Tuesday 25 June 2019 - Director LUIGI CARICATO - staff@olioofficina.net

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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

Carlotta Baltini Roversi

Olive juice

Are we certain that habit and frequency of use are tantamount to a real and full knowledge of that precious and healthy product that is extra virgin olive oil?

The oil produced every year in Italy is now widely acknowledged as the unique combination of skilled workmanship and a vast, rich biodiversity. The result is a product that spells out our identity as a people, and is a hallmark of the Italian character.

With Succo di olive. Guida ragionata alla conoscenza degli oli, dalla produzione al consumo consapevole (Olive juice. A guide to olive oils, from their production to their wise use), a new world will unfold in front of the reader’s eyes, who will therefore acquire a clearer insight into the subject.

This book, with its wide appeal, saw the light thanks to the collaboration between Olio Officina and the Province of Rimini. The latter authority has been promoting the local agricultural resources for quite a while through a variety of enterprises, and published numerous books, including that called Un filo d’olio (A drop of oil). The latter volume provided the backbone for this new book: after many editions, it has now been thoroughly revised and new chapters have been added, and a new book has seen the light, Succo di olive.

The message and contents of the twelve chapters comprising this book are made even more accessible thanks to the approach used, targeted at the non-experts. The aim is to introduce the reader to a world endowed with a captivating charm, analyzing in particular subjects of general interest, such as the effects of oils on our health, how to read the labels and the best ways to use extra virgins for our dishes.



Various Authors

Edited by Giovanni Lercker, Luigi Caricato, Stefano Cerni, Lorenzo Cerretani

Succo di olive. Guida ragionata alla conoscenza degli oli, dalla produzione al consumo consapevole

Olio Officina

pp. 256, 30 euro

Carlotta Baltini Roversi - 29-03-2015 - All rights reserved

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