The Best Italian Oil and Vinegar

Extra virgin olive oil is undoubtedly the symbol of Mediterranean nutrition, and particularly of Italian cuisine, being by far the most used source of fat for cooking and for raw dressing. When choosing, it is necessary to clarify some terms as explained in a dedicated content: the difference between olive oil and EVO oil. Therefore, be careful in choosing, as it is very difficult to choose wisely in supermarkets, and often one ends up with a low-quality product. There are many foreign oils (especially Spanish) that, costing less than quality Italian oil, fill the shelves and discourage the purchase of excellent local products.

Extra virgin olive oil: small considerations for a better choice

Usually, in large distribution, we find a blend of Italian, EU, and non-EU oils, but generally the olives come from the major producers in the Mediterranean basin: Spain, Turkey, Greece, Italy, Tunisia. Among these, Spanish oil is always present, because Spain produces a very high quantity of extra virgin oil, with very low production costs, thanks to mechanical harvesting and very large oil mills that can produce at very competitive prices. The Spanish oil that ends up in these blends is usually obtained 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 one focuses on large quantities, quality obviously declines.

How to recognize and choose a quality extra virgin oil

There is another factor that determines the poor quality of these oils: organoleptic defects. An oil, to define itself 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 boast the label "extra virgin".

To recognize a quality oil, simply 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. When tasted, it should be a bit bitter and spicy, characteristics given by the polyphenols that protect the oil from oxidation and are the substances that produce the benefits so often touted by nutritionists.

The oil from farmers should also be avoided, as there is a possibility of using oils produced from olives that have been piled up and thus fermented. A good oil is indeed pressed in very short times, right after harvest. Small producers must book the pressing at the mill, and this, in addition to providing an appointment based on availability, also requires 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. The result: a low-quality oil.

The oils offered by Spaghetti & Mandolino come from producers who have facilities that allow them to produce oil without storing 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 label DOP, with Protected Designation of Origin, which are 100% Italian, have a certain origin and specific characteristics, and are generally subjected to organoleptic controls to pass the certification hurdle.