Varietal Extra Virgin Olive Oil
4 products
FAQs
Yes, all of our olive oils are cold pressed. By definition, an EVOO must not be extracted using heat, rather only through mechanical means. To learn more about what makes an olive oil extra virgin, read our blog here.
Yes, all of our EVOOs are first pressed. Extra virgin olive oil legally must be made from the first pressing of fresh olives. To read more on how EVOO is produced, read our blog here.
We categorize our varietal extra virgin olive oils as mild, medium, and robust in terms of the intensity of their flavour. Note that this is not added flavour, just the profile and strength of the oil imparted by the genetics, growing conditions, and harvest time of the olives. You can learn more about oil intensity and how to choose the right varietal for you in our blog about EVOO intensity.
EVOO can take a dish from good to great, in both flavour and health benefits. It can be as simple as frying your morning eggs in EVOO or swapping it into your go-to salad dressing recipe instead of a neutral oil. Try it in marinades and dips, as a finishing oil on pizza or even ice cream! There is no wrong way to do it; wherever you would use oil, extra virgin olive oil is the superior choice for flavour and for your health.
Yes! This is a very common myth, but it is just that. A fresh, quality extra virgin olive oil will have a high enough smoke point to fry foods due to a low free fatty acid percentage. Many of our varietal EVOOs have smoke points exceeding 400 Fahrenheit. We love frying and sautéing with extra virgin olive oil, both for the many health benefits and for the delicious flavour the oil imparts. To read more about this benefit of EVOO, explore our blog on free fatty acids and smoke point of EVOO.
A great place to start is by swapping EVOO in where you would normally use heavily saturated fats such as a butter or coconut oil. EVOO is full of heart-healthy monounsaturated fats and has no cholesterol. Replacing mayo in dressings with a creamy EVOO is a great swap, too. Baking with EVOO is also a delicious way to incorporate the good fats; replacing 1 cup of butter with 3/4 cup of EVOO makes for moist and delicious cakes and cupcakes. Even swapping EVOO into a boxed brownie mix instead of neutral oil is delicious and better for you!
Yes, we do. We are able to receive a steady supply of fresh EVOO - unlike the grocery store - from groves all over the world, depending on what was most freshly harvested. We have a two hemisphere solution to seasonal supply: we receive EVOOs from the Northern Hemisphere for half of the year, after they were freshly crushed in September - December. For the other half of the year, we receive EVOO from the Southern Hemisphere, immediately after their crush in April - June. You can read more about the importance of freshness and seasonal supply in our blog about the two hemisphere solution.
Unless you are specifically looking for an olive oil from a certain country, the origin matters less than the care taken in producing the oil and the freshness or age of the oil. We receive a steady supply of EVOOs from mills all around the world, depending on what was most freshly harvested. To learn more about why fresh is always best when it comes to extra virgin olive oil, explore our blog on EVOO harvesting and quality.
Extra virgin olive oil is the cornerstone of the Mediterranean Diet for good reason. It has a superb fatty acid profile, full of monounsaturated fatty acids that can help improve your cholesterol profile by decreasing LDL cholesterol. It also contains an incredible range of biophenols; secondary compounds that can contribute to a range of positive health outcomes , primarily through anti-oxidative activity. Plus, as a plant oil, EVOO contains no cholesterol!
We typically carry 5-8 varietal EVOOs in store and sometimes they differ from what is seen online. We prioritize freshness, so occasionally the stock is asynchronous. Please call your local Evoolution location to check on their current varietal stock.