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Claudio Peri: We think that excellence in extra virgin olive oil should be the result of a free choice

Olio Officina

Claudio Peri: We think that excellence in extra virgin olive oil should be the result of a free choice

We think that excellence in extra virgin olive oil should be the result of a free choice and should not derive from another legal category of quality. The legislation has, in fact, a homogenizing effect on behaviours and products, by definition. Excellence instead must be selective, competitive, exclusive,...

We are going to discuss about models of excellence and “Extra-Virgin Olive Oil Hubs” in the first Italian full-immersion course in English on “Production, Selection, Marketing and Culinary Use of Extra-Virgin Olive Oils in Restaurants”, Assisi, 3-9 September 2015. It is a joint initiative of the Center for Quality Studies of the Academy of Georgofili of Florence and the Senior High School for Hotel Management and the Culinary Arts of Assisi. Address for information and detail: claudio.peri@fastwebnet.it

Photo by Gianfranco Maggio / Olio Officina

Olio Officina

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