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Italian EVO oil

The extra virgin olive oil must be obtained, according to regulations, through extraction from olives using only cold mechanical methods. It is important to remember that Italy is the second producer in Europe and worldwide of olive oil, and that two thirds of the production consists exclusively of extra virgin oil. Only Italy can also boast as many as 41 DOP denominations and one IGP recognized by the European Union. Choose from the best Italian extra virgin olive oils, authentic and strictly artisan products. All our products for sale online have been selected by experts to bring only the best of typical Italian cuisine to your tables.

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EXTRA Virgin Olive Oil 100ml
Veneto
Redoro
3,80
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Francesco Extra Virgin Olive Oil 100ml
Save the Italian Food Fashion Food Veneto
La Contarina
5,70
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Grignano EVO Oil 100ml - Luigi Ruffo
Fashion Food Veneto
Azienda Agricola Luigi Ruffo
6,00
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EXTRA Virgin Olive Oil 250ml
Veneto
Redoro
6,50
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Grignano EVO Oil 250ml - Luigi Ruffo
Fashion Food Veneto
Azienda Agricola Luigi Ruffo
10,90
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Tuscan IGP EVO Oil 250 ml - Fattoria di Busona
Idea Regalo Girl Power Tuscany
Fattoria di Busona
10,90
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EXTRA Virgin Olive Oil 500ml
Veneto
Redoro
11,90
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Bosana pitted EVO oil 250ml
Sardinia
Fratelli Pinna
12,50
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Unfiltered “Taggiasca” EVO Oil (500ml) - Saguato
Liguria
Antico Frantoio di Saguato
14,90
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Leccio Extra Virgin Olive Oil 500ml
Save the Italian Food Fashion Food Veneto
La Contarina
16,60
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Francesco Extra Virgin Olive Oil 500ml
Save the Italian Food Fashion Food Veneto
La Contarina
16,60
Add to cart

Manufacturers of evo oil

Italian EVO oil: history and information

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

The olive oil, on the other hand, is a mixture of refined olive oils and virgin olive oils whose maximum acidity level rises to 1%. In reality, there are other types of olive oil that differ in production method and permitted acidity levels. In summary, we talk about:

  •  the Extra virgin olive oil with the highest organoleptic characteristics and an acidity level not exceeding 0.8%;
  • the Virgin olive oil, less pure than the previous one, whose acidity index must not exceed 2%;
  • the Lampante virgin olive oil has organoleptic defects and a high acidity, exceeding 2%, characteristics that make it inedible;
  • the Refined olive oil produced from the refining of lampante oil, which causes it to lose the typical taste and aroma of olive oil;
  • the Olive oil is a blend of refined oils and virgin olive oils that has an acidity level below 1%.
     

Only the best quality extra virgin olive oil

A fundamental step to guarantee the quality of the product is to test the olive oil itself. The test is carried out from both a chemical and a sensory point of view. Chemically, acidity is taken into account, while the organoleptic analysis, also known as panel test, carried out by a team of experts and authorized entities, aims to confirm the results of previous laboratory analyses. The main parameters on which this analysis is based are smell and taste, as color is not always a determining factor as it can often be misleading.

The final judgment is expressed by the head panel as a mean of the opinions gathered 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 level and the best organoleptic properties is therefore the 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 expertise by excellence mills scattered throughout the national territory.
 

Aromas, flavors, and varieties: how to recognize a great extra virgin

There is not just one type of extra virgin olive oil. Depending on the cultivar (the varieties of olives), the soil, exposure, and extraction method, it changes completely.

There are light fruity oils, with an herbaceous and almond flavor, perfect raw on vegetables and fish. Others are more intense, with hints of artichoke, green pepper, and tomato, ideal for meats and soups.

The sensory characteristics are fundamental: a good oil has a fresh aroma, a balanced taste between bitter and spicy, and leaves the mouth clean. It is often recommended to do a vertical tasting to discover its nuances.

Deepen the topic with our content such as the use of extra virgin oil in the Mediterranean diet.

 

How to use it (well): pairings and tips

The extra virgin oil is versatile and precious.

Use it raw on:

In cooking, it is suitable for gently sautéing vegetables or white meats, while in doughs it can replace butter and less healthy fats. Don’t forget that oil is also a perfect base ingredient for dressings, pestos, and marinades.

 

Advice, insights, and producers to discover

Magazine: the best content on EVO oil

For those who want to deepen, here are five must-read articles from our blog:

1. Extra virgin olive oil and the Mediterranean diet - insights
 

2. "Bitter" is a good term for oil, did you know?
When a word changes meaning depending on the context.

3. EVO oil and extra virgin olive oil: are they the same thing?
A guide to choosing the most suitable oil for personal tastes.

4. Il Bottaccio: passion for EVO oil for generations
Tuscany, passion, generations: the right ingredients for an EVO oil.

 

Our trusted mills

Five producers who honor Italian oil:

 

Products to try along with EVO oil

Three perfect categories for synergistic use:

 

The regions symbolizing quality oil

Three Italian areas where oil is culture:

  • Liguria: the home of light oil, perfect for pesto;

  • Tuscany: robust and fruity oils, for strong palates;

  • Puglia: great variety of cultivars and millennial tradition.

 

An ancient story like the Mediterranean

Extra virgin olive oil has origins dating back over 6000 years. The Phoenicians and Greeks spread it throughout the Mediterranean basin, but it was with the Romans that olive cultivation became a true art. In Italy, each region has developed unique cultivars and techniques, making our country the richest in the world in terms of olive biodiversity.

Even today, the true extra virgin is the result of dedication, passion, and knowledge of the territory.

 

Curiosities and advice from experts

  • Store oil in the dark and away from heat sources.

  • A spoonful a day, raw, is a boon for the heart.

  • The difference between EVO oil and simple "olive oil"? Purity and acidity (below 0.8%).

 

How we select producers of 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 excellent Italian extra virgin olive oil. Precisely because of the quality, these products deserve a shipment and packaging that preserves the integrity, freshness, and characteristics of each single product through freshness-saving packaging.

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