Those involved in cooking knows that the Culinary Institute of America, is a veritable institution in the field: the best chefs in the world come from here, basing their work on research quality and tasting, in common with the philosophy of Villa Campestri Olive Oil Resort.
For this reason we chose this institution to open in 2010, our Oleoteca ®: Napa Valley, California, at the Culinary Institute at Greystone, in fact exported Villa Campestri OliveToLive system that enhances the quality of extra-virgin olive oil.
The idea behind the Oleoteca® Villa Campestri is in fact to provide a space to those of oil of excellence that would normally struggle to find a worthy place in the market.
As with wine bar of excellence, where you can find only quality wines, so our Oleoteca ® collects the best of the olive oil.
The conservation of these oils is possible thanks to our invention OliveToLive machine, which keeps intact the organoleptic properties and fragrance by using nitrogen to eliminate oxygen.
The oils in our Oleoteca ® are used by the Culinary Institute, both in their restaurant and in the Flavor Bar: it is a true tasting bar where guests and tourists can attend the Culinary Institute tasting courses to learn how to recognize the characteristics of quality oil, in addition to actual cooking classes where the oil is the main element of every dish.
In this way, Oleoteca® Villa Campestri, the Culinary Institute of America, together with the Association 3E which each year organizes the conference Beyond Extra Virgin, are trying to create a true culture of oil: on the one hand helping the best production of extra-virgin olive oil find a market but on the other teaching the consumer.
If you also want to find out how to taste oil, we invite you to experience the sensory pathways of Villa Campestri.