How to store extra virgin olive oil at home
Light, heat and air: small everyday steps to preserve the flavour of extra virgin olive oil.
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Stories, encounters
and olive oil culture.
Tastings, people and moments to remember. A diary of our passion.
Tasting olive oil: from aromas to sensations
A first introduction to tasting, to discover differences between oils and understand your own preferences.
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Which olive oil goes with each dish?
Three pairing ideas and a simple tasting exercise to find your own balance at the table.
Read the articleOlive oil should be bitter and peppery!
Fruitiness, bitterness and pungency: learning to recognise the character of extra virgin olive oil.
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Extra virgin olive oil in the kitchen with chef Alessandro Rapisarda
The story of an evening of cooking, tasting and encounters.
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Chef Alessandro Rapisarda visits Olio Poldo
The chef’s story and his meeting with the Poldo family.
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Extra virgin olive oil, Mulino Bravi and Alessandro Borghesan’s polenta evening
A gathering devoted to olive oil, flour and Octofood’s cooking.
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Varnelli and Fabio Romagnoli’s live cooking demonstration
An evening exploring Varnelli through cocktails and recipes.
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A day at Wellnessresidenz Alpenrose
Poldo products meet the guests of Alpenrose in Austria.
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Macelleria Da Samorina returns
Extra virgin olive oil and live cooking with Macelleria Da Samorina.
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Olio Poldo and Macelleria Da Samorina: what an atmosphere!
Pictures and memories from an evening of tasting and cooking.
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A new guest: Macelleria Da Samorina
An olive oil lesson and a menu devoted to meat from the Marche region.
Read the articleThe menu for Sunday 21 January
The dishes from our evening with Octofood, from tasting to dessert.
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