Italian Extra Virgin Olive Oil: Characteristics
When Can It Be Called Extra Virgin Olive Oil?
“Italy is the most important country in the world producing quality extra virgin olive oil (while the largest producer is Spain). Our country boasts a series of highly relevant and prestigious producers and makes” extra virgin olive oil one of the most sought-after made in Italy products and appreciated on the tables of consumers all over the world.
Italy is the only country in the world that produces more than 500 different olive varieties that can develop very diverse and all excellent characteristics and flavors in extra virgin olive oil. It is necessary to protect Italian extra virgin olive oil. Unaprol (Italian Olive Consortium) works towards this goal, as an institution it guarantees and certifies the quality of extra virgin olive oil and observes its market by promoting initiatives aimed at expanding the knowledge and marketing of our Italian extra virgin olive oil. An important initiative is the Evooschool where knowledge of Italian extra virgin olive oil is promoted and courses for physiological suitability of tasters are organized along with registration in the National Register of Virgin Olive Oil Tasters.
Always check the “label” that guarantees the product as Italian extra virgin olive oil and prefer it to various extra virgin oils from the European Community: although treated and produced in compliance with consumer safety, it is often a product that does not contain the nutritional characteristics of” Italian oil and is produced with systems and treatments that do not respect the freshness and nature of the olives (collected from the ground, often not washed at “origin, sometimes a bit” withered, etc..). At this link you can find our 100% Italian extra virgin olive oilhttps://redoro.it/prodotto/olio-extravergine-di-oliva-linea-oro-1lt/_blanknoopenerExtra Virgin Olive Oil: CaloriesExtra virgin olive oil is one of the most versatile and healthy foods that exist, but it is also very high in calories. Each tablespoon of extra virgin olive oil contains about 120 calories and should be considered to not exceed your daily caloric needs. Extra virgin olive oil contains monounsaturated fatty acids beneficial for heart health, so it should be considered as an important food (and ingredient) for our diet and nutrition. To learn more about the calories in extra virgin olive oil, you can find info on Calorie.ithttps://www.calorie.it/alimenti/condimenti/calorie-olio-extravergine-di-oliva/Extra Virgin Olive Oil Calories_blanknoopenerExtra Virgin Olive Oil: Monounsaturated and Polyunsaturated FatsExtra virgin olive oil is one of the healthiest and most versatile vegetable oils on the market. One of the main reasons why extra virgin olive oil is so beneficial for health is the balance of its monounsaturated and polyunsaturated fats.The most common monounsaturated fat present in “extra virgin olive oil is”Oleic Acid, which represents about 73% of the total fats present in “oil. O” leic acid is a healthy fat that can help reduce bad cholesterol (LDL) and increase good cholesterol (HDL). O “leic acid [molecular or gross formula: CH3(CH2)7CHCH(CH2)7COOH] also has antioxidant properties and can help prevent” oxidation of body cells.https://www.humanitas.it/enciclopedia/integratori-alimentari/acido-oleico/_blanknoopenerThe rest of the fats present in extra virgin olive oil are represented by polyunsaturated fats, mainly linoleic acid and linolenic acid. These fats are known to be essential for human health, as our body is not able to produce them on its own and therefore must be obtained through diet. Linoleic and linolenic acids have numerous health benefits, among these we remember the reduction of the risk of cardiovascular diseases and help in weight management.https://www.my-personaltrainer.it/nutrizione/grassi-polinsaturi-salute.html_blanknoopenerThe balance of monounsaturated and polyunsaturated fats present in extra virgin olive oil makes it an ideal choice for health. According to the World Health Organization (WHO), the intake of monounsaturated fats should represent at least 15% of total calories, while that of polyunsaturated fats should be between 6% and 11% of total calories. Extra virgin olive oil easily meets these recommendations, making it an ideal choice for maintaining a balanced and healthy diet.Culinary Applications of Italian Extra Virgin Olive OilItalian extra virgin olive oil is a fundamental ingredient in Mediterranean cuisine, known for its unique organoleptic qualities and health benefits. As a Michelin-starred chef, I have had the opportunity to explore and experiment with this extraordinary product, discovering that it is much more than a simple condiment.Unique CharacteristicsOrigin and Variety: Italy is famous for its wide range of olive cultivars, each with unique characteristics. This diversity translates into a variety of flavors, aromas, and textures that can enrich any dish.Aromatic Profile: Italian extra virgin olive oil ranges from delicate and fruity to robust and peppery. These aromatic profiles can be skillfully paired with different ingredients to enhance their flavor.Nutritional Qualities: Rich in antioxidants, monounsaturated fatty acids, and vitamins, this oil is not only delicious but also beneficial for health.Beyond Seasoning: a Versatile IngredientCooking and FryingContrary to what one might think, extra virgin olive oil is excellent for hot cooking, including frying. Its relatively high smoke point and stability make it ideal for enhancing flavors without altering them.Emulsions and SaucesExtra virgin olive oil is the base for classic emulsions such as mayonnaise and vinaigrette. Its ability to bind ingredients together creates smooth textures and complex flavors.Marinades and SeasoningsMarinating meats or vegetables with extra virgin olive oil not only adds flavor but also tenderness. Its chemical composition helps penetrate and soften food fibers.Sweets and DessertsSurprisingly, extra virgin olive oil can be an extraordinary ingredient in desserts. By replacing butter with oil, you get moister cakes with a subtle fruity touch.Italian Extra Virgin Olive Oil: the BestThe best Extra Virgin Olive Oil in the world is certainly an Italian Extra Virgin Olive Oil: for nutritional characteristics, purity, acidity level, quantity of Polyphenols, and for the care that all Italian oil mills dedicate year-round to the territory and their olive trees.https://www.redoro.it/migliore-olio-extravergine-di-oliva/gallery8541,8543,8545Aipo (Interregional Association of Oil Producers) has established an award to annually recognize the best extra virgin olive oil chosen from varieties of each Italian region: AIPO D’ARGENTO 2022 INTERNATIONAL OLIVE OIL COMPETITIONhttp://www.aipoverona.it/contenuti/pagina/1270_blanknoopenercolor: #298a03;• Discover our range of Extra Virgin Olive Oil products
• Visit our ONLINE STOREhttps://www.redoro.it/gamma-prodotti/https://www.redoro.it/shop-2/_blanknoopener noreferrercolor: #298a03;_blanknoopener noreferrerGuide to Definitions of Various Types of Olive OilDescription and definitions of olive oils and olive pomace oils referred to in Article 35 of Reg.
EC 1513/2001 of July 23, 2001.https://op.europa.eu/it/publication-detail/-/publication/3011ad92-86c7-46a4-974f-1212c7e63226_blanknoopenerVirgin olive oil is oil obtained from the fruit of the olive tree solely by mechanical or physical processes, using heat to facilitate extraction in quantities that do not cause alterations in the oil itself. The olives undergo no other treatment except washing, decanting, centrifuging, and filtering. Therefore, oils obtained by extraction with chemical solvents or with chemical or biochemical action adjuvants or by esterification processes and any mixture with oils of other nature are excluded.Read also “recognizing an extra virgin olive oil” by consumatori.it
Download the guide “Guide to extra virgin olive oil“https://www.consumatori.it/news/olio-extravergine-di-oliva-come-riconoscerlo/https://www.redoro.it/wp-content/uploads/2015/12/GuidaAllOlioDOliva_WEB.pdfRecognizing an Extra Virgin Olive Oil_blanknoopenerThe aforementioned virgin olive oils are subject to the following classification and denominations:Extra virgin olive oil (EVO Oil) – characteristics: virgin olive oil with absolutely perfect taste, whose organoleptic score is equal to or greater than 6.5; whose free acidity expressed as oleic acid is less than 0.8 g per 100 g and having other characteristics conforming to those provided for this category.https://www.redoro.it/olio-evo-significato-e-caratteristiche/https://www.rivistadiagraria.org/articoli/anno-2016/olio-extravergine-oliva-sintesi-del-quadro-legislativo-del-sistema-sanzionatorio/_blanknoopener noreferrerVirgin olive oil: virgin olive oil with perfect taste, whose organoleptic score is equal to or higher than 5.5; whose free acidity expressed as oleic acid is less than 2% (2 g per 100 g) and having other characteristics conforming to those provided for this category.Ordinary virgin olive oil: virgin olive oil of good taste, whose organoleptic score is equal to or higher than 3.5; whose free acidity expressed as oleic acid is at most 3.3% and having other characteristics conforming to those provided for this category.Lampante virgin olive oil: virgin olive oil of imperfect taste, whose organoleptic score is less than 3.5 and/or whose free acidity expressed as oleic acid is higher than 3.3% and having other characteristics conforming to those provided for this category.Reference Table1550#ffffffcentermiddle#7EBC4D137144Acidity144Peroxide Value192K 232192K 270192Delta K192Panel Testleftmiddle#D5DA99left137Extra Virgincenter137 0,8center137 20center137 2,5center144 0,2center192 0,01center192≥ 6.5centermiddle#D5DA99left13738Virgin1441 – 2192 20137 2,6137 0,25137 0,01192≥ 5.5centermiddle#D5DA99left137Ordinary Virgin1442 – 3,3192 20192 2,6137 0,25137 0,01137≥ 3.5centermiddle#D5DA99left137Lampante Virgin144 3,3192 20192 3,7137 0,25137137 3,Redoro Frantoi Veneti Produces Only 100% Italian Extra Virgin Olive OilDiscover our PRODUCTION to learn about our best extra virgin olive oil
Visit our ONLINE STORE to find the best extra virgin olive oil https://www.redoro.it/produzione/https://www.redoro.it/shop-2/_blanknoopener noreferrer_blanknoopener noreferrerOther Types of Olive OilsThe Following Oils are Obtained through Chemical Extraction Processes and Solvents:Refined olive oil: is the olive oil obtained from refining virgin olive oils, whose free acidity expressed as oleic acid cannot exceed 0.3 g per 100 g and having other characteristics conforming to those provided for this category.Olive oil: (composed of refined oils and virgin olive oils): is “olive oil obtained from a blend of refined olive oil and virgin olive oils other than” lampante oil, with a “free acidity expressed as oleic acid that is less than” 1% and having other characteristics conforming to those provided for this category.Crude olive-pomace oil: is an oil obtained by solvent extraction from olive pomace, excluding oils obtained by esterification processes and any mixture with oils of other nature and having other characteristics conforming to those provided for this category.http://www.anapoo.it/lolio/la-chimica-dellolio/oil esterification processes_blanknoopenerRefined olive-pomace oil: is the oil obtained from refining crude olive-pomace oil, whose free acidity expressed as oleic acid must be less than 0.3 g per 100 g and having other characteristics conforming to those provided for this category.Olive-pomace oil: is an oil obtained from a blend of refined olive-pomace oil and virgin olive oils other than lampante oil, whose free acidity expressed as oleic acid must not exceed 1g per 100 g and having other characteristics conforming to those provided for this category.Olive Oil LabelingThe http://eur-lex.europa.eu/legal-content/IT/TXT/?uri=CELEX%3A32009R0182_blanknoopener noreferrerCommission Regulation (EC) No.182/2009 of March 6, 2009 amends Regulation (EC) No. 1019/2002 on marketing standards for “olive oil, with particular reference to the regulation of designation of” origin. Thanks to this amendment, consumers can distinguish Italian products from olive oils coming from other EU and non-EU countries.Redoro Frantoi Veneti Produces Only 100% Italian Extra Virgin Olive Oil• Discover our PRODUCT RANGE
• Visit our ONLINE STOREhttps://www.redoro.it/gamma-prodotti/https://www.redoro.it/shop_blanknoopener noreferrer_blanknoopener noreferrerRedoro Italian Extra Virgin Olive Oil_blanknoopener noreferrerWatch on YouTube how we produce our Italian extra virgin olive oil.
Or watch it directly here:https://youtu.be/wVEVdN8vWr4YouTube video player7093990allowfullscreenD4D7https://www.youtube.com/embed/wVEVdN8vWr4Do You Still Have Questions about Extra Virgin Olive Oil?Consult our Frequently Asked Questions for more information about our production and how we work every day to bring the “highest quality Extra Virgin Olive Oil in” Italy to your table.https://www.redoro.it/faq-domande-frequenti-olio-extra-vergine/One more tip: how to recognize a good extra virgin olive oil?https://www.redoro.it/frantoi/come-riconoscere-un-olio-buono/
Extra Virgin Olive Oil: Calories
Extra virgin olive oil is one of the most versatile and healthy foods that exist, but it is also very high in calories. Each tablespoon of extra virgin olive oil contains about 120 calories and should be considered to not exceed your daily caloric needs. Extra virgin olive oil contains monounsaturated fatty acids beneficial for heart health, so it should be considered as an important food (and ingredient) for our diet and nutrition. To learn more about the calories in extra virgin olive oil, you can find info on Calorie.it
Extra Virgin Olive Oil: Monounsaturated and Polyunsaturated Fats
Extra virgin olive oil is one of the healthiest and most versatile vegetable oils on the market. One of the main reasons why extra virgin olive oil is so beneficial for health is the balance of its monounsaturated and polyunsaturated fats.
The most common monounsaturated fat present in “extra virgin olive oil is”Oleic Acid, which represents about 73% of the total fats present in “oil. O” leic acid is a healthy fat that can help reduce bad cholesterol (LDL) and increase good cholesterol (HDL). O “leic acid [molecular or gross formula: CH3(CH2)7CHCH(CH2)7COOH] also has antioxidant properties and can help prevent” oxidation of body cells.
The rest of the fats present in extra virgin olive oil are represented by polyunsaturated fats, mainly linoleic acid and linolenic acid. These fats are known to be essential for human health, as our body is not able to produce them on its own and therefore must be obtained through diet. Linoleic and linolenic acids have numerous health benefits, among these we remember the reduction of the risk of cardiovascular diseases and help in weight management.
The balance of monounsaturated and polyunsaturated fats present in extra virgin olive oil makes it an ideal choice for health. According to the World Health Organization (WHO), the intake of monounsaturated fats should represent at least 15% of total calories, while that of polyunsaturated fats should be between 6% and 11% of total calories. Extra virgin olive oil easily meets these recommendations, making it an ideal choice for maintaining a balanced and healthy diet.
Culinary Applications of Italian Extra Virgin Olive Oil
Italian extra virgin olive oil is a fundamental ingredient in Mediterranean cuisine, known for its unique organoleptic qualities and health benefits. As a Michelin-starred chef, I have had the opportunity to explore and experiment with this extraordinary product, discovering that it is much more than a simple condiment.
Unique Characteristics
Origin and Variety: Italy is famous for its wide range of olive cultivars, each with unique characteristics. This diversity translates into a variety of flavors, aromas, and textures that can enrich any dish.
Aromatic Profile: Italian extra virgin olive oil ranges from delicate and fruity to robust and peppery. These aromatic profiles can be skillfully paired with different ingredients to enhance their flavor.
Nutritional Qualities: Rich in antioxidants, monounsaturated fatty acids, and vitamins, this oil is not only delicious but also beneficial for health.
Beyond Seasoning: a Versatile Ingredient
Cooking and Frying
Contrary to what one might think, extra virgin olive oil is excellent for hot cooking, including frying. Its relatively high smoke point and stability make it ideal for enhancing flavors without altering them.
Emulsions and Sauces
Extra virgin olive oil is the base for classic emulsions such as mayonnaise and vinaigrette. Its ability to bind ingredients together creates smooth textures and complex flavors.
Marinades and Seasonings
Marinating meats or vegetables with extra virgin olive oil not only adds flavor but also tenderness. Its chemical composition helps penetrate and soften food fibers.
Sweets and Desserts
Surprisingly, extra virgin olive oil can be an extraordinary ingredient in desserts. By replacing butter with oil, you get moister cakes with a subtle fruity touch.
Italian Extra Virgin Olive Oil: the Best
The best Extra Virgin Olive Oil in the world is certainly an Italian Extra Virgin Olive Oil: for nutritional characteristics, purity, acidity level, quantity of Polyphenols, and for the care that all Italian oil mills dedicate year-round to the territory and their olive trees.
Aipo (Interregional Association of Oil Producers) has established an award to annually recognize the best extra virgin olive oil chosen from varieties of each Italian region: AIPO D’ARGENTO 2022 INTERNATIONAL OLIVE OIL COMPETITION
• Discover our range of Extra Virgin Olive Oil products
• Visit our ONLINE STORE
Guide to Definitions of Various Types of Olive Oil
Description and definitions of olive oils and olive pomace oils referred to in Article 35 of Reg.
EC 1513/2001 of July 23, 2001.
Virgin olive oil is oil obtained from the fruit of the olive tree solely by mechanical or physical processes, using heat to facilitate extraction in quantities that do not cause alterations in the oil itself. The olives undergo no other treatment except washing, decanting, centrifuging, and filtering. Therefore, oils obtained by extraction with chemical solvents or with chemical or biochemical action adjuvants or by esterification processes and any mixture with oils of other nature are excluded.
Read also “recognizing an extra virgin olive oil” by consumatori.it
Download the guide “Guide to extra virgin olive oil“
The aforementioned virgin olive oils are subject to the following classification and denominations:
Extra virgin olive oil (EVO Oil) – characteristics: virgin olive oil with absolutely perfect taste, whose organoleptic score is equal to or greater than 6.5; whose free acidity expressed as oleic acid is less than 0.8 g per 100 g and having other characteristics conforming to those provided for this category.
Virgin olive oil: virgin olive oil with perfect taste, whose organoleptic score is equal to or higher than 5.5; whose free acidity expressed as oleic acid is less than 2% (2 g per 100 g) and having other characteristics conforming to those provided for this category.
Ordinary virgin olive oil: virgin olive oil of good taste, whose organoleptic score is equal to or higher than 3.5; whose free acidity expressed as oleic acid is at most 3.3% and having other characteristics conforming to those provided for this category.
Lampante virgin olive oil: virgin olive oil of imperfect taste, whose organoleptic score is less than 3.5 and/or whose free acidity expressed as oleic acid is higher than 3.3% and having other characteristics conforming to those provided for this category.
Reference Table
| Acidity | Peroxide Value | K 232 | K 270 | Delta K | Panel Test | |
| Extra Virgin | < 0,8 | < 20 | < 2,5 | < 0,2 | < 0,01 | > ≥ 6.5 |
| Virgin | 1 – 2 | < 20 | < 2,6 | < 0,25 | < 0,01 | > ≥ 5.5 |
| Ordinary Virgin | 2 – 3,3 | < 20 | < 2,6 | < 0,25 | < 0,01 | > ≥ 3.5 |
| Lampante Virgin | > 3,3 | > 20 | < 3,7 | < 0,25 | < 3, |
Redoro Frantoi Veneti Produces Only 100% Italian Extra Virgin Olive Oil
Discover our PRODUCTION to learn about our best extra virgin olive oil
Visit our ONLINE STORE to find the best extra virgin olive oil
Other Types of Olive Oils
The Following Oils are Obtained through Chemical Extraction Processes and Solvents:
Refined olive oil: is the olive oil obtained from refining virgin olive oils, whose free acidity expressed as oleic acid cannot exceed 0.3 g per 100 g and having other characteristics conforming to those provided for this category.
Olive oil: (composed of refined oils and virgin olive oils): is “olive oil obtained from a blend of refined olive oil and virgin olive oils other than” lampante oil, with a “free acidity expressed as oleic acid that is less than” 1% and having other characteristics conforming to those provided for this category.
Crude olive-pomace oil: is an oil obtained by solvent extraction from olive pomace, excluding oils obtained by esterification processes and any mixture with oils of other nature and having other characteristics conforming to those provided for this category.
Refined olive-pomace oil: is the oil obtained from refining crude olive-pomace oil, whose free acidity expressed as oleic acid must be less than 0.3 g per 100 g and having other characteristics conforming to those provided for this category.
Olive-pomace oil: is an oil obtained from a blend of refined olive-pomace oil and virgin olive oils other than lampante oil, whose free acidity expressed as oleic acid must not exceed 1g per 100 g and having other characteristics conforming to those provided for this category.
Olive Oil Labeling
The Commission Regulation (EC) No. 182/2009 of March 6, 2009 amends Regulation (EC) No. 1019/2002 on marketing standards for “olive oil, with particular reference to the regulation of designation of” origin. Thanks to this amendment, consumers can distinguish Italian products from olive oils coming from other EU and non-EU countries.
Redoro Frantoi Veneti Produces Only 100% Italian Extra Virgin Olive Oil
• Discover our PRODUCT RANGE
• Visit our ONLINE STORE
Watch on YouTube how we produce our Italian extra virgin olive oil.
Or watch it directly here:
Do You Still Have Questions about Extra Virgin Olive Oil?
Consult our Frequently Asked Questions for more information about our production and how we work every day to bring the “highest quality Extra Virgin Olive Oil in” Italy to your table.
One more tip: how to recognize a good extra virgin olive oil?