Olitalia was one of the key participants in the technical symposium of AMPI – an Italian association of experienced patissiers – with Evoloso, the company’s first extra virgin olive oil designed for bakery and pastry-making.
The 27th Technical Symposium of AMPI was held in Brescia at the CAST Alimenti cooking academy on Sunday 10th and Wednesday 13th March. No less than 72 patissiers took part.
The presentation of Olitalia’s Evoloso was included in the agenda and aroused the interest of participants: this innovative product was developed to meet the ever-growing demand coming from the world of patisserie for a noble fat that does not alter the taste of preparations and respects both sweet and savoury recipes.
This extra virgin olive oil is the fruit of the collaboration between the Research&Development department of Olitalia and two of the most renowned Italian academies and associations for patisserie and cooking, namely AMPI and CAST Alimenti. The sensory profile of this oil is very delicate with notes of fresh almond that smother the typical strong notes of extra virgin olive oils.