EXCELLENCE IN OLIVE OIL
Welcome to evoo ag - olive oil competence center.
We provide consulting, trading, concepts, training, product testing, exchange of knowledge and community around the Mediterranean green gold.
The name evoo is easily explained, it simply means Extra Virgin Olive Oil, for which we dedicate ourselves every day with great passion and deep conviction.
Rely on our 360° expertise when olive oil is what matters to you. For instance, when you decide to clear up or redesign your assortment, to invest in an olive estate, to compose a new menu card, to publish a comprehensive essay on olive oil, to cook healthier food or even to just buy a few good bottles of olive oil. Whatever you need, we are always happy to help you.
Founder and CEO of evoo ag
GET YOUR BOTTLE OF A GREAT OLIVE OIL
Find here outstanding extra virgin olive oils of the highest quality!
In addition to established olive oil classics, a continuously updated selection guarantees you plenty of variation, limited one-shots and new discoveries.
The best olive oils of the current crop. Great oils from the previous harvest. We set an example against food waste.
We also have some remaining stocks from the previous year's harvest on offer. We would like to point out that we sell such specially marked olive oils at very favourable conditions. Unlike wine, the ravages of time gnaw on the quality of olive oil. Olive oils from the previous year's harvest are therefore sold per se as "Virgin" quality. Thus we succeed in being able to use also remainder stocks meaningfully.
Intense fruity olive oils are usually obtained from green to medium ripe, strong aromatic olives.
Good intensive fruity olive oils are intensively aromatic in the nose, often multi-layered with notes of - depending on their provenance - freshly cut grass, green bananas, tomato leaves, black pepper, avocado meat and show on the palate and especially in the throat a clear pungency, which is often supplemented by a definite bitterness depending on the olive variety.
Typical varieties are Frantoio and Leccio del Corno from Tuscany, Moraiolo from Umbria, Picual and Hojiblanca from Andalusia or Coratina from Apulia in southern Italy.
Intense fruity olive oils represent the royal class of olive oils. While beginners are often surprised by these strong oils, connoisseurs consider them a must in the kitchen and body care.
Medium fruity olive oils are usually obtained from green to medium ripe, medium aromatic olives.
Good medium-fruity olive oils are much more aromatic in the nose than light-fruity oils, but somewhat more reserved in comparison to intense fruity oils. The range of aromas is also very complex here. On the palate and especially in the throat, medium fruity olive oils are perceived as slightly pungent and bitter.
Typical representatives of medium fruity olive oils are Casaliva from Lake Garda, Pendolino from Tuscany, Picual from Castile La Mancha, Picudo from Andalusia and Amphissis from Greece.
Medium fruity olive oils with a balanced pungency and bitterness profile can be used almost universally in the kitchen.
Light fruity olive oils have a lighter aroma than olive oils of the other two categories. In many cases, the light fruity olive oils are those obtained from riper olives which have already undergone a colour change.
Light fruity olive oils are also produced when oil is obtained from green, unripe, less intensive olives.
Light fruity olive oils from green to medium ripe olives are of much higher quality, healthier and more appealing to the palate than light fruity oils obtained from ripe olives.
Typical varieties of olive oil with light fruit are the Spanish Arbequina olive or the Italian Leccino olive.
Light fruity olive oils, which are usually not too bitter and not too pungent, are ideal for light meals.