Thursday 19 September 2019 - Director LUIGI CARICATO - staff@olioofficina.net

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society > culture

Olive Oil-based recipes. Vinegar-based recipes

Olive Oil-based recipes. Vinegar-based recipes

The new issue of OOF International Magazine. Only for you, here is a preview of the table of contents including all articles


Announcing the launch of Oliocentrico a magazine for olive oil aficionados

Announcing the launch of Oliocentrico a magazine for olive oil aficionados

Lovers of the pure juice of pressed olives will now have a monthly publication to look forward to, from Olio Officina, wholly focussed on olive oil tastings. It’s made up of various different sections, with pride of place going to its reviews of the finest extra-virgin olive oils from Italy and elsewhere. It’s the world’s only magazine entirely dedicated to the many sensory qualities of different olive oils


The biography of olive trees

The biography of olive trees

Olive grove world. The new issue of OOF International Magazine. Only for you, here is a preview of the table of contents including all articles


The mill and the sea

The mill and the sea

Many may find the mill/sea association unusual and probably a bit pushed too. Yet, it has wellestablished sense and history in southern Italy. Many of those who made a living fishing in hot months of the year had to find different jobs in autumn and winter


Olive Tree in the Mediterranean Area

Olive Tree in the Mediterranean Area

A Mirror of the Tradition and the Biotechnological Innovation. This book could be interesting for the nursery industry (entrepreneurs which propagate plants), agrobiotechnological industry (commercial laboratories for producing in vitro microplants), cosmetic industry related to growing demand of natural products or food industry (polyphenols –antioxidants- as natural stabilizers of foods)


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.


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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
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