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What an Oil Mill Looks Like: Storing and Bottling
In previous Podcasts, we looked step by step at how extra virgin olive oil is obtained.
Now that the production cycle is complete, all that remains is to place our…..

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www.spreaker.com/episode/90-w...
What an Oil Mill Looks Like: Storing and Bottling - gocce d'olio
Funnel or vacuum bottling? And when it comes to preserving evo, is nitrogen, argon, or a protective air layer the best choice?
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December 17, 2025 at 6:23 PM
Nei vari gruppi Facebook dedicati all’extravergine – ma anche nella più blasonate trasmissioni televisive dedicate al cibo – capita spesso che si parli in…..
www.spreaker.com/episode/137-...
137 Fake news & bufale: l’olio del frantoio è sempre extravergine! - Gocce d'Olio
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December 10, 2025 at 12:41 PM
separated it from the pomace and vegetation water, the production cycle might seem complete — but two crucial stages still remain before bottling: removin….
Podcast:
www.spreaker.com/episode/89-w...
Text:
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December 3, 2025 at 12:26 PM
Nei convegni dedicati all’olivicoltura, si parla spesso dell’alternanza di produzione dell’olivo.

I relatori competenti quando spiegano che in realtà una vera e propria alternanza non esiste di default ma…
Podcast:
www.spreaker.com/episode/136-...
Testo:
www.oliveoildrops.com/index.php/20...
136 Fake news & bufale: l’olivo produce ad anni alterni, un anno sì, uno no - Gocce d'Olio
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November 26, 2025 at 7:20 PM
What an oil mill looks like: the Decanter
The work described in previous episodes has brought us to a crucial point in the extraction process: we now have an oil-rich olive paste coming out of…..
Podcast:
www.spreaker.com/episode/88-w...
Text:
www.oliveoildrops.com/index.php/20...
November 20, 2025 at 7:44 PM
Ce ne frega qualcosa dell’acidità di un extravergine?
No, non ce ne frega nulla dell’acidità di un olio extravergine, perché non si sente in bocca.
Se ne volete sapere di più….

Podcast:
www.spreaker.com/episode/135-...
testo:
www.oliveoildrops.com/index.php/20...
November 13, 2025 at 1:15 PM
To obtain juice, it’s quite obvious that the fresh fruit must be crushed, ground, or pressed in some way — this is true for oranges as well as for olives.
In fact, many consumers imagine that to produce oil, olives are crushed with huge granite….. www.spreaker.com/episode/87-w...
November 5, 2025 at 7:25 PM
In questo episodio vorrei fare chiarezza su un argomento che a cicli alterni si ripresenta in rete e proprio in questi giorni è tornato alla ribalta: l’olio per essere buono, o extravergine, o del contadino, dipende da chi scrive, non deve essere filtrato…
www.spreaker.com/episode/134-...
October 29, 2025 at 11:51 AM
Once the olives have been harvested and carefully transported to the mill, they are selected, weighed, defoliated, and washed.

At this point, we can begin the process of turning them into oil — a stage commonly known as crushing… www.spreaker.com/episode/86-w...
October 22, 2025 at 7:59 PM
October 19, 2025 at 5:16 PM
….in questo puntata cercherò di fare chiarezza su un argomento che in questi giorni sta impazzando in rete, vuoi anche perché siamo in periodo di frangitura: la resa in olio non dipende….

Podcast:
www.spreaker.com/episode/133-...
Testo:
www.oliveoildrops.com/index.php/20...
October 15, 2025 at 6:19 PM
Today, we’ll focus on the machines used to weigh and clean the olives.

After harvesting — which can be done using various methods — the olives are taken straight to the mill making sure not to damage the cells of the fruit.
Here, the very first thing that…. www.spreaker.com/episode/85-w...
October 9, 2025 at 11:51 AM
Chi frequenta i social e la rete in generale ed è interessato al mondo dell’olio, si sarà accorto che spesso ci sono argomenti presi di mira da sedicenti esperti o gruppi di esperti che sono amplificati a tal punto da perdere di contenuto trasformandosi in falsa……
www.spreaker.com/episode/132-...
October 1, 2025 at 11:40 AM
processing, and wine comes from grapes, oil is the result of olive processing. And all of this happens inside one place: the oil mill.

In the next few episodes, I’ll take you inside the mill, step by step, explaining how it’s built and how each component works…..

www.spreaker.com/episode/84-h...
September 24, 2025 at 6:48 PM
Ci sono ancora alcuni posti
September 20, 2025 at 5:46 PM
Perché è sbagliato raccogliere le olive quando cambiano colore? Si può stabilire con precisione in modo semplice ed economico quando raccogliere le olive e fare l’olio?
www.spreaker.com/episode/131-...
September 17, 2025 at 11:38 AM
September 3, 2025 at 10:55 AM
“I sell extra virgin olive oil from Calabria, 0.3 grade, priced at € 6.00 per liter including shipping,” – I came across this sentence in a Facebook group dedicated to oil marketing. But is this really how extra virgin olive oil is typically sold? …. www.spreaker.com/episode/60-t...
August 27, 2025 at 2:34 PM
Eataly, Milano. Ho raccontato l’olio ad un gruppo di giovani food blogger: l’entusiasmo e la curiosità che hanno dimostrato mi fanno pensare bene per il futuro dell’extravergine!
August 10, 2025 at 2:26 PM
Cosa c’entra la soda caustica con le olive da aperitivo? Come si fanno le olive da mensa? E’ vero che sono il risultato di un processo chimico ottocentesco?

www.spreaker.com/episode/42-l...
July 30, 2025 at 4:25 PM
Tra i cinque articoli più letti che hanno contribuito a questo successo di OlivoNews ce n’è uno di GOCCE D’OLIO: di seguito il link. Grazie OlivoNews per avermi permesso di raggiungere questo risultato!
Articolo:
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Articolo OlivoNews:
olivonews.it/olivonews-pr...
July 12, 2025 at 11:07 AM