Knowledge page 6 of 10

A project of brand identity

The greatest challenge is to condense the identity of a product into a few square inches of paper. Unlike wine, oil labels – apart from a very few interesting projects of packaging – are more formal, with similar colour schemes, consisting of various shades of green and yellow, and with a more central and traditional design

Alessia Cipolla

New ways to communicate

For years, extra virgin olive oil bottles have been austere, but they have slowly and progressively changed, so much that they have reached the segment of luxury, as high fashion has done

Maria Carla Squeo

The BioSpremi project

BioSpremi is presented as the alternative to invasive and polluting industrial production, as a guarantee of quality, environmental sustainability and money saving

Olio Officina

The estimates for the 2017/18

World Production of Olive Oil will increase by 5% next season. According to the last international forecast coordinated by Juan Vilar, Strategic Consultant and Professor of the University of Jaén (UJA); and Jorge Pereira, Professor at the University of the Republic of Uruguay, a global production of olive oil of 2,826,890 tons is expected in the 2017/18 season, representing an increase by 5% regarding the previous season

Olio Officina

China, olive oil import trends

Imports of olive oil and olive-pomace oil in China increased steadily. As regards the origin of imports, in the last crop year, 95% came from countries in the European Union. In the 2015/16 crop year, China produced 5000 t of olive oil, which is a 75% increase compared to the previous year

International Olive Council

New customs nomenclature

Proposal for the harmonisation of the customs system as regards the virgin olive oil group (1509 and 1510). International Olive Council is proposing that the WCO consider the possibility of aligning the customs headings with the definitions established in the IOC standard for olive oils and olive-pomace oils, providing a definition for each heading, with a view to improving market transparency, preventing fraud and, ultimately, protecting product quality and consumers

International Olive Council

Customer or consumer?

Customers nowadays want to be part of the project behind the production process leading to the creation of products and provision of services. They are no longer spectators in the marketing theatre

Alfonso Pascale

The Piccolo and Grande filling systems

Alfa Laval technology. Striving for green. We are quite used to seeing bags-in-boxes, but how are these very ecological containers filled up? Machines play a fundamental role, and technology has provided the sector with a variety of fillers

Olio Officina

World olive oil and table olive market trends in 2016/17

According to the new figures received, world production of olive oil in 2016/17 will decrease by approximately 20% compared to the previous crop year. This decrease is the result of a fall in production in producer countries in general and in particular in European producer countries, which will together see a 25% decrease

International Olive Council

The right price for oil

It is unwise to be overly thrifty when choosing what olive oil to buy. Rather than the apparently lower price, one should consider the best quality-price ratio and the flavouring efficiency of the oil. There is a problem however: although it is deeply rooted in our culinary tradition, we are still incapable of discerning good from bad oil.

Luigi Caricato

Olive growing in Italy

At the invitation of the Italian authorities, the 105th session of the Council of Members of the International Olive Council will be held in Rome (Italy) from 23 to 26 May 2017. Olive growing is an important agricultural activity in Italy, generating 3 151 million euros in the olive oil sector, and accounting for 2.4% of the value of agrifood production

International Olive Council

Training courses in the oil sector

Why is it that undergraduate master’s degrees in olive tree cultivation and oil-making techniques have very little success, and never evolve to more advanced degrees? Why is it that no attempt is made to change vocational education and bring a breath of fresh air to a sector now at a standstill? And what about the role of the oil specialist? Where can one acquire blending skills? There are no specific courses for future blenders. And even the schools for professional tasters have great limitations

Mariangela Molinari

The Portuguese Olive Sector

The olive growing area in Portugal is of 352 000 ha, of which 23% is irrigated while the rest is rain-fed. The largest olive tree domains are found in the Alentejo region, which accounts for 50% of the total olive growing area, followed by Tras-os-Montes (22%), Centro (18%); Ribatejo (7.7 %) and Algarve ( 2.3%). Close to 97.5% of the total surface area is used to grow olives for olive oil, while the rest is used for table olives. Six per cent of the olive growing area is used for organic olive farming.

International Olive Council

Does packaging help sales?

In recent years, great efforts have been made to improve the quality of extra virgin olive oil, but what about its appearance? Is design a critical factor? Packaging, a key tool in sensory marketing, strongly influences the choices made by customers standing in front of a supermarket shelf crammed with bottles of similar price and quality

Mariangela Molinari

Is the oil sector changing?

If we persist with our irrational opposition to every type of scientific research, resting on our laurels, the price that we will pay will only get higher. Luckily, after years and years of pity party, hoping in public aids, the producers now are starting to change attitude. We are finally hearing about projects aimed at renovating and increasing production

Domenico Fazio

The Turkish olive oil sector

The value and unique characteristics of olives and olive oil have been acknowledged for centuries and are gaining even more prominence today. Cultivation of this noble fruit is concentrated in specific regions of the world, primarily in the countries bordering the shores of the Mediterranean. Turkey is one of those fortunate countries and is ranked as the world’s second biggest producer

International Olive Council

These are the World's Best 100 Extra Virgin Olive Oils

The results of the Evooleum Awards were unveiled at the World Olive Oil Exhibition. At the event, Juan A. Peñamil, ceo of Mercacei-Edimarket Editores, and José María Penco, project manager of the Spanish Association of Municipalities of Olive - organizers of the contest - presented the Evooleum World's Top 100 Extra Virgin Olive Oils Guide and unveiled the names of 100 brands of Evoo from 16 countries that the jury has considered the best in the world

Olio Officina

Polyphenols in olive oil

An interview with Dennis Fiorini, Professor at the University of Camerino. All there is to know about a quantitative procedure employing high-performance liquid chromatography coupled with diode array detection to determine whether a given oil is entitled to a health claim. An investigation carried out by Massimo Ricciutelli, Shara Marconi, Maria Chiara Boarelli, Giovanni Caprioli, Gianni Sagratini, Roberto Ballini and Dennis Fiorini

Lorenzo Cerretani

The greatest challenges

Special report on the WOOE, with interviews. Madrid is hosting the sixth World Olive Oil Exhibition on March 29th and 30th. What is the latest news from the global olive oil industry? Here is the opinion of Luigi Caricato, executive director of Olio Officina: "Less than 4% of oil for human consumption in made from olives, so it is clear that there is enough space for every oil-producing country. We need to work together to promote its consumption"

Olio Officina

Microwaves and megasounds for olive oil extraction

Recently, the research studies carried out on plants for the olive oil extraction were oriented on the introduction of innovative tools for the olive paste conditioning: microwave and megasonic systems able to condition the olive paste in very short time. Puglia (Italy) and Australia: two different situations, far apparently but linked by the intention to share their knowledge to improve the olive oil sector

Alessandro Leone, Roberto Romaniello, Antonia Tamborrino, Xin-Qinq Xu, Pablo Juliano, Miguel Amarillo, Adriana Gambaro, Antonia Grompone

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Olive farming in Tunisia

The recent Olio Officina Festival gave the Italian audience the opportunity of getting a better view of the olive compartment in this North African country. Though endowed with a vast array of varieties that have adapted to its many environmental conditions, Tunisian oil production mostly relies on two cultivars: Chemlali, representing 70% of the olives employed, and Chetoui

Mariangela Molinari

Table olives

The Probiolives Project. Research on table olives has shown that the consumption of this product can strengthen consumers’ natural immune systems

International Olive Council

Trends in global consumption of table olives

The global consumption of table olives in recent years has multiplied by 2.7, increasing by 182.0% over the period 1990/91–2016/17

International Olive Council

Young tasters

While it is sometimes difficult to teach adults to discern the aromas of olive oil, children are more spontaneous and free of prejudice. It is easier to discern scents and aromas if we have fewer “perturbing factors”. Teaching is easier when the students have no previous knowledge or preconceptions

Lorenzo Cerretani

The winners of the 2017 Forme dell’olio contest

After four years, our international packaging contest is already bearing fruit. Below are the winners of all the competition categories: presentation packaging, Horeca and retail market packaging, and best label. Special awards for most innovative idea, best product line, originality of style, best collectibles, and social and educational value

Olio Officina

A journey among olive trees

In a photo gallery portraying olive trees, the landscape becomes an element of unmistakable beauty. Giorgio Sorcinelli has immortalized some very distinctive elements of olive trees, highlighting not only their magnificence, rusticity and adaptability to different territories, but also their surroundings

Lorenzo Cerretani

La Déclaration de Meknès

L’olivier comme "vecteur de développement durable et de lutte contre les changements climatiques et source d’énergie nouvelle et renouvelable pour les générations futures”. La 5ème edition du Forum international de l’Agro-pôle Olivier

Olio Officina

Talc in oil production

Talc addition was once considered taboo, but nowadays even the scientific world is starting to investigate its use and potential benefits. There is something we want to know: does talc affect the yield and quality of extra virgin olive oil? Professor Francesco Caponio, together with his colleagues from the University of Bari, is trying to answer this question. What happens when physical extraction adjuvants are added to olive paste during malaxation?

Lorenzo Cerretani