EVOO is an acronym for extra virgin olive oil, and it is a classification of olive oil that requires the product meet a strict set of regulations for a company to apply it to their product. Though the standards may vary between countries, the International Olive Council actually provides a succinct definition that is typically followed by most nations.
According to the International Olive Council, EVOO is “virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 0.8 grams per 100 grams and the other characteristics of which correspond to those fixed for this category in the 10C standard.”
Clearly, this is not a terribly helpful definition for those who are not well versed in olive oil, but it is more than adequate for those who regulate EVOO within the different nations. If you are interested in learning more about the different types of olive oil and definitions, you can check out the International Olive Oil website for more details and explanations of the different types and their many uses. You will get an idea of the standards that many countries and areas that produce EVOO use when determining their own policies.
EVOO is considered the purest form of olive oil, but it is certainly not the only king. In the United States, there are five classifications. In terms of classification, EVOO is the highest grade, and it is the one that many professional chefs use, particularly in places like Italy and Greece.
Regardless of what organization or country is defining EVOO, there are certain aspects that are relatively universal. While it is often said to taste better than virgin olive oil, for a product to be labeled EVOO it must meet several requirements for the chemical composition and the method used to produce the oil.
The following chemical standards are used by nations like Greece and Italy to ensure that their products are appropriately labeled EVOO.
The process by which the product is made must also follow some very strict guidelines.
Some EVOO also goes through taste tests to ensure that it does not have any flaws that would require it to be labeled as virgin olive oil. Sometimes the smell or taste can make a product seem inferior, even if it appears to pass many of the other tests.
EVOO is a label that many producers take pride in displaying because the process and requirements are strict. The label reflects the care and attention the producers took to make a very high-quality product.
Comments will be approved before showing up.