Tuesday 02 June 2020 - Director LUIGI CARICATO - staff@olioofficina.net

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Olive Oil stocked in Italy. Update of 14 May 2020

Olive Oil stocked in Italy. Update of 14 May 2020

The Report is drawn up by the Icqrf on data recorded in the olive oil computerized registers. On 14 May 2020, the operators present in the online olive oil register were 24,217, representative of 26,322 active premises. Olive oils: 347,112 tons in stocks. Compared to 7 May 2020 not significant changes (-1.7%) were recorded (353,279 t). Data confirm the decreasing trend characteristic for the period. Nevertheless, the stocks keep being higher than the stocks recorded the same period of last year (+31,0%)


Looking for the best oils in the world

Looking for the best oils in the world

A competition open to all olive producers, olive oil manufacturers and oil trading companies around the world, the MIOOA, acronym for the Milan International Olive Oil Award. New deadline, given the Coronavirus emergency: there is time until 30 June to participate in the selection. It is an initiative of Olio Officina in collaboration with the world’s oldest tasting school Onaoo and the participation of aseries of hand-picked juries selected on the basis of the groups they belong to, such as retail-chain and food-service buyers, chefs, journalists, consumers


The first edition of Milan International Olive Oil Award

The first edition of Milan International Olive Oil Award

The World's Best Extra Virgin Olive Oils in competition. All the best oils from all the continents can compete. Due to the Coronavirus emergency, the deadline for delivery of oils have been extended to 29 May 2020. You can download the regulation and the relative forms to participate


Japan. Imports of olive oil

Japan. Imports of olive oil

Imports of olive oil and olive pomace oil into Japan increased by 23.6% in the last crop year. The olive oil market in Japan saw strong growth from 2011/12 to 2014/15, when it reached 61 904 t. However, in the 2015/16 crop year, it recorded a fall of 8.3% compared to the 2014/15 crop year. In 2018/19, it reached a historic high of 70 640 t

> International Olive Council


Olive Health Information System

Olive Health Information System

The project aims to provide users with a regularly updated database, giving them access to the latest research, including technical documents as well as more accessible content written in simple language


The World's Best Extra Virgin Olive Oils in competition

The World's Best Extra Virgin Olive Oils in competition

Olio Officina has launched the first edition of MIOOA, the Milan International Olive Oil Award. All the best oils from all the continents can compete. Due to the Coronavirus emergency, the deadline for delivery of oils have been extended to 29 May 2020. You can download the regulation and the relative forms to participate


Olive Oil stocked in Italy. Update of 21 April 2020

Olive Oil stocked in Italy. Update of 21 April 2020

On 21 April 2020, the operators present in the online olive oil register were 24,217, representative of 26,322 active premises. Olive oils: 361,051 tons in stocks. Compared to last week not significant changes were recorded (366.654 t). The stocks keep being higher than the stocks recorded the same period of last year (+30%). The Report is drawn up by the ICQRF on data recorded in the olive oil computerized registers 


Olive Oil stocked in Italy

Olive Oil stocked in Italy

The Report is drawn up by the ICQRF on data recorded in the olive oil computerized registers (RTO). On March 31, 2020, the operators present in the online olive oil register were 24,217, representative of 26,322 active premises. The quantity of olive oil stocked in Italy on March 31, 2020 by the parties responsible for maintaining the RTO is 371,251 tons, of which 347,383 are in bulk


PICS
MIOOA 2020

MIOOA 2020

Milan International Olive Oil Award: firste edition, prima edizione, primera edición, première édition

The future of olive germplasm

The future of olive germplasm

The conservation and use of plant genetic resources is key for the future of agriculture, food and the environment. The FAO International Treaty on Plant Genetic Resources for Food and Agriculture, in line with the Convention on Biological Diversity, ensures food security through conservation, free exchange and the fair and equitable sharing of the benefits of these resources > International Olive Council


The real olive oil and rural authenticity in adverse conditions

The real olive oil and rural authenticity in adverse conditions

How do you manage to sell olive oil and wine at a price that is economically sustainable but cannot possibly be competitive with rapidly descending supermarket prices? For us the strategy is conservation, diversification, outreach and a lot of hard work > Charlotte Horton


Milan International Olive Oil Award

Milan International Olive Oil Award

The MIOOA first edition: great opportunity to participate. All the extra virgin olive oils in competition will be subjected to a completely blind tasting by a panel of expert professional tasters from the world’s oldest tasting school, ONAOO. The tasters thus identifying the various samples that will be admitted to the final and which will accordingly be assessed by a series of hand-picked juries selected on the basis of the groups they belong to, such as restaurateurs, chefs, food-service buyers, retail-chain buy- ers, consumers, journalists


Australia, olive oil imports

Australia, olive oil imports

Imports of virgin olive oil and olive oil in Australia increased by 2% in the 2018/19 crop year, reaching 31 897 t, the highest figure in the last 9 crop years.


Trophée Premium

Trophée Premium "Volubilis Extra-Vierge Maroc 2020"

 Top Ten  des Meilleures Huiles d’Olive Extra-Vierge du Maroc


60 years of extra-virgin. Oil of the peoples

60 years of extra-virgin. Oil of the peoples

The new issue of OOF International Magazine. Only for you, here is a preview of the table of contents including all articles


The international market

The international market

Changes in the consumption of olive oil and table olives in overall consumption have been reported. Below, you can consult official data


Ten years of Olio Officina

Ten years of Olio Officina

Olio Officina was set up by the blendmaster Luigi Caricato in 2010, with the express intention of contributing to a radical change in a sector such as olive oil which generally keeps itself to itself, unwilling to try out cross-disciplinary approaches and reluctant to introduce change. Timeline of a cultural project (illustrated in broad brushstrokes)


Xylella fastidiosa roadmap and climate change

Xylella fastidiosa roadmap and climate change

The olive tree as a solution in the fight against climate change The objective of the IOC is to “present the olive grove as an environmentally positive crop because of its potential to store and extract CO2 from the atmosphere” > International Olive Council


Olive Oil, estimates 2019/20 crop year

Olive Oil, estimates 2019/20 crop year

Olive oil production has tripled in the last 60 years, reaching 3 379 000 t in the 2017/18 crop year. The production estimate for the 2019/20 crop year puts production at 3 144 000 t (-2.3%). World consumption could reach 3,094,000 t, an increase of 6.4% over the previous crop year > International Olive Council


Eight editions plus another in the pipeline

Eight editions plus another in the pipeline

HISTORY OF THE HAPPENING. Each edition of Olio Officina Festival has had an area dedicated to meditating and theorizing


Of oil and other condiments. For the palate & the mind

Of oil and other condiments. For the palate & the mind

An original, unusual way of telling the story, from every point of view, of an as yet unexplored world > Maria Carla Squeo


‘Tis all a festival

‘Tis all a festival

Synopsis and history of Olio Officina Festival’s eight editions (plus one more in the pipeline) > Luigi Caricato


Australia, imports olive oil and table olives

Australia, imports olive oil and table olives

Australia's imports of olive oil and olive-pomace oil increased by 7% in the 2017/18 crop year. Spain and Italy are main suppliers: accounting for 89.9% of the total... > International Olive Council


The Forme dell’Olio 2020, the great opportunity to participate in the contest

The Forme dell’Olio 2020, the great opportunity to participate in the contest

The event is an excellent showcase for companies, a way to be known and appreciated by consumers


The Forme dell’Aceto 2020, participates in the competition

The Forme dell’Aceto 2020, participates in the competition

Contest is very important because it helps to highlight a product that is too often underestimated


Life Olive4climate

Life Olive4climate

In Perugia, there will be an important conference where it will be discussed a "hot" theme of the present day: climate change. It will try to understand how to intervene and what will be the possible solutions to mitigate the effects that could be reflected on the crops


Canada, imports olive oil and table olives

Canada, imports olive oil and table olives

Canada accounts for about 5% of world imports of olive oil and olive-pomace oil. Imports reached 47 967 tin the 2017/18 crop year, an increase of 17.8% compared to the previous year, but an increase of 25.7% if wecompare to the 2012/13 crop year, when Canada imported 38 169 t > International Olive Council


NEWS
SOCIAL
EXTRA
INTERVIEWS

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

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

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

If made well, oil is good regardless of its origin

Her greatest dream is that extra virgin olive oil will become popular all over the world. For Maria Flora Monini it is necessary to invest in advertising. Promoting not only the brand, but also the culture of a product. > Luigi Caricato

EDITORIAL
Luigi Caricato
EDITORIAL

LUIGI CARICATO

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
Signature recipe: Chocolate bread pudding with evoo

Signature recipe: Chocolate bread pudding with evoo

Marisa Iocco, chef and owner of Spiga Ristorante in Boston, offers us a typically American dessert, very popular and now considered so familiar that it cannot be taken off the menu, as much as it is required. The same dessert was proposed during the communication and training project held at the end of 2019 in Boston, Providence and New York, organized by the quality consortia of extra virgin olive oils Ceq Italia and, for Spain, by QvExtra! with the support of the European Union.

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

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