Tasting GuideRecognize a good olive oilTasting ritualUsing oil in the kitchenHow to preserve Extra Virgin olive oil
The fruit of the olive treeThe oil dictionaryThe classification of oilsWellness in EVOOProduction areasOlive varieties
A member of Monini’s export team, Alessandro tells us some of his impressions of the way extra-virgin olive oil is perceived worldwide and his belief that nothing can be taken for granted either in Italy or abroad in a terrain as important as foodstuffs.
THE CHALLENGE IS GETTING THE VALUE OF EXTRA-VIRGIN OLIVE OIL ACROSS IN THE MOST DISTANT LANDS
Anyone whose job is to export fine but everyday products like extra-virgin olive oil hovers between two worlds: on one hand an awareness of the product’s recognized excellence within national borders and, on the other, the need to generate demand for something ‘new’ in completely different contexts. Here’s how to take up the challenge.
PEOPLE NEED TO BE TRAINED TO RECOGNIZE QUALITY
First of all it requires determining which countries consume the most extra-virgin olive oil and then working on relationships with retail sales in these markets. But one question does crop up: can foreigners tell a quality product?
THE STRANGEST STORIES ABROAD
Plenty happens to those who travel and Alessandro is happy to share some of his adventures with us as well as what he sees as the secret of working well with his counterparts abroad.