Extra Virgin Olive Oil (Olio Extravergine di Oliva)

Extra virgin olive oil (EVO) is produced by mechanically pressing olives without the use of heat or chemical solvents. EU regulations require acidity below 0.8% and freedom from sensory defects for a product to carry the "extra virgin" designation.

Grades and Quality

Below extra virgin, the grades are virgin (acidity up to 2%) and refined olive oil (chemically processed, neutral flavour). "Pure olive oil" and "light olive oil" are blends of refined and virgin — marketed as neutral-tasting but lower in polyphenols.

For Italian cooking, extra virgin is the standard. It is used raw (on salads, bruschetta, finishing soups), for moderate-heat sautéing, and occasionally for deep frying in southern Italian tradition (its high polyphenol content provides oxidation resistance that vegetable oils lack).

Regional Character

Italian EVO varies significantly by origin. Ligurian oils are delicate and floral; Sicilian oils tend toward bold, peppery finish; Pugliese oils are robust and grassy. For recipe cost calculation, regional provenance is irrelevant — price per litre is the relevant variable.

Smoke Point

Extra virgin olive oil smokes at approximately 190–210°C, adequate for most sautéing. For high-heat cooking above 210°C, clarified butter or neutral oils are better suited.

Cost Context

Mid-range Italian EVO in 750ml bottles costs €7–12/litre at supermarkets. Single-estate, cold-extracted DOP oils reach €20–40/litre. For standard recipe cost calculation, €9.50/litre is a representative mid-market estimate.

Note: this ingredient uses price per litre for calculations, not price per kilogram, since oil is typically measured by volume in recipes.