Years 2 | n. 14 | 10 March 2010 | Director LUIGI CARICATO
Technical Area > Olive & Oil

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

There is no technical limitation to the complete mechanization of the olive grove

All the attention is paid to the pruning and to the harvesting but in some areas also a simple treatment can be a problem. Moreover, mechanization does not always mean saving

07 September 2009 TN 8 Year 1

Is an extra virgin olive oil labelled as organic good on the palate?

The oleologist Marcello Scoccia surely had no hesitations in expressing his views: “Once it may have been possible to find differeces at organoleptic levels, with respect to conventional olive oil. No longer today”

03 August 2009 TN 7 Year 1

New technologies for the filtration of olive oil

This practice is being adopted by all factories, even the smaller ones. It is not useful to preserve extra virgin oil in nitrogen if sludges are not cleaned first. Strategies for a long shelf life

06 July 2009 TN 6 Year 1

Olive growing and production in arid conditions

In a lot of countries, the most important production factor is plantation density. Interesting the possibility to develop a deficit irrigation model to save water

01 June 2009 TN 5 Year 1

How to choose among the hundreds of oil varieties?

Numbers and characteristics of a huge genetic heritage which has to be known in order to characterize and differentiate one’s own extra virgin oil

04 May 2009 TN 4 Year 1

Irrigation and oil accumulation (inolition): the two sides of the same coin

The diminution of rains and the raise in temperature present issues for the yield of oil from the fruit. There is still remedy

04 May 2009 TN 4 Year 1

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