Olive oil - nature’s special gift - A lecture about the oldest healthy food
Heidi Rauch and her husband Michael Konitzer talk about olive oil: the history, the culture, the production, the taste and the oils healthy effects.
We learn to taste good olive oil and to be able to distinguish artisanal top quality of olive oil “extra vergine” from “industrial” olive oil, sold in supermarkets.
And we`ll give good tips how to use olive oil, how to cook with it, how to use it as a remedy. And we inform you about more products made from olive trees.
Since 2008 Heidi Rauch and Michael Konitzer live a grand part of the year in the Marche, the province at the Adriatic coast in Central Italy. They are taking care of their own olive trees, are doing their own harvest and produce their own olive oil. From Italian masters they have learned how to do it in high quality. During all these years they have learned to taste olive oil in professional manner. Their artisanal olive oil “Olio Piceno” is sold only directly (www.oliopiceno.de). In their “Olivenölschule by Olio Piceno” they teach to taste good olive oil in cooking schools in Munich and Berlin.
Heidi Rauch and Michael Konitzer are both writers, living in Bavaria, Berlin and Italy.
Heidi Rauch, born in Berlin, is a journalist with diploma doing mainly PR-work, for example for Schloss Amerang (events & concerts) and the golf club Munich Eichenried (home of the BMW International Open). She has written a book about olives and olive oil with the title “Oliven – Eine Liebeserklärung an den Süden”.
Michael Konitzer, born in Munich, is specialized on digital marketing (publisher of the Multimedia Annual) and professional content production for corporate websites (Volkswagen, Toyota, Lufthansa, Swiss Life e. a.). He is also working as a futurologist, doing lectures, consultant work and writing books on future topics. He is an experienced hobby cook and always likes to share his knowledge with interested people.