Monday 17 June 2019 - Director LUIGI CARICATO - staff@olioofficina.net

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A new paradigm

A new paradigm

Interview with Pasquale Forte: “Nothing is the same any more. Consumers have changed, but so have their philosophy and approach to life. Today they want to live through their emotions: smelling, tasting, trying. Advertising is a serious job. In order to be influential, it is vital to develop new messages" > Luigi Caricato


The evolution of olive growing in Egypt

The evolution of olive growing in Egypt

In 2016/17, Egypt had a total cultivation area of 100,000 ha, almost 1% of the world’s total. According to the latest IOC data, the Egyptian olive sector is heavily oriented towards table olives, which represent 95% of its total production. Egypt is the second biggest consumer of table olives per capita among IOC member countries, and the fourth when counting non-member countries > International Olive Council


You have to experience the oil

You have to experience the oil

Interview with Gian Franco CarliOur oil is “made by the people who bring it, brought by the people who make it”, without using middlemen. You have to experience the product. You have to immerse yourself in it. To the point of saturation. Penetrate through to its heart. In fact, if you can’t manage to crystallize what you want to tell consumers in one single idea, one single topic, you can’t be creative. A good rule is to always tell the truth, and if possible the whole truth. Because in the long term, only the truth will win over people’s trust. And what other purpose should there be for advertising, if not to encourage and establish trust? > Luigi Caricato


Advertising, not propaganda

Advertising, not propaganda

Interview with Massimo Occhinegro. The success or failure of an olive oil launched on the market depends on the business choices we make. Advertising is very useful, because through its repeated series of messages it helps consumers understand an extra virgin olive oil’s value and individual qualities – note the plural, since they really are numerous and varied. Although it has been produced for millennia, the oil obtained from olives remains a food/condiment which in many ways is still unexplored, waiting to be discovered. Today’s consumers should only be made aware, but never forced into making a choice. > Luigi Caricato


International Mario Solinas Quality Award 2019

International Mario Solinas Quality Award 2019

Between 11 and 15 March, members of the international panel of the 2019 edition of the Mario Solinas Award judged the 164 contenders and have selected the top three winners from each group, as well as the finalist oils


Oiling the machinery

Oiling the machinery

Industrial archaeology. From patent to product advertising. A look back at the past

> Antonio Monte


Focus Bilan Oléicole 2018-2019

Focus Bilan Oléicole 2018-2019

Est une campagne oléicole exceptionnelle de point de vue production d’olive. La campagne oléicole actuelle se démarque par un nouveau record de production des olives, qui de l’ordre de 2.000.000 tonnes d’olives, soit une hausse de 42 % par rapport à la moyenne de production des olives des cinq dernières années > Noureddine Ouazzani


Tell, taste and conquer

Tell, taste and conquer

After The Last Year’s Success, David Neuman Returns To The World Olive Oil Exhibition. “How to export EVOO to the USA” will be his conference topic. In the program of conferences, alongside him, there will be Joseph Profaci, director of the North American Olive Oil Association (NAOOA) and Alexandra Kicenik Devarenne, international olive oil consultant based in California, among others


PICS
OOF 2020, The oil of the people

OOF 2020, The oil of the people

Olio Officina Festival, ninth edition. Milan, Palazzo delle Stelline, 6 - 8 February 2020

A

A "turnkey" oil mill

The Olive Oil Center of Excellence of GEA signs contract for the largest oil mill in Asia in the Kingdom Saudi Arabia. The project, which exceeds three million euros, offers an integrated solution that includes civil engineering, automation, processes, training and machinery


How to communicate the qualities

How to communicate the qualities

New languages are needed to communicate sensorial and nutritional values of high-quality extra virgin olive oil, now a universal trend spreading from Italy is rippling throughout the world. This is what emerged in the round table organized by CEQ at Palazzo delle Stelline in Milan in the frame of the Olio Officina Festival


Riviera Ligure Dop Experience

Riviera Ligure Dop Experience

A pilot tourism project promoted by the PDO Riviera Ligure Olive Oil Consortium, designed by Ligucibario® and marketed by Volver Tour Liguria. The project connects the region’s coastal and inner areas, treasure troves of biodiversity and healthy Mediterranean fare as well as the ideal destinations of quality, sustainable, slow tourism.


Evooleum Awards

Evooleum Awards

Madrid hosts the Evooleum Awards Ceremony to the Best EVOOs of the WorldMercacei Publishing Group delivered on January 21 a total of 36 Awards to the best producers in the world according to the EVOOLEUM Best of Class Awards, the International Awards for the Quality of Extra Virgin Olive Oil. In addition, chef María José San Román receive


Forme dell’Olio awards 2019. The winners

Forme dell’Olio awards 2019. The winners

Now in its sixth edition, the packaging and visual design competition dedicated to olive oils has achieved impressive results, clearly showing that an innovative approach is gradually taking hold among producers


The mill and the sea

The mill and the sea

Many may find the mill/sea association unusual and probably a bit pushed too. Yet, it has wellestablished sense and history in southern Italy. Many of those who made a living fishing in hot months of the year had to find different jobs in autumn and winter > Maria Carla Squeo


Mills of Italy

Mills of Italy

During the climax of olives harvesting there are many gathering opportunities in mills, even though these places can actually be used every day of the year, with several original initiatives > Maria Carla Squeo


Trophée Premium Volubilis Extra-Vierge Maroc 2018

Trophée Premium Volubilis Extra-Vierge Maroc 2018

Top ten des Meilleures Huiles d’Olive Extra-Vierge. L’édition de cette année a enregistré la participation 32 marques d’huile d’Olive : GIE, coopératives, et groupes industriels marocains de Meknès, Fès, Sefrou, Taounat, Khenifra, Marrakech, Guercif, Essaouira, Taounat, Azilal, Oujda, Kalaa Sraghna, Boulmane, Chichaoua, Benslimane, et Beni Melal, démontrant, ainsi, un engagement des producteurs marocains pour l’huile d’olive de qualité


The carbon footprint of olive oil

The carbon footprint of olive oil

CO2: consumers are more and more aware of environmentally-friendly produce. For every litre of olive oil produced, 10.65kg of CO2 is extracted from the atmosphere. The International Olive Council has developed an algorithm to calculate the carbon footprint of olive oil. The IOC has created this important tool with the help of experts in the field from all over the world


World Olive Day at IOC

World Olive Day at IOC

Today we move onto a new phase in our development that brings us to answer the question so often brought to us: why the IOC? Aside from its role of safeguarding quality and standards, the IOC is above all a hotbed of over a thousand specialists and experts in the field of olive-growing. Researchers, engineers, economists, chemists, tasters, nutritionists, statisticians… > International Olive Council


Olive Tree in the Mediterranean Area

Olive Tree in the Mediterranean Area

A Mirror of the Tradition and the Biotechnological Innovation. This book could be interesting for the nursery industry (entrepreneurs which propagate plants), agrobiotechnological industry (commercial laboratories for producing in vitro microplants), cosmetic industry related to growing demand of natural products or food industry (polyphenols –antioxidants- as natural stabilizers of foods)


Brazilian imports of olive oil and olive-pomace oil

Brazilian imports of olive oil and olive-pomace oil

Have risen by 28% over the course of the 2017/18 crop year, reaching 76 816.6 tonnes compared to the previous crop year and surpassing the average volumes of the last four crop years. Portugal, the main exporter  > International Olive Council


Training, training, training

Training, training, training

A functional and effective training programme outlining the intelligent use of oil in cooking should be carried out on two complementary levels: knowledge of the varieties of olives (the cultivars) and the respective quality characteristics of the oils obtained. Training on the correct use of olive oil within a restaurant setting – a useful reflection. Training on the correct use of olive oil within a restaurant setting – a useful reflection > Giuseppe Capano


Olive oil estimates 2018/19

Olive oil estimates 2018/19

According to the official country data and the estimates of the IOC Executive Secretariat, world production in 2018/19 is estimated at around 3 064 000 t, which would be a decrease of approximately 7.6% compared to the previous year. Consumption is expected at 2 916 500 t. Imports and exports are expected to exceed 890 000 t respectively > International Olive Council


Table olive estimates 2018/19

Table olive estimates 2018/19

World production for the 2018/19 crop year is estimated at 2 735 500 t, a 7% decrease compared to the previous crop year. IOC member countries account for 91% of world production and will see a decreaseof 5.7% compared to the previous crop year > International Olive Council


Olive oil performance in 2017/18

Olive oil performance in 2017/18

The group of experts who are responsible for monitoring olive oil statistics for the IOC met on 1 October at headquarters in Madrid. According to the provisional data provided by the countries, global production reached 3 315 000 t in the 2017/2018 crop year, although the data is only provisional. > International Olive Council


There’s no universal blend

There’s no universal blend

Interview to Fabrizio Fusi, founded two companies Castel del Chianti and Fiorentini Firenze: "You have to aim for an oil that’s as harmonious as possible. Everyone always wants an oil that’s not too fruity, not too bitter and not too pungent. A mild oil raises fewer issues with a consumer, but the milder an EVO is, the more criticism it will encounter during panel tests and in any case, it will have a shorter shelf life" > Luigi Caricato


El olivar de miel

El olivar de miel

Hay pioneros diseñando olivares de miel en España, plantaciones donde hay setos de aromáticas entre las hileras de olivos que producen aceite, miel y aceites esenciales. El diseñador más veterano es la Asociación Alvelal, un nutrido grupo de personas, vinculadas a múltiples instituciones, nacionales y extranjeras, que desean recuperar el paisaje a 20 años vista, incentivando actividades económicas sostenibles > Javier Domínguez


DIXIT
TASTE
Antico Borgo, the scent and flavours of the Frantoio, Moraiolo and Leccino trine

Antico Borgo, the scent and flavours of the Frantoio, Moraiolo and Leccino trine

A Tuscan PGI oil made by Terre dell’Etruria, a farming cooperative society that has invested all it has on its members, expertly helping and guiding them towards quality and success. The most impressive features of this extra virgin oil, flavour apart, are its remarkable quality/price ratio and extraordinary yield > Luigi Caricato

My name is Italo

My name is Italo

An extra virgin olive oil from Abruzzo, made from blending oils of five olive cultivars, including the widely acclaimed Dritta. A soft oil, full of fruity attributes that give it body and personality. Versatile, with a great quality-price ratio and excellent dressing efficiency, it bears the signature of Fattoria del Torquato > Luigi Caricato

COOKING
Ravioli with Garda extra virgin olive oil stuffing and black olive charcoals

Ravioli with Garda extra virgin olive oil stuffing and black olive charcoals

Extra Virgin Garda DOP olive oil’s distinctive traits are its naturally delicate flavor and its elegance. At the taste it can be recognized for harmony or its organoleptic notes and for the light and balanced aromas: the scents of fresh grass, aromatic herbs, hay and artichoke, together with the typical almond aftertaste, make it unique. Recipe by chef Carlo Bresciani

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

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

The art of healthy eating

The fruit of tradition, care and a passion for quality. Our story starts here, in Puglia. The beating heart of the Mediterranean Sea. This is the birthplace of our oil-making art, an art that has always considered olives as a living body. Video Spot Corporate by Masseria di Sant'Eramo