Wednesday 27 May 2020 - Director LUIGI CARICATO - staff@olioofficina.net

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The first edition of Milan International Olive Oil Award

The World's Best Extra Virgin Olive Oils in competition. All the best oils from all the continents can compete. Due to the Coronavirus emergency, the deadline for delivery of oils have been extended to 29 May 2020. You can download the regulation and the relative forms to participate

OO G

The first edition of Milan International Olive Oil Award

Given the international situation, with bad news coming in on an almost hourly basis, following the devastating spread of the Coronavirus to communities right across the globe, the organizing committee of MIOOA – the Milan International Olive Oil Award – has decided to extend the deadline for sending your extra-virgin olive oil samples to Milan for the award.

DEADLINE FOR DELIVERY OF OLIVE OILS

New deadline: Friday, 29 May 2020

We would like to take the opportunity to express the hope that every single one of you will overcome this collective drama, and we look forward to being able to begin a new chapter as soon as possible.

The MIOOA first edition: great opportunity to participate. All the extra virgin olive oils in competition will be subjected to a completely blind tasting by a panel of expert professional tasters from the world’s oldest tasting school, ONAOO. The tasters thus identifying the various samples that will be admitted to the final and which will accordingly be assessed by a series of hand-picked juries selected on the basis of the groups they belong to, such as restaurateurs, chefs, food-service buyers, retail-chain buyers, consumers, journalists

MILAN INTERNATIONAL OLIVE OIL AWARD

MIOOA 2020, Regulation, Application form, Product data sheet, Producer data sheet

MIOOA 2020, Regolamento, Modulo di partecipazione, Scheda prodotto, Scheda aziendale

MIOOA 2020, Reglamento, Formulario de inscripción, Ficha del producto, Ficha de la empresa

MIOOA 2020, Reglement, Bulletin d'inscription, Fiche produit, Fice signaletique de l'entreprise

Only selected oils will qualify for a publication dedicated to them: a Guide to the world’s finest olive oils in a bilingual Italian / English edition, which will be available as a single volume in bookshops and, as an attachment, to subscribers to OOF International Magazine, published by Olio Officina.

OO G - 10-05-2020 - All rights reserved

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

COOKING
Signature recipe: Chocolate bread pudding with evoo

Signature recipe: Chocolate bread pudding with evoo

Marisa Iocco, chef and owner of Spiga Ristorante in Boston, offers us a typically American dessert, very popular and now considered so familiar that it cannot be taken off the menu, as much as it is required. The same dessert was proposed during the communication and training project held at the end of 2019 in Boston, Providence and New York, organized by the quality consortia of extra virgin olive oils Ceq Italia and, for Spain, by QvExtra! with the support of the European Union.

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