Harvest 2023 Italian Quality Olive Oil Presented in Preview at Italian Trade Commission in Vancouver
The Italian Trade Commission and Oleocanthal united to celebrate the art of Italian EVO oils and gourmet pizzas in Vancouver. The event, led by Sommelier Giuseppe De Cesare, showcased a selection of 2023's finest olive oils and honored the legacy of the late Consul General, Marco Nobili, affirming the event as a true homage to Italian culinary traditions.
The Italian Trade Commission of Vancouver and Oleocanthal hosted a gastronomic event on Tuesday, January 16th, showcasing the exquisite pairing of Italian extra virgin olive oils and signature pizzas. Organized by Giuseppe De Cesare, Sommelier and Advisor of the Italian Culinary Association (ICC) of Vancouver, the event featured a preview of Oleocanthal’s selection of high-quality extra virgin olive oils, including those of the 2023 harvest.
In attendance was Maria Elena Lanzafame, trade analyst at the Italian Trade Commission, and Giuseppe De Cesare, who, through Oleocanthal, imports by air exceptional EVO oils from Italy. The olive oils tasted included the 2023 harvest from the Abruzzo estate of Tommaso Masciantonio, renowned for its monovarietal Intosso (Slow Food presidium) and Crognalegno, as well as the equally prestigious Apulian producer Fratelli Ferrara.
The event started with a heartfelt tribute to the late Consul General of Vancouver, Marco Nobili, who had pledged his support for the event just days before his untimely passing at the age of 57. Giuseppe De Cesare paid homage to Nobili’s commitment to the “Made in Italy” throughout his career, making the event a poignant celebration of the diplomat’s legacy.

The first segment of the event focused on the tasting of the showcased oils, offering participants an in-depth exploration of the health characteristics of the “green gold.” The session included a detailed description of each oil, highlighting the terroirs and cultivars that contribute to their distinct flavors.

To elevate the tasting experience, chefs Giuseppe Cortinovis (elected Canadian pizza chef 2023 by Canadian Pizza Magazine) and Giovanni Trigona (Chef and ICC British Columbia delegate) showcased their culinary expertise by crafting unique pizzas. Notable pairings included a creation featuring pistachio pesto paired with Tommaso Masciantonio’s EVO Intosso, creating a delectable fusion of herbaceous notes.

Another standout combination featured a walnut and pecorino cheese sauce paired with Fratelli Ferrara’s Evo Fontana Rosa, resulting in a harmonious blend of nutty and creamy aromas.

Among the participants was Denis Innes, the dean of the “Hospitality, Culinary and Baking” department at the prestigious Vancouver Community College. Innes expressed his full appreciation and support for the initiative, noting that it provided participants with a rare opportunity to raise awareness about quality olive oil.

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