul Vossen, much of the “extra virgin olive oil” sold in stores is defective, fermented and rancid. In fact, a study from UC Davis showed that 69% of imported oils were “wrong”. Actually, they were labeled as extra virgin but did not meet the International Olive Council quality standards.
Why is EVOO so amazing?
You wouldn’t want to settle for an oil that’s spiked with chemicals and impurities. EVOO allows you to maintain the health benefits and purity of product that olive oil is intended to have. EVOO has remarkably better taste than store bought vegetable oils or other olive oils. As you cook or prepare a salad, the taste of EVOO will transform your dishes into a flavorful adventure.
In addition to taste, EVOO also beats out other oils in vitamins and nutrients it holds. Other oils like vegetable oils are extracted using petroleum-based chemical solvents and are highly refined. However, in this process, we dramatically lose much of the taste, color and nutrients. Since EVOO is not processed or refined, all the color, taste, vitamins, nutrients and antioxidants remain. Stick With Quality.
At Olive Oil Extra we promote the culture of extra virgin olive oil as a gourmet product, which should be cared for and savoured like a good wine.
