` La North American Olive Oil Association organizza una degustazione a New York

Nord America

La North American Olive Oil Association organizza una degustazione a New York

Aprile 12, 2011
By Curtis Cord

Notizie recenti

Olive oil indus­try exec­u­tives and jour­nal­ists gath­ered at a Mid­town Man­hat­tan Ital­ian restau­rant Mon­day evening for an olive oil tast­ing and din­ner hosted by the Associazione nordamericana dell'olio d'oliva.

Stephen Man­dia, chair­man of the trade group, which is affil­i­ated with the Consiglio oleicolo internazionale (CIO), ha accolto con favore gli ospiti dell'evento intitolato "Pour on the Fla­vor.” Man­dia, 45, founded a pri­vately-held com­pany East Coast Olive Oil Cor­po­ra­tion in 1991 which became the largest importer of olive oil in the United States. Eighty per­cent of the com­pany was sold to Nutrin­veste of Por­tu­gal. Man­dia con­tin­ues to serve as chair­man of the board of direc­tors of the com­pany, now called Sovena USA.

Bob Bauer, exec­u­tive direc­tor of the NAOOA, intro­duced the trade asso­ci­a­tion, which is com­prised of major importers and the Amer­i­can sub­sidiaries of the world’s largest olive oil com­pa­nies. He began by describ­ing the Inter­na­tional Olive Coun­cil’s func­tion as the world body that deter­mines stan­dards and ensures olive oil qual­ity. "Lavoriamo a stretto contatto con il CIO ", ha aggiunto "il NAOOA è un programma di certificazione di fatto ", poiché le società che non rispettano gli standard IOC non possono mantenere l'appartenenza al gruppo né recare il sigillo NAOOA.

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The fea­tured speaker was Dr. Wences­loa Moreda, a research sci­en­tist at the Instituto de la Grasa of the Span­ish Research Coun­cil who pre­sented a basic intro­duc­tion to olive oil.

The dis­parate group of atten­dees ranged from senior exec­u­tives of the world’s largest olive oil com­pa­nies includ­ing Grupo Sos, Fil­ipo Berio, Pom­peian and Sovena Group to food writ­ers and other jour­nal­ists, many of whom seemed to be tast­ing olive oil, by itself, for the first time.

Con­se­quently reac­tions to sip­ping straight olive oil ranged from know­ing nods by the olive oil pros, to winces by some of the New York area writ­ers unac­cus­tomed to olive oil tast­ings.

The first oil was mod­er­ately fruity, with a slightly greasy feel and the taste of almond. Next was an oil with greener notes, more bit­ter, but with a less pun­gent fin­ish. Par­tic­i­pants mar­veled how the third oil dis­played no aroma at all, and almost no taste. It was explained this was a light olive oil suit­able for cook­ing and fry­ing. Finally, when the plas­tic lid was lifted from the fourth olive oil the scent was of sparkling wine, and the taste was off. This was an oil dis­play­ing a num­ber of defects, the pre­sen­ter explained, includ­ing ran­cid­ity.

Exec­u­tive chef Mat­teo Bergamini of SD26, the restau­rant for­merly well-known as San Domenico on Cen­tral Park South, pre­sented the evening’s menu which he paired with the fea­tured olive oils, which were not named. He used the medium-intense oil on a quail egg salad, the more pep­pery extra vir­gin for a risotto with mus­sels and squid. A shoul­der of beef was dressed with another olive oil that was not included in the tast­ing. The din­ner was nicely pre­sented and deli­cious.

There were no ques­tions asked dur­ing the pre­sen­ta­tion, although some of the olive oil exec­u­tives were avail­able to reporters before­hand. Din­ner con­ver­sa­tion spanned a vari­ety of top­ics includ­ing olive oil qual­ity issues, prices in Europe, New World pro­duc­tion and mar­ket­ing chal­lenges.

Sev­eral exec­u­tives were encour­aged by the cam­paign to pro­mote olive oil use in North Amer­ica recently announced by IOC Direc­tor Jean-Louis Bar­jol and sched­uled to launch at this Sum­mer’s Fancy Food Show in Wash­ing­ton.

C'era un olio d'oliva "tast­ing bar” that looked like it could have been trans­planted from any super­mar­ket. The brands on dis­play and avail­able for tast­ing included Goya, Cara­pelli, Star, Car­bonell, Pom­peian, Fil­ippo Berio and Zoe.

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