/ Typical products / Oil and vinegar / EVO oil / Typical products / Oil and vinegar / EVO oilExtra virgin olive oil must, according to regulations, be obtained through extraction from olives using only cold mechanical methods. That said, it is important to remember that Italy is the second largest producer both in Europe and worldwide of olive oil, and two-thirds of the production consists exclusively of extra virgin olive oil. Only Italy can also boast 41 PDO designations and one PGI recognized by the European Union. Choose from the best Italian extra virgin olive oils, genuine and strictly artisanal products. All of our products available online have been selected by experts to bring the very best of typical Italian cuisine to your table.
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Il vero olio extravergine di oliva italiano è proprio qui: una grande selezione di importanti oli italiani, come quelli dei Frantoi Cutrera!
Extra virgin olive oil is certainly another one of the Italian excellences in the world, and for this reason, at Spaghetti&Mandolino, we have decided to offer you a selection of the best Italian extra virgin olive oils from the best oil mills in our beautiful country.
These two types of olive oil are both extracted from the first pressing of the olives, but they differ mainly in their organoleptic characteristics and their acidity percentage. First of all, it is important to note that European regulations, thanks to regulation no. 2568/91, establish very precise quality standards: extra virgin olive oil must have an acidity level not exceeding 0.8% (per 100 grams) and must be strictly produced cold, i.e., at a maximum temperature of 28°C, using only mechanical extraction methods.
Olive oil, on the other hand, is a blend of refined olive oils and virgin olive oils, with a maximum acidity level of up to 1%. There are also other types of olive oil that differ in production methods and allowed acidity levels. In summary, we talk about:
An essential step to guarantee the product's quality is to test the olive oil itself. The test is carried out both from a chemical point of view and through tasting. Chemically, the acidity is considered, while the organoleptic analysis, also known as the panel test, is carried out by a team of experts and certified authorities to confirm the previous laboratory analyses. The main parameters for this analysis are the smell and taste, as color is not always considered a determining factor and can often be misleading.
The final judgment is given by the panel leader based on an average of the opinions collected from the tasters. The results establish the quality level of the olive oil, which, in descending order, is: extra virgin, virgin, ordinary virgin, and lampante virgin.
The olive oil that represents the highest quality and the best organoleptic properties is therefore extra virgin olive oil, which is why at Spaghetti&Mandolino we have decided to offer you a selection of only the best extra virgin olive oils, produced with passion and mastery by excellence oil mills throughout the country.
Spaghetti & Mandolino has always been synonymous with quality and professionalism: we are the only e-commerce in Italy that guarantees a selection and allows the online purchase of certified top-quality Italian extra virgin olive oil. Due to their quality, these products deserve shipping and packaging that preserve the integrity, freshness, and characteristics of each product, using special freshness-preserving packaging.
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