Spanish olive oil claims its place in the world

Spanish olive oil claims its place in the world

Journalists from New York City have recently discovered the immense possibilities of Olive Oil, at the hands of chef Seamus Mullen.

The award-winning chef, restaurateur and author of New York cookbooks Seamus Mullen ("El Colmado" Restaurant), known for his passion for Spanish cuisine, demonstrated last week the many benefits of olive oil and its gastronomic versatility in a unique experiential encounter to a group of journalists in the Big Apple.

The specialized media had the opportunity to discover, at the hand of the prestigious chef, the commercial categories (Extra Virgin Olive Oil, Virgin Olive Oil, Olive Oil), the quality of our oils, as well as taste some of the main varieties of extra virgins (Picual, Hojiblanca, Arbequina and Cornicabra).

The guests enjoyed a selection of dishes created by Chef Mullen during the evening, drank specialty cocktails infused with extra virgin olive oil and learned the health benefits, the gastronomic pleasures and the integration of this unique food into North American gastronomy. "We are delighted to be back in New York City with Chef Mullen. His passion for food and his advocacy for a healthy lifestyle makes him the perfect partner for our Olive Oil World Tour campaign in the United States", said Teresa Pérez, manager of the Spanish Olive Oil Interprofessional.

"Our goal with this campaign is to educate consumers about the culinary benefits but also about the health qualities of Olive Oils," Pérez said. Each dish served was accompanied by a Spanish wine carefully selected by Master Sommelier Jesse Warner-Levine. The guests also enjoyed cocktails created with extra virgin olive oil exclusively designed by chef Mullen and mixologist Diego Sanchez Maitret.

The evening included an "interactive" tasting of olive oil, in which the guests experimented with the innumerable nuances of flavor and aroma that extra virgin olive oil treasures and learned about their varieties and production methods. The informative event with members of New York media is part of the "Olive Oil World Tour" campaign, which lasts three years, launched by the European Union and the Interprofessional of Olive Oil to invite the lovers of cuisine and travelers from the US, Europe and Asia to join the Mediterranean diet. By land, sea and air this multi-channel informative program includes the launching of the "Olive Oil Lounges", exclusive spaces where travelers can enjoy the best olive oils in a guided exploration of scents.

Located in airports, train stations and cruise terminals in New York, Miami, Chicago, Los Angeles and San Francisco, each Olive Oil Lounge Express offers tastings, chill out zone, area for children and Wi-Fi zones so that the public can virtually travel to the world of "liquid gold." Olive Oils from Spain will also travel to eight other countries: Spain, Germany, the United Kingdom, Belgium, the Netherlands, China, Japan and Taiwan. The "Olive Oil World Tour" campaign was officially presented on July 12 at a major event in New York and, later, at a meeting with specialized media from the city of Miami, on October 3.-


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