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

log in - register - advertising - donate

society > culture

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

OO G

Books to feed the mind

Various authors, Succo di olive. Guida ragionata alla conoscenza degli oli, dalla produzione al consumo consapevole [Juice of the olive. Guide to the knowledge of olive oils, from production to responsible consumption], Olio Officina; pp. 256; language: Italian

With an approach that combines the popular and the scientific, in the twelve chapters that make up this volume, editors Giovanni Lercker, Luigi Caricato, Stefano Cerni and Lorenzo Cerretani tackle everything that is known about olive oils, focusing on tasting techniques and sensory analysis of foodstuffs for olive oil pairings.

 

Daniela Marcheschi, Il volto umano dell’olio [The human face of olive oil], Olio Officina; pp. 48; language: Italian

Three multidisciplinary essays, based on an original interweaving of knowledge – from anthropology to literature, from history via philology to philosophy – in which olive trees and oil are described not only as fruits of the earth, but also as vital nodes used by Man to tame Nature and on which to base his existence and culture over the millennia.

 

Marino Uceda Ojeda, María Paz Aguilera Herrera, Isabel Mazzucchelli, Manual de cata y maridaje del aceite de oliva [Olive oil tasting and pairing manual], Almuzara; pp. 160; language: Spanish

An essential text containing simple, accurate information, understandable even to non-olive oil experts, with useful hints on tasting and on how to match the diverse varieties of extra-virgin olive oil with different foodstuffs.

OO G - 29-04-2018 - All rights reserved

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

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

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