09 May EVOO. What is it and what it is not?
Still unknown to many, the term EVOO refers to the acronym of Extra Virgin Olive Oil. There are those who catalog the acronym as modern or posh. Others use it, promote it and defend it. For me, it is a comfortable and precise way of naming our product with its full name.
How many times do we dryly refer to the Extra Virgin Olive Oil as only oil. Well, are there not many other oils than Olive Oils: sunflower oil, soybean oil, palm oil, and coconut oil … In this post, I will not go into evaluating if they are better or worse than Olive Oil, but what is clear is that they are not the same. Thus, it makes no sense to call them by the same name.
If we walk a little further, and focus only on Olive Oil, we continue to encounter the same problem. It is a product with so many categories that need to be differentiated, so a single acronym does it well. One must understand that there is a noticeable difference between Olive Oil, Virgin Olive Oil and Extra Virgin Olive Oil (EVOO).
Perhaps at first glance they may look like varieties of the same product, confusion generated and exploited by many manufacturers, but in reality they are completely different. What is the difference?
Extra Virgin Olive Oil is the pure juice obtained directly from olives, and only by mechanical procedures. Its acidity should be less than 0.8 degrees and it has no defects in its tasting. In our website, you can see the whole care/manufacture process.
Virgin Olive Oil is the juice of olives, obtained by mechanical procedures, but it contains slight taste defects and the acidity goes from 0.8 to 2 degrees. What are the reasons for these taste defects? Some of the olives from which the juice was extracted were not in optimum condition, it has been ground at high temperatures etc …
All that Olive Oil that does not comply with these premises (the above mentioned), is called Lamp Olive Oil – formerly used to feed the oil lamps – so as to season with it a salad… This oil is not suitable for consumption. This oil is refined by chemical processes that eliminate their defects, but also many good properties. Refined Olive Oils lack smell and taste, they become a neutral vegetable fat. From it, a percentage of Virgin Olive Oil (between 10 and 20%) is added to give it some color and flavor. This is what they commonly sell as Olive Oil.
After this small explanation, and including the previous explanation of what is Extra Virgin Olive Oil, who is encouraged to use more the term EVOO? I’m introducing it to my little ones in the house. In our humble dwelling there is no oil other than that of Extra Virgin Olive, but for them it is simply oil… They do not know any other oil, but they have to learn to differentiate between EVOO all of the other oils, and that is why we call it by its name.