Tuesday 25 June 2019 - Director LUIGI CARICATO - staff@olioofficina.net

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knowledge > oil

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


Bioconversion of olive mill waste waters

Bioconversion of olive mill waste waters

Expertise. How to manage vegetation water? Their direct application on agricultural lands brings positive effects but negative too. What to do? The aerobic treatments seem to be a solution. Up to now it has been tested a number of microorganisms, used in pure culture or pool cultivation. Also the composting represents a further useful strategy


The High Quality decalogue

The High Quality decalogue

A series of rules and procedures to establish what to do and what to avoid in order to produce and preserve high quality olive oil in a perfect way. If these rules are respected, extra virgin olive oil will keep its High Quality characteristics until consumption


Describing sensory quality

Describing sensory quality

Everybody keeps saying “it’s excellent, excellent”. Isn’t it so? We must trust their word. A select extra virgin olive oil can stir powerful emotions in us, and we must urge the consumers to perceive this unique, outstanding, quality. Are we sure that everybody gets it? Are we capable of communicating it properly?


The Decalogue Ceq

The Decalogue Ceq

A Guide to the conservation and use of high quality oils at home and in restaurants. The relationship between oil and consumers is not always easy. For this reason the Ceq, Consortium of extra virgin quality, gathered several practical suggestions for consumers


Blends in ten steps

Blends in ten steps

Great extra virgin oils originate from the ability to combine various batches of oil. Blending nowadays is the talk of the town, but only few have mastered this art. It is an essential, pivotal operation that plays a key role in characterizing a complex and heterogeneous material such as olive oil


Her Majesty the Coratina olive

Her Majesty the Coratina olive

Oils produced in Puglia from Coratina olives are ideal condiments in low-calorie diets. The features and virtues of this cultivar, native of southern Italy, were the focus of Qoco, a successful festival organized by the town of Andria that was recently held in Milan


Oil-tasting in ten steps

Oil-tasting in ten steps

The basics of oil tasting. If you wish to assess an extra virgin olive oil with the aid of your sense organs, you must observe a few, essential rules. There is in fact a ten-step procedure that we should follow in order to discern the quality and peculiarities of oils made from olives


Free acidity

Free acidity

A lesson on oil. Not everybody knows the actual meaning of one of the most important parameters measured in olive oil. Yet often it is conspicuously reported on the label, as if it were a unique virtue, the key feature of a superior oil.


A journey into the world of oil technology

A journey into the world of oil technology

The various stages of setting up an oil mill examined through the eyes of an expert. A journey that will reveal the secrets of the best olive millers, the producers of top quality oil. The installation process can be complicated, and the time factor is critical


The most beautiful oils

The most beautiful oils

Quality of the oil, presentation packaging and container. The second edition of "Le Forme dell'Olio", the international contest organized by Olio Officina, is set to start. Aim of the initiative is to promote and increase the quality of the presentation packaging, and encourage the companies to give greater care to this aspect.


Oil, the basic facts

Oil, the basic facts

Although little used, there is a fundamental tool that can be employed to protect oneself from suspicious oils: one's nose. Once you learn the basics of oil sampling, you will be able to find the right oil at the right price.


Working in the oil sector

Working in the oil sector

Two roles are usually acknowledged, namely those played by the farmer and the miller. These are indeed two key professions in the field of oil, but they are not the only ones. Of equal importance are the agronomist, the agriculturalist and the agro-technician. And what about the food technologist? Finally there is the oil specialist, who may encompass all these professions or be specialized in only one of them.


A new vision of oil

A new vision of oil

Expertise. The Seventh Journées Méditerranéennes de l’Olivier took place last week in Meknès. The increasing popularity of Mediterranean cuisine throughout the world brings quality oil into the limelight. The Italian experience in a speech focusing on the Oleosalusistem project.


The 2014/2015 crop year estimates

The 2014/2015 crop year estimates

After consulting various local experts, we can now present an estimate of this year's crop in the Mediterranean regions. An anticipation of more detailed information that will be available in a few weeks time


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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
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