Years 2 | n. 8 | 03 September 2010 | Director LUIGI CARICATO
Technical Area > Olive & Oil

A portrait of Italian olive oil world by Istat

The structure and solidity of the area, the contribution and potential of extra virgin olive oils with original denomination. Useful data to understand the production in Italy

02 August 2010 TN 8 Year 2

Extra virgin Italian oil in India, but carefully

Not a competition with the Indian culinary traditions but the discovery of a new kind of food through a three year promotional campaign

02 August 2010 TN 8 Year 2

The extra virgin oil acts directly on DNA

The olive oil bio-phenols modify the expression of genes involved in arteriosclerosis

02 August 2010 TN 8 Year 2

The market needs to be fast. Banned the olive oil tasters

The presence of organoleptic defects will be assessed by routine chemical analyses. This is the future, but probably the professional tasters will not disappear since the assessing of harmony, equilibrium and pleasantness cannot be left to cold sensors

05 July 2010 TN 7 Year 2

Frauds and sophistications of olive oils, a road with plenty of obstacles. Never surrender

The road is bumpy, but the chemists who are active in the quality control have always done a great job. Many analytical methods are used in the whole world nowadays, and the whole industry benefits from that. More should be probably done. Professor Lanfranco Conte shares his views on the current state-of-the-art

07 June 2010 TN 6 Year 2

Extra virgin pitted olive oil. How to judge them?

Are they worth producing? What is the state-of-the-art technology to obtain them? We listened to the opinion of Natale Frega, who was one of the first to work them. Now everything is easier. Several studies are now dealing with this product which is calling the attention of consumers more and more

03 May 2010 TN 5 Year 2

Nobody was born an expert. The ABCs of extra virgin olive oil

Proper use of extra virgin olive oil, as condiment and during cooking, is crucial. Suggestions on the choice, the preservation of the quality, the risk of deterioration, the correct use and more

03 May 2010 TN 5 Year 2

Olive culture and environment: an economic challenge

A sustainable olive grove produces more than a traditional one, with a comparable quality. If the government introduced the registers for carbon credits in agriculture too...

05 April 2010 TN 4 Year 2

The scientific truth on cooking with extra virgin olive oil

Which is the “ideal” cooking oil? Many factors determine it, but it is not about the best solution. A study by Lorenzo Cerretani, Giovanni Lercker and Tullia Gallina Toschi sheds finally light on old and unresolved prejudices

05 April 2010 TN 4 Year 2

Continuous harvest of olives, field tests in Italy

Cutting down production costs using high olivepicker machine and native cultivars. Not only super-intensive harvest: trends and tendencies of the evolution of traditional harvest machines, from facilitators to trunk shakers

04 January 2010 TN 1 Year 2

Typicalness of olive oils: an eco-physiological key is needed

The sensorial profile of Italian extra virgin oil has a clear mark, due to the bio-phenolic component present in the olive. The different vegetal features (herbal, tomato, artichoke, balsamic herbs, almond) are affected by the volatile molecule compounds

07 December 2009 TN 11 Year 1

How long should olives be conserved before pressing them?

Hours? Days? The answer is apparently simple: as short a time as possible. Some factors can affect the ageing of the fruits

07 December 2009 TN 11 Year 1

The new Sos buries the “Proyecto Tierra”

What was Salazar brothers’ pride, and the way of promoting the super-intensive in the world, was officially rejected by the new board of directors “because its development is not a priority in this moment”

02 November 2009 TN 10 Year 1

Industrial olive-press: is it the right and more adequate solution?

What is better? To press olives on their own or have somebody else doing that? The dilemma affects the choices of many, and the answer is not easy. Here is what you ought to know about the machinery, the analysis of costs, the authorization, the personnel, and more

02 November 2009 TN 10 Year 1

The sensorial analysis of table olives

There is no official method for olives tasting. Still, Coi (International Olive Council), published a draft upon which an accurate and relevant sensorial analysis can be achieved. In the meanwhile, we are still waiting for an official method

02 November 2009 TN 10 Year 1

More olive oil for all. The next harvest will be generous

Report by “Teatro Naturale” about the oil harvest in the Mediterranean
Increasing production everywhere, but stocks from last season still large

05 October 2009 TN 9 Year 1

And now we know the olive oil genes. The perfect bouquet is coming

Let’s rejoice for a primacy of Italy: the decoding of tens of thousands genes, mainly involved in the inolition process and in the creation of olive oil minor components

05 October 2009 TN 9 Year 1

In Japan all people is mad for the extra virgin olive oil

The innate curiosity of the Japanese people can be considered as a mania. They know everything: origin place, sensorial profile and olive varieties…

05 October 2009 TN 9 Year 1

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