Evo literally means Extra Virgin Olive Oil.
Forgive us for a brief explanation to understand what you have in front of your eyes when you read an extra virgin olive oil label. The oil is not all the same. EVO is an oil obtained by extraction from olives solely by mechanical process, with acidity that must be less than 0.8%. Its organoleptic test (carried out by a group of selected tasters, gathered in a Panel Test) reveals that it has no defects and that it has the presence of fruitiness.
In a qualitative ranking, below the EVO there is olive oil: it is an oil extracted mechanically from olives, with a slight perception of defect and acidity that must be less than 2%. And finally the “glaring” oil, obtained by extraction with mechanical process only, but cannot be used for food consumption, with acidity higher than 2%. It is unpleasant to the taste and smell. It is called this way because it was used as a fuel in lamps for home lighting. To make it edible, the oil is deacidified, deodorized and bleached, this will allow to obtain refined oil, that is an odorless, colorless and tasteless oil, which combined with a small percentage of extra virgin can give rise to olive oil.
And then there is the DOP extra virgin olive oil.