Extra Virgin Alliance
The EVA Criteria
EVA has established a set of criteria of physico—chemical and organoleptic parameters as well as production and packaging requirements that establish a baseline of EVA quality characteristics. The physico-chemical standard includes well-known tests such as free fatty acids and peroxide value particularly useful when the oil is made — plus some other parameters that predictably change over time known as ultraviolet absorbency (UV), pyropheophytin a (PPP) and 1,2 diacylglycerols (DAGs).
Organoleptic (sensory) analysis as always is important not only to determine that the oil is in maintaining its quality but to ensure that its food-enhancing characteristics are intact up to the BBD. The EVA extra virgin olive oil organoleptic (sensory) standard is based on the most used international standards but is stricter with regard to the intensity of flavor required both at production and at the BBD.
Physico-chemical and Organoleptic Requirements
| @ Production | @ Bottling (for blended lots) | @ Best Before Date | |
| Free fatty acids (%) | ≤0.3 | ≤0.4 | ≤0.5 |
| Peroxide (meq O2/kg) | ≤10 | ≤12 | ≤15 |
| UV absorbency K270 ** | ≤0.14 | ≤0.19 | ≤0.21 |
| UV absorbency K232 | ≤1.9 | ≤2.1 | ≤2.4 |
| Moisture (%m/m) | ≤0.2 | ≤0.2 | ≤0.2 |
| Insoluble Impurities (%m/m) | ≤0.1 | ≤0.1 | ≤0.1 |
| Pyropheophytin a (PPP) (%) | ≤1 | ≤10 | ≤21 |
| 1,2 Diacylglycerols (DAGs) (%) | ≥85 | ≥55 | ≥35 |
| Organoleptic analysis | |||
| Defects (median) | =0.0 | =0.0 | =0.0 |
| Fruitiness (median) | ≥3.5 | ≥3.5 | ≥ 1.0 |
EVA Production and Packaging Requirements
In addition to the stricter physico-chemical and organoleptic standard, the EVA specialty section of NAOOA also has requirements for production and packaging of qualifying oils.
To qualify for the EVA section, extra virgin olive oils must:
- Come from a single harvest;
- Be packed in opaque/dark glass bottles or other light-protective packaging (cardboard boxes, tins, foil-wrapped bottles, bag-in-box, etc);
- Clearly indicate* the following information on the package/label:
- the harvest month/year as MM/YYYY;
- The Best Before Date (no more than 32 months from harvest/production date) as MM/YYYY; and
- Country of origin (without abbreviations), except for US product coming from a singles estate/region that is expressly mention on the package.
* inkjetting with dark ink on a dark bottle would likely not be sufficiently clear
The North American Olive Oil Association is committed to supplying North American consumers with quality products in a fair and competitive environment; to fostering a clear understanding of the different grades of olive oil; and to expounding the benefits of olive oil in nutrition, health, and the culinary arts. | © North American Olive Oil Association. All Rights Reserved.