21 to 23 June 2009 International Conference “Beyond Extra Virgin”
The third edition of the International Conference “Beyond Extra-Virgin” at the University of Davis held on 21-23 June 2009 was the most important event in olive oil ever organized by an American university…“Beyond Extra-Virgin” is an international conference dedicated to excellence in olive oil in the world since 2007, alternating between Italy and California. The first edition of this event, in fact, dates back to 2007 and was held at the University of California Davis, the second edition was held in May 2008 in Florence at the Accademia dei Georgofili. The event is aimed at the definition and selection, and promotion of olive oil of excellent quality, regardless of their geographical origin, that will be marked and identified with the initials “Super Premium Olive Oil”.
Prof. Claudio Peri, President of theTRE-E (the international association that deals with the exploitation of the olive oils of excellence), said that thanks to this event not only Italy has the opportunity to show the world the excellence of its oil, but also the possibility to become “the reference for creative excellence and regulatory laws for olive oils in the world.”
Oleoteca Villa Campestri and the system OliveToLive that Paolo Pasquali explained during the conference can be the most interesting proposal for the marketing, use and presentation of the major oils in restaurants of excellence. Experiments that Paolo Pasquali has played for years in his restaurant at Villa Campestri with olive oil convinced the Culinary Institute of America, that the Super Premium Olive Oil may forward to the culinary world, not just a great heritage of culture and values, but also a great business opportunity. The agreement between the Culinary Institute of America, Oleoteca Villa Campestri and the TRE-E Association has the potential to revolutionize the market and culture of extra-virgin olive oils of excellence.
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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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