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ARTICOLI ARTICLES

  1. How to Store Extra Virgin Olive Oil: A Complete Guide to Proper StorageDI BY Alessio Ottaviani

    Containers, temperature and light: how to store extra virgin olive oil, and the signs that it is no longer at its best.

  2. Olive harvest: the Frantoio Ottaviani calendarDI BY Alessio Ottaviani

    At Frantoio Ottaviani milling runs from late September to December: Settembre first, then Ottobre, then the blend. Here is the calendar, and when the new oil is back.

  3. Guide to Pairing Caninese Extra Virgin Olive Oil with Italian Cuisine DishesDI BY Matteo Ottaviani

    Caninese extra virgin from Tuscia at the table: with bruschetta, fish, soups and roasts from Italian cooking.

  4. Tasting Guide for Extra Virgin Olive Oil: How to Recognise QualityDI BY Simone Ottaviani

    How to taste an extra virgin olive oil: the techniques to judge its quality, the traits to look for and the pairings for each fruitiness.

  5. Olive Ripening: Between Yield and QualityDI BY Alessio Ottaviani

    How the timing of the harvest changes the quality and yield of the oil, and why more producers choose quality over quantity.

  6. How to read an extra virgin olive oil analysisDI BY Matteo Ottaviani

    Acidity, peroxides, spectrophotometry, the panel test, polyphenols: what an extra virgin olive oil analysis measures, and what the legal limits are.