What you will learn at the olive oil seminar

• Olive varieties, cultivation, production in Europe
• Agronomic practice (traditional and superintensive) and the impact on qualities.
• The fruit, duck time, harvesting methods
• Harvest time, storage, pressing
• What factors influence the flavors?
• Prevention of oxidation (peroxide value, UV absorption, pyropheophytins)
• Rules sensory test according to IOC
• Test Method Explanation and Application
• Learning: qualification of sensory impressions
• Perception/assessment method
• Apply classification criteria
• Joint testing and evaluation of tens of fresh oils from all over Europe
• Presentation of the certificates of participation

Dieter Oberg
has headed the Informationsgemeinschaft Olivenöl for 35 years, founded and headed the German Olive Oil Panel (DOP) for 17 years, which developed the current valid sensory test standards in Europe. He advises the European Union, Stiftung Warentest, many institutes and olive oil producers in Europe. And he is a juror in tens of recognized olive oil test panels such as the “GOOL – global Olive Oil Award”. There is no one more competent in Germany when it comes to olive oil.

Due to our long-standing relationship, Dieter Oberg has agreed to conduct a closed olive oil sensory seminar for our Community & Friends. However, this requires a minimum participation of 15 participants. We therefore ask you to let us know in advance whether you would generally be interested in an olive oil seminar. When enough do this, we start to plan concretely.

Price: € 223
Location: Germany, Munich, Wagner Str. 3
Date: open

The seminar on 29.03.2025 is unfortunately fully booked. If you would like us to contact you in the event of a cancellation, or if you would like to make a reservation for the next seminar, please send an email to:
info@organicfarming-italy.com.

The right way to get to the farmVisit the olive tree at

Agriturismo Sassolive

IMPORTANT! Please do not drive into the Strada privata Daffieno! But
to this address: Strada savoia II Tronco 25, 18100 Imperia IM.
The important thing here is “II Tronco”, otherwise the navigation system will take you to Gorleri in the “Strada Savoia” there (without II Tronco).
You can be sure you are in the right street if you enter “Torre Alpicella” in the navigation system under sights.

This gate is the meeting point. You can park opposite where there is space. We will pick you up here and take you to your tree.

Visit an olive tree near San Martino

You drive to this address (Google Maps knows it):
Via Armanna Superiore 47 – passare da, Via Lorenzo Acquarone, 18100 Imperia IM, Italy

Important: Here you have to turn left from Via Lorenzo Acquarone into this small street and then always follow the signs to “La Quercia”. There are plenty of parking spaces in front of the restaurant.

All about olive trees: Olive trees are not only an important part of the Mediterranean landscape, but also a symbol of vitality, peace and enjoyment. These amazing trees have a long history and a remarkable ability to adapt to adverse conditions. In this article, we will explore the fascinating world of olive trees and examine their importance in different cultures as well as their economic importance to the global economy.

The history of olive trees in different cultures, religions and mythsThe olive tree (Olea europaea) is one of the oldest and most versatile cultivated plants in the world and has a rich history spanning thousands of years and different cultures, religions and myths. This article is dedicated to the fascinating history of olive trees in various contexts.

The origins of the olive tree

The origin of the olive tree can be traced back to ancient times and its cultivation is historically deeply rooted in the regions of the Mediterranean, particularly in Greece and the Middle East. The olive was cultivated in the eastern Mediterranean more than 6,000 years ago. The oldest known olive tree remains were found in Santorini, Greece, and are around 3,500 years old.

The importance in antiquity

In ancient times, olives were of great importance for the food supply and economy of the regions in which they were cultivated. The olive fruit was not only used as food, but also to produce olive oil, which was used in the kitchen as well as for ritual and healing purposes. Olive branches were a symbol of peace and were often depicted as a sign of prosperity and abundance.

The role of the olive in Greek mythology

The olive also played an important role in Greek mythology. Legend has it that Athena, the goddess of wisdom, and Poseidon, the god of the sea, fought over the rule of the city of Athens. As a gift to the inhabitants of the city, Athena thrust her spear into the ground, and from this spear grew an olive tree. The inhabitants of Athens chose Athena as their patron goddess, and the olive tree became a symbol of the city and its civilization.

The significance in Roman culture

The importance of the olive also extended to the Roman Empire. The Romans valued olive oil not only as food, but also as fuel for lamps and for skin care. They also used olive branches during the victory procession to symbolize peace and reconciliation.

The olive in religion

The olive also has a strong presence in various world religions. In Christianity, it is a symbol of peace and reconciliation. In the Old Testament of the Bible, there is the story of the dove that brings Noah an olive branch as a sign that the Flood is over and the earth is habitable again.

In Islam, the olive is mentioned several times in the Koran and is considered a sacred fruit. Olive oil has a special significance in Islam and is often used for ritual purification and as food.

The olive tree cultures of the modern age

Over time, the cultivation of olive trees spread beyond the Mediterranean region to other parts of the world, including California, Australia and South Africa. Today, olive oil production has become a global industry and olive trees are grown all over the world.

The most important olive varieties

Olive trees are not only a symbol of peace and health, but also have considerable economic significance. In the following, we will take an in-depth look at the economic relevance of olive trees and the various aspects that contribute to this.

The olive harvest and olive oil production

One of the most obvious economic importance of olive trees lies in the olive harvest and the production of olive oil. Olive oil is a versatile product that is widely used in Mediterranean cuisine and is also in high demand internationally. Olive oil production provides jobs for thousands of people, from harvesting the fruit to processing it in oil mills. The olive oil industry is an important economic sector, particularly in countries such as Spain, Italy, Greece and Turkey.

Exporting olive oil to other countries can generate considerable income for these nations and help to strengthen their economies. High-quality, extra virgin olive oil is a sought-after product that is used in upmarket restaurants and in the food industry. The demand for healthy and natural foods has further increased the appreciation of olive oil, which has a positive effect on the economic importance of olive trees.

Olive products and processing

In addition to olive oil, there are many other products made from olives that are also economically relevant. These include pickled olives, olive pastes, olive oil soaps and olive wood products. The processing of olives into these products creates jobs in various sectors, from food processing companies to the craft industry. In rural areas in particular, where olive trees are common, these branches of production play a crucial role in the local economy.

The ecological value of olive trees

Olive trees not only contribute to economic development, but also have considerable ecological value. They are adapted to dry, arid environments and can help prevent erosion and improve soil quality. Their roots hold the soil together and protect it from wind and water erosion. Olive trees also provide a habitat and food for a variety of animal species.

Tourism and agritourism

The cultivation of olive trees can also boost the tourism sector in the growing regions. Tourists often head to the picturesque olive groves to experience the harvest season or take part in agritourism activities such as olive oil pressing or the production of olive products. This tourism can contribute to the diversification of income sources in rural areas and create additional economic opportunities.

Sustainable cultivation

The demand for sustainable and environmentally friendly products is growing worldwide, and olive growing can score points in this respect. Many olive growers rely on organic cultivation and avoid the use of pesticides and chemicals. This sustainable cultivation system can not only protect the environment, but also meet market demand and achieve higher prices for the products.

Taggiasca Olive – A comprehensive insight: On the global stage of olives, the Taggiasca olive occupies a prominent position. Farmers in Liguria praise it as the most outstanding and delicious olive the world has ever tasted. However, olive producers in Sicily, Crete, Spain and Provence share this opinion when it comes to their own harvests. So it’s time to lift the veil and delve deeper into the world of the famous Taggiasca olive. The Taggiasca olive, a fruit rooted in the hills of Liguria, enjoys an excellent reputation that extends far beyond its Italian borders.

But what exactly makes this little olive so special? Here we take a close look at the Taggiasca olive to understand why it is considered by many to be the culinary queen.

Size, shape and color of the Taggiasca olive The Taggiasca olive is characterized by its modest dimensions, with its size usually ranging between 1.5 cm and 2.5 cm. Her characteristic elongated profile becomes slightly fuller at the base, with supple and flawless skin.

The flesh of this olive is remarkably firm and maintains its consistency over time. A standout characteristic of the Taggiasca olive is its diverse color palette. Even within a single tree, one can observe a kaleidoscope of colors, from a delicate light green to various shades of brown to striking purples and violets.

Another distinguishing feature of this olive is its intense aroma, which is favored by its limited size and lower water content compared to other olive varieties. Depending on the climatic conditions, this flavor is further intensified as the olive absorbs less liquid.

The centuries-old history of an olive variety

Already at the end of the 7th century began a remarkable movement of Benedictine monks who would leave their mark on the culinary and cultural history of Italy. Originally, these monks came from the picturesque monastic island of Lerins, located off the glittering coast of Cannes on the Cote d’Azur.

Driven by a mission, they moved beyond the borders of France and settled in the valley of the river Argentina in mainland Italy. Here, in the picturesque region near Taggia, they founded the monastery of Santa Maria del Canneto. But they did not come only to spread their faith and seek spiritual refuge. They also had the desire to help economically the local community that suffered from the exploitations of the Saracens.

One of the most formative acts of the monks was the planting of a very special tree: the first Taggiasca olive tree. This act was not only symbolic, but also practical, as the olive tree served as a resource for food and economy. The decision to plant this particular olive tree had profound implications. First, the olive that came from this tree and its descendants soon bore the name of the nearby province of Taggia, which led to the name “Taggiasca Olive”.

From this humble beginning in the Argentina river valley, the Taggiasca olive began its triumphal march through Italy. Thanks to its unique characteristics and unmistakable taste, it soon became one of the most appreciated olive varieties in the country. It symbolizes not only the culinary heritage of the region, but also the enduring connection between faith, culture and economy that was shaped by these early Benedictine monks.

Distribution of Taggiasca Olive and climate

The Taggiasca olive, which has its humble origins in the
municipality of Taggia
found its way to many regions of Italy. But despite its spread, it has always kept its deepest roots in the province of Imperia and its neighboring regions. In addition, it also became native to parts of Piemonte and French Provence. The reason for this particular proliferation is the unique microclimate of these regions, which not only allows the olive to grow optimally, but also gives it a characteristic and sought-after flavor.

The Riviera Ligure di Ponente, where the Taggiasca olive feels particularly at home, offers a distinctive climatic profile. Geographically, the Maritime Alps, which reach impressive heights of up to 2,000 meters, are a natural barrier. They effectively protect the region from the cold north winds. In parallel, the Gulf Stream, flowing in from the south, contributes to a pleasant warmth.

These constant climatic companions ensure that the region is affected by only minimal temperature fluctuations. The result is a consistently mild climate that lasts all year round. In addition, the region spoils with an average of 300 sunny days per year, with temperatures remaining moderate despite the many hours of sunshine. For the Taggiasca olive, these are simply dream conditions that favor its growth and quality.

Quality and useThe Taggiasca olive is known for its dense, firm flesh. This unique consistency makes them particularly suitable for preservation, whether in high quality olive oil or in traditional brine. Pickling in brine, also called “salamoia”, a carefully prepared mixture of water and salt, has a rich history and has been considered a proven preservation method over the centuries.

Beyond its suitability for pickling, the Taggiasca olive has another shining star in its crown: it is the basis for the production of one of the most prestigious olive oils of all – extra virgin olive oil. This special oil is appreciated worldwide for its outstanding quality. Its flavor profile varies and, depending on when it is consumed after harvest, can range from slightly spicy and tangy to fruity with hints of almond.

The superior quality of this olive oil, coupled with the optimal growing region, led to it being trademarked in 1997. Thus was established the designation DOP Riviera Ligure Riviera dei Fiori, a seal reserved exclusively for extra virgin olive oils derived from the Taggiasca olive of this specific region.

However, obtaining and using this seal also entails financial burdens. For olive growers in the region, these costs may well be a hurdle. Therefore, there are many olive oils in the region that meet the qualitative requirements for the seal, but do not carry it for cost reasons. This highlights the need to pay attention to both the seal and the origin and quality when buying olive oil from this region.

The harvest of olives

Theart of olive oil production has its own season, and this usually falls in the months of October to December. It is in this period that the olive trees are resplendent with fully formed fruit, rich in intense flavors. This phase marks the peak of ripeness, when the olives develop their full flavor potential.

However, some industrial producers follow a different tactic: they leave the olives on the tree until January or even February. The reason for this is that the olives absorb more water during the colder winter months, increase in size and therefore produce a greater yield due to their increased mass. However, this gain in quantity often comes at the expense of quality, which means that the olive oil loses its taste and aroma.

In the picturesque region of Liguria, known for its steep slopes and terraced landscapes, Taggiasca olive oil production requires special care. Here the olives are still traditionally harvested by hand. This method is not only a matter of tradition, but also a necessity.

Due to the hilly topography of the region, there are hardly any flat areas where large olive plantations could be established and mechanized with harvesting tractors. And that is a blessing. This artisanal harvesting method is gentle on the trees and protects the natural inhabitants of the olive groves, including songbirds and beneficial insects.

In past times, a stick made of sturdy chestnut wood, the “trappa”, was used to beat the olives from the branches. Nets were spread out directly below to catch the falling fruit. Today, the technique has evolved somewhat: instead of the traditional wooden stick, a shaking machine is often used, which gently shakes the branches to loosen the olives. Nevertheless, the harvest remains a laborious and physically demanding activity that lasts for weeks and requires both dedication and perseverance.

Storage and shelf life

Olive oil, one of the staples of Mediterranean cuisine, has gained popularity not only for its variety of flavors but also for its health benefits. By law, the shelf life of olive oil is 18 months after its bottling or canistering. This serves as a guideline to ensure that the oil maintains its best properties during this period.

However, the end of these 18 months does not necessarily mean that the olive oil has passed its zenith or even spoiled. In fact, a high quality olive oil stored under optimal conditions may well last several years without significantly losing quality or flavor.

The storage of olive oil follows the same principles as the storage of many other foods. Two of the biggest enemies of olive oil are heat and light. Both factors can accelerate the aging process of the oil and affect its valuable properties. This includes not only taste and aroma, but also the valuable nutrients and antioxidants contained in the oil.

It is therefore advisable to store olive oil in a cool place, away from direct sunlight or other heat sources such as the stove or oven. A dark closet or pantry are ideal places. Additionally, it can help to keep the bottle or canister tightly closed to minimize air infiltration, which can also affect the quality of the oil.

In summary: Even if the best-before date of an olive oil has expired, it can still be a culinary highlight if stored correctly. A cool, dark place and a well-sealed bottle are keys to a longer life for this valuable food.

“Vino vecchio e olio nuovo”

Italian proverb

Olive oil, despite its considerable shelf life, begins to gradually lose aroma and intensity after pressing. Immediately after production, the oil is often characterized by a bittersweet pungency that is considered intense for some taste palettes, especially for many Germans.

As the months progress, especially from March onwards after the main harvesting season, this intense note diminishes and the olive oil develops a mild character. Towards the end of its optimum shelf life, olive oil has lost most of its original characteristics and is often used primarily for cooking rather than as a refinement. You can buy fresh, first-class organic olive oil here.

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