`Spanish Olive Oil, Main Protagonist at Fórum Gastronómico

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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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