Friday 24 November 2017 - Director LUIGI CARICATO - staff@olioofficina.net

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knowledge > oil

The BioSpremi project

The BioSpremi project

BioSpremi is presented as the alternative to invasive and polluting industrial production, as a guarantee of quality, environmental sustainability and money saving


The Piccolo and Grande filling systems

The Piccolo and Grande filling systems

Alfa Laval technology. Striving for green. We are quite used to seeing bags-in-boxes, but how are these very ecological containers filled up? Machines play a fundamental role, and technology has provided the sector with a variety of fillers


These are the World's Best 100 Extra Virgin Olive Oils

These are the World's Best 100 Extra Virgin Olive Oils

The results of the Evooleum Awards were unveiled at the World Olive Oil Exhibition. At the event, Juan A. Peñamil, ceo of Mercacei-Edimarket Editores, and José María Penco, project manager of the Spanish Association of Municipalities of Olive - organizers of the contest - presented the Evooleum World's Top 100 Extra Virgin Olive Oils Guide and unveiled the names of 100 brands of Evoo from 16 countries that the jury has considered the best in the world


Polyphenols in olive oil

Polyphenols in olive oil

An interview with Dennis Fiorini, Professor at the University of Camerino. All there is to know about a quantitative procedure employing high-performance liquid chromatography coupled with diode array detection to determine whether a given oil is entitled to a health claim. An investigation carried out by Massimo Ricciutelli, Shara Marconi, Maria Chiara Boarelli, Giovanni Caprioli, Gianni Sagratini, Roberto Ballini and Dennis Fiorini


Microwaves and megasounds for olive oil extraction

Microwaves and megasounds for olive oil extraction

Recently, the research studies carried out on plants for the olive oil extraction were oriented on the introduction of innovative tools for the olive paste conditioning: microwave and megasonic systems able to condition the olive paste in very short time. Puglia (Italy) and Australia: two different situations, far apparently but linked by the intention to share their knowledge to improve the olive oil sector


Young tasters

Young tasters

While it is sometimes difficult to teach adults to discern the aromas of olive oil, children are more spontaneous and free of prejudice. It is easier to discern scents and aromas if we have fewer “perturbing factors”. Teaching is easier when the students have no previous knowledge or preconceptions


Talc in oil production

Talc in oil production

Talc addition was once considered taboo, but nowadays even the scientific world is starting to investigate its use and potential benefits. There is something we want to know: does talc affect the yield and quality of extra virgin olive oil? Professor Francesco Caponio, together with his colleagues from the University of Bari, is trying to answer this question. What happens when physical extraction adjuvants are added to olive paste during malaxation?


Current trends in oil appraisal

Current trends in oil appraisal

Has the method employed for the sensory analysis of extra virgin olive oil reached the end of the line? Is it time to change approach and/or targets? These questions require urgent, unambiguous answers, and the entire oil sector must now respond. Currently there is a sort of distorted view. Too much attention is given to defects and too little to the positive traits of oil. We are training a class of defect hunters


It all starts here

It all starts here

The new oil has arrived, as we can see from the many photos posted on the internet. Most producers show pictures of the oil flowing out of the separator. However, the key stage of oil production is when it is extracted from the malaxing unit, for this is when its bouquet of scents and flavours originates


The appearance of olive oil

The appearance of olive oil

How much do colour and cloudiness matter in extra virgin olive oil? It would appear that the consumers are strongly influenced by these two aspects. Are colour and cloudiness in any way related to freshness? What are the results of countless investigations on this issue? Are we sure that oil filtering is a useful process?


The ABCs of extra virgin olive oil

The ABCs of extra virgin olive oil

Nobody was born an expert. Proper use, as condiment and during cooking, is crucial. Suggestions on the choice, the preservation of the quality, the risk of deterioration, the correct use. A short but fundamental handbook to avoid mistakes


How I judge an oil

How I judge an oil

Panel members responsible for the sensory analysis of an oil use a different appraisal method from that employed by the members of a jury panel, passing from an analytical assessment to a more hedonistic one. In many respects, oil competitions are similar to beauty pageants. The appreciation of an extra virgin oil may vary from jury to jury


Facts and myths about olive oil

Facts and myths about olive oil

Extra virgin olive oil is “fatter” than seed oils. Or heavier and therefore less digestible. Or even: olive oil that has passed its expiry date is bad for our health. These are just some of the many myths and misconceptions revolving around our precious olive juice. Here are some useful tips and interesting facts to shed some light on this topic


Sensory evaluation errors

Sensory evaluation errors

Panellists aren’t machines and are therefore prone to bias, but despite this, sensory evaluation is a cornerstone of oil assessment. Giuseppe Di Lecce, one of the most respected specialists in this field, describes the most common psychological and physiological factors influencing sensory verdicts


The journey of the olives in the mill

The journey of the olives in the mill

Expertise. What happens when we bring our olives to the mill to extract their precious juice? Do we know what the various steps in the process are? What happens exactly throughout the stages of washing and defoliation, milling and malaxation, extraction and separation and what is the role of temperature in these processes? All we need to know.


How oil changes in time

How oil changes in time

How do olive processing techniques affect oil quality and storability? This topic demands the greatest attention. Producing quality is not enough. It is also necessary to preserve it


Commissioning and pre-start procedures

Commissioning and pre-start procedures

Expertise. Various problems may arise. How do we deal with them? Troubleshooting depends on the plant and machinery installed. Whom should we contact? It is always best to ask the manufacturer to send an expert over


Pure Umbrian Olive Juice

Pure Umbrian Olive Juice

Umbrian Pdo olive oil is a guarantee. The certification allows us to know its precise origins and guarantee its quality according to clearlydefined methods of production. An entire region, with its olive groves and its oil mills, is united in the name of Pdo. It’s an identity which branches out into five distinct geographical areas showing its distinctiveness. Umbrian Pdo olive oil is also a community of people attempting to get the best out of a fruit which is a precious and wholesome raw matter


The legendary oil from Italy

The legendary oil from Italy

Italian oil has always been in great favour throughout the entire history of human civilization, but now the time has come for a new set of rules. Oleologist (oil specialist) Mr. Luigi Caricato has drafted a charter, underlining how any time can mark a new beginning for the Italian extra virgin olive oil producers. History consists of continuous steps forward, and these “Ten Commandments” define the roadmap for all future developments in this sector.


The perception of quality

The perception of quality

Much has been said about how our knowledge of extra virgin olive oils has increased among its consumers, and consequently, how we are now able to discern their true quality. But is it really so? Perhaps only in part


The olive oil sensory evaluation

The olive oil sensory evaluation

Choose A Flavour. Technical guide on the use of registered extra virgin olive oils. Sensory analysis is carried out by a “test panel”, i.e. an official tasting group of specialists qualified in using approved methods. A test panel is an essential tool for both checking oil quality highlighting the uniqueness of the end product


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Alfonso Pascale
EDITORIAL

ALFONSO PASCALE

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