{"id":1774,"date":"2012-11-16T19:27:36","date_gmt":"2012-11-16T18:27:36","guid":{"rendered":"https:\/\/www.oliorivieraligure.it\/?p=1774"},"modified":"2013-01-28T11:57:03","modified_gmt":"2013-01-28T10:57:03","slug":"lolio-e-larcichef","status":"publish","type":"post","link":"https:\/\/www.oliorivieraligure.it\/en\/news\/lolio-e-larcichef\/","title":{"rendered":"Oil and the Master Chef"},"content":{"rendered":"

Ligurian or Tuscan? When asked by journalist Alberto Mattioli<\/strong> from the Italian daily newspaper “La Stampa<\/a>\u201c Is there a product that arouses envy of Italy?\u201d the master chef Alain Ducasse<\/a><\/strong> replied without hesitation: \u201cYes, olive oil<\/strong>\u201d. \u201cBut which?\u201d insisted Mattioli. \u201cEither Ligurian or Tuscan, it depends on what I\u2019m cooking. But it is one of my two key ingredients\u201d. I thank the chef, Francesco Nacci<\/strong>, of the Botrus<\/a><\/strong> restaurant in Ceglie Messapica, for showing me the article<\/a><\/strong> published today. The other key ingredient? Gu\u00e9rande salt. Oil and salt, on a slice of freshly baked bread, and Monday becomes a feast day. For anyone who wants to know more about oil, I would also recommend a text released by the Consorzio Dop Riviera Ligure<\/a><\/strong>, in anticipation of a trip to Imperia on Saturday 17 for a truly magnificent event that should not be missed: Three men in the kitchen<\/a><\/strong>.<\/p>\n

DOP Riviera Ligure Olive Oil, real protection of the area through the production chain agreement.
\nLike every year at Olioliva<\/strong>, consumers can learn more about the oils that benefit from the Riviera Ligure Protected Designation of Origin (DOP)<\/strong>, a symbol of the quality and traceability of an entirely Ligurian product.<\/p>\n

With its 2,300 acres of olive groves<\/strong> and 629 producer companies<\/strong> \u2013 growers, pressers and bottlers, participating in the control system \u2013 extra-virgin olive oil provides real protection for the Ligurian countryside. During the last olive-growing campaign, the Liguria region<\/strong> bottled 5,111.63 quintals<\/strong> of DOP Riviera Ligure Olive Oil<\/strong>, a significant increase over the 4,398.22 quintals produced in the previous year.<\/p>\n

\u201cRecognizable by the numbered yellow collar on the neck of the bottles, DOP Riviera Ligure Olive Oil<\/strong> is a guarantee for the consumer with positive benefits for olive growers in terms of income,\u201d said Carlo Siffredi<\/strong>, President of the Protection Consortium. \u201cIn fact, the production chain agreement provides pressers\/bottlers a discount of \u20ac 1.00 of the cost of the guarantee collar for each litre of DOP Riviera Ligure Olive Oil bottled, provided that they give the Consortium their invoices for olive purchases and tracked payments, at prices higher than \u20ac 1.44 per kg of olives at a yield of 20%.\u201d<\/p>\n

\u201cIt is a difficult job from an administrative point of view, involving cross-checks between control plan, accounting and financial documents that are appreciated by association members because it is the only model developed to date in all of Italy.\u201d<\/p>\n

\u201cDue to the production chain agreement and product monitoring, there is no olive oil sold under the Liguria name that doesn\u2019t conform to the production regulations and control plan, which are the best guarantee for both olive growers and consumers,\u201d said Director Giorgio Lazzaretti<\/strong>.<\/p>\n

\u201cBut now we need to give serious thought to making a quantum leap of quality in the production chain agreement for DOP Riviera Ligure Olive Oil<\/strong>.
\nDuring the first five production campaigns, the agreement was exclusively oriented to the production chain, but it is now necessary that the administrators and operators of the region (merchants, restaurateurs and producers) take increasing ownership of it.
\nWe must grow in terms of awareness and empowerment. This is the only way to spread the positive effects of what we have done so far and create a long-term development model,\u201d concluded Carlo Siffredi<\/strong>.<\/p>\n

The areas of action are significant if we consider the world of food service and trade in a region with a vocation for tourism such as Liguria.<\/p><\/blockquote>\n

As you can clearly see, Liguria is an olive-growing region that applies itself in the round. The oils that are obtained deserve special mention and Alain Ducasse<\/a><\/strong> has done well \u2013 in Italy operating at L\u2019Andana<\/a><\/strong> \u2013 to point them out. Tuscany also stands its ground, so much so that I will make a quick trip during the week to Lucca, but also to another land of oil, Umbria, to which I will return after having been there until yesterday. Oil, while olive collecting is in full swing, is king.<\/p>\n

Source: OlioOfficina<\/a><\/em><\/p>","protected":false},"excerpt":{"rendered":"

Ligurian or Tuscan? When asked by journalist Alberto Mattioli from the Italian daily newspaper “La Stampa\u201c Is there a product that arouses envy of Italy?\u201d the master chef Alain Ducasse replied without hesitation: \u201cYes, olive oil\u201d. \u201cBut which?\u201d insisted Mattioli. \u201cEither Ligurian or Tuscan, it depends on what I\u2019m cooking. But it is one of […]<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[1],"tags":[119,56,91,47,11,45,7,120,92],"class_list":{"0":"post-1774","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-news","7":"tag-alain-ducasse","8":"tag-carlo-siffredi","9":"tag-consorzio-di-tutela-olio-dop-riviera-ligure","10":"tag-giorgio-lazzaretti","11":"tag-liguria","12":"tag-luigi-caricato","13":"tag-olio-dop-riviera-ligure","14":"tag-olioliva","15":"tag-patto-di-filiera","16":"entry"},"yoast_head":"\nL\u2019olio e l\u2019arcichefOil and the Master Chef - Consorzio di Tutela Olio DOP Riviera Ligure<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.oliorivieraligure.it\/news\/lolio-e-larcichef\/\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Webmaster\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"6 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.oliorivieraligure.it\/news\/lolio-e-larcichef\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.oliorivieraligure.it\/news\/lolio-e-larcichef\/\"},\"author\":{\"name\":\"Webmaster\",\"@id\":\"https:\/\/www.oliorivieraligure.it\/#\/schema\/person\/fb304d64078abbc0584d65b804ce91c4\"},\"headline\":\"Oil and the Master Chef\",\"datePublished\":\"2012-11-16T18:27:36+00:00\",\"dateModified\":\"2013-01-28T10:57:03+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.oliorivieraligure.it\/news\/lolio-e-larcichef\/\"},\"wordCount\":1292,\"publisher\":{\"@id\":\"https:\/\/www.oliorivieraligure.it\/#organization\"},\"keywords\":[\"Alain Ducasse\",\"Carlo Siffredi\",\"Consorzio di Tutela Olio DOP Riviera Ligure\",\"Giorgio Lazzaretti\",\"Liguria\",\"Luigi Caricato\",\"Olio Dop Riviera Ligure\",\"Olioliva\",\"Patto di Filiera\"],\"articleSection\":[\"News\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.oliorivieraligure.it\/news\/lolio-e-larcichef\/\",\"url\":\"https:\/\/www.oliorivieraligure.it\/news\/lolio-e-larcichef\/\",\"name\":\"L\u2019olio e l\u2019arcichefOil and the Master Chef - Consorzio di Tutela Olio DOP Riviera Ligure\",\"isPartOf\":{\"@id\":\"https:\/\/www.oliorivieraligure.it\/#website\"},\"datePublished\":\"2012-11-16T18:27:36+00:00\",\"dateModified\":\"2013-01-28T10:57:03+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/www.oliorivieraligure.it\/news\/lolio-e-larcichef\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.oliorivieraligure.it\/news\/lolio-e-larcichef\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.oliorivieraligure.it\/news\/lolio-e-larcichef\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.oliorivieraligure.it\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"L\u2019olio e l\u2019arcichef\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.oliorivieraligure.it\/#website\",\"url\":\"https:\/\/www.oliorivieraligure.it\/\",\"name\":\"Consorzio di Tutela Olio DOP Riviera Ligure\",\"description\":\"Tutta la nostra passione da sempre. 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