What Is Extra Virgin Olive Oil?
What Is Extra Virgin Olive Oil?
Extra virgin olive oil, often called EVOO, is the highest quality grade of olive oil available.
The term “extra virgin” is not a marketing label. It refers to how the oil is produced and its final quality.
What Makes Olive Oil “Extra Virgin”
Extra virgin olive oil is made by:
- Crushing fresh olives
- Extracting oil using mechanical methods only
- Applying no heat or chemical processing
This process preserves the natural flavour, aroma, and nutritional compounds found in olives.
To be classified as extra virgin, the oil must:
- Meet strict quality standards
- Have no sensory defects
- Retain natural taste characteristics
How Extra Virgin Olive Oil Is Produced
The quality of EVOO depends heavily on timing and handling.
In general:
- Olives are harvested at the right stage of ripeness
- They are processed quickly after harvest
- Oil is extracted at controlled temperatures
These steps help protect the oil’s natural structure and flavour.
Taste and Characteristics of EVOO
Authentic extra virgin olive oil typically shows:
- Fruitiness, which can be mild or intense
- Bitterness, often subtle
- Pungency, a light peppery sensation
These are not flaws. They indicate freshness and quality.
Why Extra Virgin Olive Oil Is Considered Premium
Compared to other olive oils, EVOO:
- Retains natural antioxidants
- Preserves aroma and taste
- Reflects the region and olives used
For this reason, it is the preferred choice for finishing dishes, salads, and balanced everyday cooking.
EVOO in UAE Kitchens
In the UAE, extra virgin olive oil is widely used for:
- Daily cooking
- Salad dressings
- Drizzling over prepared dishes
When stored correctly, EVOO performs well even in warm climates.
Frequently Asked Questions
Is extra virgin olive oil always Italian?
No. Extra virgin olive oil is produced in many countries. Quality depends on production standards, not nationality.
Does colour indicate quality?
No. Colour alone does not indicate quality or freshness.