European High Quality Extra Virgin Olive Oils Go to the Head of the Class!

CEQ Italia and QVExtra! International Help Educate US Culinary Students

New York, NY, December 19, 2018 --(PR.com)-- In a series of training courses in Boston, Providence,
and New York, extra virgin olive oil (EVOO) experts from the Spanish EVOO Association QVExtra!
International and the Italian Consortium CEQ Italia demonstrated the key elements that distinguish the
quality difference of premium European EVOO to nearly 200 culinary students. The EU supports
ventures that promote high quality agricultural products.

Marco Petrini, president of Monini USA, Alfonso Fernández López, owner and founder of Sabor de
España, and Natalia Ravida, president and owner of RAVIDA' Azienda Agricola, an Italian olive oil
producer, conducted hands-on, educational tastings while explaining the growing, processing, and
distribution of premium EVOO that makes the taste and wellness difference in a recipe's ingredients and
cooking.

Mr. Fernández often tells audiences that the “biggest competitor to extra virgin olive oil is ignorance” and
it resonates. Thus, education is a primary goal.

The EVOO Consortium discussed and presented their production methods and standards, benefits, and
the role of extra virgin olive oil in the Mediterranean diet -- key elements in determining quality, how
terroir influences flavor profiles, and how to cook with EVOO. Depending on the variety, the extra virgin
olive oil has its own distinct character - fruity, sweet or bitter, with differing intensity of the spicy
aftertaste. These extra virgin olive oils all have their own nuances, contrasts and flavors, but what they
have in common is that their production has been closely controlled - from the flower to the bottle - with
the main aim of providing the highest possible quality.

Ms. Ravida explains and educates JWU culinary students about what distinguishes high quality European
EVOO.

Complementing the hands-on training courses that were enthusiastically embraced by all the seminar
attendees, were two distinguished cooks who demonstrated their gastronomic prowess and expertise as
part of these seminars: Italian Culinary Expert and Iron Chef America Judge, Mario Rizzotti, and Spanish
chef Antonio Ortuño, who collaborated on a special menu that explored specific pairings; preparing
several dishes each - using oils with a range of flavor profiles from mild to spicy.

Natalia Ravida offers JWU students high quality EVOO to sample and taste the fresh, pure flavor profiles
of European extra virgin olive oil.

The students tasted the EVOO's, sampled the food prepared with the EVOO “green gold.” The lessons
were very interactive: culinary students and industry professionals had the opportunity to taste different
European EVOOs that are part of the Consortium, taste dishes that the chefs prepared, and asked pertinent
questions. Activities for all attendees included developing, implementing, and discussing their own
recipes.

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In addition, the culinary aficionados and students were asked to complete a questionnaire to evaluate their
knowledge of basic facts before and after the training. Upon completion, each earned their own certificate
of completion.

Cambridge School of Culinary Art (CSCA) is an iconic New England landmark, and for more than 40
years has been highly acclaimed among the nation's premier culinary schools.

The seminar at CSCA was held Monday, November 12 at their sunny, open kitchen and demonstration
space with an enthusiastic and returning, loyal audience.

Johnson and Wales (JWU)

Johnson & Wales University is a private, nonprofit, accredited institution with more than 14,000
graduate, undergraduate and online students at its four campuses in Providence, Rhode Island; North
Miami, Florida; Denver, Colorado; and Charlotte, North Carolina.

JWU hosted the training course on November 14th.

International Culinary Center (ICC)

Formerly known as The French Culinary Institute, the International Culinary Center© is a global leader in
professional culinary, pastry and wine education. ICC's mission is to train the next generation of culinary
leaders and innovators, providing them with the credentials, confidence and connections to succeed in the
food & wine industry. With this mission in mind, they've partnered with the Olive Oil Times Education
Lab to develop the Olive Oil Sommelier Certification program. This two-course certification program
brings the world's foremost olive oil experts and educators together for courses spanning production,
quality management, and advanced sensory assessment of olive oils and its application in gastronomy,
culture, and health.

The training course for the culinary students was held Friday, November 16 - prior to the special media
and influencer dinner.

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Contact Information:
Duchess Designs
Leeann Lavin
732-500-7121
Contact via Email
http://gardenglamour-duchessdesigns.blogspot.com/
foodanddrinkny@gmail.com

Online Version of Press Release:

You can read the online version of this press release at: https://www.pr.com/press-release/772590

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