Food Notes & Tousim 01/11/2010

Children will be the chroniclers of extra virgin olive oil

A new project from the Association City of Oil to involve kids on the themes of oil. The event will take place within the IXth edition of Bimboil

The IXth edition of Bimboil “Oil reporter: the young chroniclers of oil” will display innovative communication supports and a new formula, more entertaining and absorbing for kids. The creativity of kids, and the work of teachers, will be guided by a new procedure for the final paper.

The project is aimed at the education of kids about the history, culture, and pleasure of extra virgin olive oil of protected origin of denomination, and also about the healthy aspects of this product. A great success has been achieved since the first edition, with strong participation both by children and teachers.

The experience of the years has shown that the children can report the information they receive to their families, so that they can support the “change” of unhealthy food habits through a surprising awareness of the properties of extra virgin olive oils.

Teachers are encourages to tackle issues related to oil, olive trees and their farming, in the manifold aspects involving oil: history, culture, environment, food, cosmetics,…A very important factor to consider is the ties to oil in the country of origin, specifically for the denomination of protected origin.

The Bimboil project is open to all classes of Italian elementary schools, in the territories of the “Cities of Oil”. It entails the realization of an educational program carried out by their teachers, helped by textbooks of the Association Cities of Oil. For the technical lectures, the teachers will be supported by professional tasters who will help with their professionalism, thanks to a collaboration with the school, and by journalists and experts in communication.

The classes are required to play around as a journalist editorial staff and to realize a report on the use of oil with denomination of protected origin, about perception of quality, criteria of choice and purchase, use for cooking, in the form of interview at home or within the community.

di T N