CEO and President of Colavita US, Giovanni Colavita, giving introductory remarks
Giovanni Colavita and Vice president, California Operations, Paolo Colavita- We were the first company that introduced Extra virgin olive oil to the US. The consumers, however, were not ready for its strong taste, they were using Canola, which as you all know, has a really flat taste. So, we put effort in educating the consumers and the food industry. Giovanni Colavita
Colavita Master Chef Ken Arnone
Chef Arnone presenting the dishes
Amuse-bouche. Fennel and Celeriac Soup with Extra Virgin Olive Oil “Mousse” (California EVOO in the soup; “Mousse” consisted of Premium Italian EVOO)
Seafood Crudo Trio (Ora Salmon (Spanish EVOO), Fluke (Greek EVOO), Tuna (Premium Selection EVOO))
“Dal Raccolto” Strozzapreti Pasta with an Extra Virgin Olive Oil Confit of Duck, Escarole, and Pistachios (Duck Confit cooked with California EVOO; Drizzle of Premium Italian on top of the pasta)- It has been almost 10 years that Colavita is present in the US. We initially built a facility in New Jersey, and now we are working on a new one in California. We want to establish a strong relationship with the local producers and shed light to the Californian product. Giovanni Colavita
Colavita World Collection