Italian olive oil / page 6
Apr. 20, 2011
"You hear about it, you collect data but the only pertinent information is the one that your mouth will give you when you try (the oil). It erases all the past and sets the scale of values" - Cedric Casanova
Apr. 18, 2011
What to Choose at Gastronomia Volpetti
One of Rome's best specialty food shops, Gastronomia Volpetti can be a little intimidating to the uninitiated. When it comes to olive oil, best to stick with the Umbrian.
Mar. 28, 2011
'Artisanal' Olive Oil Producers Meet in Rome to Talk Strategy
Everyone seemed to agree that differentiation from mass-market brands was key, and it would take a long time and a lot of hard work for high quality olive oil to garner the price it deserves.
Mar. 16, 2011 Food & Cooking
Only Extra Virgin Olive Oil at Rome's Forno Campo de’ Fiori
Feb. 28, 2011 Europe
Feb. 24, 2011 Asia
Feb. 15, 2011 Food & Cooking
Feb. 9, 2011 Europe
Nov. 23, 2010
Tests Find Higher Alkyl Ester Levels in Supermarket Olive Oils
Under new European rules expected to go into effect next year, one third of the supermarket oils tested by ARPAM would not be considered extra virgin.
Nov. 18, 2010
Not Your "Run of the Mill" Olive Oil Tour
Lara Camozzo tours the midieval birthplace of a famous conspiracy and gets an estate producer's take on modern-day collusion in the Italian olive oil industry.
Oct. 12, 2010
Fabrizia Cusani and Giampaolo Sodano
With a guidebook to Italy's olive mills, an educational television show about EVOO, and a film drama in which olive oil plays the leading man, this team gets the word out.
Sep. 28, 2010
Farming On the Edge of an Olive's Comfort Zone
You won't find much olive oil production in Italy north of the Cividale plains where Franco Diacoli says his Bianchera olives "never stop growing and developing intense flavors and aromas."
Jul. 26, 2010
Q&A with Piero Gonnelli, Frantoio Santa Tea
"One kind of fish has a different flavor from another. It's the same with olives; every product has certain characteristics that are reflected in the flavor." Piero Gonnelli
Jul. 23, 2010
For Family Making Olive Oil for 425 Years, Practice Makes Perfect
In 1585, 21 year-old William Shakespeare became a proud father of twins. Later that year, the Gonnellis bought a mill from local monks and started making olive oil. They're still at it.
Jun. 16, 2010
Not All Good News at Italian Olive Oil Group's Annual Meeting
ASSITOL says the EU's new labeling laws that show origin information only adds paperwork, and costs, at a time when consumers are demanding low pricing.
Jun. 6, 2010
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.