{"id":1803,"date":"2021-04-15T10:32:44","date_gmt":"2021-04-15T09:32:44","guid":{"rendered":"https:\/\/claudiovignoli.com\/?p=1803"},"modified":"2021-11-10T09:42:01","modified_gmt":"2021-11-10T08:42:01","slug":"claudio-vignoli-ospite-di-radio-food","status":"publish","type":"post","link":"https:\/\/claudiovignoli.com\/it\/claudio-vignoli-ospite-di-radio-food\/","title":{"rendered":"Mastro Oleario e Sommelier dell&#8217;olio di oliva"},"content":{"rendered":"[vc_row type=&#8221;full_width_background&#8221; full_screen_row_position=&#8221;middle&#8221; column_margin=&#8221;default&#8221; column_direction=&#8221;default&#8221; column_direction_tablet=&#8221;default&#8221; column_direction_phone=&#8221;default&#8221; scene_position=&#8221;center&#8221; text_color=&#8221;dark&#8221; text_align=&#8221;left&#8221; row_border_radius=&#8221;none&#8221; row_border_radius_applies=&#8221;bg&#8221; enable_gradient=&#8221;true&#8221; color_overlay=&#8221;#fffbed&#8221; color_overlay_2=&#8221;#ffffff&#8221; overlay_strength=&#8221;1&#8243; gradient_direction=&#8221;top_to_bottom&#8221; shape_divider_position=&#8221;bottom&#8221; bg_image_animation=&#8221;none&#8221; shape_type=&#8221;&#8221;][vc_column column_padding=&#8221;no-extra-padding&#8221; column_padding_tablet=&#8221;inherit&#8221; column_padding_phone=&#8221;inherit&#8221; column_padding_position=&#8221;all&#8221; column_element_spacing=&#8221;default&#8221; background_color_opacity=&#8221;1&#8243; background_hover_color_opacity=&#8221;1&#8243; column_shadow=&#8221;none&#8221; column_border_radius=&#8221;none&#8221; column_link_target=&#8221;_self&#8221; gradient_direction=&#8221;left_to_right&#8221; overlay_strength=&#8221;0.3&#8243; width=&#8221;1\/1&#8243; tablet_width_inherit=&#8221;default&#8221; tablet_text_alignment=&#8221;default&#8221; phone_text_alignment=&#8221;default&#8221; bg_image_animation=&#8221;none&#8221; border_type=&#8221;simple&#8221; column_border_width=&#8221;none&#8221; column_border_style=&#8221;solid&#8221;][divider line_type=&#8221;No Line&#8221; custom_height=&#8221;0&#8243; custom_height_tablet=&#8221;20&#8243; custom_height_phone=&#8221;20&#8243;][vc_row_inner column_margin=&#8221;default&#8221; column_direction=&#8221;default&#8221; column_direction_tablet=&#8221;default&#8221; column_direction_phone=&#8221;default&#8221; text_align=&#8221;left&#8221;][vc_column_inner column_padding=&#8221;no-extra-padding&#8221; column_padding_tablet=&#8221;inherit&#8221; column_padding_phone=&#8221;inherit&#8221; column_padding_position=&#8221;all&#8221; column_element_spacing=&#8221;default&#8221; background_color_opacity=&#8221;1&#8243; background_hover_color_opacity=&#8221;1&#8243; column_shadow=&#8221;none&#8221; column_border_radius=&#8221;none&#8221; column_link_target=&#8221;_self&#8221; gradient_direction=&#8221;left_to_right&#8221; overlay_strength=&#8221;0.3&#8243; width=&#8221;1\/6&#8243; tablet_width_inherit=&#8221;default&#8221; bg_image_animation=&#8221;none&#8221; border_type=&#8221;simple&#8221; column_border_width=&#8221;none&#8221; column_border_style=&#8221;solid&#8221;][\/vc_column_inner][vc_column_inner column_padding=&#8221;no-extra-padding&#8221; column_padding_tablet=&#8221;inherit&#8221; column_padding_phone=&#8221;inherit&#8221; column_padding_position=&#8221;all&#8221; column_element_spacing=&#8221;default&#8221; background_color_opacity=&#8221;1&#8243; background_hover_color_opacity=&#8221;1&#8243; column_shadow=&#8221;none&#8221; column_border_radius=&#8221;none&#8221; column_link_target=&#8221;_self&#8221; gradient_direction=&#8221;left_to_right&#8221; overlay_strength=&#8221;0.3&#8243; width=&#8221;2\/3&#8243; tablet_width_inherit=&#8221;default&#8221; bg_image_animation=&#8221;none&#8221; border_type=&#8221;simple&#8221; column_border_width=&#8221;none&#8221; column_border_style=&#8221;solid&#8221;][divider line_type=&#8221;No Line&#8221; custom_height=&#8221;30&#8243; custom_height_tablet=&#8221;0&#8243; custom_height_phone=&#8221;0&#8243;]<div class=\"sharing-default-minimal\"><div class=\"nectar-social default\" data-position=\"left\" data-color-override=\"override\"><div class=\"nectar-social-inner\"><a class='facebook-share nectar-sharing' href='#' title='Share this'>  <i class='fa fa-facebook'><\/i> <span class='social-text'>Share<\/span> <\/a><a class='twitter-share nectar-sharing' href='#' title='Tweet this'> <i class='fa fa-twitter'><\/i> <span class='social-text'>Tweet<\/span> <\/a><a class='linkedin-share nectar-sharing' href='#' title='Share this'> <i class='fa fa-linkedin'><\/i> <span class='social-text'>Share<\/span> <\/a><\/div><\/div><\/div>[divider line_type=&#8221;No Line&#8221; custom_height=&#8221;20&#8243;][vc_column_text]<em>Estratto da &#8220;Radio Food&#8221; 13 Aprile 2021<\/em><\/p>\n<h3>Sei curioso di sapere come si diventa Sommelier, di cosa si occupa questo professionista nello specifico e quali qualit\u00e0 risultano fondamentali per svolgere questa attivit\u00e0? Continua a leggere l\u2019intervista:<\/h3>\n<p><em>\u201cIl Sommelier o Assaggiatore di oli vergini di oliva \u00e8 colui che ha frequentato dei corsi specifici tenuti da organismi accreditati e superato delle prove di assaggio. Ci sono vari livelli. Prima bisogna conseguire l\u2019idoneit\u00e0 Fisiologica all\u2019Assaggio e poi bisogna prendere parte a delle sedute di assaggio in un arco di tempo definito. Alla fine di questo percorso ci si pu\u00f2 iscrivere al Registro degli Assaggiatori Professionisti.<\/em><\/p>\n<p><em>Il Sommelier di olio di oliva riveste un ruolo fondamentale soprattutto nella valutazione degli oli in ambito di Concorsi Nazionali ed Internazionali dove vengono costituiti dei cosiddetti PANEL TEST (ossia delle giurie). Queste sono formate da esperti assaggiatori i quali devono assaggiare e valutare tutti i campioni di olio pervenuti e di cui non conoscono la provenienza, il produttore, la variet\u00e0 delle olive, cio\u00e8 sono degli assaggi alla cieca.\u00a0<\/em><\/p>\n<p><em>Ogni giudice assegna un punteggio ad ogni campione di olio e la somma dei punteggi decreta l\u2019olio vincitore. In ogni Concorso esistono diverse categorie in quanto gli oli non sono tutti uguali, quindi possiamo avere la categoria fruttato delicato, fruttato medio e fruttato intenso per esempio.<\/em><\/p>\n<p><em>La qualit\u00e0 principale di un Sommelier \u00e8 la capacit\u00e0 di saper riconoscere ed apprezzare tutti i sentori, gli aromi, i retrogusti di un olio di oliva nonch\u00e9 gli eventuali difetti. Questa valutazione viene definita in gergo analisi o valutazione sensoriale o organolettica. La valutazione sensoriale viene poi associata ad un\u2019analisi chimica di laboratorio e la combinazione dei due risultati \u00e8 quella che determina se un olio di oliva \u00e8 extra vergine oppure vergine, lampante etc\u2026 cio\u00e8 ne determina la qualit\u00e0.<\/em><\/p>\n<p><em>Tra gli organismi pi\u00f9 conosciuti in Italia preposti ed accreditati ad organizzare corsi per assaggiatore di olio ci sono:<\/em><\/p>\n<ol>\n<li><em>L.E.A. Organizzazione Laboratorio Esperti Assaggiatori (Pesaro)<\/em><\/li>\n<li><em>ONAO Organizzazione Nazionale Assaggiatori Olio d\u2019Oliva (Imperia)\u201d<\/em><\/li>\n<\/ol>\n<p>.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_padding=&#8221;no-extra-padding&#8221; column_padding_tablet=&#8221;inherit&#8221; column_padding_phone=&#8221;inherit&#8221; column_padding_position=&#8221;all&#8221; column_element_spacing=&#8221;default&#8221; background_color_opacity=&#8221;1&#8243; background_hover_color_opacity=&#8221;1&#8243; column_shadow=&#8221;none&#8221; column_border_radius=&#8221;none&#8221; column_link_target=&#8221;_self&#8221; gradient_direction=&#8221;left_to_right&#8221; overlay_strength=&#8221;0.3&#8243; width=&#8221;1\/6&#8243; tablet_width_inherit=&#8221;default&#8221; bg_image_animation=&#8221;none&#8221; border_type=&#8221;simple&#8221; column_border_width=&#8221;none&#8221; column_border_style=&#8221;solid&#8221;][\/vc_column_inner][\/vc_row_inner][vc_row_inner column_margin=&#8221;default&#8221; column_direction=&#8221;default&#8221; column_direction_tablet=&#8221;default&#8221; column_direction_phone=&#8221;default&#8221; text_align=&#8221;left&#8221;][vc_column_inner column_padding=&#8221;no-extra-padding&#8221; column_padding_tablet=&#8221;inherit&#8221; column_padding_phone=&#8221;inherit&#8221; column_padding_position=&#8221;all&#8221; column_element_spacing=&#8221;default&#8221; background_color_opacity=&#8221;1&#8243; background_hover_color_opacity=&#8221;1&#8243; column_shadow=&#8221;none&#8221; column_border_radius=&#8221;none&#8221; column_link_target=&#8221;_self&#8221; gradient_direction=&#8221;left_to_right&#8221; overlay_strength=&#8221;0.3&#8243; width=&#8221;1\/1&#8243; tablet_width_inherit=&#8221;default&#8221; bg_image_animation=&#8221;none&#8221; border_type=&#8221;simple&#8221; column_border_width=&#8221;none&#8221; column_border_style=&#8221;solid&#8221;][divider line_type=&#8221;No Line&#8221; custom_height=&#8221;40&#8243; custom_height_phone=&#8221;0&#8243;][image_with_animation image_url=&#8221;1895&#8243; animation=&#8221;None&#8221; hover_animation=&#8221;none&#8221; alignment=&#8221;center&#8221; border_radius=&#8221;none&#8221; box_shadow=&#8221;none&#8221; image_loading=&#8221;default&#8221; max_width=&#8221;100%&#8221; max_width_mobile=&#8221;default&#8221;][divider line_type=&#8221;No Line&#8221; custom_height=&#8221;20&#8243; custom_height_phone=&#8221;0&#8243;][\/vc_column_inner][\/vc_row_inner][vc_row_inner column_margin=&#8221;default&#8221; column_direction=&#8221;default&#8221; column_direction_tablet=&#8221;default&#8221; column_direction_phone=&#8221;default&#8221; text_align=&#8221;left&#8221;][vc_column_inner column_padding=&#8221;no-extra-padding&#8221; column_padding_tablet=&#8221;inherit&#8221; column_padding_phone=&#8221;inherit&#8221; column_padding_position=&#8221;all&#8221; column_element_spacing=&#8221;default&#8221; background_color_opacity=&#8221;1&#8243; background_hover_color_opacity=&#8221;1&#8243; column_shadow=&#8221;none&#8221; column_border_radius=&#8221;none&#8221; column_link_target=&#8221;_self&#8221; gradient_direction=&#8221;left_to_right&#8221; overlay_strength=&#8221;0.3&#8243; width=&#8221;1\/6&#8243; tablet_width_inherit=&#8221;default&#8221; bg_image_animation=&#8221;none&#8221; border_type=&#8221;simple&#8221; column_border_width=&#8221;none&#8221; column_border_style=&#8221;solid&#8221;][\/vc_column_inner][vc_column_inner column_padding=&#8221;no-extra-padding&#8221; column_padding_tablet=&#8221;inherit&#8221; column_padding_phone=&#8221;inherit&#8221; column_padding_position=&#8221;all&#8221; column_element_spacing=&#8221;default&#8221; background_color_opacity=&#8221;1&#8243; background_hover_color_opacity=&#8221;1&#8243; column_shadow=&#8221;none&#8221; column_border_radius=&#8221;none&#8221; column_link_target=&#8221;_self&#8221; gradient_direction=&#8221;left_to_right&#8221; overlay_strength=&#8221;0.3&#8243; width=&#8221;2\/3&#8243; tablet_width_inherit=&#8221;default&#8221; bg_image_animation=&#8221;none&#8221; border_type=&#8221;simple&#8221; column_border_width=&#8221;none&#8221; column_border_style=&#8221;solid&#8221;][vc_column_text]\n<h3>Il Mastro Oleario \u00e8 un vero conoscitore dei segreti dell\u2019olio d\u2019oliva. Nella sua intervista Claudio Vignoli ha fornito una puntuale descrizione di questa figura cos\u00ec interessante:<\/h3>\n<p>&nbsp;<\/p>\n<p><em>\u201cIl Mastro Oleario si occupa di tutto il processo di trasformazione delle olive in olio. E\u2019 una figura fondamentale in quanto da lui dipende il buon esito della lavorazione delle olive e la produzione di un olio di qualit\u00e0.\u00a0<\/em><\/p>\n<p><em>Bisogna fare per\u00f2 una premessa. La qualit\u00e0 dell\u2019olio dipende dalla qualit\u00e0 delle olive, non dipende dal processo di lavorazione, quindi un buon Mastro Oleario \u00e8 colui che riesce a mantenere intatta la qualit\u00e0 intrinseca delle olive, pu\u00f2 solo peggiorare una situazione di partenza, ma mai migliorarla. Deve conoscere tutti gli aspetti, dalla raccolta delle olive, al trasporto delle medesime al frantoio, dalla pulizia delle olive alla frangitura, alla gramolazione della pasta di olive, alla estrazione centrifuga e tutte le altre fasi fino all\u2019imbottigliamento. Il Mastro Oleario quindi \u00e8 una figura prettamente tecnica che si occupa di tutti gli aspetti del processo di lavorazione.<\/em><\/p>\n<h3><strong><em>Per diventare Mastro oleario bisogna frequentare degli appositi corsi. Il Paese dove esistono pi\u00f9 scuole ed organismi che effettuano tali corsi \u00e8 la Spagna.\u00a0<\/em><\/strong><\/h3>\n<p><em>Il Mastro Oleario deve conoscere tutti i segreti dell\u2019olio extra vergine ed \u00e8 una posizione molto importante all\u2019interno della catena produttiva. E\u2019 il punto unione tra il campo e l\u2019imbottigliamento e deve conoscere tutti i punti critici del processo, dalla raccolta in campo, all\u2019ingresso al frantoio, gestione della pulizia delle olive, la trasformazione in olio e le conseguenze organolettiche della lavorazione.\u00a0<\/em><\/p>\n<p><em>Ha il compito essenziale di mediare tra la<\/em><strong><em>\u00a0redditivit\u00e0\u00a0<\/em><\/strong><em>del processo e la\u00a0<\/em><strong><em>qualit\u00e0<\/em><\/strong><em>\u00a0del prodotto finale. Per raggiungere questo obiettivo deve essere in grado di conoscere anche le variabili agronomiche, quindi il grado di maturazione delle olive, la resa in olio e le conseguenze di queste componenti sia a livello economico che organolettico.\u00a0<\/em><\/p>\n<p><em>Pertanto oltre a conoscere tutti gli aspetti tecnici della lavorazione delle olive deve anche essere in grado di valutare un olio dal punto di vista sensoriale. L\u2019ideale sarebbe che un mastro Oleario fosse anche un Sommelier in modo tale da riunire in una sola figura entrambe le conoscenze e le expertise.<\/em><\/p>\n<p><em>Deve inoltre essere in grado di interpretare i dati analitici e utilizzare gli strumenti di analisi di laboratorio.<\/em><\/p>\n<p><em>Infine si deve occupare di tutta la parte successiva alla trasformazione delle olive in olio, \u00e8 pi\u00f9 precisamente lo stoccaggio, la filtrazione e per ultimo l\u2019imbottigliamento dell\u2019olio.\u201d\u00a0<\/em><\/p>\n<p>Questi professionisti\u00a0 svolgono attivit\u00e0 diverse tra loro ma con un grande valore aggiunto in comune: l\u2019amore per l\u2019olio.<\/p>\n<p>Leggi l\u2019articolo completo sul blog di Radio Food:<\/p>\n<p>https:\/\/www.radio-food.it\/la-passione-del-sommelier-e-la-tecnica-del-mastro-oleario\/[\/vc_column_text][\/vc_column_inner][vc_column_inner column_padding=&#8221;no-extra-padding&#8221; column_padding_tablet=&#8221;inherit&#8221; column_padding_phone=&#8221;inherit&#8221; 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