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 and everyone enjoys it, although there are certain erroneous beliefs surrounding it that influence the behaviour of consumers. “Extra virgin
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 far into the distance in a landscape of vineyards, olive groves and farmhouses. With the benefit of a mild climate
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 coastal towns and smaller inland centres, with the steep, sunny uplands falling away rapidly near the coast. Over the centuries,
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. A simple and effective way to familiarise yourself with the taste and character of individual oils is to dress and
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,
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
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
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. For some time, however, there has been a heated debate around the origin of the raw materials used. This has
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.
In a world where modern continuous-cycle milling plants have almost completely replaced traditional crops, false beliefs still persist, including the notion that a first cold pressing can only be obtained from the processing of olives through traditional mills. The new oil has arrived and, despite the ongoing restrictions on movements
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 and everyone enjoys it, although there are certain erroneous beliefs surrounding it that influence the behaviour of consumers. “Extra virgin
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 far into the distance in a landscape of vineyards, olive groves and farmhouses. With the benefit of a mild climate
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 coastal towns and smaller inland centres, with the steep, sunny uplands falling away rapidly near the coast. Over the centuries,
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. A simple and effective way to familiarise yourself with the taste and character of individual oils is to dress and
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,
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
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
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. For some time, however, there has been a heated debate around the origin of the raw materials used. This has
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.
In a world where modern continuous-cycle milling plants have almost completely replaced traditional crops, false beliefs still persist, including the notion that a first cold pressing can only be obtained from the processing of olives through traditional mills. The new oil has arrived and, despite the ongoing restrictions on movements
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