With a goal to promote knowledge and appreciation for the benefits of producing, sharing and using extra virgin olive oil, the Escuela Valenciana de Cata hosted the latest in its series of educational programs about olive oil at the Universidad Polytéchnica de Valencia, Spain on November 20 – 21.
The program, Extra Virgin Olive Oil & Gastronomy, attracted a mix of attendees representing every element of the value chain for quality extra virgin olive oil including producers, distributors and retailers, academics, Michelin-starred chefs and enthusiastic students.
“We are passionate about creating greater awareness of the benefits of extra virgin olive oil throughout its value chain. Our programs are designed to help growers, professionals and everyday users of quality olive oil learn more about this important contribution to gastronomy and health,” said Susana Romera, technical director, Escuela Valenciana de Cata.
Michelin-starred chef Mariá José San Román, headlined the program with a two-part presentation on olive oil varietals and their use in cooking, followed by a tasting exercise with a wide mix of ingredients and dishes. Participants compared four different varietal flavor profiles including Arbequina, Cornicabra, Hojiblanca and Picual and created a range of different food pairings from meats, vegetables and desserts.
Chef San Román demonstrated new, simple techniques for incorporating quality extra virgin olive oil into everyday cuisine as well as menu examples from her Michelin-starred restaurant, Monastrell, in Alicante, Spain.
The program also included presentations by Michelin-star chef German Carrizo about innovative uses for olive oil in the kitchen; and by Manuel Selma, Agronomy Engineer with the University of Valencia about evaluation techniques of quality olive oil and production aspects. The program’s Technical Director Susana Romera provided in-depth presentations on olive oil classifications and the current market environment for quality extra virgin olive oil worldwide.
The latest program on gastronomy was just one of eight presented this year by Escuela de Valencia de Cata. Launched in 2012 by Susana Romera and Marta González Eguizábal, the educational initiative was recently awarded the Premio Nacional a la Difusion de la Cultura del Olivo 2014 by the prestigious Associacion Espanola de Municipios del Olivo in Cordoba, Spain.
Related Articles
Feb. 15, 2024
Five-Year Project Delivers Infrastructure and Training for Algerian Olive Farmers
The PASA program planted training groves, researched local cultivars and delivered an olive oil laboratory in five years.
Mar. 13, 2024
The Rise of Cycling in Italian Olive Groves
In Umbria and Lazio, farms and sport groups organize bike tours in the olive groves, allowing visitors to enjoy the scenery and taste local olive products.
Aug. 2, 2023
Education Vital to Success of Turkey’s Olive Oil Sector, Award-Winning Producer Says
After winning 10 awards at the 2023 NYIOOC World Olive Oil Competition, the producers behind Oliva Malia are keen to share the secrets of their success.
Aug. 17, 2023
Chemistry Takes Center Stage at Olive Center Course
The workshop is an opportunity to get practical, hands-on experience at a state-of-the-art laboratory
Jun. 19, 2023
Pandolea Celebrates Its 20th Anniversary in Rome
The non-profit focused on women’s health and sustainability celebrated the anniversary with an award ceremony and launched a new project.
Feb. 8, 2024
39 Complete Sommelier Certification Program in London
Olive oil professionals and enthusiasts completed a hands-on sensory analysis program, mastering the nuances of production and quality evaluation to elevate their careers and launch new initiatives.
Aug. 24, 2023
Cultural Events in Southern Italy Combine Music, Nature and Olive Oil
The warm Italian summer nights are being brightened by events that combine extra virgin olive oil with artistic and cultural expressions.
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.