Wednesday 19 September 2018 - Director LUIGI CARICATO - staff@olioofficina.net

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English translation traineeship opportunity at the IOC

International Olive Council

The IOC Executive Secretariat is seeking a graduate in translation studies or in another subject with post-graduate qualifications in translation for a three -month paid traineeship beginning in September 2018, with the possibility of extension. This will be an opportunity for the trainee to work in a multi-cultural, multi-lingual and multi-ethnic environment and to put into practice the knowledge acquired through his or her studies. 

As an intergovernmental commodity organisation and international forum for olive producing nations, the International Olive Council (IOC) carries out numerous activities to contribute to the advancement of olive growing worldwide. The profile and tasks of the potential trainee are described in the link below: 

HERE

International Olive Council - 20-06-2018 - All rights reserved

Luigi Caricato
EDITORIAL

LUIGI CARICATO

The gnosiological aspect of blending

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

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

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