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A new paradigm

Interview with Pasquale Forte: “Nothing is the same any more. Consumers have changed, but so have their philosophy and approach to life. Today they want to live through their emotions: smelling, tasting, trying. Advertising is a serious job. In order to be influential, it is vital to develop new messages"

Luigi Caricato

The evolution of olive growing in Egypt

In 2016/17, Egypt had a total cultivation area of 100,000 ha, almost 1% of the world’s total. According to the latest IOC data, the Egyptian olive sector is heavily oriented towards table olives, which represent 95% of its total production. Egypt is the second biggest consumer of table olives per capita among IOC member countries, and the fourth when counting non-member countries

International Olive Council

You have to experience the oil

Interview with Gian Franco CarliOur oil is “made by the people who bring it, brought by the people who make it”, without using middlemen. You have to experience the product. You have to immerse yourself in it. To the point of saturation. Penetrate through to its heart. In fact, if you can’t manage to crystallize what you want to tell consumers in one single idea, one single topic, you can’t be creative. A good rule is to always tell the truth, and if possible the whole truth. Because in the long term, only the truth will win over people’s trust. And what other purpose should there be for advertising, if not to encourage and establish trust?

Luigi Caricato

Advertising, not propaganda

Interview with Massimo Occhinegro. The success or failure of an olive oil launched on the market depends on the business choices we make. Advertising is very useful, because through its repeated series of messages it helps consumers understand an extra virgin olive oil’s value and individual qualities – note the plural, since they really are numerous and varied. Although it has been produced for millennia, the oil obtained from olives remains a food/condiment which in many ways is still unexplored, waiting to be discovered. Today’s consumers should only be made aware, but never forced into making a choice.

Luigi Caricato

International Mario Solinas Quality Award 2019

Between 11 and 15 March, members of the international panel of the 2019 edition of the Mario Solinas Award judged the 164 contenders and have selected the top three winners from each group, as well as the finalist oils

Olio Officina

Oiling the machinery

Industrial archaeology. From patent to product advertising. A look back at the past

Antonio Monte

Focus Bilan Oléicole 2018-2019

Est une campagne oléicole exceptionnelle de point de vue production d’olive. La campagne oléicole actuelle se démarque par un nouveau record de production des olives, qui de l’ordre de 2.000.000 tonnes d’olives, soit une hausse de 42 % par rapport à la moyenne de production des olives des cinq dernières années

Noureddine Ouazzani

Tell, taste and conquer

After The Last Year’s Success, David Neuman Returns To The World Olive Oil Exhibition. “How to export EVOO to the USA” will be his conference topic. In the program of conferences, alongside him, there will be Joseph Profaci, director of the North American Olive Oil Association (NAOOA) and Alexandra Kicenik Devarenne, international olive oil consultant based in California, among others

Olio Officina

A "turnkey" oil mill

The Olive Oil Center of Excellence of GEA signs contract for the largest oil mill in Asia in the Kingdom Saudi Arabia. The project, which exceeds three million euros, offers an integrated solution that includes civil engineering, automation, processes, training and machinery

Olio Officina

Evooleum Awards

Madrid hosts the Evooleum Awards Ceremony to the Best EVOOs of the WorldMercacei Publishing Group delivered on January 21 a total of 36 Awards to the best producers in the world according to the EVOOLEUM Best of Class Awards, the International Awards for the Quality of Extra Virgin Olive Oil. In addition, chef María José San Román receive

Olio Officina

Forme dell’Olio awards 2019. The winners

Now in its sixth edition, the packaging and visual design competition dedicated to olive oils has achieved impressive results, clearly showing that an innovative approach is gradually taking hold among producers

Olio Officina

Mills of Italy

During the climax of olives harvesting there are many gathering opportunities in mills, even though these places can actually be used every day of the year, with several original initiatives

Maria Carla Squeo

Trophée Premium Volubilis Extra-Vierge Maroc 2018

Top ten des Meilleures Huiles d’Olive Extra-Vierge. L’édition de cette année a enregistré la participation 32 marques d’huile d’Olive : GIE, coopératives, et groupes industriels marocains de Meknès, Fès, Sefrou, Taounat, Khenifra, Marrakech, Guercif, Essaouira, Taounat, Azilal, Oujda, Kalaa Sraghna, Boulmane, Chichaoua, Benslimane, et Beni Melal, démontrant, ainsi, un engagement des producteurs marocains pour l’huile d’olive de qualité

Olio Officina

The carbon footprint of olive oil

CO2: consumers are more and more aware of environmentally-friendly produce. For every litre of olive oil produced, 10.65kg of CO2 is extracted from the atmosphere. The International Olive Council has developed an algorithm to calculate the carbon footprint of olive oil. The IOC has created this important tool with the help of experts in the field from all over the world

Olio Officina

Brazilian imports of olive oil and olive-pomace oil

Have risen by 28% over the course of the 2017/18 crop year, reaching 76 816.6 tonnes compared to the previous crop year and surpassing the average volumes of the last four crop years. Portugal, the main exporter 

International Olive Council

Olive oil estimates 2018/19

According to the official country data and the estimates of the IOC Executive Secretariat, world production in 2018/19 is estimated at around 3 064 000 t, which would be a decrease of approximately 7.6% compared to the previous year. Consumption is expected at 2 916 500 t. Imports and exports are expected to exceed 890 000 t respectively

International Olive Council

Table olive estimates 2018/19

World production for the 2018/19 crop year is estimated at 2 735 500 t, a 7% decrease compared to the previous crop year. IOC member countries account for 91% of world production and will see a decreaseof 5.7% compared to the previous crop year

International Olive Council

Olive oil performance in 2017/18

The group of experts who are responsible for monitoring olive oil statistics for the IOC met on 1 October at headquarters in Madrid. According to the provisional data provided by the countries, global production reached 3 315 000 t in the 2017/2018 crop year, although the data is only provisional.

International Olive Council

There’s no universal blend

Interview to Fabrizio Fusi, founded two companies Castel del Chianti and Fiorentini Firenze: "You have to aim for an oil that’s as harmonious as possible. Everyone always wants an oil that’s not too fruity, not too bitter and not too pungent. A mild oil raises fewer issues with a consumer, but the milder an EVO is, the more criticism it will encounter during panel tests and in any case, it will have a shorter shelf life"

Luigi Caricato

El olivar de miel

Hay pioneros diseñando olivares de miel en España, plantaciones donde hay setos de aromáticas entre las hileras de olivos que producen aceite, miel y aceites esenciales. El diseñador más veterano es la Asociación Alvelal, un nutrido grupo de personas, vinculadas a múltiples instituciones, nacionales y extranjeras, que desean recuperar el paisaje a 20 años vista, incentivando actividades económicas sostenibles

Javier Domínguez

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Turkey aims to increase olive oil production

A country in great evolution, with a high and consistent demand for sustainably sourced olives and olive oil. Turkish exporters require stable production. The aim is to focus on new export markets like the Far East and South America. Demand is also increasing in the USA. There is another goal not to be neglected: to increase the average per capita domestic consumption of olive oil to 5 kgs. Interview with Davut Er, chairman of Aegean Olive and Olive Oil Exporters’ Association

Luigi Caricato

Evooleum Guide 2019 with the World's Best 100 EVOOs

Mercacei has launched the third edition of the World's Top 100 Extra Virgin Olive Oils Guide that showcases the selection of the 100 best EVOOs in the world according to the results obtained in the Evooleum Awards. A deluxe edition, prologued by the renowned Italian chef Carlo Cracco, where the reader can find Mediterranean recipes by 3 Michelin-star-chef Quique Dacosta, surprising articles about culinary uses of extra virgin olive oil, the latest trends in the world of the olive tree and more, much more

Olio Officina

Work in progress

After the summer break, the Executive Secretariat of the IOC is back to work with a busy schedule of meetings and activities in all areas

International Olive Council

The 2019 Forme dell’Olio contest

The sixth edition of the olive oil packaging and visual design contest among categories appear gift packaging, retailoils and travel oils. Beauty and functionalityhave played the lion’s share, leading to a number of special awardsand commendations. The Le Forme dell’Olio Award aims at paying tributeand awarding the most innovative andbravest companies

Olio Officina

A Blending Experience

In other words, when everyone, consumers and professionals alike, has the chance to create their own blend, enabling them to become familiar not only with the different oils available on the market but also to go home with their own extra-virgin olive oil, crafted according to their own personal taste

Maria Carla Squeo

Extra-Virgin Oils hit the markets

The Art and Science of Blending.The new issue of OOF International Magazine, summer 2018. Only for you, here is a preview of the table of contents including all articles

Olio Officina

The Latin-American olive sector

At the invitation of the Argentine authorities, the 107th session of the Council of Members was held from 18 to 21 June 2018, in Buenos Aires (Argentina). After the meeting of the Council of Members, on 22 June 2018, the International Olive Council (IOC) and the Argentine authorities held an international seminar on the olive oil sector in the Americas

International Olive Council

Tunisian organic olive oil

A far-reaching and promising future. There are currently some 3 300 operators in the vari- ous branches.  Olive oil continues to dominate the market, for which Tunisia was the first global exporter of organic olive oil in 2015. Olive growing is the driving force of organic farming in Tunisia, where olive plantations cover some 125 000 ha, or 40% of the total crop area using organic farming practices, thereby to position itself as the third country in terms of olive acreage

International Olive Council