Pieralisi Extraction Systems: Made in Italy (Really)
"We just can't send people home. It's like cutting off a leg, you only do it if you absolutely have to, in order to save the patient." - Gennaro Pieralisi
Taster’s Choice: Flos Olei
Sure he's a renowned olive oil expert, entrepreneur and founder of a popular guide to the world's best olive oils, but Marco Oreggia's greatest triumph might be his carbonara.
A Centrifugal Force: Gennaro Pieralisi
In part 2 of our exclusive interview, the Gruppo Pieralisi president sees the quality of extra virgin olive oil exported to the U.S. improving, thanks to growing competition from California.
Lambda: Marketing an “Ultra-Premium” Olive Oil
"You feel the difference in your senses which is exceptional and perhaps even addictive." - Lambda creator Giorgos Kolliopoulos
Symbolism of Olive Oil
In her first article for Olive Oil Times, Dr. MP Graziani takes a look at the strongest currents in the long history and rich symbolism tied to olive oil.
A Conversation with Gennaro Pieralisi
Seventy five percent of the world's olive oil is produced with Pieralisi systems. In the first of a three-part series, we ask the president about Gruppo Pieralisi's competitive edge.
China Exhibition Focuses on Olive Oil
Liz Tagami reports from the 6th Annual Oil China Exhibition in Shanghai.
High Density: Life For Olive Trees Getting Harder
The only thing small about modern olive oil production is the tree.
Arbiters of Taste
Fabrizio Vignolini directs Liguria's National Organization of Olive Oil Tasters where more than 5,000 experts have trained to appreciate the complexities of olive oil.
Q&A with Paul Miller, Australian Olive Association
We asked Paul Miller, President of the Australian Olive Association, about his country's emerging status as producer of high quality olive oils.
© 2013 Olive Oil Times |
All Rights Reserved.