Varietal Olive Oils

EVOO Stands for Extra Virgin Olive Oil and extra virgin olive oil is olive fruit juice! It is the unrefined, pressed juice of selected olives. This juice must meet strict guidelines and undergo chemical analysis requirements to be labeled extra virgin. Extra virgin olive oil is extracted without the use of heat or chemicals only by mechanical means. Extra virgin olive oil is considered to be the highest quality olive oil and is known for its exceptional peppery flavor and fruity aroma.

Yes, extra virgin olive oil is full of dietary or “healthy” fats, and contains antioxidants that have many benefits and are a healthy choice for cooking. Extra virgin olive oil has been shown to reduce inflammation, lower blood pressure, protect “bad” cholesterol from oxidation, and can help protect against heart disease. High quality extra virgin olive oil is incredibly healthy and can benefit your heart, joints, brain, and more.

You can both cook and fry with extra virgin olive oil. The fresher the extra virgin olive oil, the higher the smoke point. You can sauté, grill, bake, and fry in extra virgin olive oil! In recipes that call for butter or other vegetable oils you can swap in extra virgin olive oil for a healthier more flavorful choice. Just be careful not to smoke the oil and always work with the oil under controlled heat.

Extra virgin olive oil means that it is pure olive oil. There are no added oils like canola oil, sunflower oil, or vegetable oil. To qualify as an extra virgin olive oil, the oil must meet strict standards, including low acidity levels, no defects in flavor or aroma, and adherence to specific chemical composition criteria. When extracting extra virgin olive oil only mechanical methods are used with no heat or chemicals. This leaves only the purest form of oil which if chemical standards are met can be classified as extra virgin.

Extra virgin olive oil is an unrefined olive oil in its purest form. The main difference is that our [fused and infused olive oils](https://saratogaoliveoil.com/collections/infused-fused-oils) are infused with flavors like garlic, lemon, basil, and more. Due to the standards needed to be classified as extra virgin, fused and infused olive oil can no longer be classified as extra virgin due to the added natural flavors. However, extra virgin olive oil can be used to make the delicious flavored olive oil you know and love, it just won't have the same title.