Extra virgin olive oil (EVOO) is the highest quality class of olive oil — cold pressed, without chemical processing, and rich in health-promoting properties. It is the only type of olive oil that fully retains all the natural nutrients, polyphenols and antioxidants from the olive fruit. Here you'll find everything you need to know about quality extra virgin olive oil.
What Is Extra Virgin Olive Oil?
Definition and Requirements
Extra virgin olive oil is oil obtained from the olive fruit exclusively through mechanical pressing, without the use of chemical agents or solvents. The International Olive Council (IOC) and EU regulation (2022/2105) define it as the highest quality class, with acidity not exceeding 0.8%.
Beyond chemical requirements, extra virgin olive oil must pass a professional taste panel organoleptic evaluation, where fruity notes are identified and the absence of defects is confirmed. It is this combination of chemical and sensory criteria that distinguishes EVOO from all other types of olive oil.
How Is Extra Virgin Olive Oil Produced?
Production begins with careful harvesting of olives at the right ripeness stage — often by hand or with mechanical shakers. The harvested fruits are crushed into a paste and the first cold pressing takes place at temperatures below 27°C. A centrifuge separates the oil from water and solid residues.
The entire process is mechanical: no chemicals are added, temperature is kept low, and processing happens quickly after harvest (ideally within 4–8 hours). This ensures all natural nutrients, flavors and aromas are preserved.
Extra Virgin Olive Oil Quality Standards
Acidity Requirement (≤0.8%)
Free fatty acid content, or acidity, is the primary quality indicator. EVOO must be below 0.8%, but premium-grade oils often fall in the 0.2–0.5% range. The lower the acidity, the fresher the olives and the more careful the processing.
Peroxide Value and UV Absorbance
The peroxide value (≤20 meq O₂/kg) indicates the oil's oxidation level, i.e. its freshness. UV absorbance indicators K232 (≤2.50) and K270 (≤0.22) are additional quality and purity measures that help detect blending with refined oil.
| Parameter | EVOO Requirement | Meaning |
|---|---|---|
| Acidity | ≤ 0.8% | Freshness and quality — the lower, the better |
| Peroxide value | ≤ 20 meq O₂/kg | Oxidation level — indicates freshness |
| K232 | ≤ 2.50 | UV absorbance — quality indicator |
| K270 | ≤ 0.22 | UV absorbance — purity indicator |
| Sensory evaluation | 0 defects, fruity | Professional taste panel assessment |
Sensory Requirements – Taste and Aroma
Quality extra virgin olive oil is fruity and may be bitter (amaro) and pungent (piccante). These characteristics are not defects — on the contrary, they indicate high polyphenol and antioxidant content. Oleocanthal gives the oil its characteristic throat-tingling pungency, which is a sign of a healthy, quality oil.
Olive Oil Certifications and Quality Marks
PDO (DOP) – Protected Designation of Origin
PDO (Protected Designation of Origin / DOP) means that olives were grown and oil produced in a specific geographic region, following traditional methods. Italy has over 40 PDO olive oils — for example Chianti Classico DOP, Terra di Bari DOP and Riviera Ligure DOP.
PGI (IGP) – Protected Geographical Indication
PGI (Protected Geographical Indication / IGP) is slightly more flexible — at least one production step must take place in the named region. For example, Toscano IGP means the olives were grown and processed in Tuscany.
Recognizing EU Quality Labels
Look for the red-yellow PDO logo, blue-yellow PGI logo, or green EU organic logo on the label. These certifications guarantee traceability, strict controls and authenticity — marks worth trusting.
Why Choose Extra Virgin Olive Oil?
Health Benefits
Extra virgin olive oil is the cornerstone of the Mediterranean diet. It contains over 30 different polyphenols, including oleocanthal, which has shown anti-inflammatory effects in studies. The EU allows an official health claim for olive oils with at least 250 mg/kg of polyphenols. Regular consumption (2–3 tablespoons daily) has been associated with better heart health and lower cholesterol levels.
Flavor and Aroma Advantages
Unlike refined olive oil, EVOO is rich and complex in flavor — fruity, green, bitter, peppery. Flavor varies by cultivar and region: Tuscan Frantoio is intense and pungent, Ligurian Taggiasca is mild and almondy, Puglian Coratina is robust and bitter.
Uses in the Kitchen
Extra virgin olive oil is the best choice for salads, dressings, enjoying on bread and finishing dishes. It also works well for low-heat sautéing (smoke point 160–190°C). For high-heat frying, however, refined olive oil is a better choice.
How to Buy Quality Extra Virgin Olive Oil
What to Check on the Label
Always check: acidity (the lower the better), country and region of origin, harvest year, bottling date and PDO/PGI certification. Quality EVOO comes in dark glass bottles or tins that protect from light.
Storage and Freshness
Store opened bottles in a dark, cool place (16–18°C), away from direct sunlight and heat. Unopened, it keeps 18–24 months; opened, 3–6 months. Don't buy in bulk unless you'll use it quickly — freshness matters with quality EVOO.
Frequently Asked Questions
What is the difference between extra virgin and regular olive oil?
Extra virgin olive oil is the highest quality, with acidity below 0.8%, no chemical processing and zero defects in taste panel evaluation. Regular olive oil is a blend of refined and virgin oil with a neutral flavor.
What does 0.8% acidity mean?
It indicates the free fatty acid level. The lower the acidity, the higher the quality and freshness. Premium EVOO often has 0.2–0.5%. Acidity reflects olive quality and processing speed.
How can I recognize quality extra virgin olive oil?
Check the label for acidity, country of origin, harvest year, best-by date and PDO/PGI certification. Quality EVOO has a fruity, slightly bitter and pungent flavor. A neutral taste indicates low quality.
Can you fry with extra virgin olive oil?
Yes, moderately. The smoke point is 160–190°C. At high heat it loses some healthy polyphenols and antioxidants, so it's better suited for salads and low-heat cooking.
Why is extra virgin olive oil more expensive?
Higher quality demands more careful production: mechanical cold pressing only, rapid processing after harvest, strict quality controls, professional taste panel evaluation and often hand-picking. PDO/PGI certification adds an additional layer of control and traceability.