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

log in - register - advertising - donate

society > news

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


World Olive Day declaration’s meaning

World Olive Day declaration’s meaning

The Ioc celebrated World Olive Day on last 28 November with a ceremony attended by the delegations of the member countries, representatives of the sector, authorities and members of the diplomatic corps. At the event, the Executive Director, Abdellatif Ghedira read out a joint Declaration of all Ioc member countries joining in the celebration of World Olive Day approved by Unesco already. Under its call to “Choose olives to protect our planet and our health!” this declaration highlights the role of olive growing in the sustainable economic and social development of a number of countries, and as part of the solution in combating global warming.


The mission of the International Olive Council

The mission of the International Olive Council

Throughout its history, the Ioc has undergone structural changes driven both by the evolution of regional policy and by the growth in olive oil consumption beyond its traditional area


The Ioc on the front line against climate change

The Ioc on the front line against climate change

"Olive growing is now a sustainable strategy against climate change," said Abdellatif Ghedira, the Executive Director of the Ioc, in a message to participants at the Olive4Climate conference, organised by the University of Perugia


New Headquarters agreement

New Headquarters agreement

The Agreement governing the Ioc building was signed on 28 November


Jmo and Ioc anniversary

Jmo and Ioc anniversary

A ceremony was held to mark the occasion, and the Executive Secretariat invited a number of representatives from various governments, the diplomatic corps and delegations from Member States to headquarters in Madrid


The Santander Foundation and the Ioc: closer than ever

The Santander Foundation and the Ioc: closer than ever

Memorandum of understanding between the two institutions


Inauguration of the olive garden

Inauguration of the olive garden

A young garden of thousand-year old olive trees


Welcome Georgia

Welcome Georgia

The 17th member of the Ioc


World Olive Day approved by Unesco

World Olive Day approved by Unesco

Abdellatif Ghedira, made the announcement today at headquarters in Madrid


In Spain, Dcoop rewards the master millers for the best oils from early harvesting

In Spain, Dcoop rewards the master millers for the best oils from early harvesting

There are four oils awarded, protagonists of the Master Project program, born from the willingness of the cooperatives to manage early harvest oils with the aim of encouraging the production of this type of oil, to optimize wholesale sales and then to have a reference point for oil bottled by Dcoop. The winning oils come from Úbeda, Villanueva de Algaidas and Antequera


World Olive Day: celebrations at Casa Hierro, the Aove brand

World Olive Day: celebrations at Casa Hierro, the Aove brand

To celebrate the anniversary, Casa Hierro organized an event with the participation of various professionals, friends and family. In evidence, the different uses of a good oil, both raw and as part of more elaborate recipes


The 110th session begins

The 110th session begins

The 110th session of the Council of Members of the International Olive Council has begun at headquarters in Madrid. Representatives from the Organisation’s 17 member countries will discuss various important topics over the course of the five-day session. The Committees for Administrative and Financial Affairs, Economics and Promotion, Chemistry and Standardisation and Olive Oil Technology and the Environment have come together to discuss important topics such as past and present activity, statistics and the Observatory


The 2020 Forme dell’Olio Contest

The 2020 Forme dell’Olio Contest

The seventh edition of the olive oil packaging and visual design contest


The 2020 Forme dell’Aceto Contest

The 2020 Forme dell’Aceto Contest

The competition aims at raising awareness in companies on the importance of vinegar care and packaging. Companies should constantly strive to improve the quality of their products, not only vinegar-wise, but also in terms of packaging, so that consumers consider both raw material quality and packaging appearance and functional features when making a purchase decision


<< | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | >>

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