`Spanish Olive Oil, Main Protagonist at Fórum Gastronómico - Olive Oil Times

Spanish Olive Oil, Main Protagonist at Fórum Gastronómico

Nov. 10, 2014
Iván L. Gimeno

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Ángel León

Mexico was the guest coun­try but Spanish olive oil and its ecosys­tem was the main pro­tag­o­nist at the Fórum Gastronómico hosted in Barcelona.

One fact was clear not only in the huge vari­ety of prod­ucts related to the olive oil but in the work of the most reputed chefs at Forúm Gastronómico and their I+D ini­tia­tives: Spanish extra vir­gin olive oil was the base for their inspi­ra­tion.

A base for inspir­ing mixes used in spe­cial ice creams, vine­gars for sal­ads, goose liver and mar­malades (one of the most sur­pris­ing and well-received recipes at this year´s forum. A travel back in time to enrich the medieval almadroc sauce (a mix of almonds, cheese, gar­lic and olive oil) delighted experts and vis­i­tors.

Among well-known chefs and restau­rants, like the Adrià broth­ers Ferrán and Albert from El Bulli Foundation or Andoni Luis Aduriz (Mugaritz Restaurant), were some fresh names.

Jordi Limón, (from Somorrostro restau­rant at Barcelona) was highly acclaimed by the audi­ence for his sur­pris­ing tast­ing — a very funny and deli­cious game of guess what?

Innovation was the key for the pro­pos­als of Manuel Tenllado (Bodega Monumental restau­rant of Barcelona) with his desserts: Catalonian cream fluffy pie with Agramunt tur­ron and a very per­sonal piece of pain au choco­lat with olive oil and marine salt.

Meanwhile Àlex Suñé from Mil921 Barcelona restau­rant, was rec­og­nized for his blends: goose liver with white wine, ice-cream, rasp­ber­ries and olive oil and a spec­tac­u­lar ice cream with cock­les, sweet paprika and (of course) extra vir­gin Spanish olive oil.

In a more tra­di­tional way, Martí Terès, with his blend of olive oil with clas­sics like tra­di­tional bread, cheese and smoked food was highly acclaimed by vis­i­tors.

The olive oil mar­malades, with vari­a­tions of reg­u­lar and spicy, was the work of Teresa Puig and her Or Vell restau­rant team. Puig said: We worked with a biol­o­gist until get­ting the tex­ture and fla­vor we were look­ing for, not very sweet or oily”

A huge selec­tion of Spanish olive oil and tast­ings com­pleted the activ­ity at Fórum Gastronómico of Barcelona.


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