26 January 2020 - Director LUIGI CARICATO - staff@olioofficina.net

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Who tastes, who?

Lorenzo Cerretani

Throughout the years, I have taken part in many national and international oil contests, and in my capacity of taster/judge or tasting panel coordinator, I have been in charge of compiling many scorecards. In the light of my experience, and thanks to my frequent contacts with the oil production sector, I can state in all fairness that both contests and score-sheets have contributed to the professional growth of oil producers and their increased awareness towards quality.

That said, I am still amazed by the number of new contests that are continuously cropping up, and by the results in some of them. In particular, I find it hard to understand why so little importance is given to the judges and why are their credentials are not made known to the participants. Personally, I think it would be useful to know the level of experience of each member of the judging panel, the number of oils submitted, the number of samples tasted daily and therefore the overall number of samples appraised by each judge.

These elements would shed more light on the results. Without this information it is difficult to understand why an oil entered in a number of contests held more or less contemporaneously, often falls into different categories. More than once I have found an oil classified as intensely fruity in one contest and light fruity in another.

Lorenzo Cerretani - 15-02-2015 - 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