EVO Oil stands for extra virgin olive oil and represents the acronym used to shorten the name. Therefore, it is nothing more than the acronym for Extra Virgin Olive oil.
Now that you have understood the meaning of EVO Oil, it is right to talk a little about this healthy and natural vegetable fat widely used in Italy and increasingly appreciated in other European countries as well.
You might be here to learn more about EVO oil, or simply because you would like to purchase it but do not know how. Do not worry, you are in the right place. At the end of this
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EVO oil is obtained from the pressing of olives that have reached the right level of ripeness to guarantee the maximum beneficial properties of this key ingredient of Mediterranean cuisine. As reported within the Decree of November 14, 2003 in the Official Gazette and the EC Reg. of June 13, 2002 , Extra Virgin Olive Oil must be obtained exclusively through mechanical processes from the pressing of healthy olives and strictly in a natural way, without the addition of any chemical elements.
Let’s start by saying that there is a significant difference between the two oils. As we have just seen in the previous paragraph, the production (and marketing) of Extra Virgin Olive Oil, known as EVO Oil, is regulated by national and European laws that require the implementation of a precise process so that the oil can be labeled as EVO oil.
But what is the difference between EVO Oil and normal Olive Oil? Let’s go into more detail, so that you who are reading, by the end of this article, will no longer have any doubts!
It is obtained only and exclusively through a mechanical process, meaning the olives must be milled and physically crushed to obtain the paste that will then give life to the oil.
This is the only process allowed for it to be called EVO Oil as it is the most natural process possible to obtain that olive juice which then (through other processes such as Crushing and Malaxation) becomes EVO Oil (Extra Virgin Olive Oil) ready to be packaged.
Read also: Olive Milling: What Is It? Meaning and Process
Although the process for Olive Oil is the same as for EVO oil, oil that presents defects (even slight ones) in terms of acidity is labeled as Olive Oil. Almost always, olive oils are blends, obtained from mixtures of refined oils and virgin oils.
For this reason, in terms of quality, it represents a second if not a third choice.
Here are the two secrets to obtaining an excellent extra virgin olive oil.
First of all, the olives!
If you do not start with an exceptional raw material, there is little to be done; we can discuss the best techniques in the world for oil production, but you will never achieve an excellent result.
From this point of view, at Contedoro, we rely only and exclusively on suppliers from Irpinia, from our land, who have actually been our friends for decades. There is maximum trust between us, and the oil we produce annually is the result of a consistent and highly professional way of working, which rewards us with recognitions and awards.
Our olives are of the Ogliarola and Ravece varieties, only from native olive trees and not imported.
The production method greatly affects the final result and this is a step that too many still underestimate when they turn to an oil mill to purchase EVO oil.
We at Contedoro exclusively use the cold pressing method, which is the oil extraction process that keeps the organoleptic qualities of the EVO oil intact, always maintaining an extraction temperature below 27°C. This method guarantees a significantly higher quality of the final product compared to new industrial extraction methods, where the focus is increasingly placed on quantity rather than the quality of the Extra Virgin Oil obtained.
In fact, through cold pressing, an olive yield much lower than that of hot pressing is obtained, but it is a necessary evil if you want to produce good EVO oil!
Lampante Oil, like Extra Virgin Oil, is a product obtained through a mechanical pressing process of the olives but differs in quality from other oils as it is less refined.
An oil with an acidity percentage higher than 2% is called Lampante, exactly what was used in the past for oil lamps.
In addition to this aspect, Lampante Oil generally also has an unpleasant appearance and smell due to its acidity level, even though lampante oil remains an edible oil.
Below are some of the frequently asked questions among consumers and customers:
On this page, we have tried to clear up any doubts about EVO Oil, but if you still have questions or simply want to know more, you can always find us available through our contacts via email, WhatsApp, or phone. Do not hesitate to contact us!
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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