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 the 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 are 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 virgin olive oils have the same quality. Some of them have higher quality and are edible and one of them is even non-edible.

Extra virgin olive oil includes two groups of chemical compounds. The first one is triglycerides which have a portion of 97–99% and the second one is minor components that have a 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.

One of the top-quality indicators of an EVOO is the chemical quality standards. There are pre-defined quality parameters for 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 are good, the smoke point can be higher.

EVOO can be used in both cold and hot meal servings. Artem Oliva’s olive oils have been used in the kitchens of people all around the world for so many years.

Most of our customers are looking for the best solution for their olive oil needs. Some of them are just looking for olive oil bottling service and some others are looking for a private label olive oil solutions.

All the customers of Artem Oliva are well informed about product description, ingredients, storing conditions, packaging options, distribution conditions, intended use places, organoleptic characteristics, and physical and chemical characteristics.

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.