From 2 to 12 March 2020, in collaboration with Jenny from Olioveto , I flew to Kona on the Big Island to present the Culture of very high-quality oil from the Leone Selection in three events: two guided tastings with the chefs from Meridia and the Four Season and an evening event with a presentation, tastings, and combinations of oil/food at a dinner at the Four Season.
Jenny is a small importer who has been working with Leone for a couple of years and choose different oils at each edition. Her research is based on the concept of enhancing biodiversity and helping small producers. She prefers oils produced organically, even if not certified, and whenever possible monovarietal.
Every year she tells me what she would like, the scents she wants to offer her customers, the intensity of the flavors, the stories she wants to tell, and I sit down and go through all the organoleptic analysis made up to that moment and I compose the bouquet by putting together all the data they provide me.
This is how producers are chosen when they are promoted by Leone, first of all the quality, then the individual needs of those who rely on this advice which I would like to say, is free for both the producer and the importer. No preference, the friendship with the producers comes later, first the quality without compromise. We work like this.
