Taste can't be told.
It's meant to be lived.

PROGRAM

• Getting to Know Extra Virgin Olive Oil — Olive oil, its history, and its characteristics.
• Discovering the Cultivars — Olive varieties and their distribution in Italy and around the world.
• From Fruit to EVOO — Harvesting, pressing, and a guided tour of the I&P olive mill.
• Preserving Quality — How to properly store extra virgin olive oil.
• Knowing How to Read a Label — The information you need to make an informed choice.
• Understanding Value — What determines the cost of a quality extra virgin olive oil.
• Learning to Evaluate — Strengths, flaws, aromas, character, and the quality of an EVOO.
• Tasting and Comparing — 3 I&P EVOOs compared with a commercial oil.
• Bringing It Into the Kitchen — Tips on use, pairing, and culinary creativity.
• Sharing — Aperitif in the Gioacchina olive grove, a Slow Food Presidium for centuries-old olive groves: local specialties and quality wines paired with I&P EVOO.

PROGRAM

• Getting to Know Extra Virgin Olive Oil — Olive oil, its history, and its characteristics.
• Discovering the Cultivars — Olive varieties and their distribution in Italy and around the world.
• From the Land to the Mill — Cultivation, harvest, pressing, and a guided visit to the I&P mill.
• Storing and Choosing — Proper storage and how to knowledgeably read a label.
• Understanding Value — What determines the cost of a quality extra virgin olive oil.
• Learning to Evaluate — Aromas, flavors, strengths and flaws, character, and the quality of an EVOO.
• Tasting and Comparing — 3 I&P EVOOs compared with a commercial oil.
• Bringing EVOO to the Table — Lunch or dinner at a local restaurant selected by I&P, with Tuscia dishes enhanced by pairing them with EVOO.

PROGRAM

• Entering the World of EVOO — History, characteristics, and what sets an outstanding extra virgin olive oil apart.
• Getting to Know Cultivars and Terroir — The different olive varieties and how cultivar and terroir shape each other.
• Living the Olive Grove — The I&P cultivation method, to understand the fruit at the decisive moment of ripening.
• Following the Birth of the Oil — From harvest to pressing: entering the mill and taking part in the transformation and filtering stages.
• Tasting the Freshly Born Oil — A moment only possible during the harvest.
• Learning to Evaluate — A guided sensory analysis: aromas, flavors, strengths, and the quality of a great EVOO.
• Storing and Choosing — Storage, reading the label, and caring for extra virgin olive oil over time.
• Tasting with the People Who Make It — A guided tasting alongside the people of the mill.
• Ending at an Outstanding Table — Lunch or dinner at an outstanding restaurant selected by I&P.

PROGRAM

• Entering EVOO Excellence — What determines the identity, quality, and character of a great oil.
• Discovering the Five I&P Grand Crus — A guided tasting of 5 EVOOs to recognize their aromatic profiles and personalities.
• From Tasting to Inspiration — A conversation with the Chef and Sommelier: sensations, affinities, and contrasts become the starting point.
• Inventory — An inventory and tasting of the exceptional ingredients available.
• Creating Around the Oil — Jointly building a menu in which every EVOO is the pivot of the dish.
• Into the Kitchen — Cooking together with the Chef: pairings, temperatures, and cooking techniques.
• Living the Feast — The menu you created together takes shape at the table.
• Keeping What You Created — The menu and recipe born during the experience become part of your I&P memory.