Italian EVO oil

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.
 

DIFFERENCES BETWEEN OLIVE OIL AND EXTRA VIRGIN OLIVE OIL

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:

• Extra virgin olive oil, with the most refined organoleptic characteristics and an acidity rate not exceeding 0.8%;
• Virgin olive oil, less pure than the previous one, with an acidity level not exceeding 2%;
• Lampante virgin olive oil has organoleptic defects and a high acidity level, above 2%, making it inedible;
• Refined olive oil, produced from refining lampante oil, losing the flavor and aroma typical of olive oil;
• Olive oil is a blend of refined oils and virgin olive oils, with an acidity rate of less than 1%.
   

ONLY THE BEST QUALITY EXTRA VIRGIN OLIVE OIL

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.
 

HOW WE SHIP EXTRA VIRGIN OLIVE OIL

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.