From field to bottle: how a quality extra virgin olive oil is obtained
Harvest, malaxation, centrifuge, filtration: every step decides the quality of the oil. I&P’s technical guide to how a true extra virgin olive oil is made.
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Eros and the olive tree: when oil was the perfume of the gods
The article explores the historical and cultural value of olive oil in the classical world: from a hygiene and sporting ritual in the Greek gymnasium to a precious cosmetic, healing and seductive ointment, all the way to a mythological symbol of peace and civilization rooted in wood and earth.
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Caninese: history, sensory profile, and why it is unique in Italy
Caninese is an Etruscan cultivar bound to the tuff soil of Tuscia, which pushes the tree to produce exceptional amounts of polyphenols. Its single-cultivar oil does not chase sweetness: it shows a proud, memorable character, led by clean notes of raw artichoke, firm bitterness and pungency.
