Close

Armando Manni, the Italian filmmaker who founded MANNI in 2001, takes food very seriously. What started as a personal mission to create the best organic extra-virgin olive oil turned into a 20-year-long endeavor to produce the best premium organic extra-virgin olive oil on the market. And his commitment to quality has paid off. Manni’s products are...

554

The Olive is present in Eighteen out of Twenty regions in Italy. There are at least 400 cultivars growing in Italy. In Italy we eat according to the Region and Season. Regional Olive Varietals compliment the food.  Around this time of the year we buy our yearly consumption from a nearby farm. We also buy smaller bottles of extra virgin olive oil f...

492

The olive tree has always been — and remains to be — a prominent and notable figure associated with typical Italian life. Any trip to Italy will delight you with bottles of its purest olive oil, finest olive wood kitchenware, and tastiest dishes that highlight one of the country’s most famous commodities. There is now a family-run business in the C...

580

Today we will learn about the production stages of Extra Virgin Olive Oil, the techniques and the process for its production, having Italian Tradition given you a little introduction about its main characteristics and nutritional properties just last week. Stage 1: olive harvest The chemical and compositional features of the olive change sensibly d...

341

We are the country with the greatest records in international competitions for the best quality extra virgin olive oil. Now we are aiming to win also with table olives. We are currently ahead of the Spanish in terms of consumption and production, but the passion for the 80 or so varieties made in Italy is growing year after year, so much so that in...

624

The first evidence of olive growing in Abruzzo date from the period of Roman domination, when the protectionist measures adopted by Rome favoured an expansion of olive-growing and the olive oil industry.  Virgil speaks of olive trees in the Marsica, near Lake Fucino, while Ovid documents their production in the Peligna Valley. With the fall of the...

605

n recent months in Italy, there has been a real escalation in the requests for recognition of extra virgin olive oil with a Geographical Indication. The novelty lies in the attempt to replicate a successful model, that of Olio Toscano PGI. An exemplary case as even before the EU certification it has focused on a production area such as Tuscany, whi...

433

The United States Department of Agriculture has made it known that it is possible to use olive oil for frying. Yet the smoke point of olive oil is not very high. There are other oils that have a much higher smoke point. In the case of olive oil, the smoke point is just below 200 celsius degrees, approximately around 196 degrees. So how come you can...

622

The extra virgin olive oil is an irreplaceable ingredient, and ever-present one in Italian cuisine: in first and second courses, on vegetables and on bruschettas, or simply on plain bread. In Italy there are over 500 olive varieties and several areas of the national territory dedicated to oil production, allowing for the production of many varietie...

477

With an expected harvest of about 315,000 tons, Italy’s national statistics agency (Istat) confirmed the country will once again be the world’s second-largest olive oil producer. The country sits far behind Spain, at an estimated 1.2 to 1.35 million tons, but will exceed the harvests in Tunisia, with 250,000 tons, and Greece and Turkey, with 200,00...

526