Extra virgin olive oil (EVOO) is a versatile and flavorful ingredient used in many kitchens around the world, but particularly in Mediterranean cuisine. This prized vegetable fat has been produced for thousands of years and continues to be one of the most widely used and appreciated oils in the world.
However, there are some facts about EVOO that you may not know, and in this article we will discover them—keep reading!
Here are eight surprising facts you need to know about extra virgin olive oil.
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EVOO is the purest oil that can be obtained from olives. EVOO production requires that olives be hand-picked and pressed within 24 hours of harvest. This is important because cold pressing preserves the natural nutrients and flavors of the olive. Additionally, EVOO must contain less than 1% acidity to be considered quality. This means that the olives used for EVOO production must be ripe and healthy.
EVOO production is an ancient art dating back more than 5,000 years. The first traces of EVOO production were found in Greece and Turkey, but EVOO production then spread throughout the Mediterranean. The oil production technique has remained virtually unchanged over the centuries, and even today many Mediterranean regions produce extra virgin olive oil using traditional methods.
EVOO is rich in antioxidants, vitamins, and healthy fatty acids, making it a healthy choice for your diet. Antioxidants help protect the body from damage caused by free radicals, while vitamins and healthy fatty acids help keep the heart and cardiovascular system healthy. Additionally, EVOO also contains oleic acid, a monounsaturated fatty acid that has been associated with a reduced risk of cardiovascular disease and improved brain health.
Read also: Counterfeit Oil: How to Recognize It and Avoid Scams
The quality of EVOO varies greatly depending on the production regions. The most renowned regions for producing high-quality EVOO are Campania, Tuscany, and Calabria in Italy, Andalusia in Spain, and the Athens area in Greece. These regions are famous for producing high-quality EVOO due to the quality of the olives used, the tradition in EVOO production, and the quality of the water used during the production process.
EVOO is used in many different forms in Mediterranean cuisine. It is often used as a dressing for salads, pasta, bread, and meats, but can also be used for cooking and frying. See our article on How to Fry with Olive Oil. EVOO is a versatile ingredient that can be used in many different ways to flavor your favorite dishes.
EVOO is classified based on its acidity level and flavor. The acidity level is measured using a scale ranging from 0 to 3, where a lower value indicates lower acidity and a sweeter flavor. The flavor of EVOO is classified based on its intensity and the presence of notes of fruit, vegetables, herbs, and spices.
EVOO generally has a long shelf life, making it an ideal ingredient for cooking. However, it is important to store the oil in a cool, dry place, away from heat sources and direct light, to ensure maximum quality and longevity. To learn more, read this article—you will discover our 5 best tips for storing it.
Read also: How to Store EVOO? 5 Tips to Do It Right
EVOO production has a positive impact on the environment and society.
That’s right—olive cultivation is a sustainable activity that does not require the use of pesticides and fertilizers harmful to the environment. Additionally, extra virgin olive oil production provides employment for many people in rural regions, thus helping to support the local economy. Extra virgin olive oil production also uses traditional techniques that have been passed down from generation to generation, thus contributing to the preservation of local cultures.
In conclusion, we can say that extra virgin olive oil is an ingredient that should not be missing from your pantry. We hope that these 8 facts about EVOO have inspired you to use this ingredient more consciously and appreciate even more its nutritional and flavor properties.
Technician and expert in extra virgin olive oils, registered in the National Register, Campania section. Master oil miller with diploma, obtained from International Extravirgin Agency.
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