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Robot olive mill

Pressing olives, pressing ideas. The new issue of OOF International Magazine exclusively deals with the universe of olive oil mills and millers. Only for you, here is a preview of the table of contents including all articles


Robot olive mill

This is a preview for our readers of the second, autumn issue, of OOF International Magazine, a quarterly magazine printed in both English and Italian. The cover catchphrase reads “Pressing olives, pressing ideas". Focus is on olive mills and millers. Have you subscribed yet?


John our Patron Saint

Editorial: the future is among us, by Luigi Caricato

The word olive oil mill in all languages of the world

Olive oil mills operating in the world

Frantoio / oleificio (olive oil mill), by Daniela Marcheschi

From trappeti ipogei a sangue to modern olive mills, by Antonio Monte

Imagining the future of olive mills, by Mauro Olivieri

Interview with Domenico Fazio the olive mill in the olive grove, by Luigi Caricato

X-ray of the virtuous miller

The future of olive mills is a technological one and favours the bold, by di Giacomo Costagli

No. of mills in Italy

No. of mills in Spain

The new course of oil-producing Spain, by José María Penco

Olive production explained to my daughters, by Lorenzo Cerretani

Interview with Valentina Cardone all the secrets of oil, by Luigi Caricato

Achilles’ heel, by Lorenzo Cerretani

Olive oil labels: checked, print it!, by Luigi Caricato

Labels for olive oil, by Giorgia Antonia Leone e and Antonella Carbone

The genesis of oil, by Lorenzo Cerretani

The mill is Fico, by Maria Carla Squeo

The mill and the sea, maritime lexicon, by Maria Carla Squeo

Mills are agoras, by Maria Carla Squeo

Mills of Italy, by Maria Carla Squeo

Christmas at the mill, by Maria Carla Squeo

Mills of Spain, by Maria Carla Squeo

Zuppa frantoiana, by Giuseppe Capano

Artists for oil: Doriano Strologo


OO G - 26-11-2017 - All rights reserved

Luigi Caricato


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

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

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


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