The oil-tasting glass embodies the importance of sensory analysis and has become something of an icon for olive oil culture. The chemical and biological features of all oils are best appraised in a laboratory, by means of chemical analyses. In the past however, the organoleptic character of olive oil – in layman’s terms, its scent […]
The olive oil tasting glass. Read More »
It is in early June that the first tiny olives start to appear on the branches of our trees. Throughout the summer months they slowly grow, beginning to accumulate small amounts of oil. Later on, during the ripening stages, the levels of water, sugar and acidic compounds decrease, while its fatty component, or in other
From tree to bottle Read More »
The history of our family reveals a strong bond with a bygone job: that of the castaldo. Our society was for thousands of years a rural one. Back in 1951, when the Turri oil mill was established, over 50% of the Italian population worked the land. Now the percentage is much lower, but before the
The Mediterranean diet is on UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity. The common denominator of this wide array of dishes is extra virgin olive oil, which is the only fat present in this diet
Extra virgin olive oil and the Mediterranean diet Read More »
A few suggestions on how to store extra virgin olive oils so as to preserve its flavour and properties.
The enemies of oil: the best way to store extra virgin olive oil Read More »
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