Italy has been producing olive oil for over 3,000 years. From ancient times, it has served as a healing balm, a sacred oil in religious rites, a fuel for lamps, and, naturally, a key ingredient to elevate the flavors of countless dishes.
Join Burlingame Rotarian Peter Comaroto on his journey to introduce an extraordinary extra virgin olive oil (EVOO) to America, sourced from a little-known region in the deep south of Italy. This rare oil embodies centuries of tradition and the unique character of its land, promising a taste like no other.