Champagne? No. It’s RAVIDA Olive Oil. Japanese love our oil so much that Top Chefs in Tokyo pour it abundantly over sushi and sashimi, grilled fish and meats, rice and fresh tofu and, when not fully satisfied yet, they just…DRINK IT! Or at least this is what we saw during our 12 days between Tokyo and Osaka to celebrate RAVIDA’s 15 years in Japan! Thank you to all our Japanese friends for their wonderful enthusiastic 15 years of outstanding support!
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