EVO oil is extra virgin olive oil. Did you know that?

Do you know what extra virgin olive oil (EVO) is? You see it written everywhere now, but do you still not have a clear understanding of what it means? On the labels of oils, among the ingredients of the products you buy, this term “EVO oil” appears everywhere. Discover with us everything about EVO oil: origins, curiosities, and history of this wonderful gift that nature has given us!

EVO Oil: what is it?

EVO oil is a shortened term used to indicate extra virgin olive oil and it is a fundamental ingredient that guarantees the health of our bodies since it possesses beneficial properties that should not be underestimated. This acronym was coined by the agronomist Massimo Epifani, one of the very first experts in this field.
Extra virgin olive oil is nothing more than the result of pressing high-quality olives that are pressed without the addition of chemical additives.

The European regulation (Regulation EEC No. 2568/91) has set minimum standards regarding the quality that the oil must present to be sold as EVO oil.

First of all, the extraction of the oil must be obtained exclusively via mechanical methods and the acidity of the oil must not exceed 0.8%. Acidity represents the concentration of free fatty acids and is one of the most important criteria for assessing the quality of the oil.

The main producing countries of EVO oil are Italy and Spain. Its uses are multiple and varied. In fact, you will find it as an ingredient in many foods you buy, as a dressing when used raw, but also in ointments and salves, or in cosmetics like soaps.

EVO Oil: origins

Would you ever have thought that the origins of the use of olive oil date back to 4000 B.C.? It seems that the first evidence of the use of oil can be traced back to around 4000 B.C. in the regions of Palestine, Armenia, or India. Initially, oil was used as a skin ointment or served as fuel for lamps, but it also had medicinal uses in the past.

During the period of the Greeks and Babylonians, the cultivation of the olive tree spread more and more in the Mediterranean region. By 2500 B.C., thanks to the Code of Hammurabi, we find the first regulation of the production and also the trade of olive oil.

The Romans, on the other hand, began to cultivate the olive tree throughout their empire, further spreading this type of cultivation. As cultivation increased, so did the methods and processing, which began to refine and become more and more efficient. It was actually the Romans who first cataloged oils according to the different types of pressing used to obtain them.

In the Middle Ages, thanks to the reclamation of lands suitable for cereal production and the rise of the merchant bourgeoisie, there was further development in the cultivation of olives. By 1400, Italy had become the world leader in olive oil production.

During the Renaissance, olive oil was saved, and its tradition was protected and preserved by the inhabitants of the Benedictine and Cistercian abbeys, who were the guardians of plants and herbs. In this way, the olive tree was saved from the abandonment of its cultivation and was preserved up to our days. In fact, during the Renaissance era, the population preferred to use fats of animal origin rather than oil, plant-derived fats.

In the 1700s, olive oil became even more famous worldwide, both in Europe and overseas territories. But olive oil only reached the United States of America in the 1800s, thanks to migration flows from the Old Continent, especially from Italian and Greek immigrants. However, by 1950, oil fell back into oblivion due to the economic boom; indeed, the population seemed to prefer a seasoning made of animal fats rather than plant-based ones. At that time, oil was considered a poor food.

Today, however, EVO oil is considered green gold, a beneficial substance that makes your dishes tasty but is also good for your body and is genuine, good, and above all plant-based, as well as natural.

EVO oil today is a symbol of quality, balanced Mediterranean diet, and a healthy lifestyle. EVO oil is a product that characterizes made in Italy and is exported all over the world, becoming the emblem of our country, the banner of the great quality that only Made in Italy can offer for agri-food products. Within this excellence, there is also territory and climate that can significantly differ the EVO oil from one region to another. Major representatives of oil production are Veneto, Liguria, Tuscany, Sardinia, Sicily.

According to a research by TEM Italia, the main markets for Italian EVO oil exports in 2018 were mainly the United States (with 74 tons of EVO oil exported), Germany (with 29 tons), France (24 tons), and Canada (14 tons).

EVO Oil: curiosities

Extra virgin olive oil (here you will find our selection of EVO oil) is the most used fat in the Mediterranean diet and replaces butter for many functions in the kitchen. It is the only type of oil obtained simply from the pressing of olives, without the addition of any chemical additives. In this way, all the nutrients contained in the raw material are not altered and remain in their original state.

It is the preferred condiment for many people and symbolizes the values of the Mediterranean diet. This oil is characterized by a balanced fat content, it is rich in monounsaturated fatty acids that help prevent issues related to cardiovascular diseases. The monounsaturated fats give EVO oil great protection against alterations due to conservation, heat, or cold. For example, it resists high-temperature cooking (think of frying).

EVO oil is also used in the nutrition of children, to dress vegetables and pasta, or any dish. This choice to include it in children's diets, especially during their weaning, is motivated by the fact that it contains essential polyunsaturated fats in a balanced quantity, as found in breast milk.

Extra virgin olive oil is instead low in saturated fats, which are one of the causes for high cholesterol levels in the blood leading to arterial blockage or causing arteriosclerosis, but also myocardial infarction.

It is a great source of oleic acid. In fact, this prevents problems related to the arteries and reduces the risk of heart attacks, thrombosis, strokes, and coronary heart diseases in general.

You will also find a source of vitamin E, a very important antioxidant that protects cells from aging. For this beneficial characteristic, it is also called “the beauty vitamin.” However, it is important to note that it is not enough to check the level of vitamin E present, but rather to compare the amount of vitamin E in relation to the oxidizable fats present.

Keep in mind that vitamin E also acts as a mild vasodilator. This can be useful in cases where you need to strengthen the walls of the capillaries. At the same time, the vitamin E contained in EVO oil will also have the property of protecting hormones from oxidation, both male and female, and it even regulates their production.

Finally, the vitamin E in EVO oil helps raise levels of HDL cholesterol, which is also known as “good cholesterol.”

EVO Oil and Olive Oil: differences

Unlike extra virgin olive oil, which must not exceed an acidity of 0.8%, non-extra virgin olive oil has less stringent parameters. Moreover, it is obtained from a blend of refined olive oil and virgin olive oil, the acidity of which must not exceed 2%.

EVO oil is the main player in the Mediterranean diet and has great beneficial properties on the body and human health in general. But you will often hear about olive oil, and thus you will wonder “what are the differences between EVO oil and olive oil?” No worries, we are here for that. First of all, you must consider that EVO oil is the purest and is the result of the first pressing, while olive oil is made from a blend of virgin oil and refined oil that are combined together.

To classify oils, the acidity index is increasingly used. Extra virgin olive oil is certainly the most precious, and its acidity percentage must not exceed 0.8%, so the acidity must be less than 0.8 g per 100 g. Instead, olive oil is less pure than EVO oil and has an acidity that must remain below 2 g per 100 g.