From the producers point of view, excellence in extra virgin olive oil includes not only the oil characteristics, as they may result from an analytical certificate or a sensory panel test. Excellence includes, in fact, the quality of the production process (as the result of a well planned and well controlled process) and the transparency of the production chain “from the field to the consumer table”. Excellence depends not only on the oil quality, but also on the producer’s trustworthiness.
We’ll discuss this issue deeply 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.
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