Extra virgin olive oil (EVOO) is often praised as one of the healthiest and most flavorful oils in the world. But what exactly does “extra virgin” mean, and how can you be sure you're buying the real thing? In this guide, we’ll break down what sets EVOO apart, how it's made, what to look for on the label, and why choosing the right bottle makes all the difference—both for your meals and your health.
What Makes Olive Oil “Extra Virgin”?
“Extra virgin” isn’t just a marketing term—it’s a legally defined grade that represents the highest quality of olive oil. For olive oil to qualify as extra virgin, it must be:
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Made from fresh olives, crushed mechanically without heat or chemicals (known as “cold-pressed”)
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Extracted within a few hours of harvesting to preserve freshness
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Free of defects, such as rancidity or fermentation
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Low in acidity—less than 0.8%
The result is an oil with a rich flavor, vibrant aroma, and high levels of natural antioxidants like polyphenols.
How It’s Made: From Olive to Bottle
EVOO begins in the grove. Olives are handpicked or gently harvested when they’re just ripe, then immediately transported to a mill. There, they are washed, crushed, and slowly churned in a process called malaxation. The oil is then separated from the paste without high heat or chemicals, which protects its flavor and nutritional value.
At VIOS, we work exclusively with small organic producers in Crete who follow time-honored traditions, using cold extraction methods and harvesting olives at their peak. The result is a pure, unfiltered oil that captures the spirit of the land it comes from.
What to Look for on the Label
When shopping for EVOO, the bottle itself can tell you a lot—if you know what to look for. Here are a few key things:
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Harvest date – The more recent, the better. EVOO is best enjoyed within 12–18 months of harvest.
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Country (or region) of origin – Look for a specific location, not just “packed in Italy.”
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Certification seals – Labels like PDO (Protected Designation of Origin) or PGI (Protected Geographical Indication) can indicate authenticity.
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Dark glass bottle – Protects the oil from light, which degrades its quality.
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Ingredients – It should say 100% extra virgin olive oil, and nothing else.
Avoid vague terms like “pure olive oil” or “light olive oil”—these are lower-grade, refined oils lacking the health benefits and character of true EVOO.
Why It Matters: Health and Flavor
EVOO is more than just a cooking oil—it’s a nutrient-rich food. It's high in heart-healthy monounsaturated fats and polyphenols, which have anti-inflammatory and antioxidant properties. Regular consumption has been linked to better cardiovascular health, improved brain function, and even lower risk of chronic diseases.
Flavor-wise, real EVOO adds depth and nuance to your food. From a peppery finish to a grassy freshness, its profile reflects the olive variety, soil, and climate—just like wine.
The VIOS Standard
At VIOS, we’re committed to preserving the integrity of extra virgin olive oil. That means no shortcuts, no blending, and no compromises. Our oils are made from single-origin Koroneiki olives grown in Crete, cold-extracted at peak season, and bottled in small batches. Every harvest tells a story—and we’re proud to share it with you.
