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Italian EVO oil

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EXTRA Virgin Olive Oil 100ml
Redoro
3,70
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EXTRA Virgin Olive Oil 250ml
Redoro
4,90
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Leccio La Contarina Extra Virgin Olive Oil 100ml
La Contarina
5,00
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Francesco Extra Virgin Olive Oil 100ml
La Contarina
5,00
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Doge Slow Food Extra Virgin Olive Oil 100ml
La Contarina
5,00
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EXTRA Virgin Olive Oil 500ml
Redoro
10,80
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Bosana pitted EVO oil 250ml
Fratelli Pinna
12,20
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Unfiltered “Taggiasca” EVO Oil (500ml) - Saguato
Antico Frantoio di Saguato
13,90
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Leccio Extra Virgin Olive Oil 500ml
La Contarina
16,30
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Francesco Extra Virgin Olive Oil 500ml
La Contarina
16,30
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Doge Slow Food Extra Virgin Olive Oil 500ml
La Contarina
16,30
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Veneto Valpolicella DOP Extra Virgin Olive Oil 500ml
Redoro
16,50
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Symbiotic Extra Virgin Olive Oil 500ml
Terre Alte Picene
16,50
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“Il Bosana” EVO Oil (500ml) - Accademia Olearia
Accademia Olearia
16,70
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Tuscan IGP EVO Oil 500 ml - Fattoria di Busona
Fattoria di Busona
17,50
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Classic extra virgin olive oil - Il Bottaccio
Il Bottaccio
17,90
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Italian EVO oil: history and information

L&' extra virgin olive oil to be such must be obtained, according to regulations, by extraction from olives with only cold mechanical methods. Having said that, it is important to remember that l&' Italy is the second European and world producer of olive oil and that two-thirds of the production consists exclusively of extra virgin olive oil. Only L&' Italy can also claim 41 PDO and one PGI denominations recognized by & #39; European Union. Choose from the best d& #39 extra virgin olive oils; Italian olive, genuine and strictly artisanal products. All our products for sale online have in fact been selected by experts to bring to your tables only the best of typical Italian cuisine.

L&' extra virgin olive oil is certainly a &' another of the Italian excellences in the world and for this very reason we at Spaghetti&Mandolino have decided to offer you a selection of the best Italian extra virgin olive oils from the best 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 percentage of acidity. First of all, it is important to say that European legislation, thanks to regulation no. 2568/91, establishes very precise quality standards: extra virgin olive oil must in fact have a &' acidity not exceeding 0.8% (on 100 grams) and must be produced strictly cold, that is, at a maximum temperature of 28° C, through extraction with mechanical methods

only.

Olive oil, on the other hand, is a mixture composed of refined olive oils and virgin olive oils whose maximum acidity level is raised until it reaches l&' 1%. Then there are actually other types of olive oil that differ in terms of production method and permitted acidity levels. In summary, we talk about:

  • l&' Extra virgin olive oil with the most valuable organoleptic characteristics and whose acidity rate must not exceed 0.8%;
  • l&' Virgin olive oil, less pure than the previous one, whose acidity index must not exceed 2%;
  • l&' Lampante virgin olive oil has organoleptic defects and a high acidity, greater than 2%, characteristics that make it inedible;
  • l&' Rectified olive oil produced instead by refining lampante oil, a process that causes it to lose the typical flavor and scent of olive oil;
  • l&' Olive oil, on the other hand, is a mixture of refined oils and virgin olive oils that has an acidity level of less than 1%.

ONLY L&' BEST QUALITY EXTRA VIRGIN OLIVE OIL

A fundamental step to ensure product quality is to test l&' olive oil itself. The test is carried out both from a chemical and tasting point of view. At the chemical level, acidity is taken into account, while the organoleptic analysis, also called panel test, carried out by a team of experts and competent bodies, aims to confirm the results of previous laboratory analyses. The main parameters on which this analysis is based are smell and taste, since color is not always to be considered a determining factor because it can often be misleading.

The final judgment is expressed by the panel leader thanks to an average of the opinions collected by the tasters. The results establish the quality level of &' olive oil which, in descending order, is: extra virgin, virgin, virgin and luminous virgin.

L&' olive oil that represents the highest degree of quality and the best organoleptic properties is therefore l&' extra virgin olive oil, which is why we at Spaghetti&Mandolino have decided to offer you a selection of only the best extra virgin olive oils produced with passion and skill by excellent mills scattered throughout the country.

HOW WE SHIP L&' EXTRA VIRGIN OLIVE OIL

Spaghetti & Mandolino has always been synonymous with quality and professionalism: we are l&' the only e-commerce in Italy that guarantees a selection and that allows &' online purchase of certified Italian extra virgin olive oil of excellence. Precisely because of the quality, these products deserve shipping and packaging in accordance with the law that preserves the integrity, freshness and characteristics of each individual product through freshness-saving packaging and

packaging. #39