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A closer look at the Oleum logo

The Oleum  logo has been developed based on key concepts of the project.

The bottle in the centre of the image symbolises the high-quality olive oil which is at centre of the project.

The shield represents protection and guardianship of the olive oil, which reflects the main objective of the OLEUM project: to better guarantee olive oil quality and authenticity by empowering detection and fostering prevention of olive oil fraud.

The symmetrical shape of logo was chosen to evoke the feelings of stability and trust.

The blue colour of the shield was chosen to represent the colour of the traditional tasting glass used during sensory analysis of olive oil. 

Partners map

The Oleum consortium is comprised of 20 partner organisation, bringing together competences from food analysis, food legislation, industrial equipment engineering, bioinformatics, communication and knowledge exchange. The project is coordinated by Prof. Tullia Gallina Toschi of the Department of Agricultural and Food Sciences of the University of Bologna, Italy. Click on the interactive map below for more information on the partners from each country, or see a browse the list of partners here.

Partners

The Oleum consortium is comprised of 20 partner organisation, bringing together competences from food analysis, food legislation, industrial equipment engineering, bioinformatics, communication and knowledge exchange. The project is coordinated by Prof. Tullia Gallina Toschi of the Department of Agricultural and Food Sciences of the University of Bologna, Italy.

Multi-stakeholder Advisory Board

The OLEUM Multi-Stakeholder Advisory Board ensures active involvement of key stakeholders, serving as a discussion platform to consult in different aspects of the project as well as a dissemination resource. 

Caroline Jeandin, European Commission DG Agriculture and Rural Development - Unit G.4 (Arable Crops and Olive Oil), Belgium

Abdellatif Ghedira, Executive Director, International Olive Council (IOC), Chemical & Standardization Unit, Spain

Bruno Di Simone, Italian Ministry of Agricultural, Food and Forestry Policies, ICQRF-Laboratorio di Perugia, Italy

Roland Poms, Secretary General, MoniQA Association, Austria

Breda O’Dwyre, Research Centre Manager of Centre for Entrepreneurship and Enterprise Development (CEED) at the Institute of Technology, TRADEIT Network, Ireland

Fernando José Burgaz Moreno, General Director of Food Industry, Ministry of Agriculture and Fisheries, Food and Environment, Spain.

Scott Bloomer, Director Technical Services, American Oil Chemists’ Society (AOCS), USA

Dan Flynn, Executive Director, and Selina Wang, Research Director, UC Davis Olive Center, USA

Pierluigi Delmonte, Researcher, U.S. Food and Drug Administration (USFDA), USA

Massimo Vicenzini, President, Tuscan Food Quality Center, Italy

Lanfranco Conte, President of the Italian Society for Fats and Oils Researches, Italy

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The OLEUM team.

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