` Madrid Fusión Shines Light on Spanish Olive Oil

Fairs, Competitions

Madrid Fusión Shines Light on Spanish Olive Oil

Feb. 6, 2015
By Caroline J. Beck

Recent News

Madrid Fusión 2015, Spain’s pres­ti­gious culi­nary event, con­ducted three days of cre­ative show­cases, culi­nary demon­stra­tions and pre­sen­ta­tions in Madrid, this week.

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.

Dani Garcia’s olive oil-based ice cream

In addi­tion to the eight Jaén Selec­ción 2015 pro­duc­ers, many olive oil brands were on dis­play and avail­able for tast­ing from pro­duc­ers includ­ing Abbae de Queiles, La Boella, Dauro, Mar­qués de Val­dueza, and Mar­ques de Griñon. While the selec­tions were dom­i­nantly of the Picual and Arbe­quina vari­etals, oth­ers like Cor­ni­cabra, Hoji­blanca and Cuquillo were also avail­able for tast­ing.

Advertisement

Olive oil is the sin­gle most impor­tant ingre­di­ent in the culi­nary her­itage of Spain, yet many chefs are still unfa­mil­iar with the vari­ety of fla­vor pro­files that olive oil can bring to cre­ativ­ity,” said San Román. We have many vari­eties native to Spain that deserve atten­tion and con­sid­er­a­tion beyond Picual, Arbe­quina and Hoji­blanca. Regional vari­eties like Changelot Real, Royal and Empel­tre are just some of the options open to chefs that are ready to exper­i­ment with this amaz­ing ingre­di­ent.”

Olive oil’s promi­nence in Span­ish gas­tron­omy book­ended the event on day three when major con­fer­ence spon­sor Makro pre­sented a spe­cial olive oil tast­ing course cov­er­ing the basics of fla­vor pro­files and tast­ing tech­niques; and the Diputación Provin­cial de Jaén held its XII Inter­na­tional Award for Cook­ing with Olive Oil, using the region’s top-ranked olive oils for 2015, won by Chef Xanti Elias of Restau­rante Acan­thúm.




Related News