“A tavola con Olio Turri” (At the table with Turri oil) is the name of the contest held last summer (and more specifically, from July 22nd to August 15th 2020) between ten members of the Italian Association of Food Bloggers (AIFB). Five judges ranked the dishes according to storytelling talent, cooking technique, photography, originality of […]
“A tavola con Olio Turri”: the twenty top recipes of the AIFB contest Read More »
Giancarlo Turri’s story is one of dedication to oil. His father, Mario Turri, was the castaldo (i.e. the land steward) of an imposing estate and it was in this environment that Giancarlo was to discover his passion for olive tree cultivation. He decided to study at the agricultural institute of Marzana and once graduated, he
Giancarlo Turri: a story of skill and passion Read More »
Food and wine are mainstays of Italian culture: they reflect our rich and multifaceted history, our deep values, and in one word, the uniqueness of our country. It is to preserve this heritage that many of our best and most typical specialties have received PDO (protected designation of origin) status. A PDO (DOP, in Italian)
How a PDO oil is created. Read More »
We often hear that unfiltered oil is better and more wholesome than filtered oils. This isn’t exactly true. We have been led to think so because of the way unfiltered oil has been promoted on the market, and also because we all unconsciously believe that less processing is synonymous with greater quality. However, the quality
Filtered and unfiltered oil: some explanations Read More »
Christmas is rapidly approaching, and like every year we always find ourselves with no ideas, desperately hunting for the perfect present that will please even our most difficult friend or relative. Maybe we can help with a few suggestions. Here are some ideas for some original gifts, obviously all oil-based! Moisturizing hand cream. Given
An oil-scented Christmas: Turri’s perfect gift ideas Read More »
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 »
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 »
Extra virgin olive oil is nothing but the fatty portion of the juice extracted from olives. Imagine taking a handful of olives and squeezing them: you would get a darkish liquid with deep golden hues, a sort of oily juice. This juice or must is a mixture of water and, to a lesser extent, oil.
The best time to make olive oil Read More »
How can we explain the dangerous oxidation reactions that can occur in oil? We will try to do so in the simplest way possible. Let us first of all remember that everything ages – just think of an apple or a peach – and that this process leads to a natural spoilage of all foods.
Oxidation: first of all, K232 Read More »
A fifteenth-century author described Lake Garda as “a land graced with olive trees,
Plunge your hands into the waters of the lake Read More »
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