` Tasting School of Valencia Promotes Olive Oil Excellence

Tasting Olive Oil

Tasting School of Valencia Promotes Olive Oil Excellence

Nov. 22, 2014
By Caroline J. Beck

Recent News

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.

Advertisement

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.

Related News