Extra Extra Virgin Olive Oil (EVOO) is considered the highest quality and most flavorful olive oil available in the market. The term "Extra Virgin" refers to the oil's acidity level, which is less than 0.8%, and the fact that it is extracted from the first pressing of olives. However, the term "Extra Extra Virgin" is not an officially recognized classification by the International Olive Council (IOC) or the United States Department of Agriculture (USDA). Instead, it is a marketing term used by some producers to indicate that their oil meets even more stringent standards than those required for Extra Virgin classification.
Production and Classification
The production of Extra Extra Virgin Olive Oil involves a rigorous process that ensures the highest quality and flavor. The olives are carefully hand-picked, usually at the peak of ripeness, to minimize damage and preserve the delicate flavor and aroma. The olives are then crushed and cold-pressed, meaning that the oil is extracted without the use of heat, which can damage the oil’s flavor and nutritional properties. The resulting oil is then filtered and bottled, often with minimal processing to preserve its natural characteristics.
The classification of olive oil is based on its acidity level, flavor, and aroma. Extra Virgin Olive Oil is considered the highest quality, with an acidity level of less than 0.8% and a flavor that is fruity and peppery. Virgin Olive Oil has a slightly higher acidity level, up to 2%, and a less intense flavor. Pure Olive Oil and Light Olive Oil are blended oils that may contain a combination of virgin and refined oils, with a higher acidity level and a milder flavor.
Chemical Composition and Nutritional Value
Extra Extra Virgin Olive Oil is rich in monounsaturated fats, which are considered healthy fats that can help lower cholesterol levels and reduce the risk of heart disease. It is also a rich source of antioxidants, including vitamin E and polyphenols, which can help protect against cell damage and reduce inflammation. The oil contains a range of phytochemicals, including oleocanthal and oleuropein, which have been shown to have anti-inflammatory and antimicrobial properties.
| Nutrient | Amount per 1 tablespoon (14g) |
|---|---|
| Calories | 120 |
| Fat | 14g |
| Monounsaturated Fat | 10g |
| Polyunsaturated Fat | 1g |
| Saturated Fat | 2g |
| Vitamin E | 1.9mg |
| Vitamin K | 60mcg |
Culinary Uses and Pairing
Extra Extra Virgin Olive Oil is a versatile ingredient that can be used in a variety of dishes, from salad dressings and marinades to roasted vegetables and sautéed meats. Its fruity and peppery flavor makes it a great pairing for a range of ingredients, including tomatoes, basil, and lemon. It is also a great finishing oil, adding a burst of flavor to dishes just before serving.
When pairing Extra Extra Virgin Olive Oil with food, consider the following guidelines:
- Fruity and mild flavors: Pair with delicate ingredients, such as fish or chicken, to avoid overpowering the dish.
- Peppery and robust flavors: Pair with heartier ingredients, such as red meat or roasted vegetables, to complement the bold flavors.
- Herbaceous and grassy flavors: Pair with ingredients that have a similar flavor profile, such as herbs or leafy greens, to create a harmonious balance of flavors.
Storage and Handling
Extra Extra Virgin Olive Oil is a delicate product that requires proper storage and handling to preserve its quality and flavor. It should be stored in a cool, dark place, away from heat sources and direct sunlight, to prevent oxidation and spoilage. The oil should be kept in a tight-sealing container to prevent air from entering and spoiling the oil.
What is the difference between Extra Virgin Olive Oil and Extra Extra Virgin Olive Oil?
+While both oils are considered high-quality, Extra Extra Virgin Olive Oil is not an officially recognized classification. However, it is often used to indicate that the oil meets even more stringent standards than those required for Extra Virgin classification, including a lower acidity level and a more rigorous production process.
How do I choose a high-quality Extra Extra Virgin Olive Oil?
+Look for a product that is certified by a reputable third-party organization, such as the California Olive Oil Council (COOC) or the USDA. Also, check the label for the acidity level, flavor profile, and production process to ensure that it meets your standards.
