Extra Virgin is the name when coming from mechanical pressing of olives. One of the fundamental pillars of Mediterranean cuisine. A green-golden olive oil.

No doubt: Extra-Virgin olive oil is a very precious food. We are talking about fat, of course. But a special one, which offers energy, structure and functionality essentials for metabolism. Unlike other types of fats, in fact, vegetable oil offers unsaturated fats. Besides being a viscous and non-solid fat. This allows the elimination of cholesterol from the blood. In short, Olive oil is a good fat type. Favouring the balance of our organism. Unlike most seed oils, olive oil also manages to contribute to the synthesis of some hormones.

A great ally in the pursuit of well-being and physical fitness.

Obviously, it should not be taken in large quantities. That is why, the right daily amount corresponds to about a tablespoon a day. Monounsaturated fats, such as olive oil, also counteract the action of free radicals. So they are a real food supplement to fight aging. The natural balance of a quality Extra-Virgin allows the components of the fat to balance themselves with the vitamin content and the phenolic compounds present. It also offers protection in the digestive system and intestines. In conclusion, it is a true elixir of youth and long life.

Olive oil is one of the oldest foods of all time.

A preservative, a nutritious food, a medicine and a flavor enhancer. The history of olive oil is fascinating and goes hand in hand with the history of the human being. At the time of the Pharaohs, already from the 19th dynasty, it was a treasure to be preserved and handed down. The olive branches were already a symbol of life and fecundity. Olive tree branches  to accompany the pharaohs to eternity.

Did you know?

Since the Hammurabi law in 2500 BC. olive oil was popular. It appears in the Bible. Was the plant that the dove will offer to Noah to warn him of the end of the universal flood. Symbolically, it constitutes the fifth scene of the last night of Jesus before his arrest. It also plays a fundamental role in Arab and Greek culture. Were the Arabs to introduce the cultivation to Spain and Sardinia. As well as to the various islands of the Mediterranean. In Italy, the cultivation of the olive tree will be promoted above all by the Popes.

How to make olive oil: the past and the present of an amazing product.

Extra-Virgin Olive oil is obtained simply by squeezing the fruit of the olive tree through mechanical means. In ancient times, after harvesting, olive makers used to place the berries on a press. This press consists of a concave and a convex stone.
The weight of the upper stone pressing the olives. The pesto obtained was transferred into overlapping baskets (fiscoli). The fiscoli to extract the mix of vegetative water and fat by squeezing. The mixture sang for a resting period. Until the fats naturally emerged on the surface of the vegetation water. Today Extra-Virgin olive oil making process is still similar, but with the use of more technology. This lets us obtain a more qualitative product.

Italy: the goldmine of cultivars

The intense and prolonged selection of olive trees has generated in Italy a wealth of varieties. There is not a similar Country in the world. Italian varietal supremacy is clear at the first sight.

Cultivar varieties in the world:

ITALIA: 538 (40% of all known globally)

SPAIN: 138 (14% of the total)

GREECE: 52 (4% of the total)

How to choose Extra-Virgin olive oil?

How to find your way around the millions of different olive oils on the market and how to choose the right one?
Firstly, Extra Virgin means oil obtained directly from the pressing of olives through mechanical means. Easily we can understand that other kinds of oils are available in the market. Indeed, oil obtained not directly from olives (but through residual of the first squeeze i.e.) and using chemicals. It is absurd to think to look for such a good ingredient, full of vitamins and minerals, but extracted with chemicals. So Extra Virgin is a key point to look for, and, fortunately, it is reported on the label. Secondly, we would like to be sure about the origin of olives. Indeed the short timing from the harvest to the squeeze is crcial for a quality product. That is why the best choice for Italian Extra Virgin is to find the indication of the origin. That is to say the name and region of the Olive fields and/or the label DOP or IGP.

Important notes you can find on the Label.

BIODYNAMIC – from Biodynamic Agriculture based on Rudolf Steiner’s worldview. This includes sustainable systems for agricultural production that respect the terrestrial ecosystem considering it as a functional whole.

ORGANIC –  EU certification mark  which certifies that 95% of the oil comes organically without pesticides, fertilizers and herbicides.

DOP AND IGP – These are certifications that guarantee that the entire production process, from harvesting to bottling, takes place in a single geographical area. Moreover olives, of specific cultivar, coming from that area. DOP Stands for Denomination of Protected Origin which refers to products with specifics and qualified characteristics referring to a precise geographical environment. Otherwise IGP refers to a given quality or characteristic of the product relating to a given territory. 

and more

PITTED – From pitted olives, for oils characterized by a greater phenolic charge and more intense organoleptic qualities.

MONOVARIETAL – From a single cultivar. This allows us to appreciate the different varietal fruity notes.

MULTIVARIETAL OR BLEND – From the assembly of different varieties of olives. This allows us to obtain complex and elegant oils.

How to pair Evo oil and food

Delicate dishes, raw or cooked, will require a delicate oil, perhaps obtained from a single variety quality, coming from areas where traditionally olive oil is lightly fruity. Tasty dishes will be enhanced by a blend of different qualities, with a full body, strong fruity flavors and, why not, a spicy note. The pairing technique offers us the opportunity to move from a simple fat-adding to a taste experience. The intensity of flavor and the texture of evo oils vary bottle by bottle. This lays on the fact that olives are different. We have already listed that Italy offers the widest variety of olives. That is to say hundreds of different flavors and scents, depending, mostly, on olive kinds and altitude.

Have you ever taken an Olive Oil Tasting experience? Is a Tasty way to learn everything about this amazing food.