Extra Virgin Olive Oil
Olijfolie · Extra vierge olijfolie · EVOO
Extra Virgin Olive Oil: what every chef needs to know
Extra Virgin Olive Oil — the cold-pressed oil from fresh olives with a free fatty acid content of no more than 0. 8%. It is the only oil legally classified as "fruit juice" — nothing is added, nothing is heated above 27°C (80°F), nothing is chemically extracted. Quality classification (EU Regulation 29/2012): - Extra virgin: free fatty acids max 0.8% oleic acid, no flavour or aroma defects - Virgin: max 2.0% free fatty acids, minor defects permitted - Lampante: more than 2% free fatty acids, not suitable for consumption without refining Flavour is determined by polyphenols: oleuropein, hydroxytyrosol and oleocanthal — these give the characteristic bitterness and peppery finish. Polyphenols degrade with heat, light and air. Professional quality indicators: - Harvest date on the label: freshness is measurable - PDO status (Protected Designation of Origin): Priorat (ES), Riviera Ligure (IT), Kalamata (GR) - Smoke point of extra virgin: 190–210°C (374–410°F) — lower than refined oil due to polyphenols and free fatty acids Use by temperature zone: - Cold (below 40°C/104°F): dressings, finishing, carpaccio, bruschetta - Lukewarm (40–90°C/104–194°F): confit, marinades, slow-roasting - Warm (up to 180°C/356°F): pan-frying and braising, not deep frying - Above 210°C (410°F): always use a neutral oil
Extra Virgin Olive Oil: nutritional values per 100g
Based on unprocessed product. Source: USDA FoodData Central — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central.
Extra Virgin Olive Oil: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
roasted bread ingewreven with garlic, belegd with tomato and generously finished with extra vergine. olive oil is hier the dish, not merely a addition.
basil, pine nuts, Parmigiano-Reggiano, garlic and olive oil thickened in a mortar. extra vergine olive oil is the bindende emulgator and smaakdrager.
emulsion of garlic and olive oil, the Provencal counterpart of mayonnaise. olive oil determines the character completely: use of neutral oil provides a other sauce.
Extra Virgin Olive Oil: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
use the best extra vergine uitsluitend cold: as finishing touch on pasta, soup, grilled vegetables of carpaccio. Hitte vernietigt the polyfenolen That the flavour and gezondheidswaarde give. a tablespoon goede oil on the laatste moment telt more then a deciliter during the boil.
garlic cloves, cherrytomaten of herbs slowly garen in olive oil on low temperature. the oil absorbs the aroma's completely. use hiervoor a goede vergine (tweede quality) so that the polyfenolen of you best extra vergine stored remain for cold use.
ratio 3 delen oil on 1 deel sour (vinegar of lemon juice) is the startpunt. mustard as emulgator ensures for stabiliteit. oil add in a thin straal while you klopt. cold oil emulgeert slechter: always at cream temperature work.
Extra Virgin Olive Oil: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Extra Virgin Olive Oil: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Olives are harvested October–December. New-harvest olive oil (novello) appears in November with the freshest, fruitiest flavour profile and the highest polyphenol concentration. Preserved olive oil is available year-round.
Extra Virgin Olive Oil: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Extra Virgin Olive Oil: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
the bitter amandeltoon and fresh citrus acids of Vermentino spiegelen the pepperigheid of a fruity extra vergine. classic combination at bruschetta and raw fish with olive oil.
- Vermentino di Sardegna DOC
- Vermentino di Gallura DOCG
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Extra Virgin Olive Oil
What is the difference between extra virgin and regular olive oil?
Extra virgin is cold-pressed from fresh olives, with max 0.8% free fatty acids and no flavour defects. Regular olive oil is refined oil (chemically or thermally treated to remove defects) blended with a small amount of virgin for flavour. Extra virgin has more polyphenols, more flavour and a lower smoke point. Use extra virgin cold or at low temperature; use refined olive oil for higher temperatures.
Can I cook with extra virgin olive oil?
Yes, up to approximately 180–190°C (356–374°F). The smoke point of extra virgin is 190–210°C (374–410°F), more than sufficient for normal frying and braising. Above the smoke point, polyphenols are destroyed and harmful compounds form. For deep frying (above 190°C) it is better to use refined olive oil or sunflower oil. The widely repeated claim that you should never cook with extra virgin is incorrect.
How do I store olive oil correctly in a professional kitchen?
Dark, cool (14–18°C/57–64°F) and sealed. The three enemies of olive oil are light (photo-oxidation), heat (thermal degradation) and oxygen (auto-oxidation). Never store in clear glass next to the stove. Use a small dispenser for daily use and keep the rest in a dark storage area. Once opened, use within 3–6 months.
What does cold-pressed mean on the label?
Cold-pressed (or cold-extracted) means the oil was extracted without heating above 27°C (80°F). At higher temperatures more oil is released but polyphenols and aromatics are lost. The EU requires extra virgin olive oil to be cold-pressed. Note: not every bottle labelled cold-pressed is automatically extra virgin. Always also check the acidity on the label.
At what temperature should you store Extra Virgin Olive Oil?
Store Extra Virgin Olive Oil at 14-18°C, dark and dry, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Extra Virgin Olive Oil professionally?
The primary professional technique for Extra Virgin Olive Oil is cold afwerken at Koud tot lauwwarm (max. 40°C) for Direct voor service. Always verify core temperature with a calibrated probe thermometer.
Alternatives for Extra Virgin Olive Oil
Professional substitutes for extra virgin olive oil in hospitality: culinary alternatives, allergen-free options and seasonal replacements. Including HACCP storage conditions per alternative.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
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KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
