The European extra virgin olive oil culture was celebrated in Japan at a seminar organized as part of the European Olive Oil project.
The event, aimed at raising awareness about the characteristics and qualities of the main ingredient of the Mediterranean diet, took place on 1 November at the Italian restaurant 'Al Porto' Nishiazabu in Tokyo.
Several leading Japanese journalists, importers and officials from the Italian embassy and ICE participated in the event. They had the opportunity to taste excellent dishes from a world-renowned Italian cuisine chef, who emphasized the importance of extra virgin olive oil in preparing his culinary works.
The experience led participants through a sensory journey, combining theoretical principles with the practical experience of taste.
By exploring the importance of extra virgin olive oil not only at the table but also for physical well-being, the seminar helped to disseminate knowledge on the properties and values of this European excellence, to stimulate its appreciation in Eastern culture as an ally of a healthy life.
04 November 2022
