What is EVOO?
EVOO is also known as extra virgin olive oil. There are different types of olive oil available in the market and among them, extra virgin olive oil is the most preferred one. The richness of antioxidant properties, pleasant taste and aromas make EVOO a noteworthy version of olive oil. Well, it is the method of olive oil production that sets the taste and health properties.
Extra virgin olive oil is also called least processed olive oil. It is basically extracted using the cold-pressing method and therefore, the acidic content remains low in the EVOO. You can directly consume it or use it in salads. If we talk about the core characteristics of EVOO, these are as follows:
- It is rich in vitamins, antioxidants and many more natural ingredients.
- It has fewer chemicals.
- EVOO has a very pleasant taste.
Extra Virgin Olive Oil takes place under the virgin olive oil category according to olive oil types and definitions of IOC. There is other two categories of virgin olive oils. These are Virgin Olive Oil and Lamptante.
According to European Commission, virgin olive oil is “the olive oil obtained directly from olives and solely by mechanical means.” However, not all the virgin olive oils have the same quality. Some of them have higher quality and edible and one of them is even non-edible.
Extra virgin olive oil includes two groups of chemical compounds. First one is triglycerides that have the portion of 97–99% and the second one is minor components that have portion of 1–3%.
Triglycerides mainly contain a monounsaturated fatty acid (oleic acid), a fair amount of polyunsaturated fatty acids and a small amount of saturated fatty acids.
Chemical Quality Standards
One of the top-quality indicators of an EVOO is the chemical quality standards. There are per-defined quality parameters for an olive oil’s suitability with extra virgin olive oil standards.
Artem Oliva olive oil quality laboratory is working 7 / 24 basis when there is production in order to sustain the best quality in a stable manner.
Smoke point is the limit up to which temperature a liquid fat can tolerate. If the smoke point is exceeded, the oil gets damaged in chemical structure and gives a rancid taste to the food in it. For a proper extra virgin olive oil, the smoke point is defined as 210°C. If the extra virgin olive oils good, the smoke point can be higher.
So, if you are looking for an olive oil brand from where you will get the highest quality olive oil, you should get in touch with Artem Oliva.