Planet Olive

During the last virtual meeting of Iso/Tc34/Sc11 “Animal and vegetable fats and oils” on 18-22 november 2022, the italian delegation of the experts of the Gl18 working group “Oils, animal and vegetable fats, seeds and oleaginous fruits” of Agrifood Commission Uni Ct 003, headed by the project leader Pierangela Rovellini, presented the lasts results relative to the method “Iso/Ts 23942:2020 - Determination of hydroxytyrosol and tyrosol content in extra virgin olive oils

The final results in a list classified by absolute winners according to each of the six reference juries (Onaoo tasters, Ais sommeliers, Large-scale and Retail chain buyers Decò Italia, Horeca channel chefs and restaurateurs, journalists, consumers) with the list of extra virgin olive oils awarded with platinum, gold, silver and bronze cups, classified according to the different categories of fruitiness

At the MIOOA competition the oils were evaluated by six different juries. Here is the list of the extra virgin oils that were the top picks (and therefore the most voted) by juries represented by Onaoo tasters, Ais sommeliers, chefs and restaurateurs for the Horeca channel, retail-chain buyers, journalists and consumers

The 9th IOBC-WPRS Meeting on Integrated Protection of Olive Crops will be held in Lisbon, from 26thto 29thOctober 2021, at Instituto Superior de Agronomia from Lisbon University. International researchers choose Portugal – the 4th European olive oil producer and the 8th in the world - to present worldwide the latest scientific advances on integrated protection ofolive cropsagainst pests, diseases and weeds

Most of the samples received so far have been sent to Imperia. Other oils that are arriving in these hours will also be sent. The panel group of ONAOO professional tasters will make the selection of the extra virgins. The selected oils will afterward be evaluated by a series of hand-picked juries. April 20th is the final date, but it is not the final date for the producers of the southern hemisphere, who have time until July 15th, 2021

Exceptionally, given the bad international situation related to the Covid emergency, with the couriers burdened by the huge flow of shipments, the organizing comitee of MIOOA has decided to extend the deadline for participating in the second edition of MIOOA contest. New deadline for delivery of the olive oils to Milan is mandatory

There are at least 5 good reasons to participate in the Milan International Olive Oil Award, find out what they are!

We present you The Index, in detail. The paper version of the magazine edited by Olio Officina and published in Italian and English, is also available in a browsable digital version. A monographic issue entirely dedicated to women and olive oil: the feminine side of olive oil

The deadline for sending oil samples is 31 March 2021. MIOOA is a selection of the world's finest olive oils carried out by the famous and the world’s oldest tasting school, ONAOO, based in the Ligurian city of Imperia. The ONAOO tasters, led by the panel leader, will carry out a pre-selection of the olive oils, thus identifying the various samples that will be admitted to the final and which will accordingly be assessed by a series of hand-picked juries selected on the basis of the groups they belong to, such as: buyers, chefs, restaurateurs, journalists, sommeliers and consumers. In order to take part in the competition, follow the instructions in the regulation and fill in the application forms.

After a careful evaluation work, the results of the eighth edition of the packaging and design competition reserved for olive oils, now in its eighth edition, are available. And the competition dedicated to vinegars, in its third edition, has its winners too. The jury also awarded the Designer of the Year

The World's Best Extra Virgin Olive Oils in competition. All the best oils from all the continents can compete. The deadline for delivery of oils is 31 march 2021. You can download the regulation and the relative forms to participate

All the extra virgin olive oils in competition have been subjected to a completely blind tasting by a panel of expert professional tasters from the world’s oldest tasting school, ONAOO. The ONAOO tasters, led by the panel leader, carried out a pre-selection of the olive oils, thus identifying the various samples that were admitted to the final and have accordingly been assessed by a series of hand-picked juries selected on the basis of the groups they belong to:  HoReCa, consumer and journalists. Platinum, gold, silver and bronze tasting cups were therefore awarded, with a special award for the most voted by the respective juries. Here, in detail, are the results

It is possible to participate starting from the 1st September. Closing date for entries is 30th November 2020. This most prestigious contest is aimed at packaging and commercial companies of extra virgin olive oils, but also vegetables preserved in olive oil and other related products. The award ceremony shall take place in Milan, Italy, on Friday 5th February 2021

A competition open to all olive producers, olive oil manufacturers and oil trading companies around the world, the MIOOA, acronym for the Milan International Oilve Oil Award. New deadline, given the Coronavirus emergency: there is time until 30 June to participate in the selection. It is an initiative of Olio Officina in collaboration with the world’s oldest tasting school Onaoo and the participation of aseries of hand-picked juries selected on the basis of the groups they belong to, such as retail-chain and food-service buyers, chefs, journalists, consumers

The World's Best Extra Virgin Olive Oils in competition. All the best oils from all the continents can compete. Due to the Coronavirus emergency, the deadline for delivery of oils have been extended to 29 May 2020. You can download the regulation and the relative forms to participate

Olio Officina has launched the first edition of MIOOA, the Milan International Olive Oil Award. All the best oils from all the continents can compete. Due to the Coronavirus emergency, the deadline for delivery of oils have been extended to 29 May 2020. You can download the regulation and the relative forms to participate

The conservation and use of plant genetic resources is key for the future of agriculture, food and the environment. The FAO International Treaty on Plant Genetic Resources for Food and Agriculture, in line with the Convention on Biological Diversity, ensures food security through conservation, free exchange and the fair and equitable sharing of the benefits of these resources

The olive tree as a solution in the fight against climate change The objective of the IOC is to “present the olive grove as an environmentally positive crop because of its potential to store and extract CO2 from the atmosphere”

The event is an excellent showcase for companies, a way to be known and appreciated by consumers

Several studies have evaluated the effects of climate change on water demand in agriculture. A new study conducted by researchers of the Life Sciences Institute at Sant’Anna School has investigated the quantity and the quality of irrigation saline water for olive oil production.

During the climax of olives harvesting there are many gathering opportunities in mills, even though these places can actually be used every day of the year, with several original initiatives

Top ten des Meilleures Huiles d’Olive Extra-Vierge. L’édition de cette année a enregistré la participation 32 marques d’huile d’Olive : GIE, coopératives, et groupes industriels marocains de Meknès, Fès, Sefrou, Taounat, Khenifra, Marrakech, Guercif, Essaouira, Taounat, Azilal, Oujda, Kalaa Sraghna, Boulmane, Chichaoua, Benslimane, et Beni Melal, démontrant, ainsi, un engagement des producteurs marocains pour l’huile d’olive de qualité

Hay pioneros diseñando olivares de miel en España, plantaciones donde hay setos de aromáticas entre las hileras de olivos que producen aceite, miel y aceites esenciales. El diseñador más veterano es la Asociación Alvelal, un nutrido grupo de personas, vinculadas a múltiples instituciones, nacionales y extranjeras, que desean recuperar el paisaje a 20 años vista, incentivando actividades económicas sostenibles

After the summer break, the Executive Secretariat of the IOC is back to work with a busy schedule of meetings and activities in all areas

In other words, when everyone, consumers and professionals alike, has the chance to create their own blend, enabling them to become familiar not only with the different oils available on the market but also to go home with their own extra-virgin olive oil, crafted according to their own personal taste

Interview with Valentina Cardone, Chemiservice. No efficient olive mill can exist unless it relies on a lab that can explore extra virgin olive oil thoroughly, including in sensorial terms. Freshly-produced oils are no longer classified only based on homemade screening of their acidity. Increasingly often, oils are taken to laboratories for analyses that, although fewer than analyses envisaged by law, are sufficient to assign oil to a quite well-defined product category

World production of table olives over the last 30 crop years has grown steadily. World consumption of table olives is 2.86 times greater than 30 years ago, increasing by 186% over the period 1990/91 – 2017/18. The consumption of table olives can strengthen the natural defences of consumers

Pressing olives, pressing ideas. The new issue of OOF International Magazine exclusively deals with the universe of olive oil mills and millers. Only for you, here is a preview of the table of contents including all articles