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

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society > culture

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.


Sommariva’s hundredth birthday

 We are honoured to be part of this great celebration. Sommariva, a company established in 1915 by Domenico Sommariva in one of the best regions in Italy for olive cultivation, namely the plain of Albenga in Liguria, produces an exquisite extra virgin olive oil, but also Niçoise olives, pesto, anchovy cream and other delicacies. All these goods are made with the utmost care and attention, which have always been the hallmark of this company.

The mill is open to the public during the harvesting season, so that the visitors can see how oil is extracted from the olives. The Sommarivas have always paid great attention to the environment and their company was one of the first to be certified organic in 1972. More recently, the company has earned a certification from the Carbon Trust Standard for its efforts towards reducing gas and carbon emission into the atmosphere.

Sommariva produces healthy, gluten-free food, which meet all the needs and requirements of its customers. They have also set up a small museum in their headquarters, devoted to the “olive civilization”, which contains an interesting collection of relics. The museum often becomes the premises for exhibitions and conferences.

The Sommarivas will take part in the fourth Olio Officina Food Festival, with which – they claim – they share a common vision, not only regarding the need to protect the quality of typical, local Italian products, but also for their ideas on the culture of oil and how it should be presented to the general consumer.

OO G - 18-01-2015 - 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