What is EVOO?

If you've ever been intrigued by the name "EVOO" on a menu or in the grocery store, you're not alone. As a certified olive oil sommelier, I'm here to explain the world of olive oil to you. In this chapter of The Olive Oil Guide, we'll look at what distinguishes Extra Virgin Olive Oil (EVOO) and the different grades of olive oil. Understanding these distinctions is critical for making better culinary and health decisions, whether you're dripping on salads, frying, or dipping bread. Let's explore the different grades of this liquid gold.

Extra Virgin Olive Oil:

- Acidity Level: Less than 0.8%.

- Expected Flavour: Rich, complex, and fruity with hints of bitterness and pungency.

- Production Technique: Cold pressed, mechanical extraction only.

- Frying Point: Approximately 190°C (374°F).

- Use Cases: Suitable for cooking, frying, drizzling on salads, making dressings, and dipping bread. Extra Virgin Olive Oil is versatile and enhances the flavour of dishes.

- Health Benefits (Antioxidants): High levels of antioxidants and polyphenols, which provide numerous health benefits, including anti-inflammatory properties and protection against heart disease.

Virgin Olive Oil:

- Acidity Level: Less than 2%.

- Expected Flavour: Mild, less complex, some fruitiness.

- Production Technique: Cold pressed, mechanical extraction only.

- Frying Point: Approximately 216°C (420°F).

- Use Cases: Suitable for cooking, baking, and sautéing. Virgin Olive Oil has a less intense flavour profile than Extra Virgin but is still good for general culinary use.

- Health Benefits (Antioxidants): Moderate levels of antioxidants and polyphenols, offering some health benefits, though less potent than those in Extra Virgin Olive Oil.

Refined Olive Oil:

- Acidity Level: Above 2%.

- Expected Flavour: Flat, neutral, no distinct flavour.

- Production Technique: Solvent extraction, then refined using heat and chemical processes to remove impurities.

- Frying Point: Approximately 240°C (464°F).

- Use Cases: Mainly used for high-heat frying and industrial applications. Refined Olive Oil is not suitable for flavouring dishes due to its lack of taste and aroma.

- Health Benefits (Antioxidants): None. The refining process removes antioxidants and polyphenols, making it less beneficial for health compared to other olive oils.

The Difference Between the Grades:

Extra Virgin Olive Oil: The highest quality, with the most robust flavour and the highest levels of antioxidants.

Virgin Olive Oil: Good quality with some minor defects, and slightly higher acidity.

Refined Olive Oil: Neutral in flavour, lower quality, often used in cooking where the olive flavour is not desired.

Navigating the world of olive oil becomes simpler when you understand the distinctions between grades. From the rich, health-packed EVOO to the neutral refined oils, each has its place and purpose in the kitchen. Let's make informed, flavourful decisions, one bottle at a time.

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