About EVOO
What is Extra Virgin Olive Oil?
The term “Extra Virgin Olive Oil” is worded very specifically. It is a classification of olive oil. In order to be called Extra Virgin Olive Oil (EVOO), the product needs to have been cold-pressed, one time. It needs to never have been heated or refined in any way, and it must not have any additives or have any other kinds of oils mixed in with it.
When fresh, EVOO has a flavour profile specific to each species of olive tree that was harvested to form the oil. Its flavour can typically be described as grassy, fruity, or even floral, with a bitter characteristic, and then a peppery aftertaste.
When combined with other foods or ingredients, EVOO acts as an flavour-enhancer, richly provoking the natural flavours in food. It is a favourite among chefs due to its stability when cooking; many chefs choose to fry in it, and then add butter for flavour if desired, as the EVOO stabilizes the butter and increases its smoke point when cooking. From garden-fresh veggies, to bread and cheese, to pasta and sauce, meat and more, EVOO is a wonderful pantry item, pleasing to any palate.
We Know Extra Virgin Olive Oil
When it comes to choosing a healthy fat, Prairie Oils & Vinegars knows only Super Premium Extra Virgin Olive Oil (EVOO) offers the greatest health benefits and taste. Our oils have been certified, lab tested, and sensory evaluated, so we can offer you only the absolute highest grade EVOO available - this is what sets us apart from other olive oil distributors.
To ensure your EVOO is high quality, you need to Know the Country. Know the Crush Date. Know the Chemistry. If you don’t know the chemistry of your Extra Virgin Olive Oil, how do you know what you’re putting into your body? Choose your oils based on chemistry and taste! Super Premium Extra Virgin Olive Oil is tested and meets these extremely high requirements every time.
Country. On all of our Extra Virgin Olive Oils, we provide the country of origin to show where the oil comes from. Our supplier actually visits the country and the olive grove owners to verify where the oil is coming from and the methods used to produce them. We even provide the name of the species of olive tree harvested to make the oil.
Crush Date. It is far more important to know when your oil was crushed than to know its approximate best before date. This is because Extra Virgin Olive Oil decreases in flavour and health benefits over time. Fresh crushed EVOO is like fresh squeezed fruit juice, in that it contains the most flavour and nutrients. Old, poorly made and improperly stored Extra Virgin Olive Oil has little to no health benefits, and either zero flavour or undesirable flavour. You want to buy your EVOO within 2 – 15 months of its crush date and consume it within 6 – 9 months of your purchase date at Prairie Oils.
Chemistry. Super Premium Extra Virgin Olive Oil is the only olive oil that is verified through an independent chemistry analysis. Not only are the oils shown to never have been cut with any other oil, they are broken down to show us the exact make up of the food product itself. What an amazing ability to be able to know exactly what you are taking into your body!
Tasting Technique
There is an entire culture surrounding appreciation of high quality EVOO and, just like wine-tasting, there have been specific techniques developed that are proven to bring out the best in aroma and flavour when tasting olive oil.
Not just for professionals, an awareness of these tasting techniques can help the average consumer discern the quality of their EVOO whether they've purchased from a grove-to-table supplier like us or from a grocery store.
Tasting olive oil is also an interesting and rewarding experience! We invite you to come on down to our store for a professional demonstration and tasting experience - no appointment necessary.
Click here for more about Olive Oil Tasting.
Smoke Point
Extra Virgin Olive Oil has a smoke point of 410F according to the most recent study conducted by the International Olive Oil Council. That is approximately med-high heat on your stovetop. EVOO does not break down and form carcinogens, even if its smoke point is exceeded.
A note on how to cook with olive oil, from The International Olive Council (2013):
"Olive oil is ideal for frying. In proper temperature conditions, without over-heating, it undergoes no substantial structural change and keeps its nutritional value better than other oils, not only because of the antioxidants but also due to its high levels of oleic acid. Its high smoking point (210ºC) is substantially higher than the ideal temperature for frying food (180ºC). Those fats with lower critical points, such as corn and butter, break down at this temperature and form toxic products." Click here to read more.
How are the EVOOs Flavoured?
Extra Virgin Olive Oil, by definition, must have absolutely no additives. Once a flavouring has been added to an EVOO, it must only be called a flavour-infused olive oil, in order to protect the EVOO term.
At Prairie Oils & Vinegars, we stock EVOO, as well as a huge selection of Infused Olive Oils. The Infused Olive Oils are based on the most mild EVOO of that season's harvest, so that the flavourings shine through. Our ingredients in our flavourings are so simple, they are usually reflected right on the fusti label.
For example, Lemon Olive Oil includes a mild Extra Virgin Olive Oil and a pure lemon extract. Chipotle Olive Oil uses an extract of natural oils from smoked chipotle peppers. Any of our Infused Olive Oils flavoured with extracts mean they are using the natural oils extracted from the flavouring-ingredient through expression or maceration, not through chemical processes.
The Butter Olive Oil is one exception, which actually has no butter in it. It is vegan-friendly and dairy-free, making it a perfect choice for those with lactose-free needs. It is made using a patented plant that actually makes the EVOO taste very much like melted, unsalted butter. We invite you to stop in and try it!
Pressato
Any Infused Olive Oils using the word "Pressato" have been expertly prepared by the co-crushing of olives with other ingredients like herbs, chilies, and other spices. This process creates a singular, high-aroma flavoured olive oil and culinary experience that enhances the organoleptic properties of both the olive oil and the natural oils and aromas of other fresh ingredients co-milled with fresh olives.
Both the olives and other ingredients are pesticide-free and employ organic farming practices, which are closely monitored by a field of our own experts from seed to tank. This intricate and precise process involves the simultaneous harvesting of olives alongside other freshly picked ingredients such as citrus, vegetables, and herbs. Timing is of the essence, as the ingredients need to be brought to the mill within three hours (to stop ripening and avoid oxidation) following harvest in order to be quickly co-milled before any ripening occurs. The extracted end result is tasted, evaluated, and lab tested to ensure only the highest quality of flavour Infused Olive Oils reach your table.
Is Extra Virgin Olive Oil Healthy?
Yes, it is! In fact, the healthful properties of this remarkable substance are substantial. It is a healthy source of fat, lowers bad while upping good cholesterol, rejuvenates and protects our skin, possesses pain-reducing anti-inflammatories, and much more. So it can be an excellent choice to add to our diet!
Please click here to visit our Health Information page to read more!
Our Supplier
Our supplier for our vinegars and most of our oils is a company called MillPress Imports.
MillPress Imports is a privately held, family-owned and operated business primarily focused on sourcing, importing and bottling the finest lots of fresh Extra Virgin Olive Oil and vinegar products. Leveraging their deep industry expertise, their team is on the cutting edge of agriculture, product testing, organoleptic ratings, food safety and manufacturing.