Extra Virgin Olive Oil | EVOO

Extra Virgin Olive Oil (EVOO) is widely recognised as one of the highest-quality olive oils available. It is characterised by its low acidity and rich flavour profile. To qualify as EVOO, the oil must be extracted from olives using mechanical means without heat or chemicals, ensuring that the natural flavours and nutrients are preserved. This method of extraction is known as cold pressing.

The International Olive Council (IOC) defines EVOO as having less than 0.8% free acidity. It must also pass a sensory evaluation conducted by trained tasters. This evaluation assesses the oil for defects and positive attributes, such as fruitiness, bitterness, and pungency. A high-quality EVOO will typically exhibit a balance of these characteristics, contributing to its complexity and depth of flavour.

Regarding health benefits, EVOO is rich in monounsaturated fats, particularly oleic acid, which are linked to reduced inflammation and improved heart health. Studies indicate that diets high in monounsaturated fats can lower the risk of cardiovascular diseases by up to 30%. Furthermore, EVOO contains antioxidants such as polyphenols, which have been shown to combat oxidative stress and may reduce the risk of chronic diseases.

When selecting an EVOO, consider factors such as origin, harvest date, and packaging.

Oils labelled with a specific region or estate often indicate higher quality, as they are subject to stricter production standards. Additionally, fresher oils, ideally consumed within 18 months of harvest, will provide the best flavour and health benefits. Packaging in dark glass bottles or tins helps protect the oil from light exposure, which can degrade its quality over time.

In culinary applications, EVOO is versatile and can dress salads, drizzle over vegetables,

 or finish various dishes. Its robust flavour enhances the taste of food, making it a staple in Mediterranean cuisine. However, while EVOO is suitable for low- to medium-heat

 cooking, it has a lower smoke point than refined oils, making it less ideal for high-temperature frying.

In conclusion, Extra Virgin Olive Oil is not only a flavourful addition to various dishes but also offers numerous health benefits. Understanding its qualities and proper usage can enhance culinary experiences and overall well-being.