Beyond Extra-Virgin IV
Verona, September 20-22, 2010 – An International Conference on Olive Oil Flavor and Excellence. Beyond Extra Virgin has been more than a conference: it has been an opportunity to exchange and update ideas on the sensory qualities of super-premium olive oil.
Production control, sensory evaluation, culinary application, marketing and technical communication: all these critical aspects of the frontiers of quality in super-premium olive oil have been explored.
Beyond Extra Virgin has been a conference for olive oil producers seeking to achieve excellence. We have covered planning for sensory profiles, controlling critical production operations for sensory influence, appropriate sensory measurement, and describing sensory characteristics in the marketplace.
This has been a conference for chefs and influential restaurants that wish to create a gold standard of olive oil excellence and flavor discovery. The new culture of olive oil that can be a reference point and inspiration for consumers, the media, retailers, and others has been explored. Most of all, Beyond Extra Virgin has been an event for chefs that want to turn olive oil from a cost to a profit center. Beyond Extra Virgin has included presentations, guided sensory explorations, and demonstrations and tastings by chefs.
Quick Booking snippet
Extra virgin olive oil is a natural product that continues to evolve after pressing. Heat, light and oxygen accelerate this process and gradually affect both flavour and quality. At Villa Campestri Olive Oil Resort, this is something we know well. Our family has been producing extra virgin olive oil for generations, using olives grown in […]
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