Monday 01 June 2020 - Director LUIGI CARICATO -

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60 years of extra-virgin. Oil of the peoples

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


60 years of extra-virgin. Oil of the peoples



Artists for oil, by Barbara Lupo 

Editorial. What’s changing, by Luigi Caricato 

In the living heart of words See under elaiopolio, oleoteca, oliandolo, oliera, by Daniela Marcheschi 

Anniversaries. 60 years of extra-virgin

The oil of the people millenials talk about, by Antonio Mele 

A Secret Veneration of Olive Oil, by Luigi Caticato 

Interviewwith the Executive Director of the International Olive Council Abdellatif Ghedira. The olive-oil market is demanding, and competition is fierce, by Luigi Caricato 

Real tasting is not as simple as it might seem If you want to learn the skill, you’ll have to attend lessons at ONAOO, by Luigi Carli 

Taking olive oil to Japan, by Guido Novaro

Ten years of Olio Officina. 

Happy birthday to Olio Officina project, by Alfonso Pascale 

The testimony. Olive oil, a passion that has be come a culture, by Roasalia Cavaliere 

  1. Nature and artefact 

Winners Le Forme dell’Olio. The olive oil packaging 

and visual design contest 

Winners Le Forme dell’Aceto. The vinegar packaging and visual design contest 

At pairing school. A vinegard for every dish 




OO G - 16-02-2020 - All rights reserved

Luigi Caricato


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

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.

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


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