Olive Oil (EVOO)

  • Home
  • Olive Oil (EVOO)

What is EVOO

There are various grades of olive oil, each with differences in production method, their quality and suitability for consumption. Make sure you understand the various grades of olive oil to make an informed decision when buying. The different grades of olive oil differ in the general quality of the oil and also its taste and health attributes.

As per international standards (see: IOC) virgin olive oils are the oils obtained from the fruit of the olive tree ( = olives) solely by mechanical or other physical means under conditions, particularly thermal conditions, that do not lead to alterations in the oil, and which have not undergone any treatment other than washing, decantation, centrifugation and filtration.

Types of olive oil

Extra virgin olive oil (EVOO) has a free acidity, expressed as oleic acid, of not more than 0.8 grams per 100 grams; EVOO is the highest quality olive oil and has the best health benefits
Virgin Olive Oil (VOO): has a free acidity, expressed as oleic acid, of not more than 2 grams per 100 grams
Lampante Olive Oil has a free acidity, expressed as oleic acid, of more than 3.3 grams per 100 grams and/or the organoleptic characteristics and other characteristics as mentioned above. Laminate Oil is not fit for consumption and is intended for refining or for technical use
Refined Olive Oil is obtained from olive oil by refining methods which do not lead to alterations in the initial glyceridic structure. There are three main methods: physical refining, chemical refining or bleaching.

Health benefits of EVOO

Extra virgin olive oil is known for its purity and minimal processing which helps retain the natural compounds and flavours of the olives. The primary chemical components of Extra Virgin Olive Oil and their health benefits include:

1. Monounsaturated Fats: this is the predominant type of fat in olive oil, specifically oleic acid. This is a heart- healthy fat that has been associated with various health benefits.
2. Polyphenols: Extra Virgin Olive Oil is rich in polyphenols, which are antioxidant compounds. These contribute to the oil's flavour, aroma, and health benefits. Polyphenols have been linked to anti-inflammatory and antioxidant effects.
3. Vitamin E: Extra Virgin Olive Oil contains vitamin E, a fat-soluble antioxidant that helps protect the body's cells from damage.
4. Squalene: This is a natural compound found in olive oil that has moisturising properties and may contribute to skin health.
5. Phytosterols: These plant compounds have a structure similar to cholesterol and may help lower cholesterol levels.
6. Chlorophyll: The green pigment found in the chloroplasts of olive fruits. Chlorophyll contributes to the green color of the olives and is rich in antioxidants.

For (meta-)studies on the health benefits of EVOO also see for example the National Library for Medicine https:// pubmed.ncbi.nlm.nih.gov/37630815/ or the Journal of Atherosclerosis Prevention and Treatment (https:// www.japt.gr/2023/05/17/177-19/)