What is Extra Virgin Olive Oil? With Nonna

What is Extra Virgin Olive Oil? Nonna Answers

You can’t get better than good quality Extra Virgin Olive Oil – it is the highest grade of olive oil, made by cold-pressing olives, Extra Virgin Olive Oil, also known as EVOO, tastes strong and fruity, making it a nutritious and flavoursome addition to Italian pizza, pasta and salad dishes. Nonna loves Extra Virgin Olive Oil and would never be without it in her Italian kitchen.

What does Extra Virgin Olive Oil mean?

Extra Virgin Olive Oil is the highest olive oil grade. The difference between olive oil and Extra Virgin Olive Oil is that olive oil is refined, whereas Extra Virgin Olive Oil is made from 100% cold-pressed olives.

Virgin Olive Oil is unrefined like EVOO, but the quality grade is slightly lower, offering a milder taste, usually because the olives aren’t of the same quality as Extra Virgin Olive Oil.

Should I cook with Extra Virgin Olive Oil?

Nonna tells us to use Extra Virgin Olive Oil for sauces, dips and dressings and for drizzling over salads or pasta; you also use it to marinate vegetables, such as courgettes, in this delicious Marinated Courgette and Butter Bean Salad. Due to the low smoke point of Extra Virgin Olive Oil, it is not suitable for higher-temperature or deep frying.

For Nonna, Extra Virgin Olive Oil isn’t a special ingredient reserved for special occasions – it’s at the heart of everyday Italian cooking. Generously drizzled, stirred and shared throughout the day, it brings flavour to everything from simple lunches to family feasts. In Italy, Extra Virgin Olive Oil is a kitchen cupboard essential, lovingly used across countless delicious dishes.

How Nonna uses Extra Virgin Olive Oil

Nonna reaches for Extra Virgin Olive Oil, whether she’s dressing roasted vegetables, crisp salads, sun-ripened tomatoes, beans and pulses, or adding a simple touch of salt, a squeeze of lemon, or a splash of vinegar. A generous drizzle of Extra Virgin Olive Oil is also the perfect Italian finishing touch for soups, grilled fish and meats, pasta, salads, bruschetta and pizza. Extra Virgin Olive Oil is also a delicious accompaniment to focaccia and peppers with balsamic vinegar.  

Why not find out which olive oil you should use, shop Napolina Olive Oil or read more of Nonna’s Tips?