Wednesday 19 September 2018 - Director LUIGI CARICATO - staff@olioofficina.net

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society > culture

When oil meets food

When oil meets food

The pairing rules, a sensorial voyage exploring different ingredients. The new issue of OOF International Magazine, spring 2018. Only for you, here is a preview of the table of contents including all articles


Books to feed the mind

Books to feed the mind

1) Juice of the olive. Guide to the knowledge of olive oils, from production to responsible consumption. 2) The human face of olive oil. 3) Olive oil tasting and pairing manual


Christmas at the Mill

Christmas at the Mill

On Christmas Day, December 25th, especially in the past, when olives harvesting lasted until January or longer, olive oil mills were in the middle of oil production and often celebrated while working 24/7, uninterruptedly. Some olive oil mills still work on Christmas Day and people can still make a toast with friends, exactly the way they used to do in the past, sometimes with bruschetta seasoned with freshly-pressed oil


The Olive Tree Genome

The Olive Tree Genome

The book - edited by Eddo Rugini, Luciana Baldoni, Rosario Muleo and Luca Sebastiani - gives an introductory overview on genetics, genomics and growing of olive trees. These enduring and multifunctional trees are relevant not only for table and oil olives production, but also for the landscape and history of rural areas


Extra virgin animals

Extra virgin animals

Did you really think that in times like ours, dominated by ethical relativism, there could be no contamination between creatures of different species? Cartoonist Valerio Marini will show you how this is possible, in an original and intriguing series of pictures on this subject.


Oil makes us more pleasant

Oil makes us more pleasant

Exactly: a spoonful a day makes us more pleasant, but only if it is olive oil. Trust Nobuo Nishimura, Japanese author and editor. Back in 1964, when it was still virtually unknown outside our country, he organized a course on Italian cuisine for Japanese chefs and teachers.


The various meaning of the word territory

The various meaning of the word territory

The word territory derives from terrae torus, literally ‘bed made of land’, and it originally indicated the land that ancient peoples took possession and delimited. The Romans were the first to apply a legal framework to a community of people taking possession of areas of land with regere fines or “drawing the borders”. Throughout the ages technical and experimental knowlwdge was passed down the generations and slowly agriculture was born


Wine deserves our respect

Wine deserves our respect

According to poet Maurizio Cucchi, the excess of philologism that we are currently witnessing, in the long run becomes deceitful; after all, we eat and drink because otherwise we would not survive. Wine cannot be trivialised by passing fads. It entails a certain initiation


Olive juice

Olive juice

A guide to olive oils, from their production to their wise use. A polyphonic volume featuring multiple voices and opinions. Here you will find everything you need to know, explained in a simple, yet rigorously scientific language


Bactrocera oleae

Bactrocera oleae

You cannot judge a book by its cover. Proof of love proves something. Did you have the chance of admiring the work of biologist, engraver and art editor Luciano Ragozzino at the Olio Officina Food Festival? As for what they are up to... Nature and the farmers know only too well


Oil and the female body

Oil and the female body

An unpublished work by poet Guido Oldani, an autographed copy of which is now available with the Olio Officina almanac, celebrates olives, oil and women. The public attending the festival had the opportunity of listening to the poet reading a sonnet of great fascination and candour


Atlas of Italian oils

Atlas of Italian oils

This book, the latest by Luigi Caricato, is printed by Mondadori, the most important publishing house in Italy. This illustrated volume analyzes Italy region by region, and also contains a chapter devoted to the 100 most representative oils of our country. The atlas was first launched at the 2015 Olio Officina Food Festival in Milan and will be released on February 1st


Erotic oil, signature cartoons

Erotic oil, signature cartoons

Ten different descriptions of the erotic soul of olive oil. Valerio Marini’s approach, unique and original as usual, is neither irreverent nor vulgar


A special postal marking for oil

A special postal marking for oil

Poste Italiane will be present at the fourth Olio Officina Food Festival. All stamp collectors can have their mail cancelled with a special postal marking devoted to the culture of olive oil. Whoever is unable to attend this event can request the cancellation at the Post Office’s philatelic bureau during the following sixty days.


Oil on four screens

Oil on four screens

At the Olio Officina Food Festival in Milan there will be a sensory room where one can experience the vivid emotions that arise when visiting an olive grove and mill.


Sommariva’s hundredth birthday

Sommariva’s hundredth birthday

100 is a large number. One hundred are the years that have passed since Domenico Sommariva established in 1915 his famous olive farm and mill in the plain of Albenga. Quality and culture are the key elements recurring throughout its history, a century devoted to olive oil.


The human dimension of oil

The human dimension of oil

According to an illustrious Italian anthropologist, olives and their oil are not only “fruit” of the land, but over the millenniums have become symbols of many key aspects of the life of Man.


Olivolo

Olivolo

In every corner of Italy there are towns and villages whose names evoke olive trees and oil. Then again in a country where, from North to South, olive oil has played a leading role in our history for over two millenniums, it couldn’t be otherwise. A small Venice island also pays tribute to this plant.


The suspended olive tree

The suspended olive tree

It is not a museum like most others. In Tuscany, Italy, a new, futuristic concept of a museum has seen the light. A plant sinks its roots into an ancient cistern, taking up the nutrients in an unusual manner. The signals of its “nervous” activity are constantly monitored and recorded. The visitor can even perceive the plant's most intimate emotions.


The sensual pleasure of wine

The sensual pleasure of wine

Inebriation is close to eroticism, drunkenness to pornography. Have you read I Drink Therefore I am: A Philosopher's Guide to Wine, by Roger Scruton? This exquisite work introduces the reader to the secret soul of wines. Thoughts race, feelings break free and words dance away. Even in silence. Because it is the inner voice that speaks.


The human side of wine

The human side of wine

Let's know the winners of the 33rd Masi Prize, a unique marriage between wine, culture and true values. Because culture points the way to a new understanding amongst peoples that can also lead to a brighter economic future.


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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