Olive Oil Drops

Zeolititte: find out how this versatile rock, when added to soil or sprayed on plants, delivers remarkable benefits!

How does one become an olive oil expert? How many olive oils do you need to taste before you become skilled? And how many books must you read to know everything about olive oil and its production?

An oil expert is often thought to say nothing new or, worse yet, to repeat things that are already known. But is this really the case? Could an oil expert actually be a source of innovative ideas?

“I’d rather not harvest olives than unite with my neighbor!" Is this really the best way to approach the olive oil  market? "My neighbor sells oil for €15.00? Then I’ll sell mine for €10.00 to spite him!!" Is undermining your neighbor  the best way to sell oil?

With all the fats there are, why is margarine used if it is detrimental to health? More importantly: is it truly harmful? And can it be made at home?

Hydrogenated and Saturated Fats, Colorants, Emulsifiers, Preservatives, and Fractionated Oils: Should We Opt for Butter Instead?

Want to lose customers? Write “hand-harvested” or “vegan” on the label, use one-liter bottles, don't indicate cultivars... Here are the most common and odd mistakes to drive consumers away!

Consumers are defined as individualistic, populist, inconsistent and emotional. They base their choices on personal experience and beliefs. Do we, as consumers ourselves, align with this stereotype?

"0 km food", mass distribution, internet, institutions, globalization: are these really the basic tools for selling oil?

Aspirina, Orfanello, Gentile di Mafalda o Lardaia extra virgin olive oil? Or cured white olives? Let’s discover forgotten cultivars, their rich histories and inherent economic potential