Wednesday 18 July 2018 - Director LUIGI CARICATO - staff@olioofficina.net

log in - register - advertising - donate

knowledge > marketing

Oliena, the enhancer

Oliena, the enhancer

Food design. It is undoubtedly the missing tool among kitchen and table utensils. It is designed to help oil tell its story and express its differentiating attributes at best


Carapelli, the new Renaissance

Carapelli, the new Renaissance

Non Filtrato, Il Nobile, Oro Verde, Bio: tradition and innovation for an extra virgin olive oil project. Quality, mastery, and beauty


The WOOE’s success

The WOOE’s success

“The 7th World Olive Oil Exhibition tends to be the Fair’s consolidation as the world’s reference for olive oil. The Gourmet Area – claims José Luis Murcia, the executive director of the exhibition – is an invaluable asset because it allows us to widen the gastronomic possibilities offered by such a delightful and versatile product as the olive oil. The trade – adds Murcia answering to our interview – is always the key objective of the Wooe, which concentrates its work on increasing business contacts among purchasers and sellers”


Standing out with the packaging design

Standing out with the packaging design

2018 Le Forme dell’Olio Contest: Awards. Being part of the Olio Officina project and to cooperate in its realization has been a unique and interesting experience, both honorable and formative. Out of it, I realized that more can be done, research and innovate to improve: studying a specific plug for olive oil, for instance


2018 Le Forme dell’Olio Contest: Awards

2018 Le Forme dell’Olio Contest: Awards

Winners of the different categories of the fifth edition of the olive oil packaging and visual design contest have been decreed. Among categories appear “gift packaging”, “retail oils” and, for the very first time, “travel oils”. Beauty and functionality have played the lion’s share, leading to a number of special awards and commendations. Overall, the quality of containers has significantly grown. Even ways to present and tell the story of oil and of companies have remarkably improved. The Le Forme dell’Olio Award aims at paying tribute and awarding the most innovative and bravest companies


The mill is Fico

The mill is Fico

There is an original and unusual thematic space centred on extra virgin olive oil in Bologna. What is Fico? It is not only something very very cool, but also the acronym of Fabbrica Italiana Contadina (Italian Farming Factory). Indeed, there is a dedicated area, called "Ulivo Bistrot”, where olives are milled to extract oil, which is immediately packed and sold to those who want to purchase it


The QvExtra! International and CEQ Italia, Alliance Sets Out to Conquer USA and Japan

The QvExtra! International and CEQ Italia, Alliance Sets Out to Conquer USA and Japan

The ShiftTowards Internationalization in Favor of Quality EVOOs in Two of The Fastest-Growing Global Markets


A postmark for Pantaleo oil

A postmark for Pantaleo oil

The most attentive collectors managed to get the special edition of a stamp cancellation celebrating the “Selezione Oro” bottle of the well-known oil producing company from Fasano, Apulia, including a postcard illustrated by artist Doriano Strologo 


A new glance on olive oil

A new glance on olive oil

On 12th September, at Munich Simei-Drinktec, Luigi Caricato was the only speaker dealing with olive oils in his remarks titled “The evolution of packaging and marketing in the olive oil sector. From selection of materials to visual design”.


Packaging contest. Entries are open

Packaging contest. Entries are open

All extra virgin olive oil producers and packers can take part in the fifth edition of the contest Le Forme dell’olio, organized by Olio Officina to further enhance and give increased visibility to olive oils of excellence


Evooleum 2018

Evooleum 2018

Published by Mercacei, the second edition of the Guide presents the World's Best 100 extra virgin olive oils, recognized at the Evooleum Awards, international prizes for quality in extra virgin olive oil, organized by Aemo, Spanish Association of Olive municipalities, and Mercacei


Immaculate labels

Immaculate labels

Innovation. In the era of visual and tactile communication, Arconvert provides the most effective materials to trigger stimuli and emotions, depending on the relevant target. Interview with marketing manager Chiara Tomasi


A project of brand identity

A project of brand identity

The greatest challenge is to condense the identity of a product into a few square inches of paper. Unlike wine, oil labels – apart from a very few interesting projects of packaging – are more formal, with similar colour schemes, consisting of various shades of green and yellow, and with a more central and traditional design


New ways to communicate

New ways to communicate

For years, extra virgin olive oil bottles have been austere, but they have slowly and progressively changed, so much that they have reached the segment of luxury, as high fashion has done


Customer or consumer?

Customer or consumer?

Customers nowadays want to be part of the project behind the production process leading to the creation of products and provision of services. They are no longer spectators in the marketing theatre


Does packaging help sales?

Does packaging help sales?

In recent years, great efforts have been made to improve the quality of extra virgin olive oil, but what about its appearance? Is design a critical factor? Packaging, a key tool in sensory marketing, strongly influences the choices made by customers standing in front of a supermarket shelf crammed with bottles of similar price and quality


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


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


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


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


The elegance of oil

The elegance of oil

Appearances count. It is evident from the beautiful shapes of the bottles of extra virgin olive oil that are on the market. Every aspect deserves due attention. Form and content must both be faultless. The label too is extremely important, since it always catches the eye of the consumer. A contest, "Olio Officina - Le forme dell'olio", is now on its third edition. Rules and regulations are now available


| 1 | 2 | >>

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