Category: Blog Eng

Extra Virgin Olive Oil organoleptic analysis:
The Tasting Vocabulary

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 every day when we lift food or drink to our mouths. This tells us whether we like or dislike it,

Sustainability: a challenge in the olive oil supply chain

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 fair, healthy and environmentally friendly food system have had the merit of putting the theme of sustainability – declined in

Savouring the world: a journey made for and by all!

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 by our senses, and through this information we can decide which foods to eat and which to avoid, in order

Estimated Olive Oil Production 2020/2021

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 oil for the current Italian campaign, with a reduction of 30% compared to the previous one.          

Extra Virgin Olive Oil and its Pharmacological Properties

It is public knowledge that promoting a healthy diet is essential for enjoying good health. Extra virgin olive oil, an icon of the Mediterranean diet, produces an effect on the human body that goes beyond that derived from its supply of essential fatty acids:  its high content of oleic acid,

Final 2019/2020 olive oil campaign

With oil mills now mainly closed, ISMEA estimates Italian Olive oil production at 365,000 tons, 110% more than in the previous harvest and 13,7% more than that forecast for the current harvest. Italian production of pressured Olive Oil (in tons) Source: ISMEA on ISTAT data up to 2013; ISMEA on

The Coratina Oil: “Pillar” of the Italian production

One of the most characteristic features of the Italian olive growing community is its rich and varied heritage, naturally diversified from north to south. However, looking at the market, only a small quantity which is marketed comes from the native varieties (cultivars) present in various ranges (mostly DOP/IGP and mono

Blended or Single Variety Olive oil?

Replicating what has happened in the wine world, the range of single variety olive oils (“monocultivar”) has grown. However, it begs the question: which is better, single or blended? Let’s try to analyse the phenomenon and understand if an oil produced from a single variety of olive is better than

Extra Virgin Olive Oil organoleptic analysis:
The Tasting Vocabulary

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 every day when we lift food or drink to our mouths. This tells us whether we like or dislike it,

Sustainability: a challenge in the olive oil supply chain

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 fair, healthy and environmentally friendly food system have had the merit of putting the theme of sustainability – declined in

Savouring the world: a journey made for and by all!

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 by our senses, and through this information we can decide which foods to eat and which to avoid, in order

Estimated Olive Oil Production 2020/2021

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 oil for the current Italian campaign, with a reduction of 30% compared to the previous one.          

Extra Virgin Olive Oil and its Pharmacological Properties

It is public knowledge that promoting a healthy diet is essential for enjoying good health. Extra virgin olive oil, an icon of the Mediterranean diet, produces an effect on the human body that goes beyond that derived from its supply of essential fatty acids:  its high content of oleic acid,

Final 2019/2020 olive oil campaign

With oil mills now mainly closed, ISMEA estimates Italian Olive oil production at 365,000 tons, 110% more than in the previous harvest and 13,7% more than that forecast for the current harvest. Italian production of pressured Olive Oil (in tons) Source: ISMEA on ISTAT data up to 2013; ISMEA on

The Coratina Oil: “Pillar” of the Italian production

One of the most characteristic features of the Italian olive growing community is its rich and varied heritage, naturally diversified from north to south. However, looking at the market, only a small quantity which is marketed comes from the native varieties (cultivars) present in various ranges (mostly DOP/IGP and mono

Blended or Single Variety Olive oil?

Replicating what has happened in the wine world, the range of single variety olive oils (“monocultivar”) has grown. However, it begs the question: which is better, single or blended? Let’s try to analyse the phenomenon and understand if an oil produced from a single variety of olive is better than