Italian evo oil points upwards. Sixty years after the entry into force of the law that established its product classification, in the middle of a difficult and anomalous year the idea that new, stricter regulations are needed to identify the top quality products in the sector is once again gaining ground.

It could also be a way to differentiate Italian extra-virgin olive oil from many fierce competitors who rely on large volumes at the expense of quality such as Spain. Competitors are also advantaged by the fact that the Coi (International Olive Oil Council) has set the maximum acidity of extra virgin olive oil at 0.8%.