Thursday 21 February 2019 - Director LUIGI CARICATO - staff@olioofficina.net

log in - register - advertising - donate

society > editorial

Tradition must not become a merely onanistic exercise

Luigi Caricato

Everyone is so intent on evoking existing traditions because they are incapable of creating new ones. Such insistence on the past strikes me as pure onanism. It is true that the past has important, fundamental lessons to teach us, but, as the writer Giuseppe Pontiggia rightly argued, the classics are our contemporaries, indeed they are “contemporaries of the future” precisely because they are always relevant and always a step ahead of us, even as the centuries go by: they never grow old. 

If anything, the real problem is knowing how to distinguish what is “classic” from what is not, what is contemporary from what is old, stale and unusable. 

For many, tradition means reviving the past, lock, stock and barrel, and reusing it “as is”, without even really knowing it.

Tradition is an easy way out for those who lack the courage or depth of knowledge to take a new direction and explore new territory, which is the only way to discover new languages and styles, and new paths to follow.  

In this issue of OOF International Magazine, now in its third year of life, our collaboration with students from the Accademia di comunicazione in Milan and the Scuola Internazionale di Comics in Turin was fundamental. Have a look at their work and see how fresh and perceptive it is.

We should, then, not shy away from reshaping and renewing language, or from trying new experiences and ideas. We need new approaches, new visions, new concepts. 

We hope that those who follow us along the path we have been pursuing over the years will be able to find inspiration in Olio Officina, and learn from us. 

More than ever before, we need to reconsider the way we understand and communicate the raw material which is oil obtained from olives. The Olio Officina project constantly seeks to take new directions, but we need to find the courage to pursue them with conviction and determination. Tradition is a bluff if it is continually invoked like a fetish without knowledge and study. Tradition is here and now. Tradition means both being mindful in our own era and creating a new one, rather than just carrying on evoking and mimicking the past.

The editorial signed by Luigi Caricato is an excerpt from the seventh issue of the quarterly paper magazine OOF International MagazineBuy the seventh issue of the magazine or subscribe HERE.

Luigi Caricato - 03-02-2019 - 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