`Madrid Restaurants Promote Local EVOOs - Olive Oil Times

Madrid Restaurants Promote Local EVOOs

By Naomi Tupper
Oct. 14, 2012 11:50 UTC

For the past few weeks, 50 restau­rants from the city of Madrid and the sur­round­ing areas have offered spe­cial dishes fea­tur­ing extra vir­gin olive oils from the region, with the aim of increas­ing aware­ness of the prod­uct among fel­low restau­ra­teurs and din­ers.

The 1st Gastronomic Conference of Oil In Madrid was inau­gu­rated October 4 by Minister of Environmental and Spatial Planning, Borja Sarasola who explained the objec­tive of the con­fer­ence was not only to help the gen­eral pub­lic to dis­cover and appre­ci­ate the oils from the area, but also to facil­i­tate meet­ings between pro­duc­ers and restau­rants in order to cre­ate new busi­ness oppor­tu­ni­ties.

The Minister of Environment and Spatial Planning, Borja Sarasola, I opened the oil Gastronomic Madrid.

Customers will have the oppor­tu­nity to taste extra vir­gin olive oils from six local mills that are par­tic­i­pat­ing in the event, in a vari­ety of dishes espe­cially pre­pared to high­light the star ingre­di­ent.

This gas­tro­nomic ini­tia­tive is part of the Program of Food Promotion, falling under the Know Madrid” sec­tion of the pro­gram, which aims to increase the value placed on local food prod­ucts.

The Madrid region is a siz­able player in Spanish olive oil pro­duc­tion, host­ing some 25,000 acres of olive groves, and pro­duc­ing around 29,000 tons of olives per year result­ing in 6,300 tons of oil from its 21 mills. The major­ity of olive crops are located in the regions of Las Vegas, Campiña y Sur Occidental, which pro­duce 97 per­cent of the total har­vest, much of which is extracted using eco­log­i­cal tech­niques.

Olive tree cul­ti­va­tion plays an impor­tant role in the com­mu­nity of Madrid, not only for the result­ing high qual­ity gas­tro­nomic prod­ucts, but also for envi­ron­men­tal ben­e­fits. Olive trees help to pro­tect soil from ero­sion, main­tain the land­scape and absorb CO2 emis­sions, play­ing a vital role in rural devel­op­ment in the region.

Madrid extra vir­gin olive oils are known for their high qual­ity and char­ac­ter­ized by low acid­ity, an intense bright yel­low and green­ish color and a fra­grant aroma. Of par­tic­u­lar note is the Aceite de Madrid” which is a blend made from a num­ber of dif­fer­ent regional olive vari­eties includ­ing Cornicabra (60%), Chamomile (32%), Verdeja (3%), Picual (2%) and Carrasqueña (1%) from 97 munic­i­pal­i­ties of the Community of Madrid. The brand boasts a 79 per­cent con­tent of oleic fatty acids. This results in oxida­tive sta­bil­ity and hence good shelf sta­bil­ity.


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