(June 10, 2016) Italy exports on average 130,000 tonnes of olive oil each year to the United States who, according to UNAPROL (Italian Olive Oil Consortium), with a total value of €1 billion and €300 million represents the most interesting export market of the ‘made in Italy’ brand. The rendezvous titled “The truth about Italian olive oil” is held at the Italian Cultural Institute of San Francisco Tuesday June 21 from 18:30 to 20:00. It is promoted by the ICI and is part of the “Food and Wine Series” curated for the Institute by Viola Buitoni and Orietta Gianjorio. The public will have the opportunity to learn and appreciate the characteristic products of the ‘made in Italy’ and more. The event will also answer curiosities and doubts such as: with all the media attention given to the production of Italin olive oil, how does one realise the authentic ones? “Come with all your doubts and questions to learn and visually and olfactorily interpret and taste to be able to appreciate an excellent olive oil”. This is the invitation from the Italian Cultural Institute of San Francisco. In addition to the taste space debate, the event includes a tasting guided by Orietta Gianjorio, qualified olive oil taster and a conference with Italian food expert and teacher, Viola Buitoni. At the centre of the debate are the best uses of olive oil in the kitchen according to their characteristics and their provenance. (Gil)
