Italy / page 82
Mar. 2, 2011
On the Ancient Path of Olive Oil in Puglia
Along the "Olive Oil Roads" ancient farms have become museums where you can learn about the local history of olive oil and its traditional production.
Feb. 17, 2011
Zero Kilometer Olive Oils and More at Rome’s Urbana 47
Steps from the Coliseum Angelo Belli's "zero kilometer" kitchen has become a favorite for locals and traveling foodies seeking authentic regional cuisine.
Feb. 15, 2011
In Italy, a Festival for Every Food (Including Olive Oil )
What the sagre lack in regular restaurant refinement, they more than makes up with authenticity, and the chance to see the exuberant congeniality of small town Italian life.
Feb. 9, 2011 Europe
Nov. 18, 2010 Europe
Oct. 26, 2010 Europe
Production in Italy Below Average as Subsidized Farmers Hold Back
Oct. 12, 2010 Featured
Sep. 28, 2010 Producer Profiles
Sep. 28, 2010
In Italy, Spanish Olive Oil Prices Too Good to Pass Up
Italians are buying a lot of Spanish olive oil these days. Historically low prices have pushed Spanish exports to its trans-alpine rival up 19% according to recent data.
Aug. 12, 2010
New Casaliva from "Grotto of Catullus" will be Pure Poetry
The restoration of an ancient olive grove will preserve the Sirmione landscape so beloved by the Latin poet.
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.