Oil & Vinegar

Oil and vinegar are two condiments that characterize Italian cuisine. As for oil, we Italians consider it "green gold," as we are the world's second-largest producer of extra virgin olive oil. Only Spain, which produces more than double ours, often falls short in quality.

This doesn't mean that Spanish EVOO isn't of the highest quality, but the Italian one is more valuable and has a different flavor. Obviously, it will always depend on the variety of olives used for production, the harvesting method, and certainly the age of the tree. In Italy, we have millions of centuries-old trees and a biodiversity that is absolutely unique in the world (when it comes to olives). In fact, Italy is home to over 500 varieties of olives.

Vinegar, on the other hand, is obtained from the acetic fermentation of wines or cider. Vinegar can be either white or red. Typically, to be considered such, it must contain an acetic acid percentage of between 3 and 5%.

Vinegar is used in some dishes, but especially as a salad dressing. Much more widely used in cooking is balsamic vinegar, which is made by cooking grape must. It was invented in Italy, and today there are only two types of balsamic vinegar: Modena and Reggio Emilia.

Oil and Vinegar: the history

Extra virgin olive oil is one of Italy's finest products, envied worldwide. Our olive cultivars are among the most prized, thanks largely to Italy's unique climate, which makes it the world's most suitable location for cultivation.

The first traces of oil, however, were found in Israel, so it's assumed that Israelis were already using an oil-like liquid to season food in the 5th century BC. It must be said, however, that the Ancient Romans were the true inventors of extra virgin olive oil, having refined its production and preservation techniques.

Italian Oil and Vinegar

Among the most popular olive cultivars we mention the following:

• Leccino;
• Oil mill;
• Moraiolo;
• White lilac;
• Coratina;
• Ogliarola;
• Moorish;
• Casaliva;
• Nocellara.

As regards balsamic vinegar, however, we reiterate that the DOP designation has been obtained from only two types of balsamic vinegar, namely:

• Balsamic Vinegar of Modena;
• Balsamic Vinegar from Reggio Emilia.