Extra virgin olive oil: Characteristics and properties
Extra virgin olive oil: characteristics and properties
Extra virgin olive oil (EVO) is an essential food of the Mediterranean diet, known for its exceptional nutritional and health benefits. It is the only oil obtained exclusively by mechanical processes, without chemical refining, maintaining its organoleptic and nutritional characteristics unchanged.
Composition and nutritional benefits
EVO oil is mainly composed of monounsaturated fatty acids , in particular oleic acid (65-80%) , and contains a balanced amount of linoleic acid . Furthermore, it is rich in:
- ✅ Polyphenols – Powerful antioxidants that protect cells from aging and free radicals.
- ✅ Vitamin E – Essential for healthy skin and cell membranes.
- ✅ β-carotene (provitamin A) – Supports eye health and the immune system.
- ✅ Vitamins K and D – Contribute to bone health and blood clotting.
Main benefits of EVO oil:
- ✔️ Reduces LDL (“bad”) cholesterol and increases HDL (“good”), protecting the heart.
- ✔️ It has anti-inflammatory and antioxidant properties, useful for preventing chronic diseases.
- ✔️ Improves digestion and promotes the absorption of fat-soluble nutrients.
- ✔️ Supports brain function and nervous system .
Classification of Olive Oils
Olive oils are distinguished by quality, production methods and chemical parameters.
🛠️ How to recognize a quality oil?
Read the label : Prefer oils with DOP, IGP or ORGANIC certifications.
Check the production date : A fresh oil has better organoleptic properties.
Observe the color and aroma : It must have a fruity aroma and a color that varies from green to golden.
Buy in dark bottles : Protects the product from light and oxidation.
| Categoria | Destinazione | Acidità % | Esame organolettico |
|---|---|---|---|
| Olio Extravergine di Oliva | Al consumo | Max 0.8 | Nessun difetto ammesso, fruttato presente |
| Olio di Oliva Vergine | Al consumo | Max 2.0 | Lieve presenza di difetti organolettici |
| Olio di Oliva Vergine Corrente | All'ingrosso | Max 3.3 | Difetti sensoriali più evidenti |
| Olio di Oliva Vergine Lampante | All'ingrosso | Oltre 3.3 | Non idoneo al consumo senza raffinazione |
| Olio di Oliva Raffinato | All'ingrosso | Max 0.3 | Ottenuto tramite raffinazione chimica |
| Olio di Sansa di Oliva | Al consumo | Max 1.0 | Ottenuto da residui della lavorazione |
Extra Virgin Olive Oil Production Process
Extra virgin olive oil is obtained through a purely mechanical process, without the use of chemicals.
1️⃣ Olive harvesting – Done manually or mechanically to preserve the quality of the fruit.
2️⃣ Washing and crushing – The olives are washed and crushed to obtain a homogeneous paste.
3️⃣ Gramolatura – Process that allows the oil drops to aggregate in the olive paste.
4️⃣ Cold extraction (<27°C) – The oil is separated from the water and solid residues by centrifugation.
5️⃣ Filtration and storage – The oil is filtered and stored in optimal conditions to preserve its properties.
6️⃣ Bottling – Must take place in dark glass bottles or in containers that protect from light.
Chemical parameters of Extra Virgin Olive Oil
To be classified as extra virgin , an olive oil must respect precise chemical parameters established by European legislation.
💡 Free acidity is one of the most important parameters: the lower it is, the higher the quality of the oil.
| Parametro | Olio EVO (Max) | Olio Vergine (Max) | Olio Lampante (Max) |
|---|---|---|---|
| Acidità (% FA) | 0.8% | 2.0% | >3.3% |
| Perossidi (mEqO₂/Kg) | 20 | 20 | >20 |
| K232 (Assorbimento UV) | 2.50 | 2.60 | >3.00 |
| K270 (Assorbimento UV) | 0.22 | 0.25 | >0.30 |
| Panel Test (sensoriale) | Min 6.5 | Min 5.5 | Non idoneo |
How to choose a high quality Extra Virgin Olive Oil?
✔️ Prefer certified oils → DOP, IGP or organic guarantee origin and quality.
✔️ Buy in dark bottles → They protect from light and slow down oxidation.
✔️ Read the origin → "100% Italian" indicates a national product, while "blend of EU/non-EU oils" could be less valuable.
✔️ Pay attention to the aroma → A good EVO oil has a scent of fresh grass, artichoke, almond or tomato.
✔️ Store properly → Keep the oil away from light, heat and air to maintain its properties.
🔸 Conclusion
Extra virgin olive oil is a treasure of our diet, with extraordinary beneficial properties. To guarantee a quality product, it is essential to choose an oil with low acidity, rich in polyphenols and with balanced organoleptic characteristics .
🔍 If you are looking for an authentic and high quality EVO oil, discover our selection! 👇