Knowledge page 9 of 10

A Guide to the conservation and use of high quality oils at home and in restaurants. The relationship between oil and consumers is not always easy. For this reason the Ceq, Consortium of extra virgin quality, gathered several practical suggestions for consumers

Morocco was the “Country of honour” at the fourth Olio Officina Food Festival. It has adopted some very effective policies, and is now launching excellent olive oils on the international market

Great extra virgin oils originate from the ability to combine various batches of oil. Blending nowadays is the talk of the town, but only few have mastered this art. It is an essential, pivotal operation that plays a key role in characterizing a complex and heterogeneous material such as olive oil

At the request of Academician Emeritus, Prof. Claudio Peri, the Academy of Georgofili has approved the Official Rules of The Georgofili School of Olive Oil Science and Technology. The first aim of the School is educational: to improve the professional standards of people and organizations involved in all aspects of the olive oil chain, from olive tree cultivation to oil use in restaurants and food establishments

Oils produced in Puglia from Coratina olives are ideal condiments in low-calorie diets. The features and virtues of this cultivar, native of southern Italy, were the focus of Qoco, a successful festival organized by the town of Andria that was recently held in Milan

How many of us have gazed up to the sky, looking for answers? Have you ever seen the clouds conversing with the branches of olive trees?

Puglia gets top marks for presentation packaging. The contest organized by Olio Officina, now at its second edition, has finally proclaimed the winners. The awards ceremony took place in Milan on Saturday January 24 during the Olio Officina Food Festival

The basics of oil tasting. If you wish to assess an extra virgin olive oil with the aid of your sense organs, you must observe a few, essential rules. There is in fact a ten-step procedure that we should follow in order to discern the quality and peculiarities of oils made from olives

A lesson on oil. Not everybody knows the actual meaning of one of the most important parameters measured in olive oil. Yet often it is conspicuously reported on the label, as if it were a unique virtue, the key feature of a superior oil.

What fats should never be used for frying? Our choice of oil is often dictated by habit, and we risk using products that are not suitable for cooking at high temperatures. Many believe that when it comes to frying, all fats are the same, but it is not so.

Here is the balance of 2014-15 olive oil production in the world, compared with 2013-14 data. The estimates point to a 27 pc drop in world olive oil production, forecast at 2 393 000 t, and to a world olive oil consumption lower than 7 pc compared with the season before.

The use of extra virgin olive oil outside the traditional Mediterranean diet had never been investigated before the epidemiological study carried out by PREDIMED. This investigation reveals that, even alone, extra virgin olive oil can protect our heart, and that the reduction in the risk of cardiovascular disease does not depend on its combination with a Mediterranean diet.

How does oil communicate? What were advertising campaigns like in the past? And nowadays? Our journey to discover the various approaches used to promote the sale and consumption of oil will start from Fasano, home of the Nicola Pantaleo company. And from a photo gallery.

Exactly: extra-virgin olive oil is the most digestible of dietary fats. We should keep this in mind when choosing what to use for cooking or dressing our food. Many consumers however are often unaware of this undisputable fact.

Her greatest dream is that extra virgin olive oil will become popular all over the world. For Maria Flora Monini it is necessary to invest in advertising. Promoting not only the brand, but also the culture of a product.

What hampers olive oil trade in the United States, one of the richest markets for quality food? While discussion on TTIP goes on, here are some anticipations to Olio Officina from Paolo De Castro, coordinator of the Agricolture Committee of the European Parliament on this subject.

The various stages of setting up an oil mill examined through the eyes of an expert. A journey that will reveal the secrets of the best olive millers, the producers of top quality oil. The installation process can be complicated, and the time factor is critical

“Why olive oil is the best and healthy dressing and cooking”, a group on facebook highlights the high nutritional and health value of oils from olives

The Italian myth and how it is abused. The shelves of many shops in New York abound with explicit references to the homeland of Dante Alighieri and Luciano Pavarotti. Even street food often claims to have some link to our cuisine, or better, a generic and improbable "Italiano" food style. Be alert, so as to avoid imitations.

Here are most recent datas from International Olive Council, the intergovernmental organisation that brings together olive oil and table olive producing and consuming stakeholders. A starting point to know trends in olive oil and table olive market 2013/14 and and new distribution opportunities.

Quality of the oil, presentation packaging and container. The second edition of "Le Forme dell'Olio", the international contest organized by Olio Officina, is set to start. Aim of the initiative is to promote and increase the quality of the presentation packaging, and encourage the companies to give greater care to this aspect.

Although little used, there is a fundamental tool that can be employed to protect oneself from suspicious oils: one's nose. Once you learn the basics of oil sampling, you will be able to find the right oil at the right price.

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.

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.

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.

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.

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!

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