The Citoliva Center in Andalusia celebrated the end of its summer program with an open training session earlier this month.
El Centro Tecnológico Andaluz Citoliva — which roughly translates into “Civic Olive Oil Technological Center of Andalusia” — hosted an open training day on September 2. Attendees were invited to see some of the innovative products being developed with olive oil that students have been working on over the summer.
The program, titled EVOO and Pairing, focused on the culinary and scientific workings of olive oil. The facility’s cooking lab is the first of its kind in Spain dedicated exclusively to exploring new uses for Liquid Gold.
According to the general director of the center, the space is a meeting point between science, technology and cuisine, all centered around the pillar of the Mediterranean diet.
Chief taster of Citoliva, Maria Paz Aguilera led a scientific tasting where participants were instructed on the visual, olfactory and taste-based characteristics of different olive oils.
The session concluded with a cooking demonstration by International Cooking with Olive Oil winner Juan Carlos Trujillo, chef at the Canela en Rama restaurant in Linares.
Raquel Costales, a researcher for Citoliva presented some of the new research being performed in the center, focusing on technical solutions to improve presentation and nutrition. in the food industry.
Leading food companies in Spain consult with the center to remain competitive in the industry.
Related Articles
Jul. 26, 2023
Mediterranean Diet Associated with Successful Aging, Study Finds
Researchers found that Greeks who followed the Mediterranean diet were healthier and more active as they aged than those who followed the diet less closely.
Jul. 13, 2023
New Cleaning Equipment for Olive Mills Saves Water, Money, Study Finds
Cleaning with a SILAC system, which uses foam-based detergent ad air pressure, reduces the amount of time to clean milling equipment and saves water and money.
Oct. 11, 2023
How Air Pollution Affects Olive Oil Quality in California
Producers and researchers weigh in on the impact of wildfire smoke and air pollution on the local olive oil industry.
Jan. 3, 2024
Promoting the Role of Women in the Olive Sector
Jill Myers founded the Women in Olive Oil network to connect women across the sector while promoting their voices and highlighting their contributions.
Oct. 24, 2023
Olive Grove Bacteria May Hold Key to Combating Xylella
Certain microorganisms provide biological advantages like a secondary immune system, researchers found.
Jun. 26, 2023
Genotype Plays Significant Role in Fatty Acid Content of Virgin Olive Oil
Researchers in Spain have demonstrated how fatty acid content in virgin olive oils is mostly linked to genotype along with climate and other factors.
Jun. 27, 2023
New Zealand Producer Uses Brix Levels to Determine Ideal Harvest Moment
Unlike with grapes or other fruit, Ross Vintiner harvests olives when the sugar level falls, indicating that oil is accumulating and polyphenol content remains high.
Mar. 7, 2024
Ancient Olive Groves on Capri Are Reservoirs of Biodiversity
Researchers traced the origins of the island’s olive trees to Crete and mainland Italy and discovered 21 new varieties.