Interview to: Tommaso Masciantonio
1:Can you tell us how was this year's oil campaign in terms of quality and yield? And the peculiarity of your extravergin olive oil ( EVOO)?
In terms of the quantity this year’s oil campaign brought either in our olive growing areas or in our company an average year. From the quality point of view, we found it excellent with healthy, large and pulpy fruits. As for our extra virgin olive oil, this vintage is rich in aromas, with higher concentration in phenolic substances ( bitterness and spiciness ) due to the adequate value of rainfalls.
2:How was used olive oil at your home in your childhood? Do you remember any your favorite traditional recipes based on olive oil?
Extra virgin olive oil ( EVOO) has been always used from generations in our family, because we run our family-
3:Have you never thought another job instead of passing down your family run oil mill?
I have always loved the world of EVOO and therefore I have thought nothing but than continuing our family-
4:Do you think that the high quality restaurant ( the world of catering) could be fundamental for creating the synergy with the producers of excellent EVOO in the view to offer consumers opportunities for the discovery of this product rich in fascinating diversities, history and pleasure?
I consider that the high quality catering could create synergies and link between restaurant owner, chef and producer of high quality EVOO.
5:Given the lower profit margins compared to wine, do you have any suggestions for enhancing the wise use of EVOO in the kitchen and at the table? Do you believe that the EVOO list and/or the EVOO servicing cart can be effective for the enhancement of its ideal promotion?
Oil lists and oil serving carts are surely good elements that highlight the characteristics of the EVOO, but just one of the vehicles and not the only one.
6:In Italy for most people it is important in choosing an EVOO at the expense of money. Abroad often the Italian consumer discover Italian excellent EVOOs, which ignores its existence. This is because many industry-
Unfortunately in Italy there are still many consumers who give more importance to price rather than quality. I believe that the ideal way to solve or at least attenuate this discrepancy is "informing, forming the consumer" making him understand the difference between a quality oil and a non-
7:The entry into force of the law of the "refilling-
The entry into the law which oblige the refill-
8:What results do you expect from strategies that lead consumer to understand and explore the historical and cultural value of the essence of the olive? What considers may be of the tourism initiatives such as olive oil related tourism in your territory ( the so-
I believe that the initiatives such as the olive oil related tourism are, without doubt, an optimal element to let consumers even more love the EVOO. It’s important to visit oil mills and olive oil producers, making them known the reality of olive growing and olive oil processing, discovering the intrinsic culture linked to this product, territory and how important the EVOO would be for each family, in other words, retracing a traditional route while seeing and experiencing the reality: what is the oil production of our generation.
9:Unlike Spain and some emerging non-
An unfiltered olive oil should not be necessarily considered a lower-
10:How do you think it is possible to make people understand the difference between an excellent EVOO with high organoleptic, nutritional and culture value and one devoid of any personality and of less value? And how could it make comprehend the real cost of a quality EVOO?
In order to make understand the difference between a valuable higher quality EVOO and a lesser-