A little about me:
I have been in the corporate world for the last 12 years; in sales for a healthcare company and before that I worked in a hospital. I am a Clinical Laboratory Scientist. My background lends itself to my interest in the chemistry and health benefits of Olive Oil.
The more I learn, the more amazing this juice from the olive becomes. I’m excited to share my findings and learning.
I want to provide a product that people can trust and feel safe in the knowledge that the products are of the highest quality. I have a passion for good food and a desire for a healthy life. EVOO enhances both.
This is how my journey started…..
In 2015, my husband, Butch, and I bought a small house in Tuscany nestled in the Chianti hills; with vineyards and olive groves everywhere you look.
It’s simply beautiful. I feel connected to the earth and peaceful when I am there.
Also, in 2015, I received my Italian Citizenship after 3 years of struggling to obtain the right documents, and now we had a home there!
My next project was to figure out how to bridge the ocean and make both places, the US and Italy, our home.
The answer came while I was speaking to a local Business owner in our small Italian town. He suggested that I import Extra Virgin Olive Oil (EVOO) to the US.
I felt thrilled at the thought of bringing high-quality EVOO to the US. I also had some fear around the process, which kicked in my “needing to learn all I could” gene.
The venture he suggested did not work out, but my love affair with Olive Oil started!
As I started learning about Extra Virgin Olive Oil (EVOO), I found that there were many articles and books that described how Extra Virgin Olive Oil companies were mislabeling and adulterating EVOO. Customers were being duped into buying what they thought was EVOO, which in fact was either virgin olive oil or lampante (oil not fit for human consumption).
I didn’t like the fact that I didn’t know what EVOO to buy or which company to trust. I felt confused when I went to the grocery store.
Growing up, my mother always used EVOO and as a result, I use Extra Virgin Olive Oil for all my cooking. I became determined to get the facts and share those with everyone I could. I want to make sure I am using the best oils for my family.
So, I signed up for an Olive Oil Sommelier course. I hadn’t known there was such a thing as an Olive Oil Sommelier, but it was one of the best decisions I’ve ever made. I met wonderful people who are passionate about Olive Oil.
This is how my quest to find the best Olive Oils began.
Ciao for now,
RoseAnne
