The world of oil and in particular that of extra virgin olive oil is very varied as it includes an infinity of variations and classifications. Often it is not easy to recognize one type of oil from another and you need a certain knowledge of the sector to be able to orient yourself and buy the right product for your needs. Here, then, a little guide to the subject to be aware of what to eat!

What is Evo Oil
The definition of Evo oil is due to the agronomist Stefano Epifani, who coined this acronym to differentiate this type of oil from that simply of olive. When we speak of Evo oil, in fact, we mean extra virgin olive oil which is very valuable and above all healthy type of food. Evo oil is obtained by pressing only healthy olives, so those that are harvested directly from the tree without having ever touched the ground. In addition, the processing of this oil is done with the use of mechanical tools but without ever adding any type of additive to keep the product healthy and of quality. Finally, in Evo oil the degree of acidity must never be higher than 0.8% to ensure the necessary sweetness.

What is Meant by Mono-varietal Evo Oil
When we speak of mono-varietal or mono-cultivar Evo oil we refer to the one obtained with cultivated olives that come from a single and exclusive cultivation. The term mono-cultivar, in fact, has Greek roots: “monos”, which means unique, and “cultivar” which refers to the cultivation. In Italy the mono-varietal cultivation are about 500, 40% of the total production of Italian oil, and each has its own unmistakable taste because the olives used come from different plants that have unique peculiarities, because there is a very close correlation between the olive tree and the soil in which it grows. Precisely for this reason, the Evo mono-varietal oil is very valuable because, coming from a single crop, it is not produced in large quantities and, above all, it is very affected by the climatic conditions of the year.

The different varieties of extra virgin olive oil
Precisely because mono-cultivar Evo oil comes from a single type of olive, each of the five hundred varieties available will be different because it will be affected by the diversity of plants and the climate in which it grew. This does not happen, however, with Evo blend oil, that is obtained with different varieties of olives, whose taste comes mainly from the ability to mix the varieties of fruits but is likely to have a fairly homologated flavor. Among the very well-known and appreciated varieties of mono-cultivar Evo oil there are for example the Cerasula, the Nocellara one, the Biancolilla and finally the Giarraffa, all Sicilian. Let’s find out more about the characteristics of each of these fine varieties of mono-varietal Evo oil and what are the best combinations of oil and dishes.
•    Cerasula Oil. The Evo oil of Cerasula or Cersuola variety is typically Sicilian and stands out for its quality among the 28 varieties of mono-cultvar Evo oil produced on the island. This olive is grown in the west of Sicily, between the territories of the cities of Palermo and Trapani. The oldest cultivation techniques for this plant variety want it to give its best if alternated with another variety, the Nocellara one, to allow the soil to be more fertile. The Evo produced by these olives has a pale green color, an intense and slightly fruity scent (that slightly resembles the tomato aroma), a rather bitter and slightly spicy taste. It is an oil that goes very well with seafood dishes but also with delicate meats, and it enhances the flavor of salads and vegetables.
•    Nocellara Oil. The Nocellara variety is also typical of Sicily and its area of origin is exclusively that of the Belice Valley. It is also one of the oldest crops because its appearance is recorded at the time of Ancient Greece. Nocellara Evo oil variety has an intense green color in which you can notice golden shades. Its smell is fruity and has an aroma that may seem that of artichoke with some hints of almonds on the palate. The taste is bitter and spicy. This type of oil adapts very well to seafood dishes but also vegetable soups, in particular it goes very well with chickpeas. In addition, the high smoke point lends itself perfectly to short but high-temperature cooking such as frying. Nocellara olive is also excellent to eat raw and it’s one of the most used varieties for the aperitif.
•    Biancolilla Oil. Biancolilla Evo oil variety is produced with olives grown in Agrigento area. The particular characteristic of this fruit is that it gets a particular coloration during its ripening, going from olive green to a violet color, passing also for a paler tonality, hence the name (in Italian “Bianco” means “White” and “Lilla” means “lilac”). The oil produced with these olives has a very clear color, its aroma instead reminds that of almonds. As for the taste it is strongly flavored with a slightly spicy aftertaste but, at the same time, it also has sweet tones. For this reason and because of its aroma reminiscent of almond, it is often used in pastry to replace butter. The Biancolilla variety is often used for extra virgin olive oil blends because its taste mixes very well with that of other types of olive.
•    Giarraffa Oil. Giarraffa is also a variety of olives from Sicily and in particular from the area of Etna where it was cultivated well before the arrival of the Greeks. It is an olive with a characteristic elongated shape and the color that varies from green to purple/black. One of its peculiarities that distinguishes it from all the others is the presence of numerous lenticels on the surface of the fruit, even of a fairly large size. Its taste is slightly salty and has a bitter aftertaste that makes it perfect to eat even at the canteen, especially for the aperitif. The Evo oil obtained from this variety of olives is particularly rich in antioxidants and for this reason its use in cooking is very recommended, especially for seasoning salads and raw vegetables. It is also perfect for bread or cheese dressing.

Choose the Manufacturing: Mandranova Oil Mill
In Sicily there are several oil manufacturing who are dedicated exclusively to the production of mono-cultivar Evo oil. One of the historical names of this sector is definitely the Mandranova Oil Mill, which produces Evo oil recommended and preferred by Giorgia Turco, a farm located in the province of Agrigento and which is dedicated to the production of delicate and quality products with unmistakable flavors since 1990. Its oils are exclusively mono-varietal and are born in the centuries old olive groves that are cultivated according to the modern and innovative techniques. Another characteristic that makes Mandranova Oil unique is that of having chosen to squeeze the olives strictly cold: this allows them to maintain unchanged not only the taste of the oil but also the aroma and, above all, the organoleptic characteristics, especially the antioxidant properties. Mandranova Farm produces mono-cultivar Evo oil form Cerasula, Nocellara, Biancolilla and Giaraffa varieties, to satisfy the tastes of every customer.

Conclusions
The world of Evo oil is very varied and has great differences between one product and another. To be able to appreciate it in all its magnificence it is necessary to know in depth the characteristics of each different variety of plants with which mono-cultivar oils are produced. It is also essential to purchase this type of Evo oil exclusively from reliable farms that can certify the origin of the fruits and the techniques witch which the Evo oils are made. In fact, that’s the only way possible to taste a quality and authentically mono-varietal product.

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