Knowledge page 6 of 8

It all starts here

The new oil has arrived, as we can see from the many photos posted on the internet. Most producers show pictures of the oil flowing out of the separator. However, the key stage of oil production is when it is extracted from the malaxing unit, for this is when its bouquet of scents and flavours originates

Lorenzo Cerretani


Olive growing in China

According to official sources, the Olive tree (Olea europea) was introduced into China over 40 years ago. However, the crop only started to expand at the beginning of the millennium. The areas of greatest potential for the development of olive growing are Gansu, Shaanxi and Sichuan. China currently has an olive hectarage of 86 000 ha, of which 43% is under irrigation. More than 27% of the current surface area is under production

International Olive Council


The Ioc method for tasting table olives

The olive samples to analyze are collected in tulip glasses, which are traditionally used in oil tasting. The olives tasting normally take place at ambient temperature, around 20-22°C (68-72 F). If olives are in the brine, it is necessary that the liquid covers all fruits in the glass

Olio Officina


Guide for the production of quality in the field

CEQ is a consortium that promotes and protects the quality of extra virgin olive oil, extending the concept to the entire production process, from cultivation to marketing and conservation. The aim is to ensure that the consumer receives an excellent product from both an analytical and a sensorial point of view, and that this is achieved while fully respecting the environment

Ceq Consortium to Guarantee Quality Extra Virgin Olive Oil

The appearance of olive oil

How much do colour and cloudiness matter in extra virgin olive oil? It would appear that the consumers are strongly influenced by these two aspects. Are colour and cloudiness in any way related to freshness? What are the results of countless investigations on this issue? Are we sure that oil filtering is a useful process?

Lorenzo Cerretani


Olive growing in Tunisia

In response to the invitation from the Tunisian authorities, the 27th extraordinary session of the International Olive Council (IOC) will be held in Hammamet (Tunisia) from 11 to 16 July. Olive oil is a key export product given that more than 80 pc of local production is exported. Tunisia is the second exporter worldwide after the European Union

International Olive Council


Naturally richer in polyphenols

Cibus, the most important fair in the food and drink sector in Italy, was the occasion to present a new jewel in the crown for the Olitalia Group: the new “30” extra-virgin olive oil

Olio Officina


The ABCs of extra virgin olive oil

Nobody was born an expert. Proper use, as condiment and during cooking, is crucial. Suggestions on the choice, the preservation of the quality, the risk of deterioration, the correct use. A short but fundamental handbook to avoid mistakes

Luigi Caricato

Olive oil and table olives in 2015/16

The analysis of the market data for the 2014/15 and 2015/16 crop years and the changes with respect to the estimates released in November 2015

International Olive Council


How I judge an oil

Panel members responsible for the sensory analysis of an oil use a different appraisal method from that employed by the members of a jury panel, passing from an analytical assessment to a more hedonistic one. In many respects, oil competitions are similar to beauty pageants. The appreciation of an extra virgin oil may vary from jury to jury

Lorenzo Cerretani


Olive growing in Iran

This month we will be focusing on olive cultivation in Iran, a country that is a Member of the International Olive Council since January 2004 and which will be hosting the 47th meeting of the IOC Advisory Committee on Olive Oil and Table Olives and a regional seminar on quality, marketing and biodiversity, both scheduled to take place in Tehran on 16 and 17 May 2016

International Olive Council


Trends in World table olive consumption

During the 25 years between the 1990/91 and 2015/16 seasons, world consumption of table olives increased 2.8 times. In 2015/16, the world’s top ten consumers were Egypt, Turkey, Algeria, the United States, Spain, Syria, Italy, Brazil, Iran, France and Russia. Looking at the countries in the European Union, we find that table olive consumption has risen by 70.6 pc

International Olive Council

New World oil presses forward

The US has always tried to excel in every field. California now seems to want to replicate the success it had with wine. If this is the case, no doubt it will succeed. They are executing a well-laid strategy, and leaving nothing to chance. After breaking with the International Oil Council, the US intends to fight Europe’s hegemony. In this respect, Italian companies are particularly vulnerable, since they often find themselves under the eye of the anti-fraud units. In perspective, we, who have unwittingly been the most helpful in paving California’s road to success, will be the ones who will presumably lose the most.

Massimo Occhinegro


Trends in World Olive Oil consumption

World consumption of olive oil increased 1.8 fold in volume between 1990/00 and 2015/16. As can be seen from Chart 1, this upward movement has been located primarily in non-IOC member countries whose share of world consumption climbed from 11 pc to 24 pc between the start and end years of the reporting period. In 2015/16, the volume of olive oil consumed at world level looks set to be around 4.6 pc higher than in 2014/15

International Olive Council


Choosing the right container

Which are the best containers for storing extra virgin olive oil, and for retail purposes in particular? What are the best materials? What should we look for? How do we clean these vessels? Packaging is a critical factor, because oil cannot be sold unbottled on the retail market

Lorenzo Cerretani, Giovanni Lercker, Stefano Cerni, Luigi Mengucci


Olives on display

An exhibition devoted to the “gentle mothers of oil”, as poet Vivian Lamarque defined olives in her celebrated acrostic published in “L'Aria dei Messapi”. The pictures taken by Fabio Lazzari depict fourteen varieties olive trees that are native to Apulia, a region in southern Italy

Olio Officina

Trends in US olive oil imports: bulk and packaged

Over the last two decades, US imports of olive oil and olive pomace oil have increased almost two and a half times, rising from 125 000 t in 1993/94 to 311 000 t in 2014/15

International Olive Council


The olives on the market

Many are the types of olives lining the supermarket shelves or on sale in the stands and stalls of country markets. They come in all shapes and sizes: cured, uncured, dehydrated, dried, black and so-called special olives

Maria Carla Squeo


Facts and myths about olive oil

Extra virgin olive oil is “fatter” than seed oils. Or heavier and therefore less digestible. Or even: olive oil that has passed its expiry date is bad for our health. These are just some of the many myths and misconceptions revolving around our precious olive juice. Here are some useful tips and interesting facts to shed some light on this topic

Giovanni Lercker, Stefano Cerni


Sensory evaluation errors

Panellists aren’t machines and are therefore prone to bias, but despite this, sensory evaluation is a cornerstone of oil assessment. Giuseppe Di Lecce, one of the most respected specialists in this field, describes the most common psychological and physiological factors influencing sensory verdicts

Olio Officina

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The journey of the olives in the mill

Expertise. What happens when we bring our olives to the mill to extract their precious juice? Do we know what the various steps in the process are? What happens exactly throughout the stages of washing and defoliation, milling and malaxation, extraction and separation and what is the role of temperature in these processes? All we need to know.

Michele Librandi


How oil changes in time

How do olive processing techniques affect oil quality and storability? This topic demands the greatest attention. Producing quality is not enough. It is also necessary to preserve it

Giovanni Lercker


Commissioning and pre-start procedures

Expertise. Various problems may arise. How do we deal with them? Troubleshooting depends on the plant and machinery installed. Whom should we contact? It is always best to ask the manufacturer to send an expert over

Michele Librandi


Pure Umbrian Olive Juice

Umbrian Pdo olive oil is a guarantee. The certification allows us to know its precise origins and guarantee its quality according to clearlydefined methods of production. An entire region, with its olive groves and its oil mills, is united in the name of Pdo. It’s an identity which branches out into five distinct geographical areas showing its distinctiveness. Umbrian Pdo olive oil is also a community of people attempting to get the best out of a fruit which is a precious and wholesome raw matter

Olio Officina

The elegance of oil

Appearances count. It is evident from the beautiful shapes of the bottles of extra virgin olive oil that are on the market. Every aspect deserves due attention. Form and content must both be faultless. The label too is extremely important, since it always catches the eye of the consumer. A contest, "Olio Officina - Le forme dell'olio", is now on its third edition. Rules and regulations are now available

Olio Officina


A bounty of olives

The 2015 olive harvest in Carpino, a town in northern Apulia, Italy. A vision made of images. The farmers pick swiftly. Nobody can say that this year, there are no olives.

Olio Officina


The 2015 harvest forecast

What are the predictions for this year’s olive crop in the Mediterranean basin? The harvesting season is about to start. Knowing in advance what the crop will be can help define price strategies. Through constant monitoring, market players can forecast the direction of prices almost on a weekly basis. Doubtlessly, the almost total lack of reserves is already affecting olive prices. We can now publish some estimates inferred from reports of specialists operating in the Mediterranean countries

Adriano Caramia


The 2015 season in Italy

After last year’s disastrous season, this autumn’s crop should be extremely good. Although it is still early to accurately predict production levels and quality, the general outlook is positive

Luigi Caricato