in Ars olearia, I. Dall'oliveto al mercato nel medioevo / Ars olearia. From olive grove to market in the Middle Ages, a cura di Irma Naso, 2018
Il contributo non intende trattare il tema dell’olivicoltura, già adeguatamente studiato dalla ... more Il contributo non intende trattare il tema dell’olivicoltura, già adeguatamente studiato dalla storiografia, ma affronta il discorso abbastanza trascurato che riguarda il processo di estrazione dell’olio di oliva. Attraverso l’analisi dei testi di agronomia italiani compresi tra i secoli XIV e XVI, il lavoro segue le diverse fasi del ciclo di oleificazione: i tempi e le modalità per la raccolta delle olive, le operazioni preliminari alla frangitura, la lavorazione delle olive dal frantoio al torchio, il deposito del prodotto nella cella olearia. Gli autori delle opere prese in considerazione sono i seguenti: Pier de’ Crescenzi e Paganino Bonafede, per il Trecento; Corniolo della Cornia e Michelangelo Tanaglia, per il Quattrocento; Luigi Alamanni e Agostino Gallo, per il Cinquecento.
From the olive grove to the olive oil cellar in Italian agricultural treatises (14th-16th centuries)
This contribution does not examine the already well studied theme of olive tree cultivation but rather focuses on the more overlooked processes employed to extract olive oil. The goal of the article is to follow the different phases that olive pressing consisted in by analyzing Italian agricultural treatises composed between the 14th and the 16th centuries. The phases to be examined are: the period in which olives were meant to be picked and how this picking was supposed to be done, the preliminary procedures preceding the crushing of the olives, the steps going from the actual crushing the fruit to the final pressing of the resulting olive paste, ending with the way oil was deposited in the olive oil cellars. The authors analyzed in the process are Pier de’ Crescenzi and Paganino Bonafede for the 14th century, Corniolo della Cornia and Michelangelo Tanaglia for the 15th century and Luigi Alamanni as well as Agostino Gallo for the 16th century.
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Papers by Irma Naso
Fourteenth century, Italy (Piedmont), merchant-employer, accounting culture,
wool business, Verlagssystem (domestic system), wool cloth trade, history of textiles, history of colors, late medieval workshops
From the olive grove to the olive oil cellar in Italian agricultural treatises (14th-16th centuries)
This contribution does not examine the already well studied theme of olive tree cultivation but rather focuses on the more overlooked processes employed to extract olive oil. The goal of the article is to follow the different phases that olive pressing consisted in by analyzing Italian agricultural treatises composed between the 14th and the 16th centuries. The phases to be examined are: the period in which olives were meant to be picked and how this picking was supposed to be done, the preliminary procedures preceding the crushing of the olives, the steps going from the actual crushing the fruit to the final pressing of the resulting olive paste, ending with the way oil was deposited in the olive oil cellars. The authors analyzed in the process are Pier de’ Crescenzi and Paganino Bonafede for the 14th century, Corniolo della Cornia and Michelangelo Tanaglia for the 15th century and Luigi Alamanni as well as Agostino Gallo for the 16th century.
Fourteenth century, Italy (Piedmont), merchant-employer, accounting culture,
wool business, Verlagssystem (domestic system), wool cloth trade, history of textiles, history of colors, late medieval workshops
From the olive grove to the olive oil cellar in Italian agricultural treatises (14th-16th centuries)
This contribution does not examine the already well studied theme of olive tree cultivation but rather focuses on the more overlooked processes employed to extract olive oil. The goal of the article is to follow the different phases that olive pressing consisted in by analyzing Italian agricultural treatises composed between the 14th and the 16th centuries. The phases to be examined are: the period in which olives were meant to be picked and how this picking was supposed to be done, the preliminary procedures preceding the crushing of the olives, the steps going from the actual crushing the fruit to the final pressing of the resulting olive paste, ending with the way oil was deposited in the olive oil cellars. The authors analyzed in the process are Pier de’ Crescenzi and Paganino Bonafede for the 14th century, Corniolo della Cornia and Michelangelo Tanaglia for the 15th century and Luigi Alamanni as well as Agostino Gallo for the 16th century.