Extra virgin olive oil

Oil is a natural product symbol of our gastronomic tradition which is obtained by pressing the olives through mechanical processes that avoid possible alterations. The typical classification of virgin olive oils is based on their free acidity, due to the percentage of oleic acid (fatty acid) present in the oil. The increase in free acidity leads to a worsening of the organoleptic characteristics of the oil, for this reason the lower the acidity of a virgin oil, the higher its quality.

Features extra virgin olive oil

Extra virgin olive oil, better known by the acronym “Evo”, is the oil with superior organoleptic characteristics with a free acidity that does not exceed 0.8 grams per 100 g. The main attributes of an Evo oil are: fruity, bitter and spicy. Therefore, the oil of this type must in the first instance refer to the fruit of origin (fruity), giving the sense of smell that is fresh, healthy and based on the choice of green or ripe fruit. The bitter and spicy notes, due to the strong presence of antioxidants (great nutraceutical properties), are the other two essential elements that characterize a superior quality extra virgin olive oil.

Differences between olive oil and extra virgin olive oil

The first great feature that distinguishes olive oil is that it is obtained from a blend of refined and virgin olive oils. Refined oil, the result of refining between lampante oil or virgin oil, is cut with extra virgin olive oil (in variable quantities) to obtain olive oil.

Extra virgin olive oil is obtained from olives through exclusively mechanical processes, which guarantee the unaltered maintenance of all the properties of the squeezed fruit. In summary, extra virgin olive oil respects strict parameters on chemical and physical analyzes of the product aimed at excluding defects and guaranteeing superior quality.

Why is the acronym EVO used

The acronym EVO stands for Extra Virgin Oil, translated Extra Virgin Olive Oil. Whoever coined the term first is not sure, in Italy we like to trace it back to the agronomist Massimo Epifani, but the commercial objective of this acronym is clear, which has become widespread and certainly more attractive.

DOP extra virgin olive oil

PDO extra virgin olive oil (Protected Designation of Origin) guarantees the origin of certain olives from a specific geographical area, through cold pressing, i.e. at a temperature below 27 °. Therefore, a Dop extra virgin olive oil comes from specific varieties of olives in a specific geographical area and follows particular manufacturing processes that guarantee a superior quality of the product. In addition, each bottle containing this oil is numbered according to a strict monitoring and traceability procedure.

Organic extra virgin olive oil

The organic extra virgin olive oil is produced with olives coming exclusively from organic farming and cold extracted. Usually the organic product, compared to the non-organic one, has the advantage of the greater guarantee that the product respects the environment, is healthy and certainly more natural than those treated with chemicals or other similar substances. The uncontaminated land of Alta Tuscia Laziale, through organic production, is able to offer products of the highest quality and sustainable for the environment.

Sale of extra virgin olive oil

From Frantoio Gentili come four different varieties of extra virgin olive oil (EVO): Fruttato, Verdone, Dop Canino and Organic. Each product retains different properties, characteristics, aromas and fragrances that perfectly express the flavors of this extraordinary land.

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