We are excited to share the latest news about OliveToLive by our founder and our own Paolo Pasquali. In this article by By CAROLINE J. BECK stated that the Community Organization for Research (ECOR) program is now studying a unique distribution model for olive oil together with the University of Florence.
The OliveToLive system is designed to maintain ideal conditions from point-of-production through authorized, tracked distribution to final use by containing its exposure to light, oxygen and swings in temperature. This is a big honor for us since the OliveToLive system is already being used at a number of restaurants in Europe, including four with Michelin stars.
If you haven’t yet heard about OliveToLive, you can read more here, it is a patented system for the preservation of olive oil and its unique characteristics. “Every time we open a bottle of oil or we keep it exposed to heat or light, the process of decay of its 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. It was also mentioned in the book Extra Virginity: The Sublime and Scandalous World of Olive Oil By Tom Mueller.
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