Getting to know organic extra virgin olive oil, conference


Communicating the inimitable qualities of Italian organic extra virgin olive oil is the focus of the conference ‘Useful orientations and perspectives for the Italian organically certified olive oil sector‘ accessible online Friday, 11/20/20, 10am-12pm.

The event is organized as part of the Carmignano 2020 (Prato) project, with the collaboration of the Tuscan Biodistricts and numerous associations representing ecoagriculture in Italy.

Sharing the value organic extra virgin olive oil

Sharing the value of Italian organic extra virgin olive oil is the main goal of the event. It is intended to set up a platform of expertise to organize a public blockchain and participatory certification to communicate, for example‘through a simple QR code, to discerning consumers of organic products, the “ancient and innovative” experiences that our olive growers and millers have been perfecting for some time.’

Therefore, the conference on Italian organic EVOO is an opportunity to discuss times of great relevance for those in the industry, but also for consumers. In summary:

– business ethics,

– cultivation and harvesting techniques,

– varieties used,

– timing and mode of crushing

– organoleptic analyses,‘which make the final product UNIQUE at each pressing and provide through quality and pleasure for taste, also knowledge of our territories.’


Mario Apicella, agronomist and pioneer of eco-agriculture, coordinates the short papers of 10 experts. Followed by answers to questions from participants. Speakers:

Leonello Anello, agronomist, pioneer of international biodynamic consulting. He exhibits ‘What agronomic techniques and what roles in future scenarios for organic olive growing‘,

Claudio Cantini of the Ibe CNR in Follonica (Santa Paolina Experimental Farm) spoke to emphasize the importance of olive biodiversity not only in the field and mill, but also in communication,

Giuseppe Chiaramonte, olive grower and promoter of the Tuscan PGI, proposes a paradigm shift to promote not only products, but their specific territories and shared experiences,

Domenico Fazio, agronomist and olive oil miller (formerly Alaf Laval manager for olive oil), proposes an innovative process certification for mills,

Andreas Mertz, an organic olive grower with a farm mill and promoter of Merum magazine, shares his experience of a relentless pursuit toward the highest quality,

Prof. Maurizio Servili, a great researcher on process innovations in olive mills, explains the state of the art and the prospects on the horizon,

Giacomo Costagli, agronomist and Alfa Laval olive oil manager, explains the role of the heat exchanger in controlling the temperature of the olive paste immediately after pressing,

Gianpiero Cresti of Olivicoltori Toscani Associati, one of the foremost experts in sensory analysis and vice president of the Consortium of Tuscan Extra Virgin Olive Oil PGI, speaks on the experiences of communicating the merits detected by sensory analysis for each individual batch of oil,

Nino Paparella, creator and president of the BIOL International Prize, illustrates the value of an integrated narrative that considers every single aspect of production, without stopping at sensory analysis alone,

Roberto Pinton, a leading expert on organic farming in Italy, speaks on the most effective strategies to best communicate the values of individual oil productions,

Dario Dongo, founder of GIFT(Great Italian Food Trade), illustrates the potential of a public blockchain system to share news endorsed by an incorruptible ‘digital notary‘ with consumers via QR-code.

How to participate

To participate, you must register at this link. Credentials for access to the conference will be communicated later.

Cover image taken from Chinou

Marta Strinati

Professional journalist since January 1995, he has worked for newspapers (Il Messaggero, Paese Sera, La Stampa) and periodicals (NumeroUno, Il Salvagente). She is the author of journalistic surveys on food, she has published the book "Reading labels to know what we eat".