Today we’ll talk about another great italian product …
the extra virgin olive oil!
The olive oil in Italy has always been an important and daily used product since roman period, nowadays Italy is the most important country in the world producing quality extra virgin olive oil. Our country has a high number of producers of great importance and prestige who make the italian extra virgin olive oil one of the most appreciated Made in Italy products on the table of consumers around the planet.
Italy is the only country in the world that has 500 different native varieties of olives that can produce very different and excellent characteristics of extra virgin olive oil.
That’s why it is very important and necessary to protect Italian extra virgin olive oil!
Some of the best Extra Virgin Oil in the world are Italian, and they are considered the best for their nutritional characteristics, purity, degree of acidity, polyphenol content and the care that all Italian mills dedicate all year to the territory and the plants of olive trees.
Let’s discover the difference between olive oil and extra virgin olive oil and then (in the next article) we’ll introduce you one of the best oil mill in the world, (last year this oil mill was awarded as one of the best 500 oil mill in the world and many of it’s oils won a gold medal at the world oil championship in NY).
Extra virgin olive oil (or EVO oil) is the most natural product that can be obtained, a real olive juice. An oil is defined as extra virgin when:
it is obtained directly from olives and solely by mechanical processes, its chemical and physical analyzes meet a long series of parameters required by EU regulations, for example the acidity which must be less than 0.8%, its organoleptic examination (carried out by a group of professional tasters gathered in a Panel Test) reveals that it has no defects and that it has the presence of fruitiness.
The fruitiness of the oil is that set of olfactory and gustatory sensations that recalls the scent and taste of the olive!
Often the extra virgin olive oil is cold pressed, in a temperature below 27 °.
If, an oil presents defects when tasted and its chemical parameters are not satisfactory, even if it is oil produced in the mill and obtained only through mechanical procedures, it cannot be classified as extra virgin oil, but is cataloged as virgin or as lampante.
Virgin olive oil is defined as a product with barely perceptible defects, whose acidity expressed in oleic acid cannot exceed 2gr per 100gr.
Lampante oil is an oil that is classified as virgin because it is produced by mechanical extraction of the olives. However, this product has high levels of acidity and can be unpleasant to the taste and smell. Lampante oil is therefore not edible. It is called this because in ancient times it was used as a fuel in lamps for home lighting. Lampante oil can be transformed into refined oil and, with the addition of a small amount of extra virgin olive oil, it becomes olive oil.
That’s why when next time that you’ll buy some olive oil you have to carefully read the label to understand what it’s inside that bottle and where it comes from.