` Tasting School of Valencia Promotes Olive Oil Excellence - Olive Oil Times

Tasting School of Valencia Promotes Olive Oil Excellence

Nov. 22, 2014
Caroline J. Beck

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Michelin-starred chef Mariá José San Román, head­lined the pro­gram with a two-part pre­sen­ta­tion on olive oil vari­etals.

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.

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