Tuesday 02 June 2020 - Director LUIGI CARICATO - staff@olioofficina.net

log in - register - advertising - donate

society > culture

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

Nicola Dal Falco

Bactrocera oleae

Only the sardonic streak of Luciano Ragozzino, a biologist, engraver and art editor, as well as the creator of flaming bookplates that have won him many awards, could have come up with this image. Here is an olive tree, unveiled, in all its splendid vigour.

If the central figure, with its forceful presence – trunk, canopy and fruit included – needs no explanation, unless one is devoid of sight and spirit, the lower part of the bookplate calls for more discrete attention.
As in many wooden altarpieces, the artist has inserted a sort of plinth, engraving two olive fruit flies in the lower panel of his work.

Both Nature and the farmers know only too well what they are up to.
Enraptured by their senses, they remind us of how Eros toys with our lives, regardless of class and status, dispensing pleasure and unhappiness in equal measure.

We therefore toast to the health of the olive tree and Bactrocera oleae, its insidious slave.
Proof of love always proves something.


The picture above, commented by Nicola Dal Falco, depicts the work of Luciano Ragozzino, on display at the fourth Olio Officina Food Festival

Nicola Dal Falco - 28-02-2015 - 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