Extra virgin olive oil is also called EVO oil , an acronym for extra virgin olive oil. For over three generations, Frantoio D'Orazio has cultivated, processed, and produced exclusively extra virgin olive oil with authentic flavor and characteristics.
In this article, we want to reveal everything about the extra virgin olive oil we produce, helping you distinguish it from other oils, whether counterfeit or simply not extra virgin.
An oil obtained from olives is not automatically an extra virgin oil.
How many oils are there?
The characteristics of the oil obtained from olives vary based on the processing method and the free acidity it presents.
There are different types of oil:
- Extra virgin olive oil , EVO, the most prized and rich in health benefits
- Virgin olive oil
- Lampante virgin olive oil
- Rectified olive oil
- Olive oil
Furthermore, there are oils that are not suitable for food use:
- Crude pomace oil
- Olive pomace oil becomes edible only by adding a certain amount of virgin olive oil
The characteristics of extra virgin olive oil
To be defined as such, EVO oil must possess specific characteristics which refer to:
- Exclusively mechanical and product-friendly manufacturing processes
- Acidity level within 0.8%
- Organoleptic characteristics, flavour, smell and consistency
Let's look at them in detail.
Extra virgin olive oil is therefore obtained by cold-pressing olives using exclusively mechanical processes, meaning no artificial processes or chemicals are used. Pressing therefore occurs under conditions that do not alter the oil's original qualities.
Another fundamental characteristic, to define an original extra virgin olive oil, is the level of acidity, expressed in oleic acid, which must be within 0.8%.
As for the characteristics of taste, smell, and consistency, these are a consequence of the oil extraction and processing process, and are influenced by the olive cultivars used.
On the palate, extra virgin olive oil has bitter and spicy notes, thanks to its rich antioxidant content (polyphenols), which are indicative of the product's quality. Its color is green-yellow, and its aroma is lightly fruity with herbaceous notes.
Furthermore, extra virgin olive oil is recognized as rich in beneficial nutrients. It's a concentrate of vitamins and the condiment with the best balance of fats.
OUR MULTIVARIETAL BLEND – EVO OIL FROM FINE OLIVES
Our multivarietal EVO oil is obtained from selected cultivars grown locally: Olivastro, Cima di Mola, Coratina, Leccino, Cima di Melfi, Picholine, Simona, and Nociara.
Our cultivation techniques are the most respectful of nature and our immense, centuries-old olive trees. We let nature take its course, intervening only to support crops during drought. And we pay particular attention to the ripening of those tiny seeds that will soon become olives. In August, the "inolizione" phase begins for the olives that will become our precious extra virgin olive oil . This is when the oil drops begin to form inside the pulp, a crucial step in producing this green gold.
Respect for nature continues between October and November during the harvest, which we perform with the aid of mechanical shakers. The olives that reach Frantoio D'Orazio are processed within 24-48 hours, precisely to preserve the product's organoleptic qualities, flavor, and aroma. Processing is carried out using the best technologies capable of ensuring a natural extraction that respects the product and maintains its quality, in increasingly shorter times, thus maintaining the acidity level that is essential for a truly extra virgin olive oil .
For this reason, the mill's production processes are entirely mechanical and continuous. Furthermore, the extraction is cold, meaning at temperatures below 27°C. The advantages are in terms of the quality and flavor of the finished product, which is then left to settle in tanks for 15 days. It is then bottled in our exclusive and original containers and distributed to specialty shops, restaurants, and homes in Italy and around the world.
We invite you to discover all our extra virgin olive oil lines here . Flavor, goodness, beauty, and authenticity, drop by drop.
