Teaching to use extra virgin olive oil

The more people use extra virgin olive oil, the more they learn to enjoy it. This is why we are deeply committed to teaching how it can become part of people’s diet.

Visitors to the Ravida family estate, prior to booking, can take part in farm tours around the olive groves and vineyards and learn how to taste olive oils.

Following the success of RAVIDA with customers and the Press around the world, Villa Ravida has also been hosting chefs and running its own cooking classes based on family recipes and fresh seasonal produce.

Ninny Ravida and her daughter Natalia organize and teach cooking classes held in the Villa Ravida.

Ninny Ravidà and her daughter Natalia

Entrenched as we are in healthy Mediterranean food, we use extra virgin olive oil for everything from cooking to seasoning meat and fish, raw on vegetables, salads, pulses and pastas.

You may also be interested to know that due to its high level of anti-oxidants and low oleic acid, olive oil maintains its stability even at high temperatures and is therefore ideal for frying. In fact, its smoking point is at 210°, far higher than the temperature at which food is usually fried (about 180°). It also keeps its nutritional values better than other oils and, once filtered, can be used again up to ten times.

Sardines marinated with olive oil

Guests from as far as Great Britain, Europe, U.S.A., Canada, Australia, New Zealand, Japan, South Africa and New Caledonia have joined in our hands-on cooking demonstrations later enjoying meals in the solace of the Villa’s summer patio.