Guide to reading Evo oil labels

How to recognize extra virgin olive oil by reading the label: quality and taste, a conscious choice!

First, we collect information for a fair purchase

Let's start from the names that differentiate the different types of extra virgin olive oil:

a)       Monovarietal: it is extra virgin olive oil obtained by pressing a single variety of olive;

b)       Blend or Multivarietal: it is the EVO oil produced by mixing multiple olive varieties;

c)       Cold pressing: it is the process of pressing the olives which takes place at a controlled temperature (below 36° C) which avoids alterations from the organoleptic point of view of the extracted oil; it is accompanied by the indication of “Prima Spremitura” which indicates that the EVO oil is obtained from the first pressing of the olives;

d)       Fresh: confirms that it is an oil produced with the latest olive harvest;

e)       PGI (Protected Geographical Indication): it is the recognition mark for oils produced in a territory recognized for certain production characteristics;

f)         DOP (Protected Designation of Origin): it is the recognition mark for EVO oils produced in a specific geographical area where production stability models (disciplinary) are respected;

g)       Organic: here too we have recognition for EVO oils that respect the production standards of the Organic system which provides for the exclusion of the use of pesticides, fertilizers and chemical products in general in cultivation and no type of additives.

h)       Controlled supply chain: guarantees total traceability of the product because it indicates that the extra virgin oil is extracted, preserved and bottled by the same company that grows the olives, harvests them and takes them to milling;

i)          Awards: there are some EVO oils that participate in national and international competitions where the different quality and taste characteristics of the products are analyzed and which receive certificates and awards.

In addition to the characteristics mentioned above, the categories of oil make an important difference.

Let's see what the main ones are:

1. Extra virgin olive oil or EVO oil: it is undoubtedly the prized oil par excellence for its taste characteristics, but above all for its organoleptic qualities. It is produced by "cold" pressing of olives with mechanical means, it has a very low percentage of acidity (less than 0.8%), it has a fruity and slightly spicy flavor which indicates the presence of polyphenols, molecules with very high antioxidants with a beneficial effect on our health;

2. Virgin Olive Oil: it is an oil similar to the previous one, but with an acidity level higher than the limit of 0.8% for extra virgin (it can reach up to 2%). The flavor is more pronounced than EVO oil and is definitely not recommended for condiments, more suitable for cooking;

3. Olive Oil: it is a mixture of virgin and refined oils; the latter are produced with the use of chemical solvents and then subjected to filtering. The acidity is high (reaching 3%) and the taste characteristics are indefinable. It is used in the kitchen for frying or other cooking that reaches high temperatures.

4. Pomace oil: it is the oil that is extracted from the residues of pressing olives which still contain small percentages of oil using solvents which are then eliminated from the oil through a distillation process. It is an oil generally used for baked products.

5. Lampante oil: it is an oil with high acidity, a dark color and a terrible flavour. It owes its name to its use in the past as fuel for oil lamps. It is not suitable for human consumption, but with chemical procedures it is made usable and mixed with olive oil.

Let's now come to the ingredients and nutritional values ​​that are present on the label of Extra Virgin Olive Oil

Obviously you will not find any other ingredient than "Olive juice", since the only ingredient present is the product of pressing the olives.

There may be variations in nutritional values ​​because not all EVO oils are identical; the differences consist in the original product from which the oil is extracted, which are the olives used (in Italy we have over 600 varieties), the places of origin of the olives and the relative cultivation area, the harvesting systems, the methods of oil extraction and conservation.

An example of a label could be the following (obviously the values ​​are approximate in consideration of what was said above):

Ingredients:

·       Olive juice

Nutritional Values ​​(per 1 tablespoon - 15 ml):

·       Calories: Approximately 120 calories

·       Total fat: About 14 grams

o   Saturated fat: About 2 grams

o   Monounsaturated fats (mainly oleic acid): About 10 grams

o   Polyunsaturated fats: About 1.5 grams

·       Cholesterol: 0 milligrams

·       Sodium: 0 milligrams

·       Carbohydrates: 0 grams

·       Dietary fibre: 0 grams

·       Sugars: 0 grams

·       Protein: 0 grams

Vitamins and Minerals:

·       Vitamin E: Provides approximately 10-15% of the recommended daily intake (RDI) per 15 ml.

·       Other nutrients: Olive oil may contain small amounts of vitamin K and minerals such as calcium, iron and magnesium.

From this label it is clear that extra virgin olive oil contains monounsaturated fats which are notoriously rich in antioxidants and extremely important for the well-being of our body.

Another element present in a label concerns the quantity contained in the package

In all food product packages the quantities indicated are net and have different units of measurement: by weight (in Kg., gr. or mg.); by volume (in liters or ml.). For international Anglo-Saxon markets, different measurements such as ounces are used (e.g. 1 fl oz, a fluid ounce equivalent to 30 ml.). This information on the net quantity allows the consumer to evaluate the purchase he is about to make and is a comparison parameter with similar products that allows him to evaluate the actual price of each product

An important detail is the Minimum Shelf Life (TMC)

The minimum shelf life (TMC) for extra virgin olive oil refers to the useful date for consuming the product without it undergoing alterations and retaining its organoleptic properties, also depending on the state of conservation and the type of packaging.

 The words we find are:

·       best before…

·       to be consumed preferably by the end…

If well preserved, EVO oil is edible for years, but in general the advice is to consume it no longer than 18-24 months, a period for which the oil retains its flavor characteristics and organoleptic qualities. It is important to know that to maintain its peculiarities, EVO oil must be stored in a cool and dry place, away from sources of light and heat and well sealed to prevent it from taking in air and starting an oxidation process which can lead to rancidity of the oil. In this regard, the packaging is crucial: dark glass bottles and cans are the most used, but lately it is preferred to store it in Bag in Box (Container for the storage, transport and domestic consumption of food liquids (wine, oil, etc.), consisting of a sturdy bag generally made up of several layers of metallised film or other plastic materials, equipped with a tap and placed inside inside a corrugated cardboard box; see TRECCANI).

Another fundamental indication is the name of the Producer and the Production Batch:

It is important to know the name of the manufacturer because he is responsible for the quality of the product and packaging. The registered office and place of production must be indicated; if they coincide, only the address of the factory must be indicated.

The production batch allows you to know the production batch to which the oil produced belongs, so as to allow the traceability of the entire production sequence; it promotes quality control and product safety and if there are any anomalies, this tool can identify it immediately and possibly withdraw it from the market. These tools are evidently all aimed at providing all useful information to the consumer, guaranteeing them safety and gaining trust in their product and their company.

On the label you can find other symbols that are also important

These are symbols, called "environmental" symbols, which indicate how to avoid polluting the environment by correctly disposing of waste and product packaging. We list them and they are:

·       Environmental certification mark: refers to the fact that the product or company has received certification from organizations that promote activities of respect and sustainability of production with respect to the environment.

·       Recycling Symbol: here too we have a sign of the company's attention to respect for the environment by using recyclable packaging material.

·       Symbol of Sustainability: here we have a reference to the means of production that use energy from renewable sources or a conscious consumption of water resources and above all an important attention to the reduction of harmful emissions into the atmosphere.

It is advisable to include the place of production and origin of the product on the labels

It is important information to provide to the consumer to understand the authenticity and quality of the oil to be purchased. The country of origin indicates first of all the place where the olives are grown and where the oil is then produced and some producers sometimes even specify the territory, specifying for example "EVO oil produced in Puglia". Other information could be to add the mill where the oil is produced. This is all information which, in addition to the PDO or PGI that we saw before, increases consumers' trust in the product and in the company.

There is also other information that may be present on the label, but it is at the discretion of the manufacturer

We list them below:

·       The year of harvest: it informs us when the olives were harvested and consequently the year of production of the extra virgin olive oil, a guarantee of fresh oil.

·       The harvesting method: manual or mechanized.

·       The variety (or cultivar) of the olives: it can give us indications whether it is an oil coming from a single variety or from multiple varieties.

·       Quality certifications: example “Organic oil” or “Nutraceutical oil”.

·       Awards: here we learn of awards in national or international competitions to guarantee the high quality of the oil.

·       Tasting notes: it may be useful to indicate the taste and flavor characteristics of the oil, perhaps providing advice on pairing it with dishes, facilitating consumers' choice.

Then there are mandatory symbols to be highlighted on the label and they are the Metrological Symbols:

·       First of all, the CE: mark which guarantees us that the product complies with current regulations.

·       The Net Weight symbol: expressed in grams (g.) or milliliters (ml.) accompanied by the scale symbol.

·       The Net Volume symbol: the unit of measurement can be the Liter (l.) or milliliters (ml.) and indicates the quantity of product excluding the container and the symbol indicated is a bottle or other container.

·       The symbol of quantitative measurement: a scale on the label symbolizes that the product contained has been measured accurately.

·       The measurement precision symbol: Here we also refer to the precision of the measurement in weight or volume in accordance with metrological standards.

·       The correct filling symbol: it guarantees the filling level indicated on the label.

We have other references for packaging materials:

Packaging for quality extra virgin olive oils is extremely important to preserve and guarantee the integrity of the product. We know that EVO oil undergoes alterations if exposed to light, heat sources and is vulnerable to the effect of oxidation. In this regard the following materials are indicated:

·       Dark glass bottles: they are the most used because they have the ability to protect the oil from light. They are generally dark green in color and are very effective, as long as they are away from heat sources or exposed to sunlight.

·       Aluminum containers: they have a high protection capacity from light sources and oxidation. They are often inside cardboard boxes (Bag in Box) and have taps on the outside for transferring the oil. They are increasingly used for the lightness of the packaging, their effectiveness and the materials, like glass bottles, 100% recyclable with attention to protecting the environment.

How is extra virgin olive oil produced?

The methods of extracting EVO oil from olives are different and determine the quality of the oil. Let's see them:

·       First cold pressing: it has always been the most used method, where the olives are "pressed" by a hydraulic machine in order to obtain the juice and the temperature of this processing does not exceed 27° Centigrade: it is an essential characteristic for oils Quality EVO.

·       Centrifugation: after milling which reduces the olives into a composite paste, the latter is placed in a machine (centrifuge) which separates the oil from the aqueous component and an extra virgin olive oil with a delicate flavor is obtained.

·       Hot extraction: it is a process that involves heating the olives at the beginning to speed up the extraction of the oil. This can alter the taste and quality of the oil and is certainly not part of the procedures for producing a good extra virgin olive oil.

·       Extraction through a solvent: it is a method that uses chemical agents which increases the quantity of oil extracted (yield) from the olives, but certainly negatively affects the flavor and organoleptic qualities of the oil.

As regards the organoleptic characteristics of extra virgin olive oil, we rely on officially recognized sensorial evaluation techniques, which we are going to list:

·       The Color: depending on the olive cultivars, their maturation and extraction systems, the color takes on values ​​ranging from intense green to golden yellow.

·       The aroma: the variations here too depend on the factors listed above. A good fresh fruity aroma is a guarantee of quality and sometimes includes notes of artichoke, green tomato, fruit, perhaps almond with the characteristic bitter aftertaste: in short, a wide range of flavours.

·       Taste: here too everything depends on the cultivars (type of olives, soil and place of cultivation, extraction method...); we can say that the FRUITY, the SPICY and the BITTER aftertaste are the typical taste characteristics which, in balance with each other, in addition to freshness, make an oil a good quality extra virgin olive oil. In particular, spiciness is an indication of a good presence of antioxidant polyphenols which are so useful for our health.

Another important element present in a correctly filled out label is the indication of nutritional values. This is important information that helps the consumer to make a conscious and informed choice of the product. Let's see what they are:

·       Calories: is the quantity of energy supplied by consuming the product, generally expressed per 100 g. or per portion. For extra virgin olive oil the recommended daily portion is two tablespoons which corresponds to approximately 20 g. for a value of approximately 176 Kcal.

·       Total fats: oleic acid is the main fat, together with other monounsaturated fats, which science considers beneficial for the cardiovascular system. Considering the daily portion, the presence of fat is approximately 14 g. There are also polyunsaturated fats, such as Omega-3 and Omega-6, which are fundamental in our health. diet. However, their presence is lower and in  a daily portion there is a quantity of approximately 1.5 g.

·       Cholesterol: the important news is that extra virgin olive oil is totally free of cholesterol.

·       Vitamin E: the antioxidant properties of Vit. E are well known and contribute to improving the health of tissues and in particular of the skin. Our daily amount of extra virgin olive oil that we should take ensures 15% of Vitamin E of the recommended daily ration.

Lastly we have the price

The price is variable and it is easy to understand that the price is the result of various factors that contribute to its formation; the most important are:

·       Quality: everything depends on the authenticity of the raw materials (olives) and its extraction methods that we have listed above. Another factor is the quantity or scarcity of the olive harvest which, varying over the years, also in terms of oil yield, consequently affects the price.

·       Origin: even the olive growing areas that traditionally have the best harvests contribute to the formation of the final price.

·       The production method: here too we have seen that, depending on the oil extraction methodology, we obtain oils of different quality and therefore with different costs which impact on the final selling price.

·       The packaging: obviously the more accurate the packaging is, both in terms of the effectiveness of protecting the oil and the elegance of the packaging, we will have a higher additional cost and higher prices.

·       Certifications: it is common ground that if an extra virgin olive oil has one or more certifications (Organic, PDO or PGI) this is a guarantee of quality and goodness. It is quite clear that, compared to another product that does not have these certifications, the price it is certainly higher because to reach those goals there are high efforts and investments in production.

At this point we provide you with some indications on how to taste an extra virgin olive oil and appreciate its quality. Let's see the phases:

·       Preparation: use very clean glass glasses and oil at room temperature

·       Visual examination: after pouring the oil into the glass we can check its clarity and colour; a good EVO oil has a color ranging from intense green to golden yellow

·       The olfactory examination: the glass must be covered with one hand and by rotating it we induce a little heat which allows the oil to release its aromas. At this point we smell it and try to distinguish various ones that present themselves to our sense of smell. For example, we could recognize aromas of fresh grass, tomato leaves, ripe fruit, almond and other vegetal fragrances.

·       The taste test: we then move on to tasting the oil by taking a small quantity, holding it in the mouth and swirling it so as to activate the taste buds and consequently recognize its taste and its body. We will be able to find a fresh fruity or herbaceous, spicy and light bitter taste and we will be able to give an evaluation of the flavor of the oil to also be able to decide on pairings with food. A more pronounced taste, for example, is not recommended for delicate foods but rather for grilled meats or game.

·       The aftertaste: it is the flavor that remains in the mouth after tasting; a fresh, quality oil always leaves a bitter hint and a slight tingling sensation.

·       The final evaluation: at this point we have all the elements to give our opinion on the value of the oil which would be appropriate to compare with other assayers and draw further evaluations.