Thursday 19 September 2019 - Director LUIGI CARICATO - staff@olioofficina.net

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knowledge > marketing

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


What is so special about Italian oil?

What is so special about Italian oil?

Always and forever at the forefront, for the last two thousand years. Always in the limelight, through thick and thin. We never lost our vocation for olive cultivation and oil production, and this is why Italy is considered as the oil country par excellence


Oil at the chemist’s

Oil at the chemist’s

Extra virgin olive oil is a preventive healthcare product. It is functional food and mothers, for instance, should only choose the best oils for their children


The winners of the 2015 Forme dell'Olio contest

The winners of the 2015 Forme dell'Olio contest

Puglia gets top marks for presentation packaging. The contest organized by Olio Officina, now at its second edition, has finally proclaimed the winners. The awards ceremony took place in Milan on Saturday January 24 during the Olio Officina Food Festival


Southern Italy at your table

Southern Italy at your table

How does oil communicate? What were advertising campaigns like in the past? And nowadays? Our journey to discover the various approaches used to promote the sale and consumption of oil will start from Fasano, home of the Nicola Pantaleo company. And from a photo gallery.


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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