Knowledge page 6 of 8

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

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

California, bridgehead of the oil sector

Olive oil is no longer an exclusive speciality of Mediterranean countries. In other areas too this sector is boosted by strong marketing strategies, aimed at achieving ambitious targets. The United States in particular are quite determined: they have refused to join the IOC, added or modified chemical parameters, launched a campaign against imported oils and protected their production by banning a widely used pesticide, chlorpyriphos-ethyl. There is every reason to believe that the Americans will win their bet: the prerequisites, in terms of marketing, professionalism, available land, laws and media support, are all there

Massimo Occhinegro


A spotlight on oil

An important series of events focusing on olive oils and organized by Olio Officina Globe will take place during Simei, the International Oenological and Bottling Equipment Exhibition held in Milan from November 3 to 6. Many are the themes of the eight workshops planned: from olive mill management to the economic potential of waste matter, from the problems pertaining to oil stocking and transportation, to corking, packaging and labelling, and relative problems and marketing potential, from oil sensory analysis to building and managing a constructive relationship with the retailers.

Olio Officina


The legendary oil from Italy

Italian oil has always been in great favour throughout the entire history of human civilization, but now the time has come for a new set of rules. Oleologist (oil specialist) Mr. Luigi Caricato has drafted a charter, underlining how any time can mark a new beginning for the Italian extra virgin olive oil producers. History consists of continuous steps forward, and these “Ten Commandments” define the roadmap for all future developments in this sector.

Olio Officina


Why should we demonize palm oil?

For a number of years now a defamatory campaign has been taking place against palm oil. The main accusation made is that it is one of the causes of child obesity. Objections have also been raised on the environmental impact of palm tree plantations. These claims, stirred up by mass media ravenously seeking scoops more than concrete facts, are provoking an emotional response from which we should steer away. We have often witnessed, throughout the years, the debunking of many so-called facts, which as such greatly influenced the consumption of certain foods. Before demonizing a certain oil, we should take into due account all the complex relationships that exist among its components

Giovanni Lercker, Massimo Cocchi

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The perception of quality

Much has been said about how our knowledge of extra virgin olive oils has increased among its consumers, and consequently, how we are now able to discern their true quality. But is it really so? Perhaps only in part

Luigi Caricato


The olive oil sensory evaluation

Choose A Flavour. Technical guide on the use of registered extra virgin olive oils. Sensory analysis is carried out by a “test panel”, i.e. an official tasting group of specialists qualified in using approved methods. A test panel is an essential tool for both checking oil quality highlighting the uniqueness of the end product

Ceq Consortium to Guarantee Quality Extra Virgin Olive Oil


Agriculture and the environment

The interaction between agriculture and environment is particularly complex when coping with the maintenance of genetic biodiversity. The collection, defense and sustainable use of phytogenetic resources are essential factors to face climate changes and food insecurity. Agricultural biodiversity encourages crop and, consequently, diet diversification

Alfonso Pascale


Bioconversion of olive mill waste waters

Expertise. How to manage vegetation water? Their direct application on agricultural lands brings positive effects but negative too. What to do? The aerobic treatments seem to be a solution. Up to now it has been tested a number of microorganisms, used in pure culture or pool cultivation. Also the composting represents a further useful strategy

Lucia Aquilanti, Andrea Osimani, Manuela Taccari, Cristiana Garofalo, Maurizio Ciani, Massimo Mozzon, Francesca Clementi

Full Immersion Course on Olive Oil

There are many courses on olive oils, but few deserve to be recognized as such. Here is a very special course, as stated by its founder, Claudio Peri, to be held in Assisi starting on Sept. 3rd until Sept. 9th. We need to train a new generation of experts of extra virgin olive oil moving beyond their prejudices and bad habits. We need - said the professor - to "renew the tradition"

Olio Officina


The definition of smoke point

Nowadays, the concept of smoke point is considered outdated, but in the past, it was considered a key parameter for frying, and despite everything, it is still taken into account. But what exactly is it? And what are the best oils for cooking?

Luigi Caricato


Olive identification

Alicia Suarez, from the Department of Flemish Art at the Museo Nacional del Prado in Madrid, is currently investigating the history of international trade between Flanders and other countries. Below is a picture by a 17th-century Flemish artist, depicting a plateful of olives. Of what variety?

Olio Officina


Why so much talking about anti-oxidants?

At present, available scientific evidence have not allowed to prove the superiority of extra virgin olive oil with respect to other vegetal fats beyond any reasonable doubt, yet. Still, it looks like the role of it in the Mediterranean diet is probably more complex than it was believed so far

Francesco Visioli