The Best Italian Oil and Vinegar

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products and excellences of Italian production in the world, here you will find only the best Italian oils and vinegars for sale online, truly extraordinary quality products. Unique in variety and flavor, our oils and vinegars will truly amaze you. You will find the classic extra virgin olive oil but also many flavored oils, the best Emilian balsamic vinegars and the best wine vinegars. Choose the quality that only we at Spaghetti & Mandolino can offer you. Season all your dishes in the best possible way! Choose from the best oils and vinegars, genuine and strictly artisanal products. All our products for sale online have been selected by experts to bring only the best of typical Italian cuisine to your tables.

L&' extra virgin olive oil is without &' another symbol of &' Mediterranean diet, and of the Italian diet in particular, being by far the most used source of fat for cooking and for seasoning raw. But be careful: it is very difficult to know how to choose in supermarkets and we often fall into choosing a poor quality product. There are many foreign oils (especially Spanish) that, costing less than &' quality Italian oil, fill the shelves, discouraging &' buying excellent local products

Usually in large retailers we find a blend of Italian, EU and non-EU oils, but generally the olives come from the major producers of the Mediterranean basin: Spain, Turkey, Greece, Italy, Tunisia. Among these, l&' Spanish oil never fails, because Spain produces a very high quantity of extra virgin olive oil, with very low production costs, thanks to mechanized harvesting and very large oil mills that are able to produce at very competitive costs. L&' Spanish oil that ends up in this blend is usually obtained from &' Picual olive, which gives &' oil a very intense and peculiar aroma, of ripe olive, phenolic, chemical, some say catnip, not very pleasant. In reality, Picual oils produced with quality criteria are described as very interesting, but obviously when you focus on large quantities the quality obviously expires

C&' is another factor that determines the poor quality of these oils: organoleptic defects. An oil, to be defined as "extra virgin" must be free from these defects, which are mainly four: heat, mold, rancid and sludge. In 2011, a & #39 was carried out; analysis by &' Italian customs office and defects were found in more than half of the oils on supermarket shelves. These could not bear the &' label 'extra virgin'

To recognize a quality oil, it is enough to hear it l&' aroma, which must taste like green olive, which is a herbal aroma, cut grass and raw artichoke, is sometimes more complex and tastes like green tomatoes, almonds or apples. All&' taste must be a bit' bitter and spicy, characteristics given by the polyphenols that protect l&' oil from &' oxidation and which are the substances that produce the benefits so touted by nutritionists

Even &' farmers' oil is to be avoided, because there is the possibility of using oils produced from olives that have been stacked and then fermented. In fact, good oil is crushed in a very short time, immediately after harvest. Small producers must book milling at the mill and this, in addition to providing l&' appointment subject to availability, also requires a minimum quantity of olives to be pressed. This often involves a delay of one or two weeks from the harvest of the first olives to the actual pressing. Result: poor oil

The oils offered by Spaghetti & Mandolino come from producers who may have systems that allow them to produce oil without keeping the olives for too long. Fortunately, there are quality certifications, and here you will always be sure to buy oils that can also bear the &' DOP label, with Denomination of Origin, which are 100% Italian, have a certain origin and peculiar characteristics, and are generally subject to organoleptic controls to overcome the certification hurdle