Culinary Institute of America Students at the 26th International Gourmet Show, Madrid

The 26th International Gourmet Show closed its doors yesterday at Feria de Madrid (IFEMA) with a balance of 1,056 exhibitors, 30,000 products on display, 1,000 new products, 18,300 square meters of exhibition and 74,168 trade visitors, as reported today by its organizers.

Minister of Agriculture, Food and Environment Miguel Arias Cañete, officially inaugurated the gastronomic event, along with the president of the Community of Madrid, Esperanza Aguirre, before a tasting tour of some of the best products on display.

There were many activities associated with extra virgin olive oil, including the “XII Extra Virgin Olive Oil Tunnel,” held by the Interprofesional del Aceite de Oliva Español (Interprofessional), with uninterrupted EVOO tastings.

Chefs from all around the world showed their culinary creations with extra virgin olive oils in the versatile stand of the Interprofessional, and every morning, within the Senses Workshop Iniciative, more than one thousand Spanish Breakfasts were served to children on school visits.

Also, the Interprofessional organized the Spanish Extra Virgin Olive Oil Experience, in a 160 square meter multiple exhibition area with a tasting bar of olive juice.

Presentations and special promotional events occupied the rest of the agenda. The company Pagos de Piedrabuena and Almazaras de la Subbetica organized tastings of organic olive oils, while new brands such as Oh Madrid and Mediterranean Essences were presentated. Many producers presented their latest releases, such as Castillo de Canena, with its stunning Oak Smoked Arbequino.

EVOO lovers

Extra virgin olive oils found a promotional space at Mercacei’s stand. During the four days of the show, curious visitors enjoyed more than 40 super-premium extra virgin olive oils from every Spanish region. Both the Mercacei team and Maribel Simon, an expert olive oil taster and organizer of the first award of spanish olive oil tasters, attended to EVOO lovers, offering up the intense flavors of the Spanish samples.

Particularly interesting was the visit of the Culinary Institute of America’s students to Mercacei’s area, in which they tasted and learned in a fun way the different varieties of Spanish extra virgin olive oil.

Mercacei’s Pandora Penamil Penafiel

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