EVOO is an acronym for extra virgin olive oil, the best olive oil possible, made from pure, cold-pressed olives, whereas regular olive oil is a blend, including both cold-pressed and processed oils.
Showing all 16 results
Rincón de la Subbética
One of the world’s best olive oils from Córdoba, Spain
Oro del Desierto Coupage
Pressed in the desert from a blend of organic Spanish olives, from Almería.
A consistent front-runner on the international award-circuit, from Jaén.
Castillo de Canena
Picual or Arbequina, one of the best EVOO in the world, from Jaén
Three award-winning varietals, Picual, Hojiblanca and Picuda
Nobleza del Sur Centenarium
One of the best Picual-Oils from Jaén, strong and fruity
Venta del Barón
An award-winning olive oil from Cordoba, Spain
Balsamic Transparent Vinegar Reserve 5 Years
Produced by Pago Baldios San Carlos
Balsamic Dark Vinegar Reserve 5 Years
A balsamic-style vinegar obtained from the must of Pedro Ximenez grapes
Nobleza del Sur Arbequina
Delicate Arbequina, bright green with intense herbaceous and fruit aromas
Pago Baldios San Carlos
Pressed from 100% Arbequina olives of Extremadura, Spain
Oro del Desierto Varietals
Extra Virgin olive oils literally grown in the desert
Pressed from a wonderful blend of Arbequina & Hojiblanca olives
Masia el Altet
Premium award-winning extra virgin olive oil from Alicante
Spanish Arbequina from Priego de Cordoba
Parqueoliva Serie Oro
Pressed from Hojiblanca and Picuda olive of Spain
What is EVOO?
EVOO is 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.
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.
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 is “virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 0.8 grams per 100 grams and the other characteristics of which correspond to those fixed for this category in the 10C standard.”
Once that leftover olive paste is heated and kneaded with chemicals to release more oil, we get just olive oil. Therefore, this oil is not as pure or of as high of quality as extra virgin olive oil.
Therefore, to get the best flavor and nutritional quality, the oil must be the first, cold extraction of the olives.
The Fake 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
With its flavor, taste and nutritional quality, EVOO is your choice when cooking, baking or using in countless other ways.
What is EVOO oil?
Olive oil classification
EVOO is considered the purest form of olive oil, but it is certainly not the only king. In the United States, there are five classifications.
- EVOO is the purest and usually the product that people prefer for cooking. It has a better flavor and odor than the other classification. It also tends to be healthier.
- Virgin olive oil is the next most commonly used olive oil. It is less costly and for those who don’t know the difference, it can be an acceptable substitute for EVOO.
- Lampante virgin olive oil is not something that can be sold for consumption. The poor taste and odor make it off-putting enough that people are not likely to attempt to ingest it. Typically, this olive oil is further processed for consumption or is included for other uses.
- Refined olive oil is the product of further refining olive oil, but it does not change the initial glyceridic structure of the product. It does not have an odor or flavor.