Monday 29 August 2016 - Director LUIGI CARICATO - staff@olioofficina.net

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The Ioc method for tasting table olives

The Ioc method for tasting table olives

The olive samples to analyze are collected in tulip glasses, which are traditionally used in oil tasting. The olives tasting normally take place at ambient temperature, around 20-22°C (68-72 F). If olives are in the brine, it is necessary that the liquid covers all fruits in the glass


Guide for the production of quality in the field

Guide for the production of quality in the field

CEQ is a consortium that promotes and protects the quality of extra virgin olive oil, extending the concept to the entire production process, from cultivation to marketing and conservation. The aim is to ensure that the consumer receives an excellent product from both an analytical and a sensorial point of view, and that this is achieved while fully respecting the environment


The appearance of olive oil

The appearance of olive oil

How much do colour and cloudiness matter in extra virgin olive oil? It would appear that the consumers are strongly influenced by these two aspects. Are colour and cloudiness in any way related to freshness? What are the results of countless investigations on this issue? Are we sure that oil filtering is a useful process? > Lorenzo Cerretani


Olive growing in Tunisia

Olive growing in Tunisia

In response to the invitation from the Tunisian authorities, the 27th extraordinary session of the International Olive Council (IOC) will be held in Hammamet (Tunisia) from 11 to 16 July. Olive oil is a key export product given that more than 80 pc of local production is exported. Tunisia is the second exporter worldwide after the European Union


Naturally richer in polyphenols

Naturally richer in polyphenols

Cibus, the most important fair in the food and drink sector in Italy, was the occasion to present a new jewel in the crown for the Olitalia Group: the new “30” extra-virgin olive oil


The ABCs of extra virgin olive oil

The ABCs of extra virgin olive oil

Nobody was born an expert. Proper use, as condiment and during cooking, is crucial. Suggestions on the choice, the preservation of the quality, the risk of deterioration, the correct use. A short but fundamental handbook to avoid mistakes > Luigi Caricato


Summer, time for salads

Summer, time for salads

Choosing the best dressing requires a good knowledge of oils. The correct combination always requires a bit of study and application > Luigi Caricato


Olive oil and table olives in 2015/16

Olive oil and table olives in 2015/16

The analysis of the market data for the 2014/15 and 2015/16 crop years and the changes with respect to the estimates released in November 2015 > International Olive Council


PICS
Warda Garda

Warda Garda

In Cavaion Veronese, from September 2 to 4, 2016. Lake Garda, or Benaco, is the largest Italian lake

How I judge an oil

How I judge an oil

Panel members responsible for the sensory analysis of an oil use a different appraisal method from that employed by the members of a jury panel, passing from an analytical assessment to a more hedonistic one. In many respects, oil competitions are similar to beauty pageants. The appreciation of an extra virgin oil may vary from jury to jury > Lorenzo Cerretani


Energy. Oil in motion

Energy. Oil in motion

The organizational machinery in charge of the sixth Olio Officina Festival is already at work. Next year’s event will be held in Milan, Italy, from February 2 to 4, 2017. The keyword this time is energy, intended as power, vigour, an agent of change. In a way this is the opposite of what oil is usually considered, i.e. a soothing element, something to pour over troubled waters.


Olive growing in Iran

Olive growing in Iran

This month we will be focusing on olive cultivation in Iran, a country that is a Member of the International Olive Council since January 2004 and which will be hosting the 47th meeting of the IOC Advisory Committee on Olive Oil and Table Olives and a regional seminar on quality, marketing and biodiversity, both scheduled to take place in Tehran on 16 and 17 May 2016 > International Olive Council


The golden rules for deep-frying

The golden rules for deep-frying

Is fried food good or bad for our health? The answer depends on how it is fried. It is always important to follow the rules for deep-frying. Here are some tips from a biochemist, Dr. Bruno Berra, and a nutritionist, Dr. Samantha Biale


Trends in World table olive consumption

Trends in World table olive consumption

During the 25 years between the 1990/91 and 2015/16 seasons, world consumption of table olives increased 2.8 times. In 2015/16, the world’s top ten consumers were Egypt, Turkey, Algeria, the United States, Spain, Syria, Italy, Brazil, Iran, France and Russia. Looking at the countries in the European Union, we find that table olive consumption has risen by 70.6 pc > International Olive Council


New World oil presses forward

New World oil presses forward

The US has always tried to excel in every field. California now seems to want to replicate the success it had with wine. If this is the case, no doubt it will succeed. They are executing a well-laid strategy, and leaving nothing to chance. After breaking with the International Oil Council, the US intends to fight Europe’s hegemony. In this respect, Italian companies are particularly vulnerable, since they often find themselves under the eye of the anti-fraud units. In perspective, we, who have unwittingly been the most helpful in paving California’s road to success, will be the ones who will presumably lose the most.


Trends in World Olive Oil consumption

Trends in World Olive Oil consumption

World consumption of olive oil increased 1.8 fold in volume between 1990/00 and 2015/16. As can be seen from Chart 1, this upward movement has been located primarily in non-IOC member countries whose share of world consumption climbed from 11 pc to 24 pc between the start and end years of the reporting period. In 2015/16, the volume of olive oil consumed at world level looks set to be around 4.6 pc higher than in 2014/15 > International Olive Council


Choosing the right container

Choosing the right container

Which are the best containers for storing extra virgin olive oil, and for retail purposes in particular? What are the best materials? What should we look for? How do we clean these vessels? Packaging is a critical factor, because oil cannot be sold unbottled on the retail market > Lorenzo Cerretani, Giovanni Lercker, Stefano Cerni, Luigi Mengucci


The 2016 Olio Officina Oil Culture award

The 2016 Olio Officina Oil Culture award

Every year the Olio Officina Festival presents an award for outstanding contributions in the field of olive oil. This year’s winners were three Italians and a Spaniard. Here is who they are


Olives on display

Olives on display

An exhibition devoted to the “gentle mothers of oil”, as poet Vivian Lamarque defined olives in her celebrated acrostic published in “L'Aria dei Messapi”. The pictures taken by Fabio Lazzari depict fourteen varieties olive trees that are native to Apulia, a region in southern Italy


Trends in US olive oil imports: bulk and packaged

Trends in US olive oil imports: bulk and packaged

Over the last two decades, US imports of olive oil and olive pomace oil have increased almost two and a half times, rising from 125 000 t in 1993/94 to 311 000 t in 2014/15 > International Olive Council


The winners of the 2016 “Le Forme dell’Olio” contest

The winners of the 2016 “Le Forme dell’Olio” contest

The winners of the contest organized by Olio Officina are the Italian "Fratelli De Cecco" in the presentation packaging class, and the Spanish company "Casas de Hualdo" for the Horeca and mass retail channels category. The product line made by another Italian firm, "Domenico Manca-San Giuliano", received a special award, whereas a limited edition by "Mia Italy" won the prize for originality of style


The olives on the market

The olives on the market

Many are the types of olives lining the supermarket shelves or on sale in the stands and stalls of country markets. They come in all shapes and sizes: cured, uncured, dehydrated, dried, black and so-called special olives > Maria Carla Squeo


Facts and myths about olive oil

Facts and myths about olive oil

Extra virgin olive oil is “fatter” than seed oils. Or heavier and therefore less digestible. Or even: olive oil that has passed its expiry date is bad for our health. These are just some of the many myths and misconceptions revolving around our precious olive juice. Here are some useful tips and interesting facts to shed some light on this topic > Giovanni Lercker, Stefano Cerni


Everything is ready for the 2016 Olio Officina Festival

Everything is ready for the 2016 Olio Officina Festival

A series of pictures announces the fifth edition of this great event dedicated to olive oils and condiments. The appointment is in Milan, Italy, from January 21 to 23, 2016


Sensory evaluation errors

Sensory evaluation errors

Panellists aren’t machines and are therefore prone to bias, but despite this, sensory evaluation is a cornerstone of oil assessment. Giuseppe Di Lecce, one of the most respected specialists in this field, describes the most common psychological and physiological factors influencing sensory verdicts


Tips for using flavoured oils

Tips for using flavoured oils

Flavoured and infused extra virgin olive oils are all the rage now, but at the end of the day, do we really know how to use them? How can we get the most out of them, so that our dishes become pure, dazzling pleasure? > Maria Carla Squeo


The journey of the olives in the mill

The journey of the olives in the mill

Expertise. What happens when we bring our olives to the mill to extract their precious juice? Do we know what the various steps in the process are? What happens exactly throughout the stages of washing and defoliation, milling and malaxation, extraction and separation and what is the role of temperature in these processes? All we need to know. > Michele Librandi


DIXIT
TASTE
Just call it Vù

Just call it Vù

This is the name, youthful and jaunty, that Frantoiani del Vùlture has given to its Vùlture PDO extra virgin olive oil. A special gourmet edition of this oil is also available. Its birthplace is on a group of hills of volcanic origin found in Basilicata, a small region in southern Italy > Luigi Caricato

An exciting oil from Coratina olives

An exciting oil from Coratina olives

Not all extra virgin oils made from Coratina olives can be placed at the same level. Corona delle Puglie, made by Covan, an olive mill in Andria producing Terra di Bari – Castel del Monte PDO oils, is the proof that single-varietal oils obtained from the most renowned and popular olive cultivar grown in Italy can be strikingly different and original. Here are three oils with different degrees of fruitiness > Maria Carla Squeo

COOKING
Recipe by chef Giuseppe Capano

Recipe by chef Giuseppe Capano

Awaiting autumn: chestnut tarts with olive oil and vin santo with apple cream scented with orange oil. A recipe given to us by Garda Dop Extra Virgin Olive oil Producers Association

Fusilli alla norma

Fusilli alla norma

A recipe given to us by Pantaleo, a company located in Fasano di Puglia, southern Italia. This is an “oil-centred” dish, hence the extra virgin employed, Selezione Oro, is one of its key features. How fruity should an oil be to pair with ingredients such as pasta, aubergine, tomato, basil leaves? What is best, light, intermediate or intense fruitiness?

WEB
Olio Turri's blog, a happy exception

Olio Turri's blog, a happy exception

Very few oil producers run blogs. Turri's, with its minimalistic design, is both simple and elegant. It is also available in English: posts are published at regular intervals and dispatched through newsletters > Luigi Caricato

OO VIDEO
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In love with Olive Oil