Extra virgin olive oil is one of the basic ingredients of Mediterranean cuisine and now its use is increasingly widespread in other kitchens. The good oil makes the difference both in the preparation of dishes, recipes or even a simple salad; both in the quality of the product itself. An artisan extra virgin olive oil has in the vast majority of cases a superior quality compared to the industrial one, the problem is how to recognize each other.
First of all, we define what oil evo means. Evo is an acronym coined by the agronomist Stefano Epifani which stands for extra virgin olive oil. The aim of the new term was to avoid confusion between extra virgin and common olive oil. The evo is obtained by squeezing only healthy olives, which have never fallen from the tree, and has not added additives. The degree of acidity never exceeds 0.8%. The simple virgin oil undergoes successive steps to the pressing that reduce its quality. But, assuming that it is very different oil, it is the extra-virgin oil from the industrial one. The first trivial but fundamental difference is in the price, which is a sign of a different production method and quality.
In the Gdo, above all, where there is a jungle of different products and different brands for each product, it is easy to take good chants. The extra virgin olive oil, not always present in supermarkets, must be recognized. This is why it is necessary to have some precautions. First of all the provenance: Products with the written “mixture of EU olive oils” or “mixture of EU and extra-EU olive oils, which in fact certify that it is an industrial product, should be avoided. A artisan mill does not buy olives or oil abroad, except for cataclysms, being the craftsman very tied to its territory.
The specialists who make the difference are the Mastri Oleari, which, starting from the different Italian varieties of olives, are able to transform them, with the appropriate processing techniques, into a unique product, the result of their experience and knowledge handed down for generations. Then there are the millers, who decide which type of knead is suitable for the olives to be processed and select the time of kneading. In addition to this they also decide the temperature and, upstream, the subsequent final separation techniques applying, if necessary, a preventive pitting.