Olive Oil Drops

An oil expert is often thought to say nothing new or, worse yet, to repeat things that are already known. But is this really the case? Could an oil expert actually be a source of innovative ideas?

“I’d rather not harvest olives than unite with my neighbor!" Is this really the best way to approach the olive oil  market? "My neighbor sells oil for €15.00? Then I’ll sell mine for €10.00 to spite him!!" Is undermining your neighbor  the best way to sell oil?

With all the fats there are, why is margarine used if it is detrimental to health? More importantly: is it truly harmful? And can it be made at home?

Hydrogenated and Saturated Fats, Colorants, Emulsifiers, Preservatives, and Fractionated Oils: Should We Opt for Butter Instead?

Want to lose customers? Write “hand-harvested” or “vegan” on the label, use one-liter bottles, don't indicate cultivars... Here are the most common and odd mistakes to drive consumers away!

Consumers are defined as individualistic, populist, inconsistent and emotional. They base their choices on personal experience and beliefs. Do we, as consumers ourselves, align with this stereotype?

"0 km food", mass distribution, internet, institutions, globalization: are these really the basic tools for selling oil?

Aspirina, Orfanello, Gentile di Mafalda o Lardaia extra virgin olive oil? Or cured white olives? Let’s discover forgotten cultivars, their rich histories and inherent economic potential

What are the most common Italian regional cultivars?

What are the most common Italian cultivars?

Why not try making olive oil soap at home using your favorite oil? It requires only a few ingredients and is easy to make.

What cultivars are typical of foreign countries? Oblica, Azapa, Hardy's Mammoth, Nikitskaia, Chemlal de Kabylie, Zaity, Soury,…

What are the international cultivars from non-European countries?

What are the international cultivars from Italy and Greece?

What are the international cultivars from Spain, Portugal, and France?

If "cultivar" is a subspecies of the olive tree, what is "variety"? And how many "breeds" of cultivar are there?

Why is the tasting glass cobalt-blue or garnet yellow color? How is it washed? How is it warmed? What material is made of?

GL 71: Do I really have to write it on my glass oil bottle? And where do I write it? And how do I write it? Environmental sustainability also comes through the environmental labeling of packaging. It is not merely one more obligation for producers

Question: “Since you are an expert, would you taste MY oil and give me an honest opinion?” Answer: “Do you want to keep the friendship, or do you really want me to taste your oil?"

If I were faced with three identical bottles of extra virgin olive oil priced at €3.99, €8.99, and €13.50 respectively, which one would you buy? Would you choose the average price as you would for a used car or…

“Off” and “on” year: it is a belief amongst olive growers rather than a real feature of the olive tree!

We do not care about extra virgin olive oil’s acidity because it cannot be tasted in the mouth and it is useless as information for a consumer.

Polyphenols. Are they just natural preservatives in extra virgin olive oil, or is it true that they also have anti-inflammatory, anti-cancer, anti-aging, and anti-oxidative stress properties?

On the market one can find extra virgin olive oil, olive oil, olive pomace oil and olive oil based dressing. But no virgin olive oil. Why?

From amphora in terracotta to bag-in-box, an oil container has evolved over time. But still, in many parts of the world, olive oil is sold in plastic. Let’s find out why!