Events of the last editon

FRIDAY 15th MARCH

Oil Bar
Open h. 10-19

Also this year the extra-virgin olive oil culture will be promoted by the Oil Bar, where customers will be able to sit down and taste olive oils chosen from among the hundreds of labels participating in the expo. Another novelty introduced this year is the division of the labels into “Monocultivars” (light/medium/intense) and “Blends” (light/medium/intense) to allow everyone to grasp at best the characteristics of the various products featured at 2019 Olio Capitale.


FRIDAY 15th MARCH

Olio Capitale opening conference

“Extra-virgin olive oil, a cultural and touristic resource”

h. 10:30

Antonio Paoletti
President of the Venezia Giulia Chamber of Commerce

Roberto Dipiazza
Mayor of Trieste

Pierpaolo Roberti
Assessor Friuli Venezia Giulia Region

Enrico Lupi
Chairman of the National association Città dell’Olio

Roberto Decorti
Commercial Manager Crédit Agricole FriulAdria

h. 11:00
Roberta Garibaldi
Food and Wine Expert and University Professor
“Oil and the growth of food and wine tourism”

h. 11:35
Diana Candusso
Food and Wine Department Manager of PromoTurismo Fvg
“The experience of food-and-wine tourism in Friuli Venezia Giulia and the Strada del Vino e dei Sapori”

Moderator:
Paolo Massobrio
Food and Wine Journalist

Final remarks:

Lorenzo Viviani
member of the XIII Agriculture Committee of the Chamber of Deputies


FRIDAY 15th MARCH

“Innotalk” organised by Aries, a partner of “Nuvolak2” project, financed by Italy Slovenian Interreg Programme
“Digital transformation for extra-virgin olive oil producers”

h. 13.30
Tommaso Cattivelli
Cru Agency


FRIDAY 15th MARCH

“Olive oil: past, present and future of the prince of the Mediterranean diet”

Moderator

Deborah Bonazza
Azienda Sanitaria Universitaria Integrata di Trieste (Asuits)

h. 14.30

Elena Parovel
Parovel Group
“The roots of olive oil in our territory”

h. 15
roundtable “Olive oil and health: the state of the art”

Silvia Palmisano
Researcher of the Medical Sciences and Health Department at the University of Trieste

Catrin Theresia Simeth
Azienda Sanitaria Universitaria Integrata di Trieste (Asuits) Doctor

Saveria Lory Crocè
Associate Professor at the University of Trieste and Director of the Specialisation School in Gut Diseases

Antonella Calabretti
Lecturer in Pharmaceutical Legislation at the University of Trieste and Food Chemistry at the University of Basilicata

Natalia Rosso
Researcher at the Italian Liver Foundation

h. 16
“New frontiers”

Elena Parovel
Parovel Group

Antonella Calabretti
Lecturer in Pharmaceutical Legislation at the University of Trieste and Food Chemistry at the University of Basilicata


FRIDAY 15th MARCH

sensory experience

h. 16.30
Light fruity extra-virgin olive oil tasting led by the experts of the Unione mediterranea assaggiatori oli (Umao)


FRIDAY 15th MARCH

sensory experience

h. 17.45
Extra-virgin olive oil from Croatia tasting led by the experts of the Unione mediterranea assaggiatori oli (Umao)


SATURDAY 16th MARCH

Oil Bar
Open h. 10-19
Also this year the extra-virgin olive oil culture will be promoted by the Oil Bar, where customers will be able to sit down and taste olive oils chosen from among the hundreds of labels participating in the expo. Another novelty introduced this year is the division of the labels into “Monocultivars” (light/medium/intense) and “Blends” (light/medium/intense) to allow everyone to grasp at best the characteristics of the various products featured at 2019 Olio Capitale.


SATURDAY 16th MARCH

The awarding ceremony of Olio Capitale Competition

h. 11
Announcer
Giorgio Pace
Agronomist and Communication expert 

Awards to the best “light fruity”, “medium fruity” and “intense fruity” and honour awards “Ex Albis Ulivis”, “Young”, “Regina Oleum” and “Crédit Agricole FriulAdria”


SATURDAY 16th MARCH

sensory experience
h. 11.45
tastings of extra-virgin olive oils that have received Olio Capitale awards led by the experts of the Unione mediterranea assaggiatori oli (Umao)


SATURDAY 16th MARCH

technical conference “The role of oil mills in olive oil quality”

sponsored by the Accademia Nazionale dell’Olivo e dell’Olio

h. 14
Paolo Parmegiani
Agronomist
“The reality of olive oil mills in the Upper Adriatic between Italy, Slovenia and Croatia”

Lanfranco Conte
Former Professor of food chemistry at the University of Udine
“Regulated and non-regulated quality criteria on virgin olive oils”

Maurizio Servili
Professor of food science and technology at the University of Perugia
“Process innovation and product quality”


SATURDAY 16th MARCH

sensory experience

h. 16.45
tastings of the the finalists of Olio Capitale Competition in the light fruity oils category led by the experts of the Unione mediterranea assaggiatori oli (Umao)


SUNDAY 17th MARCH

Oil Bar
Open h. 10-19
Also this year the extra-virgin olive oil culture will be promoted by the Oil Bar, where customers will be able to sit down and taste olive oils chosen from among the hundreds of labels participating in the expo. Another novelty introduced this year is the division of the labels into “Monocultivars” (light/medium/intense) and “Blends” (light/medium/intense) to allow everyone to grasp at best the characteristics of the various products featured at 2019 Olio Capitale.


SUNDAY 17th MARCH

sensory experience

h. 10.30
Tasting extra-virgin olive oil and chocolate under the supervision of Giuseppe Faggiotto, renowned Maître Chocolatier of Peratoner


SUNDAY 17th MARCH

sensory experience

h. 11.30
Tasting extra-virgin olive oil and chocolate under the supervision of Giuseppe Faggiotto, renowned Maître Chocolatier of Peratoner


SUNDAY 17th MARCH

sensory experience

h. 12.30
“From the tree to the plate: introducing extra-virgin olive oil tasting”
Tasting led by Emanuele Battista, Wine taster, Food and Wine Expert and Member of Olea (Organizzazione laboratorio esperti e assaggiatori)


SUNDAY 17th MARCH

sensory experience

h. 15
tastings of the the finalists of Olio Capitale Competition in the medium fruity oils category led by the experts of the Unione mediterranea assaggiatori oli (Umao)


SUNDAY 17th MARCH

sensory experience

h. 16
“From the tree to the plate: introducing extra-virgin olive oil tasting”
Tasting led by Emanuele Battista, Wine taster, Food and Wine Expert and Member of Olea (Organizzazione laboratorio esperti e assaggiatori)


SUNDAY 17th MARCH

sensory experience

h. 17.45
Tasting of extra-virgin olive oils from Chieti and Pescara, led by Unione mediterranea assaggiatori oli (Umao) experts


MONDAY 18th MARCH

Oil Bar
Open h. 10-19
Also this year the extra-virgin olive oil culture will be promoted by the Oil Bar, where customers will be able to sit down and taste olive oils chosen from among the hundreds of labels participating in the expo. Another novelty introduced this year is the division of the labels into “Monocultivars” (light/medium/intense) and “Blends” (light/medium/intense) to allow everyone to grasp at best the characteristics of the various products featured at 2019 Olio Capitale.


MONDAY 18th MARCH

“talk show” in cooperation with Federazione italiana pubblici esercizi (Fipe)

“Catering 4.0: new scenarios between quality and sustainability”

h. 10.30

Enrico Lupi
Chairman of the National association Città dell’Olio

Roberto Calugi
Director of Federazione italiana pubblici esercizi (Fipe)

Marcello Scoccia
Pannel Director and Vice President of Organizzazione nazionale assaggiatori olio di oliva (Onaoo)

Carlo Antonio Feruglio
Council Member of the Chamber of Commerce of Friuli Venezia Giulia

Gaetano Simonato
Chef from the restaurant Tano Passami l’Olio in Milan

Moderator
Paolo Massobrio
Food and Wine Journalist


MONDAY 18th MARCH

sensory experience

h. 12.45
“Tips to improve food combinations”
Tasting led by Emanuele Battista, Wine taster, Food and Wine Expert and Member of Olea (Organizzazione laboratorio esperti e assaggiatori)


MONDAY 18th MARCH

international event organised by the Chef Emanuele Scarello in cooperation with the association Jeunes Restaurateurs d’Europe (Jre)

the first “Manifesto of extra-virgin olive oil”

h. 14.30

Antonio Paoletti
President of the Venezia Giulia Chamber of Commerce

Emanuele Scarello
Starred Chef

Teo Fernetich
Chairman of the Croatian section of Jre

Uroš Fakuč
Chairman of the Slovenian section of Jre

Alberto Tonizzo
Representing Jre in Friuli Venezia Giulia

Paolo Zoppolatti
Chef in Italy and starring in a leading TV programme


MONDAY 18th MARCH

sensory experience

h. 16.30
tastings of the the finalists of Olio Capitale Competition in the intense fruity oils category led by the experts of the Unione mediterranea assaggiatori oli (Umao)