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The Presentation in Dubai with Enrico Bartolini

The Dubai Presentation was twofold: it consisted of a special Dinner that took place at Bice Mare on March 24th and a Workshop with tasting at the Emirates Academy of Hospitality Management on the 25th.

The Dinner was prepared by the remarkable Chef Enrico Bartolini (2 michelin stars), Ristorante Devero, Milan, Italy. He was warmly welcomed by Host Executive Chef Francesco Guarracino and his team. The presentations were in charge of Rosario Scarpato (Director of the Italian Cuisine World Summit), further presentations of the Traceability Program were made by Francesca Vaninni (Marketing Manager of Terre del Sole).

The Worksop and Tasting was conducted by Rosario Scarpato. A segment about how the Traceability Program works was presented by Francesca Vaninni. Chef Aira Piva (Manager of Italian Restaurant Consulting) spoke about the Fundamentals of tasting and pairing Extra Virgin Olive Oil with other ingredients. The Demos were in charge of Chef Francesco Guarracino: “The regional Tradition” and Chef Enrico Bartolini: “The Serets of Classic Contemporary”. It was a real eye opening experience for many, getting to know much better the world of Quality Extra Virgin Olive Oil.

Click on the image to see the photogallery

 

 

The NYC Presentation during the International Day of Italian Cuisines

The celebration of the IDIC International Day of Italian Cuisines 2014 started in NYC, on January 16, with a Preview Gala Dinner at the Italian Culinary Center. Hosted by Chef Cesare Casella from Salumeria Rosi & Ristorante Rosi and Dean of Italian Studies at the Italian Culinary Center. It was prepared by Guest Master Chef Enrico Bartolini, Devero Ristorante, Milan -2 Michelin Stars-.

On January 17, conducted by Master Oil Taster Livia Rinaldi the Program of Traceability and High Quality of Italian Extravirgin Olive Oil was presented during the Workshops with tasting section of the event.

Click on the image to see the photogallery

 

The Program of Traceability in Moscow with Chef Patrizia di Benedetto

Click on the image to see the photogallery - Images kindly provided by culinaryon.com

THE DINNER

Following the presentations of the Traceability Program on March 11 at Aromi La Bottega Restaurant, Chef Patron Pietro Rongoni hosted a dinner prepared by Chef Patrizia Di Benedetto, Bye Bye Blues (1 Michelin Star), Palermo, Italy. Based on the range of Terre del Sole quality extra virgin olive oils:“L'Olio Extravergine di Oliva nell'Alta Cucina Italia” was a dinner to remember… (See the Menu).

The presentations were in charge of Rosario Scarpato (journalist and Italian Culinary Culture Promoter), Francesca Vannini, Marketing Manager of the Terre del Sole brand.

At the end of the night, Chefs Pietro Rongoni and Patrizia Di Benedetto had the opportunity of greeting and exchanging views with the guests.


Click on the image to see the photogallery - Images kindly provided by culinaryon.com

THE WORKSHOP

As part of the same event, on March 12 at the Culinary On Studio, we held an demo and tasting with Chef Patrizia Di Benedetto, Chef Pietro Rongoni and Chef Aira Piva that versed about extra virgin olive oils and their use in a more professional context. It was presented by Rosario Scarpato.

Aira Piva made a demo about pairing Extra Virgin Olive Oil with other ingredients, Pietro Rongoni, who is well known for his exceptional risottos, prepared this dish for the attentive audience and finally, Patrizia de Benedetto prepared a Scottata di tonno, emulsione di ricci di mare e caponata di verdure/ Blanched Tuna, sea urchin emulsion and caponata.

Among the guests were Marco Iachetta, Valentino Bontempi and Alessio Gini, Russian chef Vasily Emelianenko, Sergei Dushkov and Dmitry Romanovsky.

 

Terre del Sole: The best Italian Extra Virgin Olive Oil. Certified and guaranteed!

The CNO –National Consortium of Olive-Growers–, under the program funded by EC Regulation 867/08, is pleased to present a selection of extra virgin olive oils regularly certified by a third party in accordance with European Quality Standard ISO 22005/08.

With this selection the CNO will enable consumers to taste different types of oils that all represent the highest standards of quality, while their differences in terms of sensory profiles express the richness and traditions of the territories they represent.

Terre del Sole
  1. Terra di Bari DOP
  2. Aprutino Pescarese DOP
  3. Cilento DOP
  4. Toscano delle Colline di Firenze IGP
  5. 100% Italiano
  6. Biologico/Organic
 

How the control of the traced production process works

In recent years, the CNO has developed a technical specification of the production process for extra virgin olive oil that has been introduced amongst its associates. In order to carry out and control this specification, 120 technicians collaborate with the CNO in all of the territory of Italy in intimate synergy with the olive farms, cooperatives and/or private presses. These technicians are directly engaged in specialised technical assistance in olive farming delivered directly in the farms’ groves or within the structures of transformation. These are specialized technicians with degrees in agricultural science or diplomas of agricultural specialisation and have passed a course for ‘Evaluators of Systems for Quality Management’ (Family norms ISO 9000). Furthermore, they have frequented courses on Family norms UNI EN ISO 22000 and on the analysis and projection plans of autonomous control HACCP (Hazard Analysis and Critical Control Points). And finally they have received specific training on the CNO’s Specification of High Quality Extra Virgin Olive Oil.


Control plan in farming enterprises

Every Farming enterprise is obliged to follow a strict ‘Control Plan’ which is monitored in compliance with the requirements to which it is subject in terms of the:

  • management of the olive grove (field log book);
  • production retraceability (compliance with agreements, documentation of flows, mass balances, retraceability tests);
  • compliance with particular ‘regimes of cultivation’, such as Biological or High Quality Extra virgin and
  • analytic control of the olive while being harvested for the detection of eventual residuals, only for the High Quality production process, carried out by means of multi-residual analyses conducted on samples of freshly harvested olives.


Control plan in the transformation enterprises

Transformation enterprises are followed principally for aspects related to the:

  • coordination of harvests and of conferment in order to reduce waiting time;
  • segregation of the traced product from the conventional (documentation of flow, cross-controls, mass balances, product recall, retraceability tests);
  • control of the application of the parameters of the procedure and the monitoring of CCP (critical control point) anticipated by the HACCP and
  • sampling of oil for conducting chemical and sense analyses.
Region
No. processes
No. farm
Litres of Commercialised Oil
Litres of Certified Oil
Litres of High Quality Oil
1
33
2.000
80
0
9
10
800
50
15
1
256
350
300
0
3
400
1.500
1.100
100
5
260
1.000
500
0
16
37
800
250
0
7
2.000
30.000
26.700
100
9
540
1.500
950
0
7
32
3.000
700
0
14
38
4.000
300
0
Total
72
3.606
44.950
30.930
215
 
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