What on Earth is EVOO? That’s what I thought the first time I saw the acronym for Extra Virgin Olive Oil. Maybe I’m slow, but I admit it did take me a minute to translate. And after that, I started wondering what other details I might be missing about this completely indispensible ingredient in my kitchen.

Typically I buy EVOO by the two-liter bottle from the warehouse club store. That’s my “everyday” olive oil and I use a lot of it. But there are so very many olive oil choices now that it’s almost become like wine – produced by boutique olive growers in small batches with interesting and signature characteristics. When I travel to olive-producing places, it’s become my favorite souvenir.

Sometimes specialty markets such as Whole Foods and stores like Williams-Sonoma offer olive oil “tastings,” and since EVOO can be expensive, that’s a really great way to learn about the various characteristics of this complex condiment. (I really do consider the “good stuff” to be a condiment, as it’s great to drizzle over steamed veggies and fresh baby greens to add a bit of pungent intrigue.)

But what else was I missing? A quick Google search didn’t turn up nearly the details I expected! But there was a great “pamphlet” from the University of California’s Cooperative Extension of Sonoma County in Santa Rosa. You can download the entire document by clicking here. But here are a few of the highlights:

• The international standards for the various grades of olive oil, including EVOO, were established by the International Olive Council, and Extra Virgin is the best and most expensive oil. It must be made from fresh olives of high quality, processed soon after harvest, and with clean equipment.
• Sometimes you’ll see the term “first cold press” on a bottle, and the temperature during processing can not exceed 86 degrees F.
• No solvents can be used in the pressing process and it cannot be mixed with oils made from seeds, nuts, or olive leftovers.
• EVOO is good for you, with naturally occurring antioxidants and polyphenols. It typically has three flavor characteristics – fruity, bitter and pungent. Real EVOO wakes up the senses with a pleasant burning sensation in the mouth and throat.
• If stored well sealed, in a dark place, at room temperature, EVOOs can maintain their properties for approximately a year due to the presence of natural antioxidants.

How do you like to use EVOO? What’s your favorite EVOO experience? What brands do you like best?