Olio Officina
Meetings programme - Oil event area – Hall 2
Tuesday 12 November
15:00– 16:00
The great unknown of the infamous Mosh and Moah present in oils.
There are many questions to be answered, meanwhile: what are Mosh and Moah? Why do these hydrocarbons end up in oil and food products? What happens when this contamination is found? How do they end up in food products? Who is dealing with this issue and how? What to do in the meantime, while waiting for official legal limits to be established?
Organised by Olio Officina, led by Luigi Caricato
Wednesday 13 November
11:30 – 12:30
Oils for preserves and flavoured oils.
Everything you need to know, and what to do, to make quality products that also have a long shelf life. We usually limit ourselves to using oils with no specific profiling, when instead the choice of the raw material to use is fundamental to the success of the formulation.
Organised by Olio Officina, led by Luigi Caricato
15:00– 16:00
The product classification of olive oils: should it be renewed?
There are those who put forward the idea of establishing a "super extra virgin", and in any case of introducing more selective parameters for a high-quality certified product. In the meantime, it should also be noted that 64 years have passed since the product category of extra virgin olive oil was introduced. It is perhaps time to change, since the oils of the 60s do not match the profiles of today's extra virgin olive oils.
Organised by Olio Officina, led by Luigi Caricato
Thursday 14 November
11:30 – 12:30
Containers for oils. How design and packaging is evolving.
A very topical theme, also because, in order to build value and remove the trappings of the commodity product, it is necessary to focus both on the appearance and on the functionality of the containers themselves. This, in order to make them efficient and effective, as well as able to extend the shelf-life of extra virgins for as long as possible.
Organised by Olio Officina, led by Luigi Caricato
15:00– 16:00
The correct storage of oil along the distribution chain.
Hence the proposal of a new and more suitable approach to the chemical-physical nature of extra virgins, in order to facilitate greater stability of the original parameters at the time of bottling.
Organised by Olio Officina, led by Luigi Caricato
Friday 15 November
11:30 – 12:30
Evaluation of sensory quality and labelling of olive oils.
These are key issues, since on one hand they obligatorily involve a panel test as a product discriminator, and on the other, they lead to all the tough challenges that companies face in making a label. This should favour companies in communication with consumers, and yet, considering the current situation, when it comes to labelling companies are stuck, immobilized by the fear of incurring sanctions, which are frequently repeated, and which pose a serious and unresolved problem in relations between control bodies, marketing and design agencies and oil companies. Consequently, to date, oil bottles do not in fact communicate anything interesting or proactive to the consumer, for fear of exposure to sanctions and seizures. A problem that must necessarily be solved.
Organised by Olio Officina, led by Luigi Caricato
