We have just completed the latest edition of Olio Officina Food Festival, the event created and directed by Luigi Uploaded tended to promote olive cultivation in all its forms. Many of the insights, su cui, with the protagonists of the supply chain, discuss and think for a better approach and involvement of consumers towards quality production.
From which then ? The best way in my opinion, is to understand what is in the eyes of the consumer's vision of extra virgin olive oil. Although he is doing very, confusion still has the best clarity on this product that requires.
After listening to the intervention of Antonio Iaderosa, Director ICQRF Milan and Brescia (Central Inspectorate of Protection of Quality and Fraud Repression of food products), and that I stayed with him at the end of the debate to discuss some points, I found that, both between manufacturers and between restaurateurs, There are still many doubts.
Therefore, starting from a good production of extra virgin olive oil Italian, the next step and of fundamental importance, is the way in which it is presented and communicated. Let's start from the label. As I said Antonio Iaderosa, in addition to writing the manufacturer, the country of origin of the olives (you can not enter the names of the Italian regions) and the details related to the company, is the optional choice to write the cultivar.
Well, Some manufacturers have made me the present, however, the description on the label that also depends on the discipline of 42 PDO (the number of which for me, and not just for me, is too, and creates confusion). Standardize the 'basic info' for all PDOs would not be a good thing? Should not vary only with respect to the territory to which they relate?
Another form of communication can help to promote quality oil, as pointed out during the Festival Luigi Uploaded, could also be the introduction of real 'oil bloggers', that, with an approach closer to the people, could be a valuable aid in this direction.
Also discussed was the well-known top-up stopper anti rejected by the European Community. The introduction would prevent the subsequent filling by restaurateurs incorrect, offering tables bottles of extra virgin olive oil by well-known manufacturers, alas filled with poor quality oils. Operation among other, as well as incorrect, also detrimental to the image of the company in question. I recommend, choose caterers virtuous!
Of course, I speak as a consumer passion that informs. I am convinced that, for a choice of extra virgin olive aware, it is important to focus on simplicity and clarity. If they are the same producers / restaurateurs do not have clear ideas, yet we wonder if there is confusion among consumers?!
