An ordinary citizen, in general, does not have much idea about what an EVOO is, an acronym for extra virgin olive oil, the highest quality of olive oil, as shown by recent studies such as the one conducted in 2014 by AEMO and Mercacei, which produced alarming conclusions about the lack of knowledge of the product. In fat, even some chefs do not know much about this product, which certainly seems worrisome. Well, EVOO, is the highest category of olive oil obtained directly from olives and only by mechanical procedures. its acidity, expressed as oleic acid, does not exceed 0.8 degrees and it is an authentic juice of olives without defects, that is to say, with absolutely flawless organoleptic characteristics. It is also one of the commercial categories of olive oils available to the consumer, next to olive pomace oil, olive oil and virgin olive oil (VOO), and the one that provides more health and nutritional benefits to the body.