The crucial secret for enhancing the use and business of excellent extra virgin olive oils in restaurants and families is variety

The crucial secret for enhancing the use and business of excellent extra virgin olive oils in restaurants and families is variety …

We need to transform consumer thinking to a concept that seeks out a variety of excellent olive oils for various dishes pairings opportunities. Most consumers don’t just look for one good or excellent type of wine, but rather seek several types of wine according to their meal plans.
Flavor diversity is central to our mission to both preserve biodiversity in the olive oil world, but also to create additional complexity, intrigue and excitement that has worked so well for the super-premium worlds of wine, cheese, coffee and more…

We are going to present, discuss and experience this exciting possibility 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

Olio Officina