Planet Olive

Lisbon hosts scientific meeting on integrated protection of olive crops

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

Olio Officina

The last day, but not the least, to join the Milan International Olive Oil Award competition

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

Olio Officina


There is time until April 20 to send the olive oils for the Milan International Olive Oil Award competition

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

Olio Officina


Why participate in the MIOOA 2021 extra virgin olive oil quality competition?

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

Olio Officina


What you can read in the issue 12 of the OOF International Magazine

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

Olio Officina

HAVE YOU PRODUCED THE BEST OLIVE OIL IN THE WORLD? REGISTER NOW FOR THE MILAN INTERNATIONAL OLIVE OIL AWARD AND BE INCLUDED IN THE GUIDE TO THE TO THE WORLD’S FINEST OLIVE OILS

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.

Olio Officina


Here are the winners of the 2021 Le Forme dell’Olio Award

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

Olio Officina


The second edition of Milan International Olive Oil Award

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

Olio Officina


THE BEST EVOs AT THE MILAN INTERNATIONAL OLIVE OIL AWARD

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

Olio Officina

LE FORME DELL’OLIO 2021. THE EIGHTH EDITION OF THE INTERNATIONAL PACKAGING, INNOVATION AND VISUAL DESIGN CONTEST BEGINS

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

Olio Officina


Looking for the best oils in the world

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

Olio Officina


The first edition of Milan International Olive Oil Award

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


The World's Best Extra Virgin Olive Oils in competition

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

Olio Officina

The future of olive germplasm

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

International Olive Council


Xylella fastidiosa roadmap and climate change

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”

International Olive Council


The Forme dell’Olio 2020, the great opportunity to participate in the contest

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

Olio Officina


Saline Waters: new studies for olive orchards

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.

Olio Officina

Mills of Italy

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

Maria Carla Squeo


Trophée Premium Volubilis Extra-Vierge Maroc 2018

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

Olio Officina


El olivar de miel

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

Javier Domínguez


Work in progress

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

International Olive Council

Subscribe to
our newsletters

A Blending Experience

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

Maria Carla Squeo


All the secrets of oil

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

Luigi Caricato


World table olive market

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

International Olive Council


Robot olive mill

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

Olio Officina

The BioSpremi project

BioSpremi is presented as the alternative to invasive and polluting industrial production, as a guarantee of quality, environmental sustainability and money saving

Olio Officina


The Piccolo and Grande filling systems

Alfa Laval technology. Striving for green. We are quite used to seeing bags-in-boxes, but how are these very ecological containers filled up? Machines play a fundamental role, and technology has provided the sector with a variety of fillers

Olio Officina


These are the World's Best 100 Extra Virgin Olive Oils

The results of the Evooleum Awards were unveiled at the World Olive Oil Exhibition. At the event, Juan A. Peñamil, ceo of Mercacei-Edimarket Editores, and José María Penco, project manager of the Spanish Association of Municipalities of Olive - organizers of the contest - presented the Evooleum World's Top 100 Extra Virgin Olive Oils Guide and unveiled the names of 100 brands of Evoo from 16 countries that the jury has considered the best in the world

Olio Officina


Polyphenols in olive oil

An interview with Dennis Fiorini, Professor at the University of Camerino. All there is to know about a quantitative procedure employing high-performance liquid chromatography coupled with diode array detection to determine whether a given oil is entitled to a health claim. An investigation carried out by Massimo Ricciutelli, Shara Marconi, Maria Chiara Boarelli, Giovanni Caprioli, Gianni Sagratini, Roberto Ballini and Dennis Fiorini

Lorenzo Cerretani