Panel Supervisors of Virgin Olive Oil Tasters

08 May 2013 TN 5 Year 5

Spanish olive oil sector sink but continues to conquer emerging markets

Down trade within the EU grew by 119% while imports from Tunisia and Morocco. Well the American market with an 8% annual increase in imports

01 April 2013 TN 4 Year 5

Everything you need to know on bitter in extra virgin

We must dispel some common myths, trying to give scientific rigor, perhaps through precise analysis, even the sensations. But our senses are elusive and complex

01 April 2013 TN 4 Year 5

The extra virgin olive oil will contribute to sales of seed oils

The olive oil is renowned for its healthy virtues. Underway to exploit these features in order to increase the added value of palm oil and soybean oil

07 January 2013 TN 1 Year 5

Negative outlook for Italian and Spanish olive oil productions

In Spain, to find a more disappointing season, must go back to 2000. The data predictions in Italy attests production under 4,8 million tons, down 12% of last year

07 January 2013 TN 1 Year 5

A new perspective on the sensorial analysis of oil. A social path to tasting

Things must change. A modification in the technical courses for olive oil tasters is necessary. In the last year, the new course organized in Italy by the Onaoo introduced a sociology-based approach

03 December 2012 TN 12 Year 4

Is the nose better then the lab?

Is it right to give a prominence to sensorial analysis over analytic and chemo-physic lab tests? We asked this question to some expert Italian tasters

03 December 2012 TN 12 Year 4

DNA analysis and an innovative labeling process. The future of Italian olive oil is here

Scientific research makes steady progress and, through these, you can also propose new models of traceability, useful to provide assurances to consumers on the origin and composition information

05 November 2012 TN 11 Year 4

A job for future: olive oil sommelier and panel supervisor

After the success of Armonia in the Kitchen in Italy and Australia, Olive Oil Academy in collaboration with Alma, The International School of Italian Cuisine, present two courses

05 November 2012 TN 11 Year 4

All olive oil grades are "simply" the best for deep frying and more

The olive oil currently available is not enough for a "global" consumption
but the production is also on increase in new Countries. If the knowledge
about it increases, should increase the world consumption too. An analysis of Massimo Occhinegro

05 November 2012 TN 11 Year 4

The professionals of olive oil

There are many and diverse professions connected to the product that is conquering the world. Nowadays olive oil is no longer an ethnic food of the Mediterranean area, but became an intercultural product that charms everybody

05 November 2012 TN 11 Year 4

A wine style model for the launch of the Argentinean extra virgin olive oil

Repeating a winning experience, based on marketing and quality, is the key to organize and plan the short and long term development of the olive oil industry

05 November 2012 TN 11 Year 4

Olive oil production outlook: Spain mourns, Italy does not laugh

It will be a year of discharge, especially in Spain where you do not exceed one million tonnes. Italy suffers from frost and drought but held. Stocks could be reduced to zero and the prices are expected to rise

01 October 2012 TN 10 Year 4

Correct management of nitrogen and other olive nutrients

Fertirrigation requires timely interventions and the right doses. Fertilization formulas vary during the season. Attention should be paid to the residual fertility too. An excess affects oil quality

01 October 2012 TN 10 Year 4

The quality of olive oil depends on the aroma

What determines the quality of an olive oil? Who is able to evaluate it? First of all it doesn’t simply depend on its fatty component. How is the sensorial profile made? What about the hedonistic component?

03 September 2012 TN 9 Year 4