Friday 14 December 2018 - Director LUIGI CARICATO - staff@olioofficina.net

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The World Olive Oil Exhibition,conference programme

OO G

The World Olive Oil Exhibition,conference programme

2018 CONFERENCE PROGRAMME


21st March

10:00 a.m.

Official Launching of the 7th WOOE.

10:45 a.m.

The 1st WOOE Prizes are awarded to prominent companies from the olive oil sector.

11:00 a.m.

"Global olive oil sector in figures", by Abdellatif Ghedira Executive Director of the Internacional Olive Council.

11:45 a.m.

"The North American market of quality EVOO´s from the distribution’s perspective", by María Reyes, director of Category Management at KeHE Distributors Inc.

12:30 p.m.

"The extra virgin olive oil importing industry in the United States. Opportunities from the pallet to the shopping basket", by David Neuman, CEO at GAEA North America.

13:15 p.m.

"Alzheimer and olive pomace oil", by Javier Perona, researcher at the CSIC, organized by ORIVA.

14:00 p.m.

"Official launching of the International Master Mill Olive Oil Association (IMMOOA) and the Spanish Association of Olive Oil Millers", by Manuel Juan Caravaca Susi, president of both associations.

15:30 p.m.

"Report on the world olive oil industry: Present and future", by diverse experts from the sector from each of the five continents, coordinated by Juan Vilar.

17:00 p.m.

"New therapeutic applications of EVOO: diabetes, cancer, inflammation", by M.D. Teresa Lajo, responsible endocrine service Moncloa University Hospital, director Nuosalud Clinic.


22nd March

10:30 a.m.

"Presentation of the manual Contributions to the improvement of the administration and management of olive oil companies", by its coordinators: Juan Vilar and María Jesús Hernández, and its mentors Antonio Gallego, executive director of Migasa, and Luis Jesús García Lomas, CEO of Caja Rural Foundation.

11:15 a.m.

"Verticillium wilt in olive trees: past, present and elevations for integrated management", by Rafael Jiménez Díaz, expert on phytopathology of sustainable agricultural systems.

12:00 p.m.

"Úbeda Olivar and Oil Interpretation Center Oleoturism Project", by Juan Antonio Parrilla, Foundation general secretary.

12:00 p.m.

ORIVA (Interprofessional Association of Olive Pomace Oil) General Assembly.
Room: S12-13. Floor -1, Pavilion 2

12:00 p.m.

Contest on Baena Olive Oils’ Quality organized by the PDO.
Room: 100 B (Excellence) from 12:00 to 14:00.

12:45 p.m.

"Quality control of the olive oil in Madrid’s cafés and restaurants", by Pilar Jiménez Navarro, deputy head of the Department of the Laboratory of Public Health of Madrid city council and Eladia Franco Vargas, technician at the General Office of Food Hygiene and Safety of the Regional Government of Madrid.

13:30 p.m.

"The evolution of the packaging and commercialization of the olive oil industry. The choice of contents in visual design", by Luigi Caricato, CEO at Olio Officina.

15:30 p.m.

"The Japanese olive oil market", by Marta González and Keiko Tagawa of the Graduate School for Olive Oil.

16:15 p.m.

Meeting of investors from the olive oil sector with the Egyptian delegation led by Adel Khairat, president of Egypt’s International Olive Council, and Dr. Emad Aly of the Ministry of Agriculture’s Development and Sustainability Bureau.

 

OO G - 17-03-2018 - 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

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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