Based on the indications provided by producers, this year ISMEA estimates Italian production of olive oil will be as low as 185,000 tonnes (- 57% compared to last year).
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
