Wednesday 08 April 2020 - Director LUIGI CARICATO - staff@olioofficina.net

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The Wooe is postponed until the 29th and 30th of June 2020

The Wooe is postponed until the 29th and 30th of June 2020

The 9th World Olive Oil Exhibition, which was going to be held on the 18th and 19thof March, has changed its dates due to official precautionary measures against the coronavirus outbreak. The fair will take place at the end of June in Ifema


Madrid, meeting of the technical commission of experts on laboratory testing

Madrid, meeting of the technical commission of experts on laboratory testing

The technical expert commission for laboratory control met on 3 February 2020 a the headquarters of the International Olive Council in Madrid

 


Sidney, World Congress on Oils and Fats 2020 and 28th ISO TC34 SC11 meeting

Sidney, World Congress on Oils and Fats 2020 and 28th ISO TC34 SC11 meeting

The 'World Congress on Oils and Fats 2020' was held in Australia from 9 to 12 February 2020. The International Olive Council was represented by Jaime Lillo López, the Deputy Executive Director, and Mercedes Fernández Albaladejo, the Head of the Standardisation and Research Unit

 


The IOC and CIHEAM-IAMZ met to establish the advanced course on the monitoring and surveillance of olive pathogens

The IOC and CIHEAM-IAMZ met to establish the advanced course on the monitoring and surveillance of olive pathogens

The course will take place at the IAMZ Zaragoza from 30 November to 4 December 2020


Ambassador of Bosnia and Herzegovina visits the Ioc

Ambassador of Bosnia and Herzegovina visits the Ioc

The Executive Director informed the Ambassador about the mission of Ioc and its activities, as well as the benefits that the adhering members get in terms of expertise and technical cooperation


Ioc and Wco Strengthen collaboration

Ioc and Wco Strengthen collaboration

Different categories of olive oil were presented according to the Ioc trade standards, as well as the approval of physico-chemical and organoleptic laboratories


Olive oil germplasm banks

Olive oil germplasm banks

The synergy between olive growing, olive oil technology and the environment is integrated in IOC technical cooperation and training activities which link various protection strategies for the sustainable development and preservation of olive resources


Technical Cooperation and training

Technical Cooperation and training

An example of Ioc activities are the national missions and training sessions that meet the specific needs of our member countries, and the international seminars and training sessions that take place with the aim of improving and harmonising the scientific and technical knowledge of Ioc members.


With the accession of Georgia, the members belonging to the International Olive Council rise to 17

With the accession of Georgia, the members belonging to the International Olive Council rise to 17

The Chair of the IOC in 2020 is George Svanidze, adviser to the minister of the Environmental Protection and Agriculture of Georgia and the owner of the largest Georgian olive oil company


The International Olive Council delegation was received at the governorate headquarters by the Governor of Sfax

The International Olive Council delegation was received at the governorate headquarters by the Governor of Sfax

Local authorities and professionals from the region expressed their wish to hold the meeting of the Advisory Committee alongside the fifth edition of the Olive Oil Festival in Sfax in 2020


Benefits of Accending for consumer countries

Benefits of Accending for consumer countries

Standardisation and research. The Agreement is not only for producer countries; many of its articles also consider consumer countries and the things the Ioc can do for them


An International agreement under un law

An International agreement under un law

The Ioc International Agreement on Olive Oil and Table Olives 2015, opening out to consumer countries and the benefits of membership


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NEWS
SOCIAL
EXTRA
INTERVIEWS

A new paradigm

Interview with Pasquale Forte: “Nothing is the same any more. Consumers have changed, but so have their philosophy and approach to life. Today they want to live through their emotions: smelling, tasting, trying. Advertising is a serious job. In order to be influential, it is vital to develop new messages" > Luigi Caricato

You have to experience the oil

Interview with Gian Franco CarliOur oil is “made by the people who bring it, brought by the people who make it”, without using middlemen. You have to experience the product. You have to immerse yourself in it. To the point of saturation. Penetrate through to its heart. In fact, if you can’t manage to crystallize what you want to tell consumers in one single idea, one single topic, you can’t be creative. A good rule is to always tell the truth, and if possible the whole truth. Because in the long term, only the truth will win over people’s trust. And what other purpose should there be for advertising, if not to encourage and establish trust? > Luigi Caricato

There’s no universal blend

Interview to Fabrizio Fusi, founded two companies Castel del Chianti and Fiorentini Firenze: "You have to aim for an oil that’s as harmonious as possible. Everyone always wants an oil that’s not too fruity, not too bitter and not too pungent. A mild oil raises fewer issues with a consumer, but the milder an EVO is, the more criticism it will encounter during panel tests and in any case, it will have a shorter shelf life" > Luigi Caricato

If made well, oil is good regardless of its origin

Her greatest dream is that extra virgin olive oil will become popular all over the world. For Maria Flora Monini it is necessary to invest in advertising. Promoting not only the brand, but also the culture of a product. > Luigi Caricato

EDITORIAL
Luigi Caricato
EDITORIAL

LUIGI CARICATO

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

My name is Italo

My name is Italo

An extra virgin olive oil from Abruzzo, made from blending oils of five olive cultivars, including the widely acclaimed Dritta. A soft oil, full of fruity attributes that give it body and personality. Versatile, with a great quality-price ratio and excellent dressing efficiency, it bears the signature of Fattoria del Torquato > Luigi Caricato

COOKING
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.

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