Why we offer these resources

We, of the Azienda Agricola I&P, are convinced that extra virgin olive oil (EVOO) is an exceptional product and one that is fundamental for good and gourmet cuisine.

Its infinite variety of aromas and flavors are the result of the abundance in Italy of over 520 cultivars which, grown in different soils and micro-climates from Trentino in the north to Pantelleria in the south, provide an infinite “palette of aromas and flavors” available to creative cooks to give their dishes that exceptional touch of perfection.

We are also convinced EVOO is an essential component of contemporary gourmet cuisine and not simply an ingredient. In fact, in some cases, it can even be considered the linchpin of avant-garde cuisine as well as the menu because it is around certain oils that outstanding dishes and menus can be built. A bit like when a chef has available an exceptional ingredient (special, fresh-caught fish, truffle with superlative aroma, meat of an usual cut, special fruit, etc.) and “builds” the dish around the ingredient to fully showcase its excellence.

However, EVOO is a very complex and delicate product, and to fully appreciate it means having to know it and be able to distinguish it, preserve it and use and combine it with foods and in dishes.

For this reason, we have developed a number of resources to help those who have limited familiarity with EVOO to get to know it better, appreciate it better and use it better.

We offer a range of opportunities:

A short, 2-hour course at the farm’s mill. It is a fascinating introduction to extra virgin olive oil and guided tasting of three of our own monovarietal oils.

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Following the introduction described above, there is a tour of four of our olive groves (in your own car, led by the farm’s Jeep). During the tour, there will be a lesson on olive cultivation.
To conclude, in the small farmhouse at our top-most olive grove, an aperitif will be served consisting of biodynamic wines and cheeses from Alta Tuscia Viterbese, and tastings of three of our oils with bruschette.

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Following the tour above, participants will have dinner in a small local restaurant where they will be able to enjoy fine dishes in the Tuscia tradition that utilize a range of our oils.

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A short, 1-hour course at the farm’s mill. It is a fascinating introduction to extra virgin olive oil and guided tasting of three of our own monovarietal oils. Following this lesson, participants will have lunch in a small local restaurant where they will be able to enjoy fine dishes in the Tuscia tradition that utilize a range of our oils.

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Cooking Lesson Using EVOO. A cooking lesson with dinner (or lunch) at the main farm. The lesson lasts four hours and includes a tasting. It will focus on the use of EVOO in fine cuisine. At the conclusion of the lesson, participants will have lunch or dinner with the chef, enjoying the dishes they prepared. The total duration is about eight hours.

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A day-long event spent in the olive grove picking olives and seeing them pressed. Participants will learn how fine EVOOs are produced and will also take part in a tasting of some oils.

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