Extra Virgin Alliance

The EVA +Factors

An oil displays the icon if in the judgment of the EVA committee an oil has achieved a high compliance for that factor. Not every oil will display all the +factors: the wide range of +factors reflects the diversity of extra virgin olive oil and its makers. To qualify for the EVA specialty section, a product must demonstrate a noteworthy measure of +factors.

The Oil

These are things that relate directly to the extra virgin olive oil itself
Use of inert gas blankets storage tanks / bottles and other methods for protecting quality (e.g. temperature controls in production, storage and/or shipping)
 
Best practices in storage
The enemies of olive oil freshness are Heat, Air and Light. Proper storage, packaging and transport will protect quality. Be sure to store your olive oil tightly capped in a cool dark place once you get it home!
Label and/or website descriptions of the positive attributes—bitterness, pungency and the range of fruity flavors—and serving suggestions
 
Tasting notes
Extra virgin olive oils vary in style and intensity, just like wine! Oils can range from mild to robust with a variety of olive fruit flavors from green to ripe, to complement many different dishes and tasting notes can help you appreciate these delightful differences.
Offering consumers access to traceability information (e.g., QR Codes, blockchain, etc.) Special recognition given to third-party verification
 
Traceability and transparency
Tracing your extra virgin olive oil from grove to grocery to give you knowledge and confidence, through blockchain, QR codes, etc, with special recognition given to third-party verification
On-package declaration of documented quantities of polyphenols (per EC EFSA regulation and other government-sanctioned (poly)phenol health claims)
 
Official polyphenol content declaration
A growing body of research suggests the health benefits of phenolics and other compounds abundant in extra virgin olive oil—in addition to the recognized value of the monounsaturated fats found in all olive oils
Declaration on the label and/or the website of olive cultivar(s) used to produce the oil
 
Cultivars
Just as with wine, the variety (or cultivar) used to make an olive oil has a big effect on the flavor! There are monocultivar oils, made from a single variety, and blends (also called coupages), made from multiple varieties

The Land

These relate to the farm, agricultural practices, and stewardship of the environment
Grown & milled on a single estate
 
Estate produced
Estate production has different tiers but always means that you are buying the oil from the people who produce it so there is a high degree of control and total traceability. "Estate produced" means that the olives both grown and milled on the property
Grown on a single estate
 
Estate grown
Estate production has different tiers but always means that you are buying the oil from the people who produce it so there is a high degree of control and total traceability. "Estate grown" means that the olive farmer is also the brand owner. "Estate produced" means that the olives both grown and milled on the property
Certification of origin / denomination as indicated by official EU-listed regional production areas
 
Certified origin
Documented origin programs help support local food production and authenticity
Certification of origin as indicated by regional authority certifying origin
 
Certified origin
Documented origin programs help support local food production and authenticity
Hedgerows, insectary planting, owl boxes, cover cropping, interplanting and other practices to bring more diversity to the plant, animal and microbial communities in the grove; recognition for certification programs
 
Biodiverse groves
Farming practices that increase biodiversity in the olive grove can provide habitat for birds and animals, decrease pesticide use, and improve the health of the soil. Several certification programs exist to support increasing biodiversity
Reforestation and rewilding projects
 
Habitat restoration
As good stewards of the land, many farmers are giving acreage back to nature and restoring the plant community that existed before the land was cultivated or grazed, encouraging wildlife
Sustainable and regenerative agricultural practices, including water conservation, organic material and mill by-product recycling/composting, cover cropping, soil building, renewable energy, etc
 
Sustainable production
Olives are a permanent and thrifty crop, requiring lower inputs of fertilizer and water than most other crops. Beyond that, however, there are numerous ways producers can go further to increase the sustainability of olive oil production.
Organic certification by government authorized agency
 
Certified organic
Organic certification indicates that both farming and milling were carried out under organic guidelines that prohibit the use of synthetic pesticides and fertilizers. Some certifiers also mandate a farm plan with a soil-building program and other requirements
Certified biodynamic farming
 
Certified Biodynamic
Biodynamic certification by Demeter International indicates compliance with organic farming standards that go beyond the requirements of organic certification
Indicates certification by a third-party entity that audits companies' carbon footprint
 
Certified low carbon
Olive groves are a permanent crop and carbon sink, unlike most other cooking oil crops. The carbon footprint of a company is calculated based on agricultural practices, milling and transport
Made with minimum 80% local cultivars
 
Heritage varieties
Preserving olive diversity is important, especially in this time of climate change. The genetic material represented by these local varieties will provide a crucial resource as agriculture adapts to changing conditions
50% of the olive trees are over 100 years old
 
Centennial trees
Ancient olive trees are cultural, social and biological treasures. In addition to their historical role, these trees bring culinary and genetic diversity.

The People

These relate to the people behind the product
Brand is owned and operated by a family company
 
Family owned & operated
Family pride in ownership of the olive oil brand assures an especially high degree of control and accountability
Buys olives from family farmers
 
Small farm sourcing
Supporting independent family farmers builds strong rural communities
Premium is paid to farmers for high quality fruit
 
Progressive purchasing
Growing the finest olives takes more money and effort, and purchasing policies recognize this by paying higher prices for premium quality fruit
Involvement in community projects and philanthropy
 
Community programs
Participation in olive and olive oil-related programs, including school and youth projects, philanthropy and support for research

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