Olive Oil Times.com, Madrid Fusión 2015–Spain’s prestigious culinary event, conducted three days of creative showcases, culinary demonstrations and presentations in Madrid recently. From center stage presentations by world-class chefs and educational classroom tastings to a multitude of varietals on display from around the country and a juried cooking competition, the show demonstrated that extra virgin olive oils from Spain continue to gain greater appreciation among those most familiar with the ingredient.
On the conference’s first day, extra virgin olive oil was center stage with chef María José San Román’s presentation “Un Aceite Para Cada Plato” (An Oil for Every Dish). While the chef’s presentation was the only olive-oil centric demonstration, many other chefs showcased the value of olive oil in their creations throughout the 3-day event. Chef Dani Garcia wowed the audience with his presentation Texturas Helada, featuring olive oil-based savory ice cream creations with truffle and Michelin 3-star chef Pedro Subijana demonstrated liberal use of extra virgin olive oil in his Bekarki menu from Akelare.
Spain is one of the world’s oldest cultures, steeped in a rich heritage and influential across continents throughout history. The Mediterranean climate and idyllic coastline attract millions of tourists every year, making Spain one of the top holiday destinations in Europe.
Despite most peoples’ familiarity with Spain, there are some interesting facts about the country that will surprise you. Let’s take a look….
If you are you’ll be interested in attending the New York International Olive Oil Competition which is coming to the International Culinary Center in New York from April 8-10, 2014. This event brings together olive oil producers from all over the world to present their products in open competition in the form of a series of blind tastings.
The competition is organized by Olive Oil Times, the magazine of record of the world of olive oil. They also offer online olive-oil training courses, both for serious amateurs and professionals in the sector. More…
From Foods from Spain.com–Since before the Romans till the 21st century, from traditional cooking to avant garde cuisine, olive oil has been an iconic Spanish product, cherished at home and exported to other countries. Not only is it one of the world’s healthiest food products but traditionally it has also been used in cosmetics, medicine and as fuel for oil lamps. (Inferior olive oil is still referred to as “aceite lampante,” only suitable for burning.)
With origins somewhere in the Middle East some 5,000 years before Christ, olive oil made its way west to Spain via the Cretans, the Egyptians and the Phoenicians, who arrived here around 1100 BC.