The Best Italian Oil and Vinegar

Extra virgin olive oil is undoubtedly the symbol of Mediterranean nutrition, and particularly that of Italy, being by far the most used source of fat for cooking and for raw dressing. In choosing, it is necessary to delve into some terms as explained in a dedicated content: the difference between olive oil and EVO oil. Therefore, attention is needed in the choice as it is very difficult to know how to choose in supermarkets, and often one ends up choosing a low-quality product. There are many foreign oils (especially Spanish) that, costing less than high-quality Italian oil, fill the shelves discouraging the purchase of excellent local products.

Extra virgin olive oil: small considerations for better choice

Usually, in large distribution, we find a blend of Italian, EU, and non-EU oils, but generally, the olives come from major producers in the Mediterranean basin: Spain, Turkey, Greece, Italy, Tunisia. Among them, Spanish oil is always present, because Spain produces a very high quantity of extra virgin oil, with very low production costs, thanks to mechanized harvesting and large oil mills that manage to produce at very competitive costs. The Spanish oil that ends up in these blends usually comes from the Picual olive, which gives the oil a very intense and peculiar aroma, of ripe olive, phenolic, chemical, some say of catnip, not very pleasant. In reality, Picual oils produced with quality criteria are described as very interesting, but obviously, when the focus is on large quantities, quality obviously declines.

How to recognize and choose a quality extra virgin olive oil

There is another factor that determines the poor quality of these oils: the organoleptic defects. An oil, to be defined as "extra virgin" must be free from these defects, which are mainly four: heating, mold, rancid, and sludge. In 2011 an analysis was conducted by the Italian customs office, and defects were found in more than half of the oils present on supermarket shelves. These could not bear the label "extra virgin".

To recognize a quality oil, just smell the aroma, which should smell of green olive, an herbaceous aroma, of cut grass and raw artichoke, sometimes it is more complex and smells of green tomato, almond, or apple. On tasting, it should be a little bitter and peppery, characteristics given by polyphenols that protect the oil from oxidation and are the substances that provide the benefits much touted by nutritionists.

Moreover, the oil from farmers should be avoided, because there is a possibility of using oils produced from olives that have been stacked and thus fermented. A good oil is indeed pressed in very short times, immediately after harvesting. Small producers must book the milling at the mill, and this, in addition to providing the appointment according to availability, also asks for a minimum quantity of olives to be pressed. This often results in a delay of one or two weeks from the harvesting of the first olives to the actual pressing. Result: a poor-quality oil.

The oils offered by Spaghetti & Mandolino come from producers who have facilities that allow them to produce oil while avoiding keeping olives for too long. Fortunately, there are quality certifications, and with us, you will always be sure to purchase oils that can also bear the DOP label, with Denomination of Origin, which are 100% Italian, have a certain provenance and peculiar characteristics, and are generally subjected to organoleptic controls to pass the certification hurdle.