EVOO Deep Dive
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What Does 'Extra Virgin' Really Mean?
Extra virgin olive oil (EVOO) is the gold standard—highest grade, no compromises. Sourced from fresh harvested olives via cold-pressing (no heat, no chemicals), it locks in superior flavour and nutrients. To learn the label:
- Acidity < 0.8%: Measures free fatty acids; low = fresh, stable oil.
- No Sensory Defects: Free of off-notes like rubbery, musty, or rancid tastes/smells.
- Distinct Profile: Grassy, fruity, peppery; varies by olive variety and harvest (e.g., Frantoio Franci's herbaceous artichoke kick from Leccino/Morlaiolo blends).
Frantoio Franci nails this: Their Franci Toscano IGP clocks in at <0.4% acidity, earning 750+ awards (world-record 6 Leone d’Oro).
Skip "virgin" or "pure" labels; they're often refined knockoffs
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"The cost of quality: EVOO prioritizes nutrient-rich output over mass production. Refined oils hit 25–30% yield via solvents like hexane, but lose flavor, antioxidants, and vitamins. Frantoio Franci's cold-press keeps polyphenols at 140–400mg/kg—vs. bad EVOO's 0.5mg/kg."
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Bottom line: Pay more for Frantoio Franci's EVOO Olive Oil? You get 18 Flos Olei Hall of Fame nods, BRC/IFS safety, and zero regrets; your heart (and palate) thanks you.
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Does Higher Price Mean Better Quality
(spoiler: Yes! and here's why)In UK, top EVOO runs £30–£60/liter; our lines start at £18.65/500ml for a reason. Cheaper oils (<£10) are blends, overripe, or falsely labelled (refined with heat/chemicals, stripping 95–99% of health perks). Premium like Frantoio Franci? Meticulous process yields just 10–20% oil from 5–10kg olives per liter; labor-intensive, low-volume, high-purity.
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Useful Tips: Store, Use, & Maximize Your EVOO
Storage
Dark, cool cupboard (away from stove/heat). Opaque bottles block light; Frantoio Franci's dark glass is ideal.
Shelf Life
Unopened: 18–24 months from harvest.
Opened: 6–12 weeks max; seal tight to fight oxygen.
Cooking Hacks
Finish dishes with raw EVOO for max flavour/nutrients. Grill? Our Fiore del Frantoio (£18.63) handles 210°C like a champ.
Daily Ritual
Drizzle on salads, sushi, or yogurt; 1 or 2 tbsp unlocks benefits without calories spiking.
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Debunking EVOO Myths: No More Silly Excuses
Let's torch the nonsense holding you back from premium EVOO:
- Myth: "Don't Cook with EVOO—It 'Burns' and Loses Nutrients." Busted: Smoke point is 180–210°C (higher for quality like Frantoio Franci's). Sauté, roast, or shallow-fry below 200°C? It's stable, flavourful, and healthier than refined oils (retains oleic acid/polyphenols). Use it everywhere—bruschetta to risottos.
- Myth: "Darker/Green = Better." Busted: Colour's from variety/harvest, not quality. Pros taste blind in blue cups—focus on label/harvest date.
- Myth: "Cheap Oil is Fine for Cooking." Busted: Refined oils lose 95–99% antioxidants via heat/chemicals. Premium EVOO's worth the splurge—even in the pan.
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