Tasting GuideRecognize a good olive oilTasting ritualUsing oil in the kitchenHow to preserve Extra Virgin olive oil
The fruit of the olive treeThe oil dictionaryThe classification of oilsWellness in EVOOProduction areasOlive varieties
Fabio Chiappini is the manager of the Frantoio del Poggiolo olive mill.
Fascinated by the olive mill owned by his grandparents, lifelong extra virgin olive oil producers, even as a child Fabio was interested in this precious natural fruit.
OLIVE OIL IS NOT AN ORDINARY THING FOR ME, IT IS A PASSION.
Having met Monini in the mid-1990s, Fabio was happy to join this family run business in 2003 and now follows all the farming phases from pruning to manuring, soil preservation and the olive harvest, not to mention the guided visits and tasting courses he runs both in Italy and abroad. On this subject he tells us a fun episode which happened when some foreign tourists visited.
PARTICIPATION GENERATES AWARENESS AND PASSION.
In addition to the courses for adults, Fabio is also often asked to welcome children during school visits to the company.
Recalling his own childhood his grandparents mill he can combine learning and fun, for example introducing extra virgin olive oil three enemies: light, oxygen and heat.
TODAY’S EXTRA VIRGIN OLIVE OIL IS MUCH BETTER THAN IT WAS TWENTY YEARS AGO.
Monini investment in research, innovation and technology combined with great attention to each step in the production process is the secret of good quality extra virgin olive oil.
Just a spoon of good oil can improve a dish, while a low quality oil can ruin it. Fabio tries to pass this knowledge on to consumers, distributors and restaurateurs.
KNOW-HOW IS THE PRIMARY QUALITY PROMOTER.
Olive farmers sometimes follow the so called “tradition” which in some cases turn out to be simply bad habits.
No area is a better origin than another. Good oil can be made anywhere by following Monini seven golden rules.