For all those asking what EVO oil is, the answer is very simple. EVO Oil is an acronym for the much-loved and well-known Extra Virgin Olive oil. It is the main ingredient of the Mediterranean diet, which we all bring to our tables daily to season and add flavor to our dishes.
A small clarification is necessary. Very often, people tend to generalize this product by simply referring to it as Olive Oil.
In reality, EVO Oil (Extra Virgin Olive Oil) and Olive Oil are two very different products.
Now let us explore the various differences regarding these two types of oil together.
The first determining factor for defining an oil as Extra Virgin is the production method. To be defined as such, EVO Oil must be obtained exclusively from olives and through mechanical processes; extracted from the first pressing of the olives and free from chemical alterations. A purely natural liquid condiment must be obtained, but following the production protocol meticulously is not enough to obtain an Extra Virgin Oil. In reality, there can be many determining factors, such as the quality of the drupes at the time of harvest, the harvest period, the pedoclimatic conditions, or the type of mill used. All of this can also significantly affect the olive yield.
Having established these first fundamental concepts, let us move on to the more technical and scientific notions for the definition of EVO Oil, which are strictly related to the previous explanation.
Once the oil is obtained, to be named Extra Virgin, it must undergo a series of analyses. The first are chemical-physical analyses, which must show that the oil has an acidity of less than 0.8%. Acidity refers to the percentage of oleic acid present. Next, we move on to organoleptic analyses, carried out by a group of expert Olive Oil Tasters, called a Panel Test. These experts, through a tasting that mainly involves the senses of taste and smell, must verify that the oil has no defects (such as fusty, muddy sediment, or rancid) and that it has a fruity presence (such as green notes and freshly cut grass, which recall the taste and smell of olives).
If all these production, chemical-physical, and organoleptic parameters are not met, the oil cannot be classified as Extra Virgin, but as Virgin or Lampante.
Virgin Oil: is produced like EVO Oil through extraction using only mechanical methods. It has an acidity less than or equal to 2.0% and some small defects in taste and smell, with fruity notes.
Lampante Oil: is produced like EVO Oil through extraction using only mechanical methods, but it is not suitable for food consumption. It has an acidity greater than 2.0% and many defects in taste and smell.
Because it is an oil with multiple properties. Rich in nutrients, vitamins, antioxidants, and minerals that benefit our health. It certainly cannot be missing from the kitchen. It is the undisputed king of all condiments: good, flavorful, versatile, and genuine! We are fortunate to have the best Extra Virgin Olive oils in Italy, but beware of counterfeits. For a quality Extra Virgin Olive oil, always turn to experts and recognized brands. Always remember that quality has a cost, but it does not necessarily have to be very high, just as it is impossible to find quality Extra Virgin Olive oils at very low costs.
Olive Oil is obtained from the blending of Virgin Olive oil and refined oil. That is, Lampante Virgin oils that have undergone physical-chemical processes and subsequent refining to eliminate defects (rectified oil), mixed with Virgin Oils that provide some note of smell and flavor to the product. Olive Oil has an acidity less than or equal to 1.0% and, regarding taste and smell, can be defined as almost neutral. In practice, Olive Oil could be defined as LABORATORY OIL. It is devoid of antioxidants and contains almost negligible amounts of nutrients. It is a very low-cost oil. The value is consistent with the quality it offers. In the kitchen, it should only be used for cooking or frying.
Now you are aware of the enormous difference between EVO Oil (Extra Virgin Olive Oil) and Olive Oil; you have learned to recognize a quality Extra Virgin Olive Oil and therefore, watch what you bring to the table.
To further clarify these concepts, we provide a small summary table showing the oil categories explained.
| DENOMINATION | ACIDITY (%) | NOTES |
| Extra Virgin Olive Oil (EVO) | ≤0.8% | Extraction using only mechanical methods. Absence of defects and presence of fruitiness |
| Virgin Olive Oil | ≤2.0% | Extraction using only mechanical methods. Presence of some small defects, with fruity notes |
| Lampante Olive Oil | >2.0% | Extraction using only mechanical methods, not suitable for food consumption. Presents many defects |
| Refined Olive Oil | ≤0.3% | Obtained from the blending of lampante virgin oils with physical and chemical methods and subsequent refining |
| Olive Oil | ≤1.0% | Obtained from the blending of Virgin olive oil and refined oil. Almost neutral in taste and smell. |
Not everyone knows that Extra Virgin Olive Oil and Olive Oil are two very different products. This happens because there is little knowledge of the oil world. Even though Italy is well known for oil production, we know very little about this sector.
Certainly, we know the benefits of Extra Virgin Olive oil very well, but few of us know that there is a classification of olive oils and that there are simple tricks to recognize the best one to bring to the table.
If you want to learn more about the characteristics of the different oil categories, read also our complete guide on EVO oil and virgin oil.
Before explaining the difference between Extra Virgin Olive Oil and Olive Oil, I would like to present a brief classification of all the types of olive oils that are produced. It is essential that you know it, and it will be very useful when you need to purchase oil to season and add flavor to your delicious dishes. Read this brief overview of oils carefully; it may seem a bit tedious, but I assure you that by the end of this article, you will be aware of a world that, if you thought you knew well until now, you will be a true expert in after this reading.
It is produced using mechanical methods. It is the most valuable oil from both a chemical-physical and an organoleptic point of view. It has an acidity equal to or less than 0.8%. It is very fruity and has no defects in taste or smell.
It is the absolute condiment that should be present on all our tables!
It is produced in the same way as Extra Virgin Olive Oil. Its acidity must not exceed 2.0%. It is a type of oil that can be used safely in food, but it presents some defects in taste and smell and has less pronounced fruity notes.
It is also obtained through mechanical pressing, but it is not suitable for food consumption. Its acidity exceeds 2% and it has many organoleptic defects. It requires a refining process before it can be consumed.
It is obtained from the blending of lampante virgin oils with physical-chemical methods and subsequent refining. It is odorless, colorless, and tasteless, devoid of beneficial substances. Its acidity is reduced to a limit equal to or less than 0.3%.
Refined olive oils or virgin olive oils are mixed. The acidity of olive oil does not exceed 1% and it presents almost neutral taste and smell.
I will stop here with the list, but I tell you that there are other oils that from non-edible could become suitable for human consumption. These that I have reported are the ones we most commonly find on the market, but if you want further details, here is the European Regulation no. 2568/91 regarding the characteristics of olive oils and olive-pomace oils as well as the related methods. Here you will find a table with all the types of oils and all the characteristics they should have to be marketed.
From this brief discussion, it is established that Extra Virgin Olive Oil is the best, the most natural and healthy that can exist.
But let’s move on, because I want to explain in detail the difference between Virgin and Extra Virgin Oil and that between Olive Oil and Extra Virgin Olive Oil.
As you have understood so far, both Extra Virgin and Virgin oil are produced using mechanical methods, namely through the milling of olives only. In practice, the olives are harvested, cleaned, washed, milled, then the resulting paste is centrifuged to separate the water from the oil. At this point, we have our oil, but there are also some companies that perform a final step, namely filtration, to obtain a clear and crystalline oil, eliminating all possible impurities.
Both Extra Virgin and Virgin are both entirely natural products, but they have significant differences, both regarding acidity and from an organoleptic point of view.
With the term acidity, the amount of free fatty acids present in the oil is quantified, expressed as a percentage. Therefore, by law, for an oil to be classified as Extra Virgin, it must have a maximum acidity of 0.8 grams per 100 grams of oil. While in virgin olive oil, the maximum is 2 grams.
Regarding organoleptic characteristics, in extra virgin olive oil there must be no type of defect (such as rancid, muddy sediment, winey…) while in Virgin oil some limits of defects are allowed.
Now let’s move on to the hottest part of the discussion. Namely, the difference between Olive oil and Extra Virgin oil.
I have already told you about the main characteristics of Extra Virgin Olive Oil and its production method. If you have come this far, I think and hope that these two concepts are somewhat clear to you.
I would like to focus, instead, for a moment on Olive Oil and make you understand that it is not an entirely natural product but is a mixture of oils, including refined oils. That is, oils made edible because chemical substances have been added to make them so.
Olive oil is a very low-cost oil, but also of very low quality. It brings no benefit to our health because it is also devoid of antioxidants and nutrients. You could use it once in a while in the kitchen for frying, to avoid wasting Extra Virgin Olive Oil. But my advice is to reduce the amount of frying and use only and exclusively Extra Virgin; at least your frying will also be tastier and healthier.
Now is it clear to you why it is wrong to say that Extra Virgin Olive Oil and Olive Oil are the same thing?
Now that all the differences between the various oils are clear to us, I want to tell you about how it is determined whether an Oil can be classified as Extra Virgin or not. Two types of analysis are carried out: chemical-physical and organoleptic (namely olfactory and tasting).
With this type of analysis, the acidity I explained earlier is taken into account. The amount of free fatty acids present in the oil is verified. It is a type of analysis that can only be carried out in a laboratory by experts.
This analysis is carried out by a group of expert tasters (called a panel test). The parameters they evaluate are taste and smell. Color is not taken into consideration.
The oil samples are presented in small blue glasses.
The taster must be in a state of tranquility, must not wear any type of perfume, and must not have eaten or smoked before carrying out this analysis; otherwise, it can compromise the results.
The samples are maintained at a temperature of 28 degrees.
The first thing done is to smell the odor (green fruity or ripe fruity) and then proceed with the tasting to sense the aftertaste of the oil (intensity of bitterness, pungency, and any defects).
It is worth noting that bitterness and pungency are two very important quality parameters. The more an oil is bitter and pungent, the higher the presence of polyphenols and antioxidants, which are fundamental for our health.
During the various steps, a technical sheet is filled out for each sample, and at the end, an average of the values for each single sample is made, and it is established whether they can be classified as Extra Virgin, Virgin, or Lampante.
This type of analysis is much more complex than it seems, because a specific room is needed and there are certain strict rules to follow, but you as a consumer could also carry it out at home to have fun evaluating your oils.
EVO is the acronym for Extra Virgin Olive oil and identifies the oil obtained exclusively from olives through mechanical processes.
EVO oil is a natural product obtained from the pressing of olives, while olive oil is a mixture of refined oils and virgin oils.
Yes, it is rich in polyphenols, vitamin E, and antioxidants that contribute to the well-being of the body.
Extra virgin olive oil is considered the best choice for nutritional quality, taste, and health properties.
Recommended further reading
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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