Knowledge page 8 of 8

Olive oil, the most digestible of oils

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.

Maria Carla Squeo


If made well, oil is good regardless of its origin

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.

Luigi Caricato


TTIP could help oil trade in US

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.

Olio Officina


A journey into the world of oil technology

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

Michele Librandi

The best dietary fat

“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

Massimo Occhinegro


Italian-sounding

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.

Olio Officina


Canada leads oil market

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.

 

Olio Officina


The most beautiful oils

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.

Olio Officina

Oil, the basic facts

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.

Luigi Caricato


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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