Recently, with a friend who takes care of catering, I found myself discussing the presentation of the bottle of extra virgin olive oil that I'd like to see on the table in all restaurants.

Comparing them with others in the industry, I realized that in fact there is not much clarity.

For this reason, because I like to talk knowledgeably, I was informed by consulting Maximum Occhinegro, consulente enterprise in the field of taxation and international marketing, particularly with regard to the sector of olive oil in the European and non-European.

We will try to do some 'clarity, quasi (reading you'll understand why), inserting the Law 14 January 2013 n14 and interpretation of Massimo.

• Law 14 January 2013 n14

Art. 7 – Minimum durability and presentation of olive oil in premises.

1. The date of minimum durability within which the virgin olive oils retain their specific properties under suitable treatment can not be more than eighteen months from the date of bottling and should be preceded by the words "Best before" followed by the date.

2. The virgin olive oils offered in packages in the public exercises, without prejudice to the use of cooking and preparing meals, must have suitable closures so that the contents can not be altered without the package is opened or altered, or must be labeled to indicate at least the origin of the product and the production batch to which it belongs.

3. The violation of the prohibition referred to in paragraph 1 entails the application of the holder of the public exercise of an administrative fine of € 1.000 a € 8.000 and confiscation of the product.

4. Article 4 del Decreto-add 10 January 2006, n. 2, convert, with amendments, by law 11 March 2006, n. 81, paragraphs 4-c and 4-d are repealed.

“Interpretative key” the law in question by Massimo Occhinegro

The law 14 January 2013 with Article 14 of 7 second paragraph was intended to repeal the earlier law explicitly prohibiting the use of “famous” oil cruets. However albeit in a confusing, wanted to introduce on the one hand the use of bottles with caps and other anti-topping confirm the obligation of the origin and production batch to which it belongs.

The article, however, is poorly written and subject to different interpretations. The “key” interpretation lies in my opinion in the sense of “or”. In the Italian language “or” can be interpreted as a synonym for “or”, but in that case, the legislature might have thought bottles with locking system anti-topping, unlabeled, which is for logic, meaningless, one side, while the other packs without anti-filler cap but labeled with an indication of origin, date of maturity of less than 18 months from the packaging and production lot, which also in this case such eventuality would make little sense having regard to the desire to prevent the reuse of the packaging.

Therefore, the word “or”, in my opinion should be interpreted to mean “namely”, (as often happens in the formulation of laws) with the intention of offering a specific more compared to what is written in the first part of the same article 7, paragraph 2.

Ultimately this means that the bottles must be labeled as required by law and that more should have anti-filler caps. It is evident, however, that the wording of this item was made in a hasty and confusing as mentioned in the introduction.

What's left to say ... oh, well, I would say that at this point, the only thing that I would say, it is up to us to pay attention to choosing the right catering virtuous quality conscious.

These were intense days spent in those Olio Officina Food Festival. Days of knowledge,  di culture, of art, music, dances, meetings and… from the many smiles!

But I want to tell you better ...

With the inauguration of the festival last Thursday 24 January, as they say you are open dances. "Paese d'honor 2013″ l’India, both as a consumer of oil, both as a country farmer of olive groves for the production of oil. This attention to olive oil comes from the fact that India is the first country in the world to incidence of cardiovascular disease. Are well-known factors that influence in this sense these pathologies: arterial hypertension, hypercholesterolemia, smoke, diabetes, obesity and physical inactivity. Two tablespoons of olive oil are an effective quality medical facility to counter these diseases.

This edition of Oil Workshop was devoted to women, looking at the female side of the oil. About intervened Rosalia Knights, Professor of Semiotics and Theory of sign language studies at the University of Messina, emphasizing how the biology attests to the greater olfactory sensitivity female. We must relearn to sniff. Our mind is now tainted by the images that we often incorrectly condition. Go over, sniffing and not judging only on the outer…

"Distracted by a mentality visual-acoustic, We have relegated the smell of the senses 'minor'. Rosalia Knights "

Many women oil, but not only that ... I had the pleasure of seeing the dear Laura Turri I met recently visiting his oil mill in Cavaion Veronese, Gabriella Stansfield President of Women Oil, Mary Adelaide of Bertacco 'The. Agr. Hills of Marostica, Dawn of Guarini Masseria Patches Galleys (BR), the lovely Paola Fioravanti President of 'Mediterranean Union Oil Tasters and Maria Elena President of Curtius'National Association of Cooks at home.

 A meeting in particular I was very excited ... A friend and a woman whom I respect for the depth of the thoughts, and I've had the honor of reading the intimacy of our private deeds. Lei è Alessandra Paolini's Agricultural Society Doria (CS), Woman oil.

I do not have a mill company ... I make enormous sacrifices to talk to my mill so follow my disciplinary, My times, le mie convinzioni… faccio chilometri nella campagna olearia e me ne vado a molire molto lontano dalla mia azienda con costi umani ed economici notevoli, in nome della qualità che io volevo… Io il mio mondo lo vorrei in una zolla…Alessandra Paolini

Reunite Jeanne Perego, the insalatologa for excellence, it was a real pleasure. I love salads, those rich, with many ingredients and seasonings, more than outline, real main dishes rich in vitamins! His new book tells well 365, a day throughout the year and for all tastes!

He had reached the turn of Antonella and Viviana Varese. Due sorelle, due chef, and two dear friends ...! The theme of their intervention was developed on the right choice of oil for cooking fish from the lake and sea. Two sisters restorative: “Antonella with his house in Manerba del Garda “Dahlias and Beans” gestito along with fellow chef and Fabio Mazzolini, and Viviana with her "Alice's Restaurant” a Milano”.

Finished the intervention of Antonella and Viviana, a feeling of stomach hole made us realize that it was time for lunch. Just enough time to call a taxi and we were in a sprint from "Alice" restaurant Viviana Varese. In the intimacy of a small room underground had lunch between confidence and smiles like a long time we could not do for the mutual commitments. Once finished, ready to return to the festival, Viviana stopped me and told me: "Look at 'back here!” Sono scoppiata a ridere quando ho letto alcune frasi umoristiche sul retro della porta della cucina. Un click e… via!

Speakers of the issue relating to the oil Guides, l 'oleologo Nicola Perrucci and Maestrod'olio Fausto Borella. Recentemente ho fatto a Fausto un’intervista con domande semplici per risposte semplici, I like it. We carry a:

• I quote a statement heard in your speech that I fully agree: "The farmer's oil supply chain cost him at least ten euro per liter. An olive oil that costs three euro is not an extra virgin olive oil, but only a lie to the consumer ". At this point I ask: But an oil with this cost as obtained?

Through sailing ship oil to the best Italian ports. Or through an uncontrolled oil is not certified South invading the Italian regions to the Alps.

The advice from the consumer Fausto redirected towards a conscious choice of an olive oil quality, is trying to choose one of the 44 Italian DOP which has a cost of about € 6-8 for 50 cl.

Another meeting was happy with the sympathetic Elia Fiorillo, President of Ceq, Consortium to guarantee the quality of extra virgin olive oil. Elijah explained to me that this non-profit organization, is open to all operators in the olive, producers, packers and distributors to promote and revive the chain Italian olive oil quality.

It was the time of the last goodbyes ... I had the pleasure to meet in person Maximum Occhinegro Marketing expert, with which a few days before floundering on the web and oil quality. I re-embraced Fausto Delegà, intervened on the sweet synergy between oils, have, api e ulivi. With Gianpiero Rorato, journalist and writer of Motta di Livenza (TV), I recalled my home country I carry in my heart. Last but not least, I said goodbye to my great friend Ancona Richard Pilesi, Marketing food & wine.

It was my turn ... It was up to me, and to Laura Pantaleo Lucchetti intervene. The theme: "The food will free your mind". Ready, via!

I remember that, when Louis a few months ago he asked me to intervene on olive oil seen by the consumer of the food web and the communication I said to myself: "Beautiful challenge!"Challenge that I took a lot of effort with reading texts, probing against people, and visiting OLEIFICIO ...

And 'well known how little there is in Italian culture in the world oil, rather, in the world oil, since we actually over 530 cultivate, but we still call the oil in the singular.  La gente conosce l’olio d’oliva, not according to the area of ​​origin and the cultivar, but according to the manufacturer's name. Why not put in plain sight some more information on the origin?!

The truth is that, Who can if the power of attorney by relatives or friends directly in the places of production, while for those who procures at large retailers the choice falls on or offered for olive oil for cooking, or the most well known brands for use in raw. Some make no mistake they told me that they buy the oil with the highest price. This will never be a conscious choice ... ?!

That said, I promised myself to take advantage of my speech to make very specific requests that help people towards a more informed choice of olive oil:

• For Communicators I ask more simplicity in the words. Often insist on this concept because the important thing is to do good culture of the earth with simple words, to reach people. People still call the olive oil quality, "The good oil". The term "extra virgin olive oil" now so used, to most people is still unknown (evo: andxtra inergine d’theiron).
  
• To Olivicoltori I ask you to organize more events degustativi to tell people their own oil. As said Veronelli: “The oil like wine. The olive tree as the vine."In addition to" Open Cellars "why do not you do ..." Oil Mills open ".
• At Wine ask you to create an angle for a “oleoteca” allowing the oil tasting.
• For Restaurateurs I ask you to tell the olive oils that are brought to the table just as you would for wine, just ask the manufacturers data sheets, or even better, train workers in boardroom with oil taster courses.
• But I ask something also consumers. To be more curious to try the oils, we have so many varieties. When in doubt, as I said to prefer Dop. But when you're on vacation take advantage to visit a farm that reality will make you much more aware about the product they consume.

Finally, I can not stress the importance of promotion of the territory and its products through the network. This, however, does not obviate the fact that the direct knowledge of the manufacturer and its products is irreplaceable tool… least, for them as I live ...