The fifth Olio Officina Festival has just ended and already we are working on next year’s event, which will be held in Milan from February 2 to 4, 2017. Are you ready? The theme of the festival will be “Energy. Oil in motion”.

Energy. Oil in motion. Are you ready for the 2017 Olio Officina Festival?

Luigi Caricato

Photo by Gianfranco Maggio

Salento, Italy. Plot of land planted with olive trees. Photo by Luigi Caricato

The fifth Olio Officina Festival has just ended and already we are working on next year’s event, which will be held in Milan from February 2 to 4, 2017. Are you ready? The theme of the festival will be “Energy. Oil in motion”.

What type of oil has the future in store for us? Meanwhile, here is the card launching the seventh edition of the Olio Officina Festival

It almost looks like an empty glass, but it is not so. It is shaped like a tulip with no stalk: it is the official oil-tasting glass, the colour of which is blue. Blue, because professional tasters are terrified of colours. Their heart starts to pound, and aghast they repeat “oh my, oh my, I saw its colour, I saw its colour!”. Distressed, they plead their right not to be lured by the beauty of oil and its enchanting shades and colours. It’s all a matter of point of view

What type of oil has the future in store for us? “The focus is entirely on the oil of the future – explains Mr. Caricato – and not on the future of oil. The idea is to revolutionize the language that we are used to, hence changing our personal vision of oil. This will lead to innovation, and new interpretations of it. There will be an element of rupture with the past, but the past won’t be recanted. What truly matters is thinking outside the box, moving forward and opening new doors.”

An unusual portrait of Agostino Sommariva captures him tasting the oil of the olives he grows with so much passion in Albenga. In the picture, taken last January during the Olio Officina Festival, he is proudly raising a bottle of his Cru Maina.

Are mice oil connoisseurs? Who knows, perhaps they are. No doubt that they have an excellent palate for oil, and food in general!

What type of oil has the future in store for us? Meanwhile, here is the card launching the fifth edition of the Olio Officina Festival