25 August 2019 - Director LUIGI CARICATO - staff@olioofficina.net
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Last chance to participate in the fifth edition of the contest dedicated to olive oils packaging and visual design
30th November 2017 is the deadline for participation in the olive oil packaging Contest.
All extra virgin olive oil producers and packers can take part in the fifth edition of the contest Le Forme dell’olio, organized by Olio Officina to further enhance and give increased visibility to olive oils of excellence
30th November 2017 is the deadline for participation in the olive oil packaging Contest
All extra virgin olive oil producers and packers can take part in the fifth edition of the contest Le Forme dell’olio, organized by Olio Officina to further enhance and give increased visibility to olive oils of excellence. The award ceremony will take place in Milan, Italy, on Friday 2nd February 2018, during the 7th Olio Officina Festival
The fifth edition of the Le forme dell’olio International Packaging and Innovation Contest
All extra virgin olive oil producers and packers can take part in the fifth edition of the contest Le Forme dell’olio, organized by Olio Officina to further enhance and give increased visibility to olive oils of excellence. Samples can be submitted from 11th September 2017 to 30th November 2017. The award ceremony will take place in Milan, Italy, on Friday 2nd February 2018, during the 7th Olio Officina Festival
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
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
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
Workshop SISSG, 1991-2017: 25 years of Panel test state of the art and possible interactions with different fields of scientific research
Sanremo, Italy, September 28-29, 2017. Scientific program
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
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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
Rock star treatment for olive oil
LUIGI CARICATO
The gnosiological aspect of blending
LUIGI CARICATO
What happens when oil meets food?
LUIGI CARICATO
Mills are agoras
MARIA CARLA SQUEO
Les secteur de l'huile d'olive marocain
NOUREDDINE OUAZZANI
I taste, you taste, we taste
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
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
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
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
Direction and editing: Via Giovanni Rasori, 9 - 20145 Milan - Italy
Registered office: Via Francesco Brioschi, 86 - 20141 Milan - Italy
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