Wednesday 18 September 2019 - Director LUIGI CARICATO - staff@olioofficina.net

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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


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


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


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


The 2015 harvest forecast

The 2015 harvest forecast

What are the predictions for this year’s olive crop in the Mediterranean basin? The harvesting season is about to start. Knowing in advance what the crop will be can help define price strategies. Through constant monitoring, market players can forecast the direction of prices almost on a weekly basis. Doubtlessly, the almost total lack of reserves is already affecting olive prices. We can now publish some estimates inferred from reports of specialists operating in the Mediterranean countries


The 2015 season in Italy

The 2015 season in Italy

After last year’s disastrous season, this autumn’s crop should be extremely good. Although it is still early to accurately predict production levels and quality, the general outlook is positive


California, bridgehead of the oil sector

California, bridgehead of the oil sector

Olive oil is no longer an exclusive speciality of Mediterranean countries. In other areas too this sector is boosted by strong marketing strategies, aimed at achieving ambitious targets. The United States in particular are quite determined: they have refused to join the IOC, added or modified chemical parameters, launched a campaign against imported oils and protected their production by banning a widely used pesticide, chlorpyriphos-ethyl. There is every reason to believe that the Americans will win their bet: the prerequisites, in terms of marketing, professionalism, available land, laws and media support, are all there


Morocco’s olive oil

Morocco’s olive oil

Morocco was the “Country of honour” at the fourth Olio Officina Food Festival. It has adopted some very effective policies, and is now launching excellent olive oils on the international market


World olive oil balances 2013/15

World olive oil balances 2013/15

Here is the balance of 2014-15 olive oil production in the world, compared with 2013-14 data. The estimates point to a 27 pc drop in world olive oil production, forecast at 2 393 000 t, and to a world olive oil consumption lower than 7 pc compared with the season before.


TTIP could help oil trade in US

TTIP could help oil trade in US

What hampers olive oil trade in the United States, one of the richest markets for quality food? While discussion on TTIP goes on, here are some anticipations to Olio Officina from Paolo De Castro, coordinator of the Agricolture Committee of the European Parliament on this subject.


Italian-sounding

Italian-sounding

The Italian myth and how it is abused. The shelves of many shops in New York abound with explicit references to the homeland of Dante Alighieri and Luciano Pavarotti. Even street food often claims to have some link to our cuisine, or better, a generic and improbable "Italiano" food style. Be alert, so as to avoid imitations.


Canada leads oil market

Canada leads oil market

Here are most recent datas from International Olive Council, the intergovernmental organisation that brings together olive oil and table olive producing and consuming stakeholders. A starting point to know trends in olive oil and table olive market 2013/14 and and new distribution opportunities.

 


Sagra olive oil now speaks Chinese

Sagra olive oil now speaks Chinese

This ancient brand owned by the Fontana family is now in the hands of the Chinese company Shanghai Yimin Foods. The Salov entrepreneurs, headquartered in Lucca, are still present, but only as minority shareholders.


Reports incorrect

Reports incorrect

No blockage by India of European olive oil. Contrary to media reports, there are no consignments of olive oil lying un-cleared at Indian ports


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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
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