Some people may seem like just a motto, but for us, “Olive to Live” is a philosophy of life. In fact we chose the name “Olive Oil Resort” to witness our passion for this product. We are promoting a re-discovery of the oil that along with wine, can be considered the most typical product of Tuscany. But while we know everything about wine from the type of grape to the importance of different vintages, with regard to the oil often consumers tend to consider all the same, loosing a universe of flavours and very different characteristics.
The re-discovery starts from our olive grove: 5 hectored of plants, some of them centuries old, planted and cared with an ideal setting, surrounded by green forests. From these plants, we obtain the organic olive oil of superior quality that we extract in our mill with new methods.
This is the olive oil that we serve to our guests at “L’Olivaia”, our restaurant and that our Chef uses for dishes: an intact olive oil in its properties, thanks to OliveToLive, a patented system to prevent decay.
“Olive Oil is a delicate product and tends to loose its characteristics in a short time mainly due to oxygen – says Paolo Pasquali, owner of Villa Campestri – OliveToLive is a machine that keeps olive oil under nitrogen in absence of oxygen. OliveToLive maintain the organoleptic characteristics over a long period of time. ”
OliveToLive has attracted the interest of the Culinary Institute of America, the American Institute for high-profile chef: in April 2010 we opened the Oleoteca®Villa Campestri thanks to its OlivetoLive.
If you want to learn how to recognize the characteristics that make a real quality oil you can try our olive oil tasting classes that we hold in our Oleoteca: Try it!
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