The noble extra-virgin oils have same standards as the noble wines, but do we are ready to recognize and appreciate them ? The italian oil has been considered the best one for tasting pleasantness and the most interesting one for flavours due to specific microclimates.
It doesn't mean that now it exists a solid and real culture of this "green nectar" by highest quality. In fact also the italian law doesn't show indications for flavours or fragrances. All have been indicated by percentages and nothing else, but for example numbers regarding fat acids or other substances can be changed easily. While the marks DOC or DOCG have been for wine a precise starting point, it's not yet the same for the oil market, where the rules are still enough soft. In many circumstances the mark DOP for oil is considered only an administrative matter. For many people the itch sensation of poliphenols, as in moraiolo variety, is a too strong acidity. So many oil industries are betting on flavour's delicacy for some non-existent dietetic advantages.
Then, will be all italian oil as indicated on different labels ? Or may-be the olives are coming from Spain or from Greece, where the growing and production capacity are much higher than in Italy ? For a better understanding and efficacy of DOP mark it's needed a much more clear label, but it doesn't yet happen ! For example "tuscan oil", but from where in Tuscany ? From the areas of Lunigiana, or of classical Chianti, or of Amiata mountain, or of Maremma ? Because from an area to another one, or better from a "cru" to another one, the land changes and also the height and temperature range could influence the flavours.
Here we are offering and selling oils, produced into own mills with own olives through mechanical process using traditional millstone. They are small producers, who are paying attention mainly to quality instead of quantity. As for example oil of Pasquini mill from Reggello or that of Marchese Pancrazi or that of Tornano Castle in Gaiole in Chianti. And then also the vinegar, as also the original wine ...., become richer in flavours and fragrances after years. Precious drops of vinegar to be sipped, but able to enrich any recipe. Italian vinegar as the Classical Balsamic Vinegar from Modena or the Traditional, but also refined french vinegar from Reims, produced with grapes from Champagne region, or precious spanish vinegar as Jerez.