Extra Virgin Olive Oil (EVOO)

Extra Virgin Olive Oil (EVOO) — The Highest Grade

Extra Virgin is the top classification of olive oil, produced solely by mechanical cold extraction with no chemical treatment or refining.

Key Specifications

• Free Fatty Acid (FFA) content: ≤ 0.8% (expressed as oleic acid) — the lower, the better quality
• Peroxide value: ≤ 20 mEq O₂/kg (measures oxidation level)
• UV Absorbance (K232): ≤ 2.50 / (K270): ≤ 0.22 (indicates freshness and purity)
• Polyphenol content: Typically 200–500+ mg/kg in premium oils (natural antioxidants)
• Extraction method: Cold press or cold centrifugation at ≤ 27°C (80.6°F)
• Oleic acid content: 55–83% (primary monounsaturated fatty acid)
• Color: Ranges from golden yellow to deep green (not a quality indicator on its own)
• Flavor profile: Fresh, fruity, with a clean bitter and peppery finish — no defects

Origin & Certification Standards

Governed by the International Olive Council (IOC) and regulated by bodies such as the EU (EC 2568/91), USDA, and California Olive Oil Council (COOC). Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) labels add traceability.

Premium Producing Regions

Greece (Kalamata, Crete), Italy (Tuscany, Sicily), Spain (Andalusia), and emerging producers in Tunisia, Chile, and Australia.

Shelf Life

18–24 months from harvest if stored properly — away from heat, light, and air. Best consumed within 12 months of the harvest date for peak flavor.