On November 19, 20 and 21, Priordei had the pleasure of hosting students from the Campus de Groisy. During these sessions, the students immersed themselves in the fascinating world of extra virgin olive oil through a complete and engaging learning itinerary.
The programme combined theory and practice, beginning in the fields and the mill, where they learned about the cultivation, harvesting and extraction processes. The visit continued at IRTA (Institute of Agrifood Research and Technology), where they explored the technical and scientific aspects of olive-oil production, and concluded in the Michelin-starred kitchen of chef Jeroni Castell, where they discovered how extra virgin olive oil enhances and transforms the most sophisticated dishes.

This sensory and technical journey allowed the students to discover the essence of Priordei — from the olive tree to the table — and to understand the passion and dedication behind every bottle.