At the Summer Fancy Food Show Unaprol, the largest organization of Italian olive oil producers, introduced its traceability system, developed to guarantee the authenticity of Italian extra virgin olive oil (I.O.O.% stands for Italian Olive Oil)
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For the first time ever, the 2010 edition of the popular wine expo opens its door to consumers
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Dining in & out: Articles & ReviewsItaly is one of the world’s leading producers of olive oil in the world with 220 million olive trees and 350 cultivars that represent different aromas and flavors and are linked to specific terroirs. Unaprol, the Italian consortium of olive oil producers, has decided to make a stand and has created the 1.0.0% Qualita Italiana Brand. They held a Tasting Event hosted by Lou di Palo of di Palo's Fine Foods during this past Fancy Food
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I took a short respite from wine this week to learn about the complex world of high-quality, extra virgin olive oil. Puglia produces two-thirds of all the olive oil in Italy, and it is a great place to begin answering the question: How is olive oil made and what determines its quality?
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The flavor, color and fragrance of olive oils can vary greatly depending on distinctions such as growing region (oils from southern Italy tend to be fruitier) and the crop’s condition. Olive oils are graded according to the degree of acidity they contain.
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“This is my heart. We put so much into this,” said Matthew Battaglia, as he proudly held up a 750 ml bottle of his much-prized olive oil, called Olio D’Oliva Extravergine dei Fratelli Battaglia.
