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

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A journey among olive trees

A journey among olive trees

In a photo gallery portraying olive trees, the landscape becomes an element of unmistakable beauty. Giorgio Sorcinelli has immortalized some very distinctive elements of olive trees, highlighting not only their magnificence, rusticity and adaptability to different territories, but also their surroundings


Without olive trees there is no future

Without olive trees there is no future

Enough of this geriatric approach towards olive tree cultivation. We need renovation. How can we possibly conceive a sector operating at a loss? If there is no profit, olive cultivation makes no sense. At Olio Officina Anteprima in Alghero, the protagonists of the event were the “Captains Courageous”, oil masters Domenico and Pasquale Manca. With them, the most distinguished Italian authorities discuss the newest trends in olive tree cultivation


The best harvesting method

The best harvesting method

There is one question I am frequently asked: is it better to pick olives by hand, or use mechanical means? We should be aware that harvesting is a delicate and potentially risky procedure, because it may trigger the hydrolytic reactions that increase the free acidity levels in olive oil, with detrimental effects on its quality


Olive growing in China

Olive growing in China

According to official sources, the Olive tree (Olea europea) was introduced into China over 40 years ago. However, the crop only started to expand at the beginning of the millennium. The areas of greatest potential for the development of olive growing are Gansu, Shaanxi and Sichuan. China currently has an olive hectarage of 86 000 ha, of which 43% is under irrigation. More than 27% of the current surface area is under production


Guide for the production of quality in the field

Guide for the production of quality in the field

CEQ is a consortium that promotes and protects the quality of extra virgin olive oil, extending the concept to the entire production process, from cultivation to marketing and conservation. The aim is to ensure that the consumer receives an excellent product from both an analytical and a sensorial point of view, and that this is achieved while fully respecting the environment


A bounty of olives

A bounty of olives

The 2015 olive harvest in Carpino, a town in northern Apulia, Italy. A vision made of images. The farmers pick swiftly. Nobody can say that this year, there are no olives.


A sky with olive trees

A sky with olive trees

How many of us have gazed up to the sky, looking for answers? Have you ever seen the clouds conversing with the branches of olive trees?


The Mediterrean heart of olive oil

The Mediterrean heart of olive oil

It ended in Morocco, after three days entirely devoted to olive growing and olive oil processing technology, the seventh edition of the Olive tree Mediterrean Days in Meknès, organized by Agro-pôle Olivier, the Ecole Nationale d'Agriculture de Meknes, in collaboration with the International University of Andalusia. The initiative highlighted all the innovations, as well as the most recent projects, in olive oil sector.


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

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