O.I.L. - Olitalia Innovation Lab
Create, stimulate, decide, conceive. Training people is a way of giving life. Giving life to new ideas, that become products. But training is also about creating and educating technicians, professionals, salesmen, experts. This is what Olitalia means when we say “training”: giving people who work with us and who present and sell our products the information, tools and techniques that will help them generate value and develop their daily effectiveness. We accomplish all of this through the habitual focus, precision and quality that personifies our every act. Our training embodies the same values of high quality as our products do. In fact, Olitalia has been an active partner of various Advanced Education and Hotel Schools for several years. Our goal is to make students, teachers, chefs, buyers and, ultimately, our customers increasingly familiar with Italy’s tradition in fine olive oil, while at the same time looking towards the future. This is how we help move the quality and genuineness of extra virgin olive oils along the path that leads from tradition to innovation, whether it means tasting it in a glass or pairing with just the right dish; using it as seasoning or an ingredient; working in the classroom or in the kitchen. Using the concepts of food science in a simple but effective way. Being able to appreciate an oil’s organoleptic components by tasting it in a glass in the classic method gives each student a different mastery and awareness: each dish ... paired with its own extra virgin oil. Training becomes the application of basic concepts, classic tasting methods and cooking techniques; knowing when and how to use extra virgin oils, seed oils, vinegars and frying products. This last method is being rediscovered by today’s young chefs after being overlooked among the other classics for years. Principles of food chemistry are thus tested in the kitchen and in the laboratories with an increasingly focused vision of quality and greater attention around the correct methods of using fat and vinegar in cooking. Training as knowledge of raw materials, their quality and an informed awareness of how to use them.