What does “GOOD” EVO oil mean?

What does “GOOD” EVO oil mean?

The question “What makes an EVO oil good?” brings with it a complex reflection, which intertwines personal taste with the objective characteristics of the product. Exploring the meaning of “good” for extra virgin olive oil allows us to understand not only the organoleptic and chemical quality, but also the role that EVO oil plays in well-being and food culture.

Good because I like it or good because it's good for my health?

An EVO oil can be considered good because it pleases the palate or because it offers tangible health benefits. Often, these two dimensions overlap, but they do not always coincide. The subjective data – “I like” – is based on personal preferences: fruitiness, bitterness or spiciness can be appreciated or not depending on individual taste.

The objective data – “it’s good for me” – is instead determined by chemical and nutritional parameters. An oil rich in polyphenols, with a free acidity lower than 0.3%, very low peroxides (≤ 10 meq O₂/kg) and a balanced aromatic profile is considered excellent. Polyphenols, in particular, are powerful antioxidants that counteract cellular aging and contribute to the prevention of cardiovascular disease.

The right balance between taste and health

Buying an EVO oil just because “I like it” could lead to preferring lower quality or poorly balanced oils, often lacking those health compounds that characterize an excellent product. Likewise, choosing an oil exclusively for its nutritional benefits, without appreciating its flavor, risks transforming a daily pleasure into an obligation.

The real challenge is to find an oil that is both tasty and healthy. High-quality oils usually have an intense and complex fruitiness, with a harmonious balance between bitterness and spiciness. These characteristics not only testify to the presence of polyphenols, but also make the oil a perfect complement to enhance dishes.

Criteria for recognizing an excellent EVO oil

1. Analisi chimiche: Valori eccezionali includono acidità libera ≤ 0,3%, perossidi ≤ 10 meq O₂/kg e un contenuto di polifenoli superiore a 300 mg/kg.
2. Degustazione: Un olio buono presenta un fruttato evidente, con note erbacee, di carciofo o mandorla, e un equilibrio tra amaro e piccante.
3. Trasparenza: Un produttore serio fornisce sempre analisi dettagliate e informazioni sulla provenienza.

So, what is meant by good EVO oil? Should I buy an oil only if I like it?

No, but taste is still fundamental. If an EVO oil that is excellent from a nutritional point of view is not to your liking, it may not be used in cooking. It is important to experiment with different varieties, perhaps favoring those that combine objective quality and subjective pleasantness.

The importance of oil culture

Conoscere l’olio EVO significa saper interpretare i suoi parametri e comprendere come questi si riflettano sul gusto e sui benefici. Per approfondire, ti consigliamo di consultare questa guida di Assitol, che offre approfondimenti sul valore nutrizionale e organolettico dell’olio extravergine di oliva.

Leggi anche: Our analyses and E’ amaro e pizzica! Non mi piace.