Wajos EVOO Extra Virgin Olive Oil. First-class Spanish olive oil, fruity and slightly peppery – the house oil for salads, bread, and daily pan-frying.

Wajos EVOO Extra Virgin Olive Oil is an extra virgin olive oil from Spain, first class, obtained directly from olives solely by mechanical means, 250 ml. No flavored oil, no refined frying oil, no blends with other oils, just pure olive oil with no additives. Vegan.

EVOO Extra Virgin Olive Oil by Wajos is the bottle that almost gets overlooked next to all of Wajos's flavored oils – even though those flavored oils are also 99 percent extra virgin olive oil from Spain. EVOO stands for Extra Virgin Olive Oil, the highest quality grade. It is the oil you use to whisk up a dressing when the crema provides the fruitiness and you just need a good-quality oil. And it is the oil for bread, when all that is on the table is oil and a little salt.

Fruity and mild at first, grassy and peppery at the end

The oil smells fresh, like green olives and a bit of grass. On the tongue, it is initially mild and slightly sweet, then comes a peppery prickle in the throat – the hallmark of a freshly pressed oil with character. Wajos states that it contains two varieties: Spanish Arbequina brings the fruity-sweet side, while Greek Koroneiki provides the grassy, peppery notes. According to Wajos, both are grown in the Lleida region of Catalonia and are milled at temperatures below 30 degrees. Anyone looking for a very mild, butter-soft olive oil might find this one too peppery – but the peppery bite is part of its nature. For those who want flavor within the oil itself, the pure EVOO might not be the right choice; in that case, the Basil on Olive Oil, which uses the same base, is an alternative.

For dressings, on bread, over pasta, and in the pan at medium heat

In a dressing, it is the oil for every Wajos Crema: three parts EVOO, one part Crema or Balsam, salt, and done. On bread with coarse salt, it makes the simplest dinner imaginable. Drizzled over finished pasta, tomatoes with mozzarella, grilled vegetables, or a soup just before serving, it adds a green, fresh touch. In the pan, it works well at medium heat for vegetables, fish, and chicken. It is not intended for searing or deep-frying – a virgin oil is too precious and delicate for that; you are better off using a neutral oil. And anyone using it for baking should know that the peppery note will come through in the cake.

Our tip: White bread, EVOO, a few drops of Raspberry Balsam, and sea salt – the antipasti bread that is on our table before every meal with guests.

The oil alongside the vinegars of a Moselle-based manufacturer

Wajos is based in Dohr near Cochem on the Moselle, named after Walter Josef Oster, the founder from a wine-growing family in Ediger-Eller with 15 generations of viticulture history. Vinegar and oil belong together, so at Wajos, the olive oil stands right next to the cremas and balsams. Under Peter Oster and Ulf Schwichtenberg, the liqueur distillery of the 1980s evolved into a brand with over 80 employees in Dohr, whose products are tested in their own laboratory.

The oil for everyday use and for the vinegar-oil pairing

EVOO is the bottle for those who want a good, honest, pure, and unflavored olive oil for every day. As a gift, it is the second half of a duo: add a crema or a balsam, and the salad dressing is complete. All oils and vinegars can be found on our Wajos page. Store the 250 ml bottle in a dry, dark place away from the stove to keep the oil fresh. EVOO is not suitable for those who need large quantities for frying – 250 milliliters are intended for dressings and finishing touches; a deep fryer requires a different canister.

Extra virgin olive oil from Spain, fruity and peppery – the Wajos house oil that completes any dressing for any crema.