Years 4 | n. 29 | 17 May 2012 | Director LUIGI CARICATO
Technical Area > Olive & Oil

The sociology point of view on oil tasting

Marcello Scoccia, deputy chair of the Onaoo, and Carlotta Pasetto, sociology master student, describe their experience as tutor and student, respectively, of a master thesis in sociology. The role of oil tester is central; technical skills together with creativity are at the heart of this job

07 May 2012 TN 5 Year 4

Everything derived from olives is an agricultural product

The whole variety of oils derived from olives must be considered as high quality vegetable fats. It is important to recognize the existence of the quality pyramid. At the top there is the extra virgin olive oil, where the best quality resides

07 May 2012 TN 5 Year 4

Proud to be oleologist

This is a professional who is emerging but to increase authority should be limiting its abuse by those who are not in daily working with businesses and olive oil producers

07 May 2012 TN 5 Year 4

No more malaxation. Just an electric shock

Short pulses created by a strong electric field to enlarge the pores of the cellular membranes and facilitate the outflow of the oil. The new machine being tested at the Centre de Recerca I Investigaciò de Catalunya

07 May 2012 TN 5 Year 4

How to increase fruit set in olive

Total or partial cutting of the new shoots, as well as hormonal control of shoot growth with triazole may reduce vegetative flush and increase fruit set. Another strategy to favour fruit set is the treatment by foliar sprays with nitrogen fertilizers

07 May 2012 TN 5 Year 4

The production of olive oil in the Mediterranean area conditioned by the weather

The olive oil campaign is closing everwhere. The forecast by Teatro Naturale changed, in particular for Spain and Greece. Italy confirms the previous data with nice feedback on the quality of extrra virgin production

02 April 2012 TN 4 Year 4

Trading of olive oil in European Union

According with Ioc data, imports of olive oil between the 27 Member States of the European Union have gone up by 23% from 2007/08 to 2010/11. In the same period exports went up by 17%

05 March 2012 TN 3 Year 4

Filtered or unfiltered olive oil?

There is too much confusion about extra virgin olive oils around. Everybody pontificate about every aspect of oil production or quality. This is even worst when the issue is a technical aspect such as the oil clearness

05 March 2012 TN 3 Year 4

Really so scandalous and sublime the olive oil world?

In a period of global communication, also a little local news could have enormous commercial impacts. A book also more. Could the consumers be educated by scandals?

02 January 2012 TN 1 Year 4

Extra virgin olive oil & taste. What to do if people don’t like it?

If it is good, fine; but what if people don’t like it? Here is a detailed analysis on how the taste for oil changed over the years. Moreover, what about the taste of warmed up oil? It is not necessary perceived as something bad. The predilection for the different sensorial attributes of oil is not unchangeable.

02 January 2012 TN 1 Year 4

Previous data and future estimante for olive oil production

During the 99th session of the International Olive Council held in Madrid, experts valued also the situation on the international markets for olive oil

02 January 2012 TN 1 Year 4

Is pruning olive trees in June so wrong?

Rediscovering tradition in olive culture is beneficial but sometimes the solutions suggested by old times are not the best one to make the most of our olive trees. The olive tree pruning should be a mix of tradition and innovation

02 January 2012 TN 1 Year 4

Bitter, spicy and hot. Perception depends on these molecules

Could the organoleptic exam for commercial classification be replaced by chemical analysis? Only one step is missing, the correlation with flavor intensity

05 December 2011 TN 12 Year 3

The battle between Australia and the International Oil Council

The standards of the Australian olive oils confuse the consumers and hamper commerce. The IOC seeks for the help of Codex alimentarius and WHO to isolate Australia

07 November 2011 TN 11 Year 3

Glass, PET, tin plate or stainless steel?

A lot of materials can be used to package extra virgin olive, but these have different proprerties. More options has ever, but glass is still the best, despite its fragility

03 October 2011 TN 10 Year 3

Gray future for the Spain of oil

The summer ended with a series of negative records that shade long shadows on the imminent oil season

03 October 2011 TN 10 Year 3

The cold and extreme climate olive culturing

Reportage from Piedmont, in the North of Italy. This is not a peripheral region of the oil world; people from there are working for a solid future of their oil production. They also have a Consortium for the regulation of their production procedures. We can expect great things from them

03 October 2011 TN 10 Year 3

Outlook on olive oil production in Mediterranean area

Good performance in all countries, in particular in Tunisia and Turkey. The passing of the demand for olive oil supply will be probably a remember of the past campaign

03 October 2011 TN 10 Year 3

Fake made in Italy oils under screening by Iasma

An agreement to identify the fake Italian extra virgin oils on the shelves has been approved. It will help in directing the inspections. Why not using the panels as well?

05 September 2011 TN 9 Year 3

Sensorial analysis of table olives: where are we?

The International Oil Council has defined guidelines to evaluate not only olive oil, but also table olives, through sensorial analysis. Andrea Giomo describes the newly introduced innovative methodologies as part of a regulatory framework

05 September 2011 TN 9 Year 3

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