Italian Olive Oil
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Data on Italy’s Carryover Olive Oil Stocks Too 'Sensitive' to Release

Data on Italy’s Carryover Olive Oil Stocks Too 'Sensitive' to Release | Italian Olive Oil | Scoop.it
Details of Italy’s olive oil stocks at the start of the current season could disturb the market, the European Commission has told Olive Oil Times.
Italy Food Roots's insight:

Why? Because doing some simple match between the amount of Italian olive oil produced and the amount consumed could reveal a short-fall of some 177,000 tons, fueling allegations by one Italian MEP of scams such as “substituting olive oil with cheaper seed oil, adding beta-carotene and chlorophyll to give it a similar appearance to that of the more prized product,”. Let's hope this isn't another scandal 'Made in Italy' in which the immorality of the few, damages all that passion and hard work by the majority of Italian olive oil producers...

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Olive Oil Brands Encouraged to Connect With Consumers in Innovative Ways

Olive Oil Brands Encouraged to Connect With Consumers in Innovative Ways | Italian Olive Oil | Scoop.it
In front of a sold-out audience, speakers emphasized the power of engagement, storytelling and creating connections.
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Italia chiede a Spagna trattamento equo su Deoleo | Business | Reuters

di Sara Rossi
VERONA (Reuters) - Il presidente del Consiglio, Matteo Renzi, ha chiesto alla Spagna di non discriminare le aziende italiane nella partita per il controllo del produttore spagnolo di olio
Italy Food Roots's insight:

If the Italian state-backed FSI buys a stake in Spanish olive oil producer and bottler Deoleo, will that mean more Italian olive oil in Spanish bottles? Something to follow...

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Sabina: Medieval Villages, Superb Olive Oil, and Tranquility in the Roman Countryside

Sabina: Medieval Villages, Superb Olive Oil, and Tranquility in the Roman Countryside | Italian Olive Oil | Scoop.it
If your idea of a perfect break is relaxing in the tranquillity of the Italian countryside, then Sabina could be just right for you (Sabina: Medieval Villages, Superb Olive Oil, and Tranquility in the Roman Countryside
Italy Food Roots's insight:

As this article highlights, Sabina is still the hidden 'real' Italy, despite all the publicity, and has a nice olive oil museum at Castlenuovo di Farfa, which a old stone mill. However, the real attractions in Sabina are the many olive oil mills dotted around the countryside. 

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Europe Acts to Stop Spread of Olive Tree Killer

Europe Acts to Stop Spread of Olive Tree Killer | Italian Olive Oil | Scoop.it
The European Union has banned the movement of some plants out of the Lecce, in Italy’s Apulia region, to help prevent the spread of the devastating disease which has already infected hundreds of olive trees there.
Italy Food Roots's insight:

Anyone who has a few olive trees in Italy should read this article and keep up-to-date about the spread of this new and dangerous disease that's wiping out olive trees in Puglia. Careful when importing trees from infected regions!  

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GARY RHODES TAKES PART IN A JOHNNY MADGE OLIVE OIL TASTING IN CASPERIA, ITALY.m4v - YouTube

TV chef Gary Rhodes tasting some of the best olive oils in Italy with olive oil expert Johnny Madge. The tasting takes place on the beautiful terrace of La T...
Italy Food Roots's insight:

A nice video showing the basics on olive oil tasting by Johnny Madge, who has worked on the tasting panel of Slow Food's Extravergini olive oil guide and lives in the picturesque Sabina area outside of Rome, a real mecca for olive oil enthusiasts

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Extraction Process | The Olive Oil Source

Extraction Process | The Olive Oil Source | Italian Olive Oil | Scoop.it

The basic steps in making olive oil are always the same, no matter what kind of equipment is used, from The Olive Oil Source's First Press to very large commercial mills built to process many tons of olives per hour...

Italy Food Roots's insight:

If you're looking for a clear and matter-of-fact explanations of how olive oil extraction works, this one is as good as it gets

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Debunking the Anti-Fat Agenda | Truth in Olive Oil

Debunking the Anti-Fat Agenda | Truth in Olive Oil | Italian Olive Oil | Scoop.it
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Although it's 98% fat, in this article Hob Gadling, guesting on Tom Muellers blog explains in detail how anti-fat propagana has unfairly tainted olive oil reputation for preventing heart disease. Also, he explains why the fats in olive oil are especially effective at absorbing its green goodness and lowering the most harmful type of cholesterol in our bloodstream  ... 

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2014 NYIOOC Results at a Glance | The Best Olive Oils

2014 NYIOOC Results at a Glance | The Best Olive Oils | Italian Olive Oil | Scoop.it

The 2014 New York International Olive Oil Competition was once again among the largest olive oil contests ever held. Samples from 24 countries were analyzed by an international panel of experts over four days at the International Culinary Center in New York City. The results were announced to the world on April 10, 2014.

Italy Food Roots's insight:

Although Spanish oil oils carried the day at the New York International Olive Oil Competition this year, a 'mono-varietal' olive oil, made purely with Cannino olives from Orvieto, came in at #3. According to the panel, this oil boasts "aromas of green fruit, green grass, apple, unripe fruits and notes of herbs, flowers, cut grass, tomato. Taste exhibits abundant fruitiness, green grass, sweetness, bitterness, vigorous pungency and notes of bitter almond, chicory, herbs, pink pepper, pine seed, ripe tomato, with exceptional harmony, a high complexity and a high persistence." 

 

So why is this so special? According to the producer Domenica Fiore at http://www.domenicafiore.com/:

 

1. Picking the olives in the earlier stage of ripening - even though the yield is less, the quality is a lot higher due to the incredibly high concentration of polyphenols along with very low acidity.

 

2. The bottling process: Stainless steel bottles that are vacuum sealed by nitrogen gas to keep them fresh

 

Definitely two good tips for other olive oil manufactures in Italy to try who are aiming for the foreign market. 

 

All that said, do take a look at the classification because it really does open your eyes to new olive oil producers from other parts of Europe and the world who are starting to produce some pretty interesting oils, such as Croatia, Uruguay, and Peru…

 

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Dispatch From Tuscany: Debunking Common Misconceptions About Olive Oil - The Daily Meal

Dispatch From Tuscany: Debunking Common Misconceptions About Olive Oil - The Daily Meal | Italian Olive Oil | Scoop.it
The Daily Meal
Dispatch From Tuscany: Debunking Common Misconceptions About Olive Oil
The Daily Meal
For D.O.P.
Italy Food Roots's insight:

Particularly good reminder of the basics about what 'real' Italian olive oil is about. Most importantly, cold extraction (below 27 °C), storing it in a dark place away from extremes of hot/cold, the DOP classification is a guarantee of quality...

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Olive oil, operation of the Italian authorities Icqrf and Coast Guard - Teatro Naturale

Olive oil, operation of the Italian authorities Icqrf and Coast Guard Teatro Naturale Also thanks to this protocol, during 2013 and the first months of last year, the Icqrf has seized oil falsely declared as extra virgin olive oil for a total value...
Italy Food Roots's insight:

We're all familiar with the tale of the non-Italian falsely labelled extra virgin olive oil being imported into Italy to be transformed into Italian extra virgin olive oil. Hopefully this is proof that the Italian authorities are stepping up their game by confiscating 4 million euros worth of 'fake' extra virgin olive oil…

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Traditional making of Toma Ossolana by hand in Northern Italy - How to make cheese!

In this charming ep, Alison travels to the Domodossola mountains in northern Italy to watch as the cheesemaker makes Toma Ossolana - a hard cows milk cheese ...
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Olio Capitale - Fiera Specializzata sulla filiera dell'olio extra vergine di oliva

Olio Capitale - Fiera Specializzata sulla filiera dell'olio extra vergine di oliva | Italian Olive Oil | Scoop.it

"7-10 March 2014 will take place 8th Olio Capitale expo: the ideal stage to see the best in the world of typical and quality extra-virgin olive oils."

Italy Food Roots's insight:

For the 8th year running, Trieste will host Italy's only expo dedicated to the promotion of extra virgin olive oils from March 7th-10th. They'll be over 300 stalls and plenty of tastings...

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Algae and Olives: Cleaning Water the Green Way

Around 50 litres of drinking water are needed to clean 100 kilos of olives before they can be milled into olive oil. This causes the water to become full of ...
Italy Food Roots's insight:

I never thought about what happens to all the water that's wasted in the olive oil milling process, so finding out that it's a harmful waste product was new to me, as was this innovative 'green' treatment to clean it up was a find. I wonder if any mill in Italy is trying out this new method? Will research and find out! 

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Frantoio Leonardi - YouTube

Frantoio Leonardi
Italy Food Roots's insight:

A nice peak into  the modern extraction process by centrifugation at a local olive mill in Sabina, near Rome, Italy 

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