OliveToLive. The olive oil renaissance.
Nowadays, we know all there is to know about wine - varieties, origins, vintages, and organoleptic characteristics. But as for olive oil, we know very little. We have lost track of this huge gastronomic, cultural and symbolic heritage which has accompanied the history of humanity. Thanks to the passionate work of its owner, Paolo Pasquali, Villa Campestri addresses this neglect through extensive awareness-raising, knowledge-dissemination, and by offering direct experience of the oil culture.
Our strategy of re-sensitization to the culture of oil starts at Oleoteca®Villa Campestri with a sensory journey through the characteristics of olive oil. It continues with OliveToLive, a patented system for the preservation of olive oil and its organoleptic characteristics. The worst enemies of olive oil are oxygen, light and heat. Every time we open a bottle of oil or we keep it exposed to heat or light, the process of decay of its organoleptic and nutritional properties begins. Therefore, after extensive trials, Paolo Pasquali, the owner of Villa Campestri, has devised an innovative OliveToLive extra-virgin olive oil server which has found approval with the Culinary Institute of America and with Chef Maria Josè San Roman that installed in her Restaurant El Monastrell in Alicante the latest version of OliveToLive.