Mission oil
VAlorising extra virgin olive oil

What is EVO

EVO is the acronym used by Massimo Epifani to indicate Extra Virgin Olive Oil.

Focusing on EVO, and differentiating it from olive oil has become a priority, because the characteristics which make them different are more relevant than what one would normally think. In fact, it is surprising how much confusion still lies regarding the difference between EVO oil, and"simple" olive oil. All this despite numerous initiatives organised to valorise this product so important for countries such as Italy.

Only EVO is produced with the whole fruits of the olive, and only with mechanical methods, i.e. without adding chemical solvents. Olive oil, on the other hand, is obtained by blending refined olive oil (namely olive oil treated with chemicals) and virgin olive oil.

Because of this, there are many reasons why EVO is to be prefered in comparison to olive oil, but also to other energy rich food such as seed oil.

Why EVO is to be preferred

EVO, together with butter, seed oil, lard, olive oil and margarine, is an energy food.

EVO, however, is to be preferred because, for the same amount of calories, it is the best antioxidant, and in this sense, it could be considered as a real "anti-rust" for our body.

Thanks to the mono-unsaturated fat acids contained in EVO, there is also a link between the consumption of EVO and a reduction of some chronicle diseases.

Moreover, EVO reduces LDL cholesterol and increases HDL cholesterol, that is the "good" cholesterol, responsible for the cleansing function of our arteries.

It is for all these reasons, and many more, that promoting the use of extra virgin olive oil (EVO) has become of primary importance.