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

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knowledge > olives

Table olives

Table olives

The Probiolives Project. Research on table olives has shown that the consumption of this product can strengthen consumers’ natural immune systems


What happens inside the olive

What happens inside the olive

These pictures, taken by Giorgio Sorcinelli, portray olives at different stages of maturity. There are various methods to estimate their degree of ripeness. One of the most popular is the so-called Jaen index. Many scientific investigations concur that there is an optimal maturity level for every variety, offsetting the sensory features and aromatic profile of the olives, as well as their phenolic composition


The Ioc method for tasting table olives

The Ioc method for tasting table olives

The olive samples to analyze are collected in tulip glasses, which are traditionally used in oil tasting. The olives tasting normally take place at ambient temperature, around 20-22°C (68-72 F). If olives are in the brine, it is necessary that the liquid covers all fruits in the glass


Trends in World table olive consumption

Trends in World table olive consumption

During the 25 years between the 1990/91 and 2015/16 seasons, world consumption of table olives increased 2.8 times. In 2015/16, the world’s top ten consumers were Egypt, Turkey, Algeria, the United States, Spain, Syria, Italy, Brazil, Iran, France and Russia. Looking at the countries in the European Union, we find that table olive consumption has risen by 70.6 pc


Olives on display

Olives on display

An exhibition devoted to the “gentle mothers of oil”, as poet Vivian Lamarque defined olives in her celebrated acrostic published in “L'Aria dei Messapi”. The pictures taken by Fabio Lazzari depict fourteen varieties olive trees that are native to Apulia, a region in southern Italy


The olives on the market

The olives on the market

Many are the types of olives lining the supermarket shelves or on sale in the stands and stalls of country markets. They come in all shapes and sizes: cured, uncured, dehydrated, dried, black and so-called special olives


Olive identification

Olive identification

Alicia Suarez, from the Department of Flemish Art at the Museo Nacional del Prado in Madrid, is currently investigating the history of international trade between Flanders and other countries. Below is a picture by a 17th-century Flemish artist, depicting a plateful of olives. Of what variety?


Producing table olives

Producing table olives

Food facts. We eat so many olives, mostly as appetizers, or in cocktails, yet we never ask ourselves how they are made. Indeed, most of us are quite ignorant on this topic.


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