Monday 30 March 2020 - Director LUIGI CARICATO -

log in - register - advertising - donate

society > editorial

Mills are agoras

Maria Carla Squeo

If olive groves are considered as the core of everything, as no olives and consequently no olive oil can be obtained without olive trees, mills are certainly no less, as they are universally recognized as the place where everything takes place.

Olive pressing indeed gives us the long-awaited oil within the mill walls, which is also the only place where one can see the most profound and expressive soul of olive juice.

This happened throughout centuries and millennia, but who knows what will occur in the future, if not even in a few years, considering constant technological innovations.

Perhaps – and who can, however, claim the opposite in total confidence? – everything will take place in the field, where olive trees lie: simultaneous fruit harvesting and pressing, oil filtration and packing. It would not be ventured guessing. Everything could be completely changed, compared to what we have seen so far.

The mill has been true to itself since the birth of art and oil production, but dramatic change is always possible. In the meantime, however, yesterday like today, the mill remains a sacred place and an agora, where one feel the sense of family, entering a sort of shared house where ideas can be exchanged, freshly-pressed oil can be tasted and one can have direct experiences with a raw material considered as “functional food” and “nutraceutical”.

Maria Carla Squeo - 31-03-2018 - All rights reserved

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