Starting with the study of oil behavior under thermal variations, all the necessary knowledge on “differential calorimetry”: an important technique to verify the different behavior of different oil. The purpose? To identify possible frauds
04 July 2011 TN 7 Year 3
In the last IOC market newsletter the data and the trends of 2010/11. In 20 years production climbed: +112%
06 June 2011 TN 6 Year 3
A six millennium long history, but extra virgin olive oil is only 50 years old, as it was established in Italy in 1960. Nicola Pantaleo, heir to a family of oil entrepreneurs, recalls the out of time fashion of oil
02 May 2011 TN 5 Year 3
There are more and more but we knows less and less. In this context, the fundamental asset is credibility. The critical points of a bubble at risk
04 April 2011 TN 4 Year 3
The resurgence of olive oil industry has to go through a revolution to define universal principles to defend olives and oil. Teatro Naturale has proposed them in a document presented at Olio Capitale in Trieste
04 April 2011 TN 4 Year 3
Stress during winter dormancy produced no lasting effect and the plants recovered rapidly but during spring the effects are different
04 April 2011 TN 4 Year 3
The winners are two organic extra virgin oils from Sicily and one organic oil from Tuscany. A Spanish farm from Jean obtained the highest ranks from the consumer and the restaurateur panels. It is worth think about these results
04 April 2011 TN 4 Year 3
Great success of public and good business for the exhibitors of the oil event which is undisputed leader in Italy once again, also thanks to its trendiness. In Trieste the “Manifesto for the resurgence of Italian Oil” was launched
04 April 2011 TN 4 Year 3
For extra virgin olive oils there is a gap between food quality and medical quality. Tullia Gallina Toschi thinks this gap should be filled as soon as possible, by referring to the updated European norm for quality and genuineness criteria
07 March 2011 TN 3 Year 3
The olive oil industry sets sights on the future. After celebrating in Milan, Italy, the 50 years of “extra virgin olive oil” category, the goal is now to give back value to a food defined “functional food” by all
07 February 2011 TN 2 Year 3
This is not a boom, but the production keeps growing. In the next season the production of California will exceed the French one; the cultural and commercial dynamism is the most interesting aspect of this trend, though
03 January 2011 TN 1 Year 3
Maintaining olive trees in such conditions is anti-democratic. It is necessary to reassess the productive role in olive culture without hiding behind the rural landscape. The thought of the President of Georgofili Academy, prof. Franco Scaramuzzi, between tradition and innovation
03 January 2011 TN 1 Year 3
The meeting will be in Trieste, from March 18th till 21st. The organization is ready for the presentation of typical and high quality extra virgin olive oils. According to Antonio Paoletti, the key for the oil industry to be a winner in fairs is to run alone
03 January 2011 TN 1 Year 3
Just one new partner for the Spanish giant of oil that changes its name: from Sos to Sos Corporacion Alimentaria. With a reduced debt and fresh cash now it wants to conquer the market
03 January 2011 TN 1 Year 3