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Extra-Virgin Oils hit the markets

The Art and Science of Blending.The new issue of OOF International Magazine, summer 2018. Only for you, here is a preview of the table of contents including all articles

OO G

Extra-Virgin Oils hit the markets

Quarterly magazine, summer 2018, year 2, issue 5

 

Index 05

 

Artists for oil 

 

Portraits in oil, by Gianfranco Maggio 

 

Editorial. The gnosiological aspect of blending, by Luigi Caricato 

 

An homage to Francesco Sannicandro 

 

Looking up the word blend, blending, miscela, taglio, by Daniela Marcheschi 

 

To blend or not to blend. Is that the problem?, by Anna Cane

 

Interview to Carmen Cristina de Toro Navero. Three fundamental points: quality, innovation and profitability, by Luigi Caricato 

 

Interview to Lanfranco Conte. The chemo-physical aspects of blending, by Luigi Caricato 

 

The ten+one commandments of a good blend

 

Interviews. All questioning around the blend

Luciano Sabatini, Costa d’Oro 

Paolo Rocchi, Oleificio Rocchi 

Zefferino Monini, Monini 

Federico Santagata, Santagata 1907 

Daniele Piacenti, Salov 

Marcello Scoccia, Olitalia 

Giovanni Zucchi, Oleificio Zucchi 

Chiara Del Vecchio, Palazzo di Varignana 

Dora Desantis, Agridè

Fabrizio Fusi, Castel del Chianti e Fiorentini Firenze

Francisco J. Martín de Prado, Martín de Prado

Giovanni Turri, Fratelli Turri 

 

 

Interviews to Graziana Grassini, Francesco Iacono, Enrico Rana. The other blends. The wine 

 

Interview to Domenico Avolio. Blending Champagne, by Luigi Caricato 

 

Blend pride. Oils of the world, come together! 

 

The blending experience, by Maria Carla Squeo 

 

A blend is no closed formula. A blend is a continuous reinvention, by Nicola Pantaleo 

 

The top ten of the most important articles (according to us) with reference to the blends. Rankings, selection by Lorenzo Cerretani 

The top five of scientific articles related to the importance of blends in some foods. Rankings, selection by Lorenzo Cerretani 

 

Forum olio & ristorazione. Oil in the restaurant, by Maria Carla Squeo 

 

Forum olio & ristorazione. Training, training, training, by Giuseppe Capano 

 

OO G - 05-08-2018 - 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