News

Bari University Aldo Moro and Bari Polytechnic, in collaboration with some Apulian companies, including us of Olearia Pazienza,  organized the first  Demonstration Day in Frantoio dedicated to the innovative ultrasonic system for the extraction of extra virgin olive oil. The objective of the event, held on 6 December 2016, was to share, with olive growers and oil millers, the results of the PERFORM TECH project, financed by the Puglia region thanks to aid in support of the regional technological clusters...

On September 10, 2017, in Fiera del Levante, there was an important meeting in which were presented the important results of the announcement Innonetwork, promoted by the Puglia region and stressed the importance of innovating and wanting to experiment on the part of Regional companies, alongside the institutions and the academic and research world. Several companies in the area were involved and presented their contribution. Among these, Olearia Pazienza, which we offered our contribution by giving the opportunity to demonstrate, through...

Not all olive oils are the same. Reading well the label is therefore very important. The legislation, in this sense, imposes a labelling from which it is possible to infer the actual contents of the bottle (or the Can) and, above all, classify olive oils as follows: Extra virgin olive oil: olive oil of a higher category obtained through mechanical processes. The acidity must not exceed 0.8 degrees for 100 grams. of oil. Virgin olive oil: olive oil obtained...

Let's face it, we love frying. Given that frying with olive oil is the best choice possible, because of its ability to better resist high temperatures, characteristic that results in greater benefits to our health, a demand assaults us after satisfying our palate: Where do we put the oil used for frying? A mistake to avoid absolutely is to throw it in the drains of the kitchen or bathroom. The ensuing pollution is really huge and too often underestimated if...