The term EVO oil refers to Extra Virgin Olive Oil. We have already discussed the difference between EVO Oil and Olive Oil, the ingredient that enriches and makes all the dishes of our beloved Italian cuisine unique. And not to be modest, but we Italians have the best EVO Oil in the world!
As you have gathered, EVO oil is Extra Virgin Olive Oil. It is the very ingredient you have at hand in your kitchen, which you habitually take and, with a spontaneous gesture, pour over your tasty culinary preparations. An elegant waltz of goodness! But let’s get back to the point.
EVO Oil is the acronym coined by the agronomist Massimo Epifani and was created to differentiate between two products, namely Extra Virgin Olive Oil and Olive Oil.
Most of us make the mistake of generalizing, and when we talk about Extra Virgin Olive Oil, we tend to abbreviate it by simply saying Olive Oil. Saying “I poured a drizzle of Extra Virgin Olive Oil and sautéed the onion” is too long and gets the tongue twisted, right!? The important thing is to be aware that Extra Virgin Olive Oil and Olive Oil are two completely different products, and if we made an effort to call each by its proper term, it would be a good and right thing.
Now I will briefly explain some of the main differences between these two oils; keep them in mind and you will see that over time it will come naturally to call each one by its correct name. Also because I think that after this chat, you will want to hear little to nothing about Olive oil!
If you want to know all the secrets on how to make oil, I recommend reading this article: “How to Make Olive Oil: the 7 Production Stages”
I hope this is enough for you to understand that Olive Oil is not a purely natural product and that it would therefore be wise for our health to avoid it as much as possible.
Now, however, let’s continue talking about EVO Oil. This is truly good for you!
Extra Virgin Olive Oil contains 99% lipids. These are made up of triglycerides, which, in turn, consist of fatty acids. Most of the latter are monounsaturated, also known as good fats. Of course, they are good if consumed in suitable and moderate amounts!
Then, as you may well know, EVO Oil is rich in polyphenols and antioxidants, which are fundamental for the well-being of our cells. They counteract free radicals, thus delaying cellular aging. It contains vitamins E and K and some minerals, such as potassium, zinc, sodium, iron, and calcium.
If you have hypothetically asked yourself how Extra Virgin Olive Oil gets its color, I can tell you that it is due to the presence of two pigments: Chlorophylls and Carotenoids.
If you need further information on the composition of EVO Oil, read this article: “Composition of olive oil: what fatty acids are”
If Extra Virgin Olive Oil is so well-known and famous for being the key ingredient of the Mediterranean diet, there must be a reason! And yes, it has been proven that it is a real panacea for our health, a truly natural medicine. If consumed in the right doses, it decreases the occurrence of cardiovascular diseases, reduces the increase in bad cholesterol, inhibits the growth of some tumors, and is also a powerful anti-inflammatory. For children, it helps with growth and bone formation; for the elderly, it reduces the risk of contracting Alzheimer’s.
Furthermore, it can also be used in cosmetics, for the care of well-being and beauty.
Extra Virgin Olive Oil is a very versatile ingredient in the kitchen. The best use is raw, because this way it preserves all its characteristics, both chemical-physical and sensory. Don’t tell me that the intense herbaceous scent of green gold on a hot vegetable soup doesn’t make your mouth water just imagining it, because I don’t believe you!
However, if you prefer slightly more “hardcore” foods, such as French fries, fried fish, panzerotti… I recommend using only and exclusively EVO Oil for frying. It has been proven that this is the best oil for frying because it has a very high smoke point, so it will produce fewer toxic substances for the body. You will have fried foods, but healthier ones—but don’t overdo it, I beg you!
EVO Oil can also replace other fats such as butter or margarine, and you can also use it in desserts. You just need to experiment a little!
After this long chat, you feel like buying EVO Oil. You can find it in various points of sale, such as small wine shops, delicatessens, or supermarkets. You can also go directly to the oil mill or a local farm. I also want to tell you that there are many online shops where you can choose directly from home which Extra Virgin Olive Oil to buy and from whom to buy it. What I recommend you do is always read the labels carefully. Our Italian oil is so famous and prized that many try to counterfeit it! Also, pay close attention to prices, because a quality Extra Virgin Olive Oil costs starting from 8-9 euros per liter. Beware of those sold at much lower prices!
Once you have purchased the oil, you can store it in a dry and dark place, away from heat sources. It is better to buy the oil in small tins, maximum 5 liters, so that you can consume it in a short time, because if it is left open for a long time, several fundamental characteristics of Extra Virgin Olive Oil can be lost.
With this article, I hope I have cleared up any doubts you had about what EVO Oil is. An irreplaceable food for our diet, it gives flavor to our dishes and improves our lives.
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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