Monday 24 June 2019 - Director LUIGI CARICATO - staff@olioofficina.net

log in - register - advertising - donate

society > news

2ème Edition de l’Atelier International Maestro Des Moulins

2ème Edition de l’Atelier International Maestro Des Moulins

La Filière Oléicole Marocaine entre Innovation Technologique, Qualité du Produit et Développement Durable. L’Agro-pôle Olivier Meknès Ouvre le Débat


La organización de las Naciones Unidas para la alimentación y la agricultura (Fao), cuenta con Juan Vilar como consultor

La organización de las Naciones Unidas para la alimentación y la agricultura (Fao), cuenta con Juan Vilar como consultor

El consultor estratégico y experto en economía oleícola internacional, dará soporte en materia de olivicultura


Wine, Istituto grandi marchi: corporate event in Zurich

In Switzerland on 25 September, IGM's most important event of the year will be held. More than 600 people expected, including journalists, professionals and wine lovers


La World Olive Oil Exhibition refuerza su proyección internacional y gama de contenido

La World Olive Oil Exhibition refuerza su proyección internacional y gama de contenido

El Encuentro Mundial del Aceite de Oliva, fortalece algunos de sus secciones, incorpora nuevas áreas temáticas, y vigoriza su proyección internacional. Entre sus novedades figura la incorporación de Juan Vilar, como asesor-consultor de la misma


Subscribe or gift a subscription to OFF Olio Officina International Magazine

Subscribe or gift a subscription to OFF Olio Officina International Magazine

Four issues are published every year: spring, summer, autumn, winter. Each issue is a thematic monograph dealing with olive oil and other seasonings from an alternative and unprecedented angle, clearly aimed at going beyond common practice, because oil is not only food, it is first and foremost an authentic cultural marker


El oleoturismo podría resultar una estrategia clara de incremento competitivo para el olivar tradicional

El oleoturismo podría resultar una estrategia clara de incremento competitivo para el olivar tradicional

Según Juan Vilar, el oleoturismo, estratégicamente bien definido, incrementa la competitividad del olivar tradicional, mediante la reducción de costes, incremento de la fidelización, y diferenciación incremental


OOF, oil finally has its own cult magazine

OOF, oil finally has its own cult magazine

Far from being a common magazine, OOF International Magazine is a bilingual quarterly paper publication. Its articles can be read in both Italian and English and its design is innovative and extremely uncommon in the relevant sector


Innovation Challenge Simei, the winners of the 2017 edition

Innovation Challenge Simei, the winners of the 2017 edition

Special Simei Drinktec. The prize-giving ceremony at SIMEI@drinktec in Munich on 12 September. The technologies in the contest were evaluated by a Technical Scientific Committee, composed of authoritative experts belonging to the enological and to the viticultural world, to the scientific community


North America: there are almost 10,000 wineries

North America: there are almost 10,000 wineries

Special Simei Drinktec. The number of wineries in the United States, Canada and Mexico increased by 5% in 2016. Nearly half are in California. 81% of the wine made in the USA comes from the 65 largest producers


Alcoholic beverages, new developments in logistics

Alcoholic beverages, new developments in logistics

Special Simei Drinktec. A high degree of outsourcing (78%) and recourse beyond the media to a "strategic" kind of outsourcing, with development potential, especially in support of international sales support: these are the hallmarks of the relationship between the alcoholic beverage world and third party logistics (a segment worth 231 million euro), the focus of the Contract Logistics Observatory analysis by Milan Polytechnic, presented in Padua


South Africa: there will be less bulk and more bottled wine

South Africa: there will be less bulk and more bottled wine

Special Simei Drinktec. One of the strategic objectives of the industry is the reversal by 2025 of the ratio of production of wine in bulk and packaged wine, increasing the latter to 60%. The development will also involve an increase in exports to the US and China and new trade agreements


Messe Munchen, Germany, unique platform has been created embracing the wine, beverages and liquid food

Messe Munchen, Germany, unique platform has been created embracing the wine, beverages and liquid food

The 2017 edition of SIMEI will be held from 11 to 15 September in Munich as a result of the successful partnership with DRINKTEC, the international trade fair of equipment for beverages and liquid food. Through this union, which enhances the complementary nature of the two events, a unique, transversal platform is created, offering operators and visitors the best of technology


<< | 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
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
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

Quinoa and lentil casserole

Quinoa and lentil casserole

This dish is perfect for a evening meal: full of healthy, nourishing ingredients, it will delight every pulse, veggie and herb-loving person. A recipe given to us by Olio Turri Fratelli

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