Tuesday 23 July 2019 - Director LUIGI CARICATO - staff@olioofficina.net

log in - register - advertising - donate

media > pics

OOF 2017. Energy. Oil in motion

OOF 2017. Energy. Oil in motion

The fifth Olio Officina Festival has just ended and already we are working on next year’s event, which will be held in Milan from February 2 to 4, 2017


Energy

Energy

The fifth Olio Officina Festival has just ended and already we are working on next year’s event, which will be held in Milan from February 2 to 4, 2017. Are you ready? The theme of the festival will be “Energy. Oil in motion”.


Men

Men

Energy. Oil in motion. Are you ready for the 2017 Olio Officina Festival?


Tasting

Tasting

Photo by Gianfranco Maggio


Olive orchard

Olive orchard

Salento, Italy. Plot of land planted with olive trees. Photo by Luigi Caricato


Are you ready for the 2017 Olio Officina Festival?

Are you ready for the 2017 Olio Officina Festival?

The fifth Olio Officina Festival has just ended and already we are working on next year’s event, which will be held in Milan from February 2 to 4, 2017. Are you ready? The theme of the festival will be “Energy. Oil in motion”.


Avant-garde, oof 2016

Avant-garde, oof 2016

What type of oil has the future in store for us? Meanwhile, here is the card launching the seventh edition of the Olio Officina Festival


Oil seen from above

Oil seen from above

It almost looks like an empty glass, but it is not so. It is shaped like a tulip with no stalk: it is the official oil-tasting glass, the colour of which is blue. Blue, because professional tasters are terrified of colours. Their heart starts to pound, and aghast they repeat “oh my, oh my, I saw its colour, I saw its colour!”. Distressed, they plead their right not to be lured by the beauty of oil and its enchanting shades and colours. It’s all a matter of point of view


Olio Officina Festival

Olio Officina Festival

What type of oil has the future in store for us? “The focus is entirely on the oil of the future – explains Mr. Caricato – and not on the future of oil. The idea is to revolutionize the language that we are used to, hence changing our personal vision of oil. This will lead to innovation, and new interpretations of it. There will be an element of rupture with the past, but the past won’t be recanted. What truly matters is thinking outside the box, moving forward and opening new doors.”


Are you ready for the new oil?

Are you ready for the new oil?

An unusual portrait of Agostino Sommariva captures him tasting the oil of the olives he grows with so much passion in Albenga. In the picture, taken last January during the Olio Officina Festival, he is proudly raising a bottle of his Cru Maina.


The new Mickey Mouse

The new Mickey Mouse

Are mice oil connoisseurs? Who knows, perhaps they are. No doubt that they have an excellent palate for oil, and food in general!


Avan-garde

Avan-garde

What type of oil has the future in store for us? Meanwhile, here is the card launching the fifth edition of the Olio Officina Festival


Avan-garde, #oof2016

Avan-garde, #oof2016

What type of oil has the future in store for us? Meanwhile, here is the card launching the fifth edition of the Olio Officina Festival


The olive puzzle presenting #oof16

The olive puzzle presenting #oof16

Here is another postcard launching the 2016 Olio Officina Festival, which will take place in Milan from January 21 to 23. The illustration is by Valerio Marino and the graphic design by Alberto Martelli


<< | 1 | 2 | 3 | 4 | >>

NEWS
SOCIAL
EXTRA
INTERVIEWS

A new paradigm

Interview with Pasquale Forte: “Nothing is the same any more. Consumers have changed, but so have their philosophy and approach to life. Today they want to live through their emotions: smelling, tasting, trying. Advertising is a serious job. In order to be influential, it is vital to develop new messages" > Luigi Caricato

You have to experience the oil

Interview with Gian Franco CarliOur oil is “made by the people who bring it, brought by the people who make it”, without using middlemen. You have to experience the product. You have to immerse yourself in it. To the point of saturation. Penetrate through to its heart. In fact, if you can’t manage to crystallize what you want to tell consumers in one single idea, one single topic, you can’t be creative. A good rule is to always tell the truth, and if possible the whole truth. Because in the long term, only the truth will win over people’s trust. And what other purpose should there be for advertising, if not to encourage and establish trust? > Luigi Caricato

There’s no universal blend

Interview to Fabrizio Fusi, founded two companies Castel del Chianti and Fiorentini Firenze: "You have to aim for an oil that’s as harmonious as possible. Everyone always wants an oil that’s not too fruity, not too bitter and not too pungent. A mild oil raises fewer issues with a consumer, but the milder an EVO is, the more criticism it will encounter during panel tests and in any case, it will have a shorter shelf life" > Luigi Caricato

If made well, oil is good regardless of its origin

Her greatest dream is that extra virgin olive oil will become popular all over the world. For Maria Flora Monini it is necessary to invest in advertising. Promoting not only the brand, but also the culture of a product. > Luigi Caricato

EDITORIAL
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

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