Tuesday 02 June 2020 - Director LUIGI CARICATO - staff@olioofficina.net
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Fresh International Olive Council-backed grants for the University of Jaén
Thanks to a new IOC scholarship, more than 20 tasters may be able to enrol in a university programme on the organoleptic assessment of virgin olive oil
Tunisia and the International Olive Council intensify their collaboration
The Tunisian Government made an official visit to the International Olive Council (IOC) headquarters in Madrid
The sixth edition of the Le Forme dell’Olio contest
Quality, as we all know, lies not only in the content, but also in the container: its importance should be better acknowledged, and more attention should be paid to its aesthetics and functionality. The contest was created with the specific aim of encouraging olive oil producers to make greater investments in their packaging strategy
Jaén, XII Encuentro de Maestros y Responsables de Almazara de GEA Iberia
La actividad formativa ha ofrecido ponencias de Antonio Luque y Horacio González, una mesa redonda sobre el futuro del sector y un panel de charlas técnicas para maestros de almazara
Global conference on the fight against Xylella fastidiosa
From 6 to 7 September, a meeting was held at the Madrid headquarters of the International Olive Council (IOC) to organise the upcoming global conference on Xylella fastidiosa
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NEWS
SOCIAL
EXTRA
The second edition of Le Forme dell'Olio
OLIOOFFICINA.NET
Impact of a 6-wk olive oil supplementation in healthy adults...
M.AJCN.NUTRITION.ORG
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 Carli: Our 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
The great challenge
LUIGI CARICATO
More olive trees, so as to protect our identity
LUIGI CARICATO
Tradition must not become a merely onanistic exercise
LUIGI CARICATO
Rock star treatment for olive oil
LUIGI CARICATO
The gnosiological aspect of blending
LUIGI CARICATO
What happens when oil meets food?
LUIGI CARICATO
DIXIT
Sossio Giametta
TASTE
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
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
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
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
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
Data about olive oil & food
Olio Officina Globe is the English version of the Olio Officina Magazine,
a periodical listed in the Press Registry of the Court of Milan
registration number 326 dated October 18, 2013 - featuring a selection of articles taken from the above magazine, as well as other contents
supplied by the Olio Officina network.
Director: Luigi Caricato
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