I & P, is a small, family-owned olive oil farm in Canino, Lazio, 120 kms north of Rome. It is situated overlooking the Etruscan plain – cradle of Italian civilization – and has over a thousand trees, of which many are older than 200 years. At the heart of the organization is Paolo Borzatta @BorzattaPand his team who are constantly striving to introduce the many virtues of extra virgin olive oil to a new generation of promising chefs, whilst maintaing many of the ancient traditions. Allow me to elaborate further about two such initiatives that are underway in the UK; one a scholarship and the other a recipe competition.
The I&P Olive Oil Scholarship is currently offered to two of the top cookery schools in the Brtiish Isles: Leith’s School of Food and Wine in London, and the Edinburgh New Town Cookery School in Scotland. It is awarded to the student achieving the highest marks in the practical exams of their Diploma. The scholarship prize includes a complete set of the unique “Caninese Collection” of I&P olive oils. (This is a set of six separate bottlings of the ancient Caninese variety from six different plots within the estate – no other producer in Italy offers such a range). Better still, they are offered the opportunity to stay with Paolo Borzatta, in Canino for a fully immersive two-day trip to the I & P olive mill during harvest time, thereby giving the best the opportunity to learn in the proper environment with the most devoted teacher. (saying nothing of the beautiful surroundings and culinary brilliance).
The first Scholarship at Leith’s was awarded to Florence Cornish
(www.florencecornishcooks.com) in 2015. This year’s winner will be announced in June. Meanwhile the winner of the 2016 Edinburgh New Town Cookery School (which operates on
a different timetable) has already been named as the highly-talented Bee Ruttle.
During their visit the scholars will be shown how the olives are harvested and are taken from tree to mill in the swiftest possible manner to preserve the freshest flavours. They will see the crushing process and be able to taste the new year’s oils straight from the press. Whilst there, naturally the students will be able to discuss and sample some of the most imaginative recipes for olive oil. Whether this be at one of the premier restaurants in the area or simply at home, the quality always comes first.
On their return each scholar will write their own blog about their experience and be encouraged to continue their relationship with EVOO because, apart from the wonderful diversity
of flavours it has to offer, recent research also indicates a great many valuable health benefits, including the improvement of cardiovascular conditions, diabetes, arthritis and alzheimers.
The second I & P initiative, to be launched at Leith’s in May, takes a slightly sweeter form but is very much motivated by the same ideas. It is a Recipe Competition and this year’s theme will be desserts. Students will be asked to create a dessert using an I & P olive oil. The dish can have any flavour, be one item or multi-componented, but should demonstrate how olive oil can be successfully used to flavour desserts. The judges will be looking for innovation and originality, along with a balance of flavours, colours and textures.
The judging panel will include;
Francesco Mazzei, chef patron of the renowned ‘Sartoria’ restaurant in London’s Savile Row
Ursula Ferrigno, chef, educator and author (her recent book A Gourmet Guide to Oil and Vinegar, 2014)
Paolo Borzatta, owner of I & P
Camilla Schneideman, Managing Director of Leith’s School of Food & Wine
and Myself, Nancy Gilchrist MW, Wine, Olive Oil and Chocolate Educator
Results will be announced on Thursday 19th May.
Why and How to use I&P Extra Virgin Olive Oil: http://www.iandp.it/aggprofessionale/perche-e-come-utilizzare-lextravergine/?lang=en