Friday 06 December 2019 - Director LUIGI CARICATO - staff@olioofficina.net
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On 19 and 20 September 2019, some 30 experts from Ioc member countries took part in the meeting on the organoleptic assessment of virgin olive oils and panel harmonisation at headquarters in Madrid. The experts examined the latest updates on the sensory analysis of virgin olive oils. The findings of the electronic working groups on topics such as laboratory accreditation, jury training, reference samples and statistics applied to sensory analysis were also presented.
The focus group on the application of the method proposed a guide on the verification of the declared category.
A draft guide of recommendations for consumers on storing and preserving olive oils and olive-pomace oils intended for human consumption was presented before the final version.
Other topics were also discussed, in particular the follow-up of the tasting sessions and the progress of the Oleum project.
On 20 September 2019, a meeting was held for the working group on statistics. Then, a workshop was held on harmonisation for panel leaders.
The group presented the results of the proficiency check test for laboratories for the sensory analysis of virgin olive oils. These laboratories were seeking IOC approval for the period 2019-2020. Samples were then tasted in an open session.
Lastly, the experts examined the profile sheet of the Mario Solinas Quality Award and the proposals to update it.
Reflections on doctoral theses were requested from the group of experts with a view to their possible funding by the Ioc.
OO G - 07-10-2019 - All rights reserved
Sossio Giametta
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
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
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
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