Extra virgin olive oil: how to recognize it

Index

1. What does “extra virgin” really mean?

2. The different types of olive oil

3. How to recognize an authentic extra virgin olive oil

4. Counterfeit extra virgin olive oil: how to avoid it

5. The signs that distinguish a good EVO oil

6. The secrets of preservation

7. The health benefits

8. Frantoi Cutrera: excellence and technology at the service of quality.

9. Where to buy safe and award-winning extra virgin olive oil

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1. What does “extra virgin” really mean?

We often buy it without really knowing what it means: but what is extra virgin olive oil? And why is it so important to know?

"Extra virgin" isn't just a fancy word. It's a true quality certification , established by precise chemical and sensory parameters. By law, an olive oil can only be called extra virgin if:

• It is obtained exclusively by mechanical means , without any chemical treatment;

• It has a free acidity (expressed as oleic acid) of no more than 0.8% ;

• It does not present any perceptible organoleptic defects , according to the official sensory analysis of the panel test.

2. The different types of olive oil

To truly recognize an extra virgin olive oil, it is useful to know what the other categories of olive oil are, so as not to confuse them.

• Extra virgin olive oil (EVO) : the best, obtained by cold mechanical pressing, with excellent chemical and sensory characteristics.

• Virgin olive oil : similar to extra virgin, but with minimal sensory defects and an acidity of up to 2%. It is still obtained mechanically, but does not reach the quality standards of EVOO.

• Olive oil : A blend of refined (chemically treated) oil and virgin olive oil. It has a neutral flavor and fewer nutritional benefits.

• Olive pomace oil : derived from the residues of olive processing (the "pomace"), chemically refined, and then mixed with virgin olive oil. This is the lowest-quality category.

3. How to recognize an authentic extra virgin olive oil

When you're standing in front of the supermarket shelves or browsing dozens of e-commerce sites, how can you be sure you're choosing a genuine extra virgin olive oil? Here are the main signs to look for:

Read the label carefully

Look for directions like:

• “Superior category extra virgin olive oil”

• Extraction method: “cold extracted” or “cold pressed”

• Origin: prefer 100% Italian oils , and even better if they have a protected designation of origin (DOP, IGP)

Check traceability

A serious producer indicates the harvesting area, the cultivars used, the production year and the bottling date.

Check the price

A good extra virgin olive oil has a price that reflects its quality . If it's too cheap, that's the first warning sign. It can't cost less than the production price!

Be wary of generic blends

The label “EU oil” or “blend of EU/non-EU oils” is vague and not very transparent.

4. Counterfeit extra virgin olive oil: how to avoid it

Counterfeit oil is unfortunately a widespread phenomenon. It can involve:

• Oils rectified and relabeled as extra virgin

• Mix of artificially colored low-quality oils

• Old oils poured into new bottles

To avoid this:

• Buy from trusted and recognized manufacturers

• Choose certified DOP, IGP, and organic oils

• Read reviews, awards and prizes received

5. The signs that distinguish a good EVO oil

In appearance:

• Color: Can range from deep green to golden yellow. This isn't a sign of absolute quality, but cloudy, dull oil can be a bad sign.

On the nose:

• Fresh aroma, reminiscent of cut grass, artichoke, almond, and tomato. An oil without a fragrance or with rancid notes should be avoided.

In the mouth:

• Fruity taste, with a balanced bitter and spicy note , typical of the presence of polyphenols.

6. The secrets of preservation

Extra virgin olive oil is alive and deteriorates upon contact with air, light, and heat . This is why it's important to know:

• It should be stored away from light and heat sources.

• It must be closed well every time

• Best if purchased in dark bottles or cans

And this is where Frantoi Cutrera 's technology makes the difference: our oil never comes into contact with oxygen until you open the bottle at home. All stages of the process—from pressing to storage—take place in an inert nitrogen environment and in temperature-controlled stainless steel silos .

The result? An oil that maintains its organoleptic qualities intact for months , as if freshly extracted.

7. Health benefits

A true extra virgin olive oil is:

• Rich in natural antioxidants (polyphenols)

• Source of monounsaturated fats , good for the heart and circulation

• Beneficial for the digestive system and intestines

Used raw, it is a daily ally of our well-being.

8. Frantoi Cutrera: excellence and technology at the service of quality

Frantoi Cutrera is synonymous with Sicilian tradition and innovation. We've been producing oil for generations with a scientific and meticulous approach.

Why trust us?

• We use infrared optical sorters to discard unsuitable olives

• The entire process is in an inert environment under nitrogen

• We store the oil in steel silos at a controlled temperature

• We have won over 1000 international awards in the last 20 years

• We are present in the main gastronomic guides (Gambero Rosso, Slow Food)

• We have received the Gambero Rosso Star for 10 consecutive years

9. Where to buy safe and award-winning extra virgin olive oil

Our e-commerce site is the ideal place to purchase guaranteed, safe, and high-quality oil. You'll find the full range of monocultivar, blend, DOP, IGP oils , and our Secrets of Sicily.

Choosing our oil means bringing the result of ancient knowledge and cutting-edge technology to the table.

Discover our entire selection:
👉 Visit the online store