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,
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
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
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
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 Imperia, Lucca and Spoleto took on a prime role: it is precisely in these districts that the most famous brands
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 the Aragonese, this land has been a meeting place for civilizations: this unique combination of historical, social and cultural elements
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 of olive oil (an increase of 83% compared to the previous olive oil campaign). Source: Ismea based on Agea data
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 and its climate, as well as local traditions. The Ideal moment is when the olive is at the veraison stage,
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 damage caused by the Olive Fly is limited to the deterioration and loss of fruit; the fly punctures the ripening
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 an almost material density. On the supermarket shelf, clear glass bottles with oil must are stacked, evoking the craftsmanship of
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,
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
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
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
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 Imperia, Lucca and Spoleto took on a prime role: it is precisely in these districts that the most famous brands
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 the Aragonese, this land has been a meeting place for civilizations: this unique combination of historical, social and cultural elements
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 of olive oil (an increase of 83% compared to the previous olive oil campaign). Source: Ismea based on Agea data
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 and its climate, as well as local traditions. The Ideal moment is when the olive is at the veraison stage,
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 damage caused by the Olive Fly is limited to the deterioration and loss of fruit; the fly punctures the ripening
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 an almost material density. On the supermarket shelf, clear glass bottles with oil must are stacked, evoking the craftsmanship of
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