HEALTH, FITNESS, AND WELL-BEING: MDR EVOO WORLD event - The Gift of Olive Oil, eco sustainability

MDR EVOO WORLD event - The Gift of Olive Oil

Olive Oils from around the world…

Italy:

Frantoi Redoro since 1895: In the Northernmost area in the world in which the olive tree is, and has always been harvested - the production of Redoro Extra Virgin Olive Oil is carried out today as in the past by using fruit picked exclusively by hand using special combs and immense nets. - Because of the Mediterranean climate that offers mild temperatures and a territory that is well ventilated and without fog or stagnating water, this terrain produces an oil rich in flavour that is characterized by a delicate aroma that is fruity with complex aromatic olfactory sensations. The care taken to guarantee the quality of the oil is reinforced by the special attention that is given to safeguarding the environment. Redoro commits itself to guaranteeing that nothing is wasted during the production process and is particularly attentive to sustainability and the use of clean energy. www.redoro.it

Vulcino: During a walk in the Tuscia countryside Silvio and Eugenie fell in love with the natural beauty of this territory, its history, its olive groves, its lush agriculture. This is where their dream was born, and it has gradually come true. Today Vulcino farm consists of 30 ha. of land, of which IO ha. are olive groves. It is rigorously organic and much is done by hand. Our secular olive trees flourish on uncontaminated soil, with plenty of space for air and sunlight. Each cultivar is harvested separately at the right moment of maturation and cold-pressed on their estate, using their state of the art mill. Eugenie, the artistic soul of the family, sommelier and classical musician, believes in the beneficial effects of the frequencies of the music of Mozart and Bach. She has made sure the olive oil is accompanied in the various phases of production by the sublime harmonies of these composers. Vulcino farm is located in Lazio, halfway between the volcanic lake of Bolsena and the sea. This fortunate position makes for particularly fertile land with great biodiversity and a long history. The Etruscan people thrived there some 3,000 years ago, before Roman civilization. As we can see from the archaeological remains of the Etruscan city of Vulci the Etruscans already enjoyed the Caninese olive variety not only in their cuisine, but also for cosmetic use. www.vulcino.com

Palazzo Di Varignana: Palazzo was founded in 2013 with the mission to offer a food line inspired by the historical agricultural traditions of the territory through the cultivation of our their own states surrounding the resort. Palazzo project continues its own course with respect for sustainability and use of biological cultural techniques in harmony with the beauty of the territory and care to cultivate not only the land but also the future; including the care of time, the taste of beauty. In the village of Varignana, they focus on rescuing and cultivating Emilia-Romagna historical olive cultivars - Ghiacciola, Nostrana di Brisighella and Correggiolo. The olive harvest at Palazzo takes place slightly earlier than the optimal ripening period. This choice, although at the expense of the olive oil yield, allows them to produce olive oils rich in polyphenols - antioxidants naturally contained in olives. Their olive oils elegantly reflect in their aroma profile, characteristics of perfumes and freshness of typical green olives. www.palazzodivarignanafood.com

Spain:

Valderrama: One mill that harvests both farms Toledo and Cordoba. The Cotanillo plantation is located in La Pueblanueva municipality of the Toledo region. The property has 420 acres dedicated to more than 62,000 olive trees of varieties such as Arbequina, Hojiblanca and Cornicabra. Montilla is located in the province of Cordoba and have more than 395 acrews and over 19,000 olive trees. Arbequina, Hojiblanca, Picudo and Ocal are varieties they produce in the farm. Valderrama is a fresh oil and full of aromas, while respecting nature. It is harvested under 100% certified organic method and uses a fast process, cold press, clean fruits - and is produced in only one hour. www.valderrama.es

Casas D Hualdo: is a full working farm with a close circular environment with sustainable and regenerative farming practices along with a commitment to reduce their carbon footprint. Casas is an ambitious agricultural and livestock project initiated in the late 1980’s. When the property began a progressive transformation to become what Finca Hualdo is today, a mosaic of different crops and natural wealth covering almost 4000 hectares of land in El Carpio de Tajo (Toledo), along the course of the Tagus River. Grazing along the land you will find a breed of Manchega sheep, Pistachio, alfalfa, peas, and barley are some of the crops that complete the view of the 685 hectares of olive groves. The promotion of biodiversity and the management of their natural heritage are some of the brands trademarks. they firmly opted for clean energy, installing one of the biggest solar plants for photovoltaic solar pumping in Spain to irrigate their crops. Having understood that the traditional agricultural model is exhausted, and its maintenance is not viable from an environmental, social or even economic point of view, Hualdo sets up a comprehensive project that encompasses all the farm’s agricultural and livestock production activities, as well as establishes a new production model. Their goal is excellent and sustainable food. www.quesosdehualdo.com

Greece:

Kosterina: Kosterina EVOO’s are cold pressed in small batches from a single crop of early harvest Koroneiki olives grown in southern Greece. Each bottle is considered “high-poly,” meaning they have high levels of polyphenols, a powerful, naturally occurring anti-inflammatory antioxidant. High-poly EVOO’s also provide amazing taste. With the family being from a small fishing village called Koroni - which is home to the Koroneiki olive - the most varietal grown throughout all of Greece. For them, olive oil has been at the center of their mealtime, and the mealtime is the center of the family. Kosterina extra virgin olive oil is made entirely from early harvest Koroneiki olives sourced from southern Greece. Their balsamic vinegars are sourced from Modena, Italy - a protected region - and their flavored olive oils are made with their Original Extra Virgin Olive Oil and infused with flavors that are authentically Mediterranean. Their antioxidant-rich EVOO is also found in their cakes and chocolates. Kosterina has also newly started their own skin care line. Made with their signature EVOO, it leverages olive oil’s naturally-derived hydration and antioxidant benefits and its scent reminds of the Mediterranean seaside. Greeks have been using EVOO on their skin for centuries. www.kosterina.com

United States

David Neuman began his Olive Oil career as a Commis Chef at the Four Seasons Hotel, Washington, D.C. in 1985, cooking with great olive oil. After years of employment in the Specialty and Natural Foods industry, he was hired as President and Partner of Lucini Italia, and for the next 9 years grew it to become the premier Italian Olive Oil brand in America. Upon selling the business in 2014, David opened Gaea North America with the assistance of its parent company, Gaea Products S.A. in Greece. Together they focused on selling the best Greek Extra Virgin Olive Oils available.

His participation is vast in the Olive Oil field:

○ ONAOO (Organizzazione Nazionale Assaggiatori Olio di Oliva) Imperia, Italy, International Olive Council Accredited: Panel Taster – 2011; Level 1, Professional Taster Level 2, graduating from 3 year program 2018 (Rome), Current

○ Quarterly blind tastings with ONAOO professors to maintain his qualifications

○ Has instructed olive oil tastings, blind comparisons and provides knowledge to over 2,000+ trade and consumers alike with his signature Extra Virgin Olive Oil 101 course.

○ Speaker at the Keller and Heckman LLP Seminar – Defending Your Supply Chain: The Case of Extra Virgin Olive Oil - NYC and San Francisco

○ Presenter at the AOCS (American Oil Chemists Society) conference multiple years

○ Olive Oil Competition Judge annually

○ Member of the Varietals, 2011 – 2014: Attending annual harvest in various countries with the Varietals to learn techniques from the growers and producers and how Extra Virgin Olive Oil is used around the world in various cuisines.

○ Keynote speaker at the WOOE (World Olive Oil Exposition) Madrid, Spain – March 2018

Co-author of the textbook “Olive Oil Sensory Science”

Leader of an accredited olive oil sensory taste panel
Instructor of “Sensory Evaluation Certificate Course” at the UC Davis Olive Center

https://evooguy.com/

Enjoy some of our photography from the event!!! (Mega)

Special Thank You’s to Daniela Puglielli from MDR® founder for inviting us to this wonderful event!!

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