EVO oil: extra virgin olive oil

Did you know that in addition to wine we also have a small production of olive oil? Our varieties are typical of the Soave Classico hills: grignano, leccino and frantoio.

But what is the difference between extra virgin olive oil and olive oil?

Extra virgin olive oil must be pure and have well defined chemical  organoleptic characteristics: colour, odour, consistency and acidity which must not exceed 0.8 grams per 100 grams. Moreover, extra virgin olive oil is only ever obtained through mechanical processes. The olive when they have reached the right maturity they are picked by hand and pressed with special machinery.

The process in brief is this: the fruit undergoes  washing,  dividing from the leaves,  molishing, la centrifugation and eventually la filtration.

In any case, it should be emphasised that the European regulation number n. 2568/91 has set precise quality standards so that  oil can be sold and labelled as “Extra Virgin Oil”. This product should be extracted  using cold mechanical equipment  at temperatures not exceeding 27 degrees.

Olive oil is a mixture of refined oil (obtained with chemicals) and virgin. In this case, the acidity level must not exceed 1 gram per 100 grams.

Giacinto Miggiani, director of the Human Nutrition Research Centre at the Policlinico Gemelli in Rome, clarifies: “Unlike extra virgin produced from the first pressing of the olives and immediately bottled, with an acidity rate of 0.8%, virgin oil undergoes some  quality steps: for example the  Vitamin E  deteriorates. It also has a higher  acidity, up  to 2%, which can cause digestive problems.

Let’s keep this in mind: quality extra virgin olive oil is not just a simple condiment, but a fundamental component of Italian gastronomy, capable of completing, enhancing and often improving every dish we make. What’s more, we are very fortunate in that we have excellent production in Italy: our varieties are full of surprises, they reflect the terroir of our country and above all they tell the story of our gastronomy.


SOURCE: www.slowfood.it, www.frantoiomuraglia.it

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