Friday 18 October 2019 - Director LUIGI CARICATO - staff@olioofficina.net

log in - register - advertising - donate

society > news

IOC’s advanced course of table olives in Egypt

From 23 to 25 April 2019 the International Olive Council organised an advanced course on production techniques and quality control of table olives in Egypt with the wonderful support of the Egyptian Government and of the Egyptian Olive Council

OO G

IOC’s advanced course of table olives in Egypt

The course was attended by 32 people from 11 different countries: Algeria, Croatia, Egypt, Iran, Italy, Jordan, Morocco, Palestine, Portugal, Tunisia and Turkey, as well as experts from Spain, Italy and Greece. The programme covered production techniques and quality control in table olive production.

The optimum characteristics of the raw material, harvesting and transportation were discussed, as well as the various styles of table olive production: green olives treated Spanish style; green olives Castelvetrano/Picholino style; olives turning colour through the natural method; naturally black Greek olives; naturally black olives dehydrated by dry salt; and black olives darkened by oxidation.

The critical control points were also covered and a description of the organoleptic characteristics of table olives took place where participants discussed their importance for quality control.

On the last day of the course, a technical visit took place where participants visited olive orchards and a table olives elaboration unit.

OO G - 14-05-2019 - All rights reserved

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

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