Knowledge page 8 of 8

Working in the oil sector

Two roles are usually acknowledged, namely those played by the farmer and the miller. These are indeed two key professions in the field of oil, but they are not the only ones. Of equal importance are the agronomist, the agriculturalist and the agro-technician. And what about the food technologist? Finally there is the oil specialist, who may encompass all these professions or be specialized in only one of them.

Maria Carla Squeo


A new vision of oil

Expertise. The Seventh Journées Méditerranéennes de l’Olivier took place last week in Meknès. The increasing popularity of Mediterranean cuisine throughout the world brings quality oil into the limelight. The Italian experience in a speech focusing on the Oleosalusistem project.

Cesare Buonamici


Sagra olive oil now speaks Chinese

This ancient brand owned by the Fontana family is now in the hands of the Chinese company Shanghai Yimin Foods. The Salov entrepreneurs, headquartered in Lucca, are still present, but only as minority shareholders.

Luigi Caricato


The Mediterrean heart of olive oil

It ended in Morocco, after three days entirely devoted to olive growing and olive oil processing technology, the seventh edition of the Olive tree Mediterrean Days in Meknès, organized by Agro-pôle Olivier, the Ecole Nationale d'Agriculture de Meknes, in collaboration with the International University of Andalusia. The initiative highlighted all the innovations, as well as the most recent projects, in olive oil sector.

Maria Carla Squeo

International days in Meknes

Everything is ready in Morocco for the seventh edition of the Olive tree Mediterrean Days in Meknes, an international event organized by Agro-pôle Olivier with the International University of Andalusia and other partners. The theme is: “Quality, labeling, mediterranean diet and biomass: the heart of competitiveness and sustainable development of olive oil sector” (October 21 to 23). Not to miss!

Olio Officina


The 2014/2015 crop year estimates

After consulting various local experts, we can now present an estimate of this year's crop in the Mediterranean regions. An anticipation of more detailed information that will be available in a few weeks time

Adriano Caramia


Producing table olives

Food facts. We eat so many olives, mostly as appetizers, or in cocktails, yet we never ask ourselves how they are made. Indeed, most of us are quite ignorant on this topic.

Carlotta Baltini Roversi


Reports incorrect

No blockage by India of European olive oil. Contrary to media reports, there are no consignments of olive oil lying un-cleared at Indian ports

VN Dalmia

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