Monday 20 February 2017 - Director LUIGI CARICATO - staff@olioofficina.net

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Olive farming in Tunisia

Olive farming in Tunisia

The recent Olio Officina Festival gave the Italian audience the opportunity of getting a better view of the olive compartment in this North African country. Though endowed with a vast array of varieties that have adapted to its many environmental conditions, Tunisian oil production mostly relies on two cultivars: Chemlali, representing 70% of the olives employed, and Chetoui > Mariangela Molinari


Table olives

Table olives

The Probiolives Project. Research on table olives has shown that the consumption of this product can strengthen consumers’ natural immune systems > International Olive Council


Trends in global consumption of table olives

Trends in global consumption of table olives

The global consumption of table olives in recent years has multiplied by 2.7, increasing by 182.0% over the period 1990/91–2016/17 > International Olive Council


Young tasters

Young tasters

While it is sometimes difficult to teach adults to discern the aromas of olive oil, children are more spontaneous and free of prejudice. It is easier to discern scents and aromas if we have fewer “perturbing factors”. Teaching is easier when the students have no previous knowledge or preconceptions > Lorenzo Cerretani


The olive oil expert and grafting

The olive oil expert and grafting

Poste Italiane will once again be one of the leading protagonists of the Olio Officina Festival, now at its sixth edition. The Italian Post Office is presenting two stamp cancels, depicting respectively an oleologist or oil specialist and an example of grafting, an agricultural technique that promises success against the perilous bacterium Xylella fastidiosa


The winners of the 2017 Forme dell’olio contest

The winners of the 2017 Forme dell’olio contest

After four years, our international packaging contest is already bearing fruit. Below are the winners of all the competition categories: presentation packaging, Horeca and retail market packaging, and best label. Special awards for most innovative idea, best product line, originality of style, best collectibles, and social and educational value


High quality at the 2017 OOF

High quality at the 2017 OOF

Select extra virgin olive oils abolish the conventional geographical borders and trace new ones. Two consortiums, Italian and Spanish, will be present at the sixth Olio Officina Festival in Milan. Special guests on February 3 are two leading protagonists of the premium olive oil supply chain: Ceq and QV Extra


A journey among olive trees

A journey among olive trees

In a photo gallery portraying olive trees, the landscape becomes an element of unmistakable beauty. Giorgio Sorcinelli has immortalized some very distinctive elements of olive trees, highlighting not only their magnificence, rusticity and adaptability to different territories, but also their surroundings > Lorenzo Cerretani


PICS
Unto di partenza

Unto di partenza

Maria Di Cosmo’s work is one of the works on display at “Olio d’Artista”, the art exhibition curated by Francesco Sannicandro that can be visited during the sixth Olio Officina Festival, from February 2 to 4, 2017, in Milan #oof2017

La Déclaration de Meknès

La Déclaration de Meknès

L’olivier comme "vecteur de développement durable et de lutte contre les changements climatiques et source d’énergie nouvelle et renouvelable pour les générations futures”. La 5ème edition du Forum international de l’Agro-pôle Olivier


Talc in oil production

Talc in oil production

Talc addition was once considered taboo, but nowadays even the scientific world is starting to investigate its use and potential benefits. There is something we want to know: does talc affect the yield and quality of extra virgin olive oil? Professor Francesco Caponio, together with his colleagues from the University of Bari, is trying to answer this question. What happens when physical extraction adjuvants are added to olive paste during malaxation? > Lorenzo Cerretani


The debut of the 2017 OOF

The debut of the 2017 OOF

The programme of the 2017 Olio Officina Festival has finally been unveiled. We start off with the schedule of the opening day, i.e. Thursday, February 2. There is a surprise in store, but we will only reveal it next January


The best oil for mayonnaise

The best oil for mayonnaise

Assessing the structural properties and physical stability of mayonnaises made with olive oil, with reference to its phenolic content and composition. A very detailed investigation has finally shed some light on this relatively unknown topic. We asked Professor Paola Pittia and Doctor Carla Di Mattia from the University of Teramo to describe their most recent findings, detailed in their paper "Role of olive oil phenolics in physical properties and stability of mayonnaise-like emulsions”, published in the prestigious Food Chemistry magazine > Lorenzo Cerretani


Without olive trees there is no future

Without olive trees there is no future

Enough of this geriatric approach towards olive tree cultivation. We need renovation. How can we possibly conceive a sector operating at a loss? If there is no profit, olive cultivation makes no sense. At Olio Officina Anteprima in Alghero, the protagonists of the event were the “Captains Courageous”, oil masters Domenico and Pasquale Manca. With them, the most distinguished Italian authorities discuss the newest trends in olive tree cultivation > Luigi Caricato


Olive oil is good

Olive oil is good

The International Olive Council participated in the 22nd session of the Conference of the Parties to the United Nations Framework Convention on Climate Change (COP22), which was held in Marrakech (Morocco) from 7 to 18 November 2016, and whereby the UN sought to adopt a framework for action against global warming


The nouvelle vague of olive oil

The nouvelle vague of olive oil

The sixth Olio Officina Festival is just around the corner: scheduled to take place in Milan, Italy, early next year (from February 2 to 4), its title theme will be "Energy. Oil in motion”. A vast array of events have been programmed, some of which are presented below. Make sure you don't miss it, it is the most important festival worldwide devoted to olive oils and condiments


Current trends in oil appraisal

Current trends in oil appraisal

Has the method employed for the sensory analysis of extra virgin olive oil reached the end of the line? Is it time to change approach and/or targets? These questions require urgent, unambiguous answers, and the entire oil sector must now respond. Currently there is a sort of distorted view. Too much attention is given to defects and too little to the positive traits of oil. We are training a class of defect hunters > Lorenzo Cerretani


Oil and Yoga

Oil and Yoga

A foretaste. In the holistic area of the 2017 Olio Officina Festival, Eva Nuti will be coordinating two days devoted to an ancient discipline for controlling the mind, body and spirit. Oil comes from the earth. On the earth, our feet stand, giving us stability, like the roots of an olive tree. Stability (muladhara) is the origin of pleasure, our sense of taste (svadhishthana), energy and fire (manipura), from which all actions derive (anahata). Oil. Energy in motion


What happens inside the olive

What happens inside the olive

These pictures, taken by Giorgio Sorcinelli, portray olives at different stages of maturity. There are various methods to estimate their degree of ripeness. One of the most popular is the so-called Jaen index. Many scientific investigations concur that there is an optimal maturity level for every variety, offsetting the sensory features and aromatic profile of the olives, as well as their phenolic composition > Lorenzo Cerretani


2017 OOF, subscriptions are open

2017 OOF, subscriptions are open

An idea for a Christmas present. There is time until December 24th to purchase the tickets for the sixth Olio Officina Festival at a discounted rate. The festival will be held in Milan from February 2 to 4, 2017


Spain, the first global producer and exporter

Spain, the first global producer and exporter

Spain has increases its extra-EU exports of olive oil and olive pomace oil by 20% in the first 11 months of 2015/16 (October 2015-August 2016), compared to the previous crop year > International Olive Council


The 2017 Forme dell’Olio contest

The 2017 Forme dell’Olio contest

Everything is ready for the fourth edition of the contest devoted to the packaging and labelling of olive oil. There is a great novelty this year: it is now possible to enter labels only, which will be judged separately in a distinct category. Quality, as we all know, lies not only in the content, but also in the container: its importance should be better acknowledged, and more attention should be paid to its aesthetics and functionality


The best harvesting method

The best harvesting method

There is one question I am frequently asked: is it better to pick olives by hand, or use mechanical means? We should be aware that harvesting is a delicate and potentially risky procedure, because it may trigger the hydrolytic reactions that increase the free acidity levels in olive oil, with detrimental effects on its quality > Lorenzo Cerretani


The 2016 olive season in Italy

The 2016 olive season in Italy

We do not expect it to be a memorable harvest. Quite the opposite, and many farmers are rather concerned. The olive fruit fly has wreaked havoc all over Italy, from north to south. Yet, compared to the disastrous 2014 season, there is a greater degree of optimism, because at least nobody was caught unprepared > Luigi Caricato


Olive harvests in the Mediterranean countries

Olive harvests in the Mediterranean countries

What is the outlook of the olive harvesting season in the Mediterranean countries? The estimates of a renowned international olive oil broker who operates on the Greek, Spanish, Tunisian, Turkish and Moroccan markets. There is still a lot of uncertainty regarding the overall amounts of available oil and the prospects of the key olive-producing countries > Adriano Caramia


It all starts here

It all starts here

The new oil has arrived, as we can see from the many photos posted on the internet. Most producers show pictures of the oil flowing out of the separator. However, the key stage of oil production is when it is extracted from the malaxing unit, for this is when its bouquet of scents and flavours originates > Lorenzo Cerretani


Olive growing in China

Olive growing in China

According to official sources, the Olive tree (Olea europea) was introduced into China over 40 years ago. However, the crop only started to expand at the beginning of the millennium. The areas of greatest potential for the development of olive growing are Gansu, Shaanxi and Sichuan. China currently has an olive hectarage of 86 000 ha, of which 43% is under irrigation. More than 27% of the current surface area is under production > International Olive Council


Luigi Caricato
EDITORIAL

LUIGI CARICATO

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
Quinoa and lentil casserole

Quinoa and lentil casserole

This dish is perfect for a evening meal: full of healthy, nourishing ingredients, it will delight every pulse, veggie and herb-loving person. A recipe given to us by Olio Turri Fratelli

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

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