The essential properties of an extra virgin olive oil
A good Extra Virgin Olive Oil inside it has a series of essential properties thanks to which it manages to take on its typical strong flavor. Among the numerous elements that distinguish the Evo Oil proposed by Agricola Locci, four have a preponderant impact compared to the others.
Monounsaturated fatty acids
Italian Extra Virgin Olive Oil: how to recognize it
There is a set of standards or precise regulations to define Extra Virgin Olive Oil:
- must be mechanically extracted
- it must not contain chemical additives
- The overall acidity, i.e. its concentration of free fatty acids, must never exceed 0.8%. This parameter is one of the most important to determine the quality of the oil and should not be confused with the spicy and bitter taste, as the acidity can only be measured by specific chemical analyzes.
Other key features are:
The smell: it must be pleasant, with aromas that refer to pleasant notes such as freshly cut grass, almonds, artichokes, tomatoes and other hints of nature. There must be no unpleasant odors such as mold, earth and grease.
The taste: the taste does not lie even if you are not an expert. An excessively sweet oil should make you suspicious. The extra virgin olive oil must be slightly bitter and a little spicy, indicating a boa presence of polyphenols. You must feel, when it goes down the throat, that it tingles. This is tangible proof that you are consuming good quality oil.
Olio Evo, the best of Italian production
Agricola Locci produces extra virgin olive oil in Umbria, one of the regions that has obtained various awards such as that of Flos Olei for the production of Evo oil. Furthermore, Agricola Locci has received a prestigious award from the magazine "Il Gambero Rosso" and has been included among the best Umbrian oil producers.