Pleasures page 2 of 3

The nouvelle vague of olive oil

The sixth Olio Officina Festival is just around the corner: scheduled to take place in Milan, Italy, early next year (from February 2 to 4), its title theme will be "Energy. Oil in motion”. A vast array of events have been programmed, some of which are presented below. Make sure you don't miss it, it is the most important festival worldwide devoted to olive oils and condiments

Olio Officina


Oil and Yoga

A foretaste. In the holistic area of the 2017 Olio Officina Festival, Eva Nuti will be coordinating two days devoted to an ancient discipline for controlling the mind, body and spirit. Oil comes from the earth. On the earth, our feet stand, giving us stability, like the roots of an olive tree. Stability (muladhara) is the origin of pleasure, our sense of taste (svadhishthana), energy and fire (manipura), from which all actions derive (anahata). Oil. Energy in motion

Olio Officina


2017 OOF, subscriptions are open

An idea for a Christmas present. There is time until December 24th to purchase the tickets for the sixth Olio Officina Festival at a discounted rate. The festival will be held in Milan from February 2 to 4, 2017

Olio Officina


Quinoa and lentil casserole

This dish is perfect for a evening meal: full of healthy, nourishing ingredients, it will delight every pulse, veggie and herb-loving person. A recipe given to us by Olio Turri Fratelli

Olio Officina

World Olive Day 2016

The International Olive Council will celebrate World Olive Day to raise awareness of the importance of the relationship between olive growing and the environment, showing the benefits of its products for health and raising awareness of the role of the IOC as the organisation solely responsible for administering the International Agreement on Olive Oil and Table Olives

 

Olio Officina


All vinegars have health properties

There are no doubts on vinegars nutritional and health value, as well as for their preventive role for our health. Ancients had well understood it, to the point of including them in their time pharmacopeia. The list of popular remedies

Olio Officina


Recipe by chef Giuseppe Capano

Awaiting autumn: chestnut tarts with olive oil and vin santo with apple cream scented with orange oil. A recipe given to us by Garda Dop Extra Virgin Olive oil Producers Association

Olio Officina


Just call it Vù

This is the name, youthful and jaunty, that Frantoiani del Vùlture has given to its Vùlture PDO extra virgin olive oil. A special gourmet edition of this oil is also available. Its birthplace is on a group of hills of volcanic origin found in Basilicata, a small region in southern Italy

Luigi Caricato

An exciting oil from Coratina olives

Not all extra virgin oils made from Coratina olives can be placed at the same level. Corona delle Puglie, made by Covan, an olive mill in Andria producing Terra di Bari – Castel del Monte PDO oils, is the proof that single-varietal oils obtained from the most renowned and popular olive cultivar grown in Italy can be strikingly different and original. Here are three oils with different degrees of fruitiness

Maria Carla Squeo


Energy. Oil in motion

The organizational machinery in charge of the sixth Olio Officina Festival is already at work. Next year’s event will be held in Milan, Italy, from February 2 to 4, 2017. The keyword this time is energy, intended as power, vigour, an agent of change. In a way this is the opposite of what oil is usually considered, i.e. a soothing element, something to pour over troubled waters.

Olio Officina


Fusilli alla norma

A recipe given to us by Pantaleo, a company located in Fasano di Puglia, southern Italia. This is an “oil-centred” dish, hence the extra virgin employed, Selezione Oro, is one of its key features. How fruity should an oil be to pair with ingredients such as pasta, aubergine, tomato, basil leaves? What is best, light, intermediate or intense fruitiness?

Olio Officina


A gold-worthy, low-acidity oil

At an oil tasting session during the 2016 Olio Officina Festival, we were very favourably impressed by Sagra Oro, a low-acidity extra virgin olive oil. This sapid, harmonious and very palatable oil is extremely versatile, has all the bearings of a great personality, as well as a delightful balance of bitterness and pungency

Luigi Caricato

The almond note, the harmony and the overall sweet impression

Its name is Selezione Oro (Gold Selection), and bears the signature of Luigi Santagata. Selezione Oro is one of the extra virgin oils produced by a company near Genoa that has been operating in this field since 1907. At the head of the enterprise are siblings Federico and Cristina, the fifth generation of an internationally acclaimed family of oil-makers.

Luigi Caricato


The 2016 Olio Officina Oil Culture award

Every year the Olio Officina Festival presents an award for outstanding contributions in the field of olive oil. This year’s winners were three Italians and a Spaniard. Here is who they are

Olio Officina


The winners of the 2016 “Le Forme dell’Olio” contest

The winners of the contest organized by Olio Officina are the Italian "Fratelli De Cecco" in the presentation packaging class, and the Spanish company "Casas de Hualdo" for the Horeca and mass retail channels category. The product line made by another Italian firm, "Domenico Manca-San Giuliano", received a special award, whereas a limited edition by "Mia Italy" won the prize for originality of style

Olio Officina


The recipe for country chicken

Chicken, as envisioned by Sicilian cook-farmer Ciccio Sultano, with a little oil, garlic, soy sauce, butter, broth and a few more ingredients

Olio Officina

Everything is ready for the 2016 Olio Officina Festival

A series of pictures announces the fifth edition of this great event dedicated to olive oils and condiments. The appointment is in Milan, Italy, from January 21 to 23, 2016

Olio Officina


The future of oil

The fifth Olio Officina Festival, taking place in Milan from January 21 to 23, will be avant-garde. Being avant-garde means being at the forefront, in front of everybody before anybody else, hence becoming a guide and leader. Often we fear the unknown, but as we should all know, the future provides nourishment for tradition. Among the novelties of next year’s festival there is a sector devoted to books on gastronomy, agriculture and the environment

Maria Carla Squeo


Agresto

Made from cooked grape must, Agresto is a sweet, dense vinegar, with a strong acidulous note. This sweet and sour condiment was known and used in Ancient Rome and it continued to be popular in Medieval times. In all of those territories where grapes were grown, it was used to flavor meats and vegetables or as the main ingredient in more elaborate sauces

Olio Officina


The 2016 Olio Officina Festival

The first of many postcards that will be issued from now until next January, to promote this great event. We are getting ready for the fifth edition of the festival, and many are its novelties: the theme (Avant-garde: the oil of the future), the logo, more modern and stylized, and the elimination of the word “Food” from the name of the festival

Maria Carla Squeo

Subscribe to
our newsletters

Oil will also play the lead at Simei

Dedicated technologies, eight themed workshops, training and updating for the relaunch of a sector which is essential for "Made in Italy"

Olio Officina


Grilled cheese with truffle glaze

Here is one recipe, taken from cookbooks of Acetaia Giuseppe Cremonini. A creation of Chef Stefano Molaschi

Olio Officina


The Mediterranean Diet Pyramid

An introduction to the conference by Greg Drescher, Vice President & Strategic Initiatives of The Culinary Institute of America and one of the most influential experts in Food and Nutrition worldwide

Olio Officina


Notes of flowers, apple and artichoke

Italian oils. Made from Bosana and Semidana olives, Domenico and Pasquale Manca’s “San Giuliano” Sardinia PDO oil is one of the best examples of the extra virgin oils produced on this island

Maria Carla Squeo

The oil made by Roberta Maccioni

This is an oil that bears the hallmark of its place of origin, namely Montalbano, in Tuscany. It is made with the greatest care, and deserves to be tasted raw, drizzled over a variety of dishes, although it is also ideal for cooking

Luigi Caricato


Olive oil seen as never before

The fourth Olio Officina Food Festival has just ended and already the organizers are working on next year’s edition, which will take place in Milan from January 21 to 23, 2016. The theme chosen is the future, hence the name “Avant-garde, the oil of the future and the future of oil”

Maria Carla Squeo


A historic oil

This extra virgin olive oil, produced in northern Italy, in the environs of Lake Garda, bears traces of an illustrious past

Luigi Caricato


Oil is good for the skin

It’s good, it’s good. The good thing about olive oil is that it is rapidly and completely absorbed by the skin. Unlike other vegetable oils that only act as moisturizers, olive oil also has nourishing properties. We should therefore re-acknowledge the benefits of dousing our skin with oil. As occurred during the Olio Officina Food Festival

Luigi Caricato