Difference between EVO oil and refined olive oil
On the market, you'll find "extra virgin olive oil," "olive oil," "refined olive oil," and "pomace olive oil": different categories, often confused on labels. Understanding the difference between EVOO and refined olive oil is essential for choosing what to put on the table. In this clear and practical guide, we'll explore the real differences between a true extra virgin olive oil like Frantoi Cutrera oil and common refined olive oils.
1. What does “EVO oil” (extra virgin olive oil) mean?
By law, extra virgin olive oil (EVO) is an oil:
- Obtained directly from olives and only through mechanical processes (crushing, malaxation, centrifugation).
- Not subjected to chemical refining or treatments that alter its nature.
- With free acidity (expressed as oleic acid) ≤ 0.8%.
- Free from sensory defects detectable by panel testing (no rancid, mold, overheating, etc.).
In practice, it is the highest level in the classification of olive oils: the result of healthy olives, harvested and processed quickly, with rigorous analytical and organoleptic controls.
2. What does “refined olive oil” mean?
Refined olive oil has a completely different story:
- It is made from defective virgin oils (for example lampante oil), with high acidity or serious sensory defects.
- It is subjected to an industrial refining process (deacidification, decolorization, deodorization).
- When released, it is almost colorless, odorless and tasteless , with very low acidity but devoid of aromas and most of the beneficial compounds.
Since it can't be sold retail, it's usually blended with a small percentage of virgin or extra virgin olive oil to obtain the commercial label "olive oil." The result is a technically "correct" product, but light years away from true extra virgin in terms of flavor and nutritional quality.
3. At-a-Glance Comparison: EVO vs. Olive Oil (Refined)
| Characteristic | EVO Oil (Extra Virgin) | Olive Oil (refined + virgin) |
|---|---|---|
| Raw material | Healthy olives, harvested and pressed quickly | Defective virgin oils (lampante) subjected to refining, then blended |
| Extraction method | Only mechanical processes (cold pressing/extraction) | Industrial refining (deacidification, deodorization, decolorization) |
| Free acidity | ≤ 0.8% (often much lower in quality products) | Refined oil ≤ 0.3% but obtained from defective product, then mixed |
| Sensory profile | Fruity aroma, herbaceous notes, balanced bitterness and spiciness | Neutral or flat taste, almost no aroma |
| Polyphenols and antioxidants | High content if the oil is fresh and of quality | Drastically reduced by refining |
| Recommended use | Raw seasoning and quality cooking | Generic use when only price or neutral taste is important |
4. Nutritional differences: it's not just a matter of taste
From a nutritional point of view, the big difference between an extra virgin olive oil and a refined olive oil lies in the content of:
- Polyphenols : natural antioxidants responsible for bitterness, pungency and part of the benefits for the heart, arteries and cells.
- Vitamin E : fat-soluble vitamin with antioxidant function.
- Natural aromatic compounds : linked to the type of olive and the territory.
During the refining process, most of these compounds are lost. Extra virgin olive oil, especially high-quality olive oil like that produced by Frantoi Cutrera, preserves the rich bioactive compounds typical of the Mediterranean diet.
5. Classification of olive oils: where do EVO and refined olive oils fit in?
European legislation distinguishes between different categories of olive oil. To put it simply:
- Extra virgin olive oil : best category for chemical and sensory parameters.
- Virgin olive oil : obtained only by mechanical processes, but with small sensory defects and higher acidity.
- Lampante virgin olive oil : not suitable for direct consumption, intended for refining.
- Refined olive oil : obtained by refining defective virgin oils.
- Olive oil (commercial) : mixture of refined oil and virgin or extra virgin oil.
When you see only “olive oil” at the supermarket, you are buying a blend in which the refined part is predominant, with a small amount of virgin oil to provide a minimum of flavor.
6. Impact in the kitchen: why EVO makes a difference in dishes
In cooking, using extra virgin olive oil or refined olive oil is not the same thing:
- With EVO you add aroma, structure and personality to dishes.
- With refined oil, you only add fat, but almost no flavor or nutritional value.
A quality extra virgin olive oil, like that of Frantoi Cutrera, is suitable both raw (salads, bread, vegetables, fish, meat) and cooked (sautéed, baked, lightly fried), thanks to its fatty acid composition and richness in antioxidants that improve its heat stability.
7. Why Some People Still Choose Refined Oil (And Why It Makes Little Sense)
The main reasons why many continue to buy refined olive oil are:
- Lower price : the production cost is lower thanks to less selected raw materials and industrial processes.
- Neutral taste : it doesn't change the flavor of dishes too much, but for this very reason it doesn't enhance them.
However, if the goal is quality cuisine , linked to health and Mediterranean tradition, it makes much more sense to invest in a good EVO oil and perhaps use a slightly smaller quantity, rather than filling the pantry with anonymous and nutrient-poor oils.
8. How to read the label to understand if it is EVO or olive oil
To avoid confusion, just pay attention to a few key words:
- Always look for the full wording “extra virgin olive oil” .
- If you only read “olive oil” or “olive oil composed of refined olive oils and virgin olive oils,” you know it’s not extra virgin.
- Check the origin : “blend of EU/non-EU oils” indicates generic blends, not tied to a specific territory.
- Also consider the regional origin (e.g. Sicily) and the possible presence of PDO/PGI.
Frantoi Cutrera labels clearly state the "extra virgin olive oil" category, the Sicilian origin of the olives, and production information, allowing you to make an informed choice.
9. Why Frantoi Cutrera EVO oil is the natural choice over refined oil
Choosing a Frantoi Cutrera extra virgin olive oil over a generic refined olive oil means:
- Bring to the table a product obtained only through mechanical processes , without chemical refining.
- Enjoy a rich aromatic profile that tells the story of Sicily and its cultivars.
- Benefit from a significant content of polyphenols and antioxidants, allies of health.
- Support a short, traceable supply chain rooted in the Iblei Mountains.
Whether you're preparing a simple pasta dish, a seasonal salad, or a light stir-fry, a quality Sicilian EVO truly changes the final result of the dish, making it tastier and more consistent with the true Mediterranean diet.
Conclusion: always extra virgin, never refined (if you're looking for quality)
The difference between extra virgin olive oil and refined olive oil isn't a technical detail: it affects taste, health, product value, and respect for the mill's work. Therefore, if you want a cuisine that combines well-being, tradition, and pleasure, the natural choice is a high-quality extra virgin olive oil .
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