The Taster’s profile has its own well rooted history, that refers back to the times when the first “branded” oil companies were born. In this case, the Italian cities of
Located in the heart of the Mediterranean, Sicily has for centuries been a crossroads for many populations. From the Phoenicians to the Greeks, from the Arabs to the Normans to
On the basis of the recommendations received from the production areas, ISMEA – Institute of Services for the Agricultural Food Market – estimates for Italy a production of 321,000 tons
From the beginning of October to the end of December it is olive harvest time! The right time differs from olive to olive, depending on its variety (cultivar), the territory
A feared parasite, but one less dangerous than the Xylella fastidiosa for the survival of individual plants and species is the Olive Fly (Bactrocera Oleae), endemic throughout the Mediterranean The
With the beginning of autumn the olive harvest began, the mills began their activity and the first thread of oil came out of the separator, with its intense colour and
The recent history of agriculture is full of catastrophes due to the onset or development of new pathogens or parasites: these events can be limited to certain continents, as has
The olive tree is native to tropical Africa, but over the course of millions of years, due to geological events (the increase in altitude of the Central African mountain range)
In Italy about 700 varieties of olive trees have been identified, described and characterized, out of a total of just over 1,500 reported in all olive-growing countries.
The sensorial facets of a single extra virgin olive oil Under the wider meaning of the concept of “quality” comes the “uniqueness” of an extra virgin olive oil, a characteristic
In recent years there has been a rapid evolution of eating styles increasingly attentive to the various elements that contribute to defining quality in terms of “uniqueness”: the consumption of
In the last ten years the olive and olive oil industry has gradually changed, mostly due to increasing reliance on the so-called “super intensive systems”
The ideal temperature for storing extra virgin olive oil is between 14 and 18 degrees, but when winter comes the oil may well be exposed to colder conditions. It is
Extra virgin olive oil is one of the most important ingredients in Italian kitchens, used either straight from the bottle or for making sweet and savoury recipes. Everyone uses it
Tuscany, the land of olive-growing Tuscany is a welcoming land, a harmonious combination of many different identities. Rows of cypresses follow the banks of the Arno, and gentle hills fade
Liguria, a proud land of sea and olive groves Tightly embraced by mountains, Liguria turns its face towards the northernmost part of the Mediterranean. The region is a network of
Just like a good wine, a good extra virgin olive oil makes the perfect accompaniment for a tasty dish, bringing out the full flavour of the food on your table.
The organoleptic analysis Organoleptic analysis to assess food products exploits the ability of our sense organs to react to chemical, chemical-physical and physical stimuli. It is something we do unconsciously
At this third edition of the Milan International Olive Oil Award (MIOOA), created by the Olio Officina publishing house and focused on finding the best quality extra virgin olive oils from
The PDO PrimOli Terra di Bari, from cultivar Coratina, and the PDO PrimOli Sardegna, from cultivar Bosana, have been rated among the 225 best extra virgin olive oils in the
The 2030 Agenda for Sustainable Development of the United Nations, the Strategic Sustainable Development Plan of the European Green Deal and the consequent “From farm to fork” strategy for a
Every time we taste food or good wine, we train and pursue a unique way of understanding the world, immersing ourselves in the innocence of instinctual knowledge. This is permitted
Italian has been known throughout the world as the language of olive oil, due to the know-how of Italian branded oil companies as well as their marketing and internationalization policies.
Based on the indications received from the production world, ISMEA – Institute of Services for the Agricultural and Food Market – estimates a total production of 255,000 tons of olive
