Monday 19 November 2018 - Director LUIGI CARICATO - staff@olioofficina.net

log in - register - advertising - donate

pleasures > events

Terroir Tuscany: rural logic. Program Itinerary

Terroir Tuscany: rural logic. Program Itinerary

Turning traditional techniques into future innovations. Set in the heart of rural Tuscany at the beautiful Castello di Potentino, this week-long culinary retreat unites world-renowned chefs with ancient Etruscan food and farming practices to build a modern understanding of how we can apply traditional wisdom in innovative ways to modern food systems. The tour is led by Terroir Hospitality’s Arlene Stein and Castello di Potentino’s Charlotte Horton, and includes guest talks and workshops hosted by internationally acclaimed chefs and gastronomy experts.


Terroir Tuscany: rural logic

Terroir Tuscany: rural logic

This week-long culinary retreat unites world-renowned chefs with ancient Etruscan food and farming practices to build a modern understanding of how we can apply traditional wisdom in innovative new ways to modern food systems. The tour is led by Terroir Hospitality’s Arlene Stein and Castello di Potentino’s Charlotte Horton, and includes guest talks and workshops hosted by internationally acclaimed chefs and gastronomy experts.


Novelty in the 7th WOOE

Novelty in the 7th WOOE

The biggest international fair devoted to the olive oil closes its seventh edition with an attendance of almost 4,000 professionals from the sector. Business, new trade opportunities, debate, trends, innovation and networking: the keys to success of the World Olive Oil Exhibition


Top quality olive oils

Top quality olive oils

WOOE. The World Olive Oil Exhibition will be held on the 21st and 22nd of March 2018 at Madrid’s IFEMA The US companies will be the key players of the 2018 World Olive Oil Exhibition. Interview with Maria Reyes: "There should be a verification process in order to ensure that what is being placed on the shelf is what the label says it is. The consumers play a large role in this and have demonstrated that they are willing to pay more for a quality product"


The meeting place for olive oil professionals

The meeting place for olive oil professionals

The World Olive Oil Exhibition announces its program of tasting sessions and conferences which will be held on the coming 21st and 22nd of march 2018 at Madrid's Ifema. Perceived as a fundamental pillar of the sector, the Wooe will once again become the main forum for debate and analysis for the sector, with a vast program of conferences, tasting sessions and masterclasses that are even better than the previous ones


Glass Pack 2017

Glass Pack 2017

Advertorial. A fair entirely dedicated to the personalisation of glass packaging. The first European Fair entirely dedicated to glass containers for foods, beverages and liquors will be held at the Fiera (Fairground) in Pordenone on 8th June


Great expectations for the WOOE

Great expectations for the WOOE

Special report on the WOOE. On March 29th and 30th, Madrid will host the sixth World Olive Oil Exhibition. An event devoted to premium olive oils, with the most illustrious representatives of the oil-making art world-wide. A festival open to every enterprise, large and small


The USA olive oil market

The USA olive oil market

Special report on the WOOE, with interviews. Madrid is hosting the sixth World Olive Oil Exhibition on March 29th and 30th. What is the latest news from the global olive oil industry? Here is the opinion of James Otte from La Tienda, a major US olive oil importer


Market analysis

Market analysis

Special report on the WOOE, with interviews. Madrid is hosting the sixth World Olive Oil Exhibition on March 29th and 30th. What is the latest news from the global olive oil industry? Here is the opinion of Ana Isabel Hernández, imports manager of the American company Tama Corporation


The key challenges

The key challenges

Special report on the WOOE, with interviews. Madrid is hosting the sixth World Olive Oil Exhibition on March 29th and 30th. What is the latest news from the global olive oil industry? Here is the opinion of Juan Vilar, professor at the University of Jaén and an international expert in the Olive Oil Economy


World Olive Day 2016

World Olive Day 2016

The International Olive Council will celebrate World Olive Day to raise awareness of the importance of the relationship between olive growing and the environment, showing the benefits of its products for health and raising awareness of the role of the IOC as the organisation solely responsible for administering the International Agreement on Olive Oil and Table Olives

 


Oil will also play the lead at Simei

Oil will also play the lead at Simei

Dedicated technologies, eight themed workshops, training and updating for the relaunch of a sector which is essential for "Made in Italy"


The Mediterranean Diet Pyramid

The Mediterranean Diet Pyramid

An introduction to the conference by Greg Drescher, Vice President & Strategic Initiatives of The Culinary Institute of America and one of the most influential experts in Food and Nutrition worldwide


Olive oil seen as never before

Olive oil seen as never before

The fourth Olio Officina Food Festival has just ended and already the organizers are working on next year’s edition, which will take place in Milan from January 21 to 23, 2016. The theme chosen is the future, hence the name “Avant-garde, the oil of the future and the future of oil”


Milan, capital city of oil

Milan, capital city of oil

What's going to happen at the next Olio Officina Food Festival, which will be held in the year of the Expo? This meeting will take place at the Palazzo delle Stelline in Milan, Italy, from January 22 to 24, 2015. A vast and remarkable array of events, some of which are presented below, before the more detailed, official programme is released.


Oil nourishes love

Oil nourishes love

It's a revolution in the language, which calls into question the idea that each of us has of olive oil. A syncretism of languages and styles that is renovating the entire sector, spurring us to reconsider and reassess the role of extra virgin olive oil


NEWS
SOCIAL
EXTRA
INTERVIEWS

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
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

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