Extra Virgin Olive Oil
EVOO - History
Olive oil has been a common ingredient in Mediterranean, ancient Greek and Roman cuisine for thousands of years. Wild olives, which originated in Western Asia, were collected by Neolithic (New Stone Age) people as early as the 8th millennium BC!
Besides food, olive oil has been used for religious rituals, medicines, fuel, soap-making and skincare.
Extra Virgin Olive Oil (EVOO) is integral to Italy’s culture and has been a dietary staple for some of the world’s healthiest populations for thousands of years.
Did you know?
- Italy is the world’s second highest producer of extra virgin olive oil behind Spain.
- Italy is home to over 540 different varieties of olive, over 40% of the global known varieties.
- An olive tree reaches *senescence at about 40-50 years old.
- To make a litre of EVOO takes approximately 8.5 kg of olives!
- To produce a quality EVOO the cost is between 10-12 euros per litre.
- To enjoy its many health benefits, you can drink a daily spoonful of extra virgin olive oil (on an empty stomach) when you wake up or at least half an hour before breakfast. The recommended dose is 40g per day; EVOO contains 9 calories per gram.
* senescence is a process by which a cell ages and permanently stops dividing but does not die.
EVOO - Health Benefits
Extra virgin olive oil (EVOO) Is a true asset of the Mediterranean diet; cooking with and including a quality EVOO in your diet, is incredibly beneficial to one’s health:
- It is a healthier choice for use in cooking.
- It has antioxidant properties (including vitamin E, tocopherol and phenolic compounds).
- It’s nutrients help fight inflammation and may reduce your risk of chronic diseases.
- It can help reduce joint pain and swelling from rheumatoid arthritis.
- Studies have demonstrated that consuming olive oil induces a lower risk of cardiovascular disease, stroke, lowers blood pressure and reduces risk of type 2 diabetes.
- Consuming olive oil does not appear to increase the likelihood of weight gain.
- Capable of defending your body from premature aging by fighting free radicals; preventing wrinkles and moisturising the skin.
What makes extra virgin olive oil truly special?
Extra virgin olive oil is undoubtedly the good fat par excellence – rich in beneficial fatty acids and powerful antioxidants:
- Monounsaturated fatty acids (such as oleic acid, which helps to lower the level of bad cholesterol in the blood).
- Polyphenols (phenolic compounds such as hydroxytyrosol, oleuropein and oleocanthal which have proven to be powerful antioxidants; protecting the body from oxidative stress *).
- Vitamin E
* Oxidative stress: A state that occurs when there is an excess of free radicals in the body’s cells. The body produces free radicals during normal metabolism. Oxidative stress can damage cells, proteins, and DNA.
Events
Read more about Chef Maurizio’s 2023 EVOO symposium
“Campaign for a Healthier Future – introducing EVOO as a sixth element of the daily diet”
Read more about Agrichef Maurizio’s 2013 EVOO Conference “Essential Olive Oil Knowledge for a Healthier Future”.
EVOO - Facts
What to look for when choosing a quality EVOO:
Colour
It would be wrong to say that extra virgin olive oil has only one colour: its nuances are many and range from intense green to bright green; from straw yellow to golden yellow.
It’s colour is determined by the variety and heritage of the olives.
When the EVOO is yellow it means that carotenes prevail, and it is equally good. If the colour tends to reddish-orange, it means that it has oxidized and should not be used.
Aroma
On opening, you should smell fresh cut grass, green olives, raw artichokes and sometimes, a more complex aroma of green tomato, apple and almond.
A quality EVOO emits the scent of freshly cut grass and the characteristic smell of ‘fresh’ olives.
An oil that emits a stuffy smell is oil from olives in bad condition or poorly preserved. An odorless EVOO is old or counterfeit.
Taste
Much like wine, each olive variety has a unique, distinct flavour.
It has a slightly bitter, spicy taste – these characteristics come from the polyphenols * which protect the oil from the oxidation process.
Is somewhat fruity (a perception that varies depending on the ripeness of the olives, the cultivar * of origin and the type of olive).
* cultivar = plant variety that has been produced in cultivation by selective breeding.
* polyphenols = naturally occurring compounds found largely in the fruits, vegetables, cereals and beverages.
How to evaluate the quality of olive oil:
Pour a little oil into a small glass and observe its fluidity; swirling the oil on the walls of the glass. A quality EVOO should have low fluidity. On the contrary if it is very fluid, it is probably rich in polyunsaturated fatty acids – typical of oil seeds.
European Union Certifications:
Indicators of the quality, authenticity and guarantee of the high quality of EVOO:
- PDO = Protected Designation of Origin
- PGI = Protected Geographical Indication are European Union
Cooking With EVOO
Extra Virgin Olive Oil (EVOO) For a healthier future
With his vast knowledge of agriculture, a natural flair for gastronomy and a passion to promote the health benefits of a Mediterranean diet; Agrichef Maurizio’s EVOO ‘healthier future’ campaign includes the adaptation of famous Lancashire recipes replacing butter with the highest quality extra virgin olive oil from Italy.
The unique characteristics of extra virgin olive oil make it the healthiest edible fat to use in the kitchen. See FAQs below for more information.
100g of Extra Virgin Olive Oil (EVOO) contains:
- Saturated fat: 13.8%
- Monounsaturated fat: 73% (most of it is oleic acid with 18 carbon atoms)
- Omega-6: 9.7%
- Omega-3: 0.76%
- Vitamin E: 72% of the RDA
- Vitamin K: 75% of the RDA
Rules to follow when cooking with EVOO:
- Use only the best quality EVOO.
- The oil temperature must not exceed 210° C – the so-called smoke point of EVOO; when olive oil starts to produce smoke, it is no longer edible and at higher temperatures, becomes harmful.
- Cooking times should be shortened to prevent food burning.
- A constant temperature must be maintained during frying. This prevents the food from absorbing oil by forming a lipid barrier which hinders the penetration of the fat and preserves the nutrients of the food.
For EVOO recipe inspiration click here.
* Smoke point: The temperature at which fats are decomposed and can become damaged.
EVOO - FAQ's
‘Extra Virgin’ Olive Oil is defined as the oil obtained from the first pressing of olives through mechanical processes. Therefore, without recourse to processes or chemicals, in conditions that do not cause alterations to the oil and whose free acidity, expressed in oleic acid, does not exceed 0.8%.
The difference lies in the organoleptic * qualities and the percentage of acidity:
- For EVOO, the limit is set at 0.8 grams per 100 grams.
- For virgin oil the maximum limit is 2 grams per 100 grams.
Extra Virgin Olive Oil has a stronger and more intense flavour. Olive Oil has less body, little flavour and is more transparent. ‘Light’ olive oil is inaccurately defined because in reality it is tasteless and devoid of nutrients.
* acting on, or involving the use of, the sense organs (such as taste, color, odor, and feel) of a substance.
What is certain is the average life of olive oil is not particularly long; in fact it is preferable to consume the olive oil within approximately 12-18 months of production.
Somewhere cool, dry and possibly dark. In well-sealed containers (preferably tins or dark bottles), the extra virgin olive oil remains intact for more than 15 months. But over time it loses its pigmentation, perfume and aroma and develops an unpleasant aftertaste.
The deposit, which takes the name of sludge or oil deposit, is formed when the external temperature rises and the natural particles present in the liquid sink to the bottom. It is made up of vegetable residues from the olives, which do not affect the quality of the oil.
Yes, you can. During defrosting, a deposit will form at the bottom due to the breaking of bonds. Once defrosted, the EVOO will return to normal, ready to be used for your best recipes.
An oil consumed after its expiration date does not harm your health, but it certainly no longer has its initial characteristics. The law establishes that the expiry date, indicated on the label, must be 18 months after bottling. Expired olive oil can be used for small household cleaning tasks:
- Polishing wood after dusting, using a cloth soaked in olive oil and lemon.
- Cleaning garden tools, after disinfecting
It means that it is rich in polyphenols *. The tingling (the result of a mix of spicy and bitter aromas), is determined by the presence of these particular substances. * polyphenols = naturally occurring compounds found largely in the fruits, vegetables, cereals and beverages.
Fried oil can only be reused if it has been kept at a constant temperature of about 180 degrees (if filtered and frying residues removed). In principle, the oil should not be used more than 3 times.