How do you recognize an ingredient's quality if not by tasting it? The guiding principle of the European Olive Oil project is to raise awareness about the organoleptic characteristics and beneficial properties of oil among Japanese consumers by organizing in-person 'taste experiences'.
From 20 November, for 48 days, European olive oil tasting areas will be set up around the city of Tokyo. You will find these at Aeon style Itabashi, Space R, Erumi Kònosu, Topylec plaza, Alio Ageo, and Tokyu plaza Omotesando, and have the chance to taste different types of European olive oil, raw and warm.
To fully appreciate this ingredient and learn more about its characteristics, you will be provided with an informative flier to guide you through the tasting experience.
The tastings aim to promote European excellence in Japan and build a bridge between two cultures, European and Japanese, apparently distant but united in taste and appreciation of good-quality products.
At the end of the tasting, visitors will be asked to fill out a short questionnaire to help assess the overall experience.
24 November 2022
