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

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knowledge > training

Being olive oil tasters

Being olive oil tasters

What kind of tool is the olive oil panel test? Has it been useful, 25 years after its institution? Does tasters and panel heads training work or does it involve any gaps? We have talked about all this and much more with the President of Società Italiana per lo Studio delle Sostanze Grasse (Italian association for research on fatty substances), Professor Lanfranco Conte


Training courses in the oil sector

Training courses in the oil sector

Why is it that undergraduate master’s degrees in olive tree cultivation and oil-making techniques have very little success, and never evolve to more advanced degrees? Why is it that no attempt is made to change vocational education and bring a breath of fresh air to a sector now at a standstill? And what about the role of the oil specialist? Where can one acquire blending skills? There are no specific courses for future blenders. And even the schools for professional tasters have great limitations


A spotlight on oil

A spotlight on oil

An important series of events focusing on olive oils and organized by Olio Officina Globe will take place during Simei, the International Oenological and Bottling Equipment Exhibition held in Milan from November 3 to 6. Many are the themes of the eight workshops planned: from olive mill management to the economic potential of waste matter, from the problems pertaining to oil stocking and transportation, to corking, packaging and labelling, and relative problems and marketing potential, from oil sensory analysis to building and managing a constructive relationship with the retailers.


Full Immersion Course on Olive Oil

Full Immersion Course on Olive Oil

There are many courses on olive oils, but few deserve to be recognized as such. Here is a very special course, as stated by its founder, Claudio Peri, to be held in Assisi starting on Sept. 3rd until Sept. 9th. We need to train a new generation of experts of extra virgin olive oil moving beyond their prejudices and bad habits. We need - said the professor - to "renew the tradition"


A Loaf of Bread...

A Loaf of Bread...

The Ipack-Ima exhibition in parallel with Expo 2015 is an occasion more unique than rare to reflect on the future of food production and to propose new models of development in the agro-food chain


Learn from nature rather than control it ...

Learn from nature rather than control it ...

Participate in the debate about the future of food systems at the International Conference Designing a Resilient Future: Food, Technology, and Sustainable Development a step in understanding the present and planning the future. At Ipack-Ima 2015, May 20


Olive Oil Science and Technology

Olive Oil Science and Technology

At the request of Academician Emeritus, Prof. Claudio Peri, the Academy of Georgofili has approved the Official Rules of The Georgofili School of Olive Oil Science and Technology. The first aim of the School is educational: to improve the professional standards of people and organizations involved in all aspects of the olive oil chain, from olive tree cultivation to oil use in restaurants and food establishments


International days in Meknes

International days in Meknes

Everything is ready in Morocco for the seventh edition of the Olive tree Mediterrean Days in Meknes, an international event organized by Agro-pôle Olivier with the International University of Andalusia and other partners. The theme is: “Quality, labeling, mediterranean diet and biomass: the heart of competitiveness and sustainable development of olive oil sector” (October 21 to 23). Not to miss!


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