What is EVOO?

What does the abbreviation for olive oil (EVOO) mean?

EVOO is an acronym that stands for Extra Virgin Olive Oil and has become a noun in its own right after being coined by celebrity chef Rachael Ray on her cooking show. It has become such a part of culinary vocabulary that it has been included in the Oxford American College Dictionary since 2007.

EVOO or Extra Virgin Olive Oil is the purest form of olive oil. Although the specifications of what makes it extra virgin may vary from country to country there are some aspects that are universal:

• It must only include the fruit of the olive trees.

• Nothing can be added, no solvents or heat.

• It must be extracted solely by mechanical means such as cold pressing.

• The only processes allowed are washing, decantation, centrifugation and filtration.

• The full fatty acid content (FFA %) must be lower than 0.8%, meaning it has a low acidity level.

The extraction method of EVOO retains the truer olive taste compared to other olive oils, preserving its authentic and rich flavor profile.

Real EVOO should let you taste the flavor notes of the vegetation that surround the olive groves. When you taste Papa Vince EVOO you will notice hints of tomatoes, artichokes, lemons or freshly cut grass in this grand aroma olive oil. The Nocellara del Belice olives from Sicily pick up the nuances of their environment just like a fine wine is influenced by the flavors of its terroir.

And don't forget to watch out for the peppery kick at the back of your throat. When you experience a slight coughing sensation it's the sign of the antioxidants in your olive oil that have been proven to boost overall health and lower the risk of certain diseases. EVOO has a distinct flavor that is described as fruity with a peppery finish, making it a favorite among culinary enthusiasts.

Understanding Virgin Olive Oil Categories

Not all olive oil is created equal, and understanding the differences between categories can help you make better choices for your health and culinary needs.

Extra Virgin Olive Oil (EVOO) is the highest quality olive oil available. At Papa Vince, our single-estate EVOO is rigorously lab tested to ensure exceptional levels of polyphenols, particularly hydroxytyrosol. Our extra virgin offering maintains very low acidity levels (below 0.3%), well below the 0.8% maximum allowed for extra virgin classification. This low acidity is a hallmark of superior quality and freshness.

Virgin Olive Oil is the next grade down from EVOO. While still a natural product with no chemical treatments, virgin olive oil has slightly higher acidity levels (between 0.8% and 2.0%) and may have some minor sensory defects not found in EVOO. Virgin olive oil is still excellent for cooking and contains many beneficial compounds, though typically fewer polyphenols than EVOO. Olive Oil (OO), on the other hand, is a blend of virgin olive oils with refined oils, offering a more neutral flavor and a lower cost alternative.

Many consumers don't realize that the olive oil they purchase may not be accurately labeled EVOO. Studies have shown that a significant percentage of products on store shelves don't meet the standards for extra virgin classification, despite their labels. This is why Papa Vince provides full transparency about our production methods and offers lab test results to verify our quality claims.

Lampante Virgin Olive Oil: What You Need to Know

Lampante virgin olive oil is a lesser-known category that deserves attention when discussing olive oil quality. The term "lampante" comes from the Italian word for "lamp," as this oil was historically used as lamp fuel rather than for human consumption.

Lampante virgin olive oil is considered not suitable for direct consumption due to its high acidity (above 2.0%) and significant sensory defects. This type of virgin olive oil must be refined before it can be consumed, at which point it is no longer considered virgin olive oil but simply "refined olive oil."

What sets Papa Vince apart is our commitment to never using lampante virgin olive oil in our products. Our EVOO comes exclusively from early-harvested olives, cold-pressed immediately after picking to ensure the highest quality olive juice possible. Unlike companies that might blend different qualities of olive oil, our single-estate approach guarantees that what you're getting is pure EVOO with all its health-promoting properties intact.

The Health Benefits of Papa Vince EVOO

Papa Vince EVOO stands out not just for its exceptional flavor but also for its impressive health benefits. Our olive oil is particularly rich in oleic acid, a monounsaturated fatty acid that has been linked to reduced inflammation and heart health benefits.

What truly sets our EVOO apart is its exceptionally high polyphenol content, particularly hydroxytyrosol. These powerful antioxidants are what give high-quality extra virgin olive oil its characteristic peppery finish. The higher the polyphenol content, the more pronounced this sensation will be—a clear indicator of superior EVOO.

Our olive trees, cultivated without pesticides or artificial irrigation, produce olives that are naturally rich in these beneficial compounds. The stress that these trees endure in their natural environment causes them to produce more polyphenols as a defense mechanism, resulting in an olive oil that is not only more flavorful but also more healthful.

When you choose Papa Vince EVOO, you're getting a product that has been handled with the utmost care from our olive trees to your table. The result is an extra virgin olive oil that delivers not just exceptional taste but also the maximum health benefits that EVOO has to offer.