Olivatessen 2017

Page 1

Montaje 13 ml_Maquetaciรณn 1 21/12/16 11:16 Pรกgina 1

Aromas of

extra virgin olive oils

from Spain

Montaje 13 ml_Maquetaciรณn 1 21/12/16 11:16 Pรกgina 1

Aromas of

extra virgin olive oils

from Spain

Montaje 13 ml_Maquetaciรณn 1 21/12/16 12:10 Pรกgina 2

Montaje 13 ml_Maquetaciรณn 1 21/12/16 12:10 Pรกgina 2

Contents

olivatessen

Summary

7. editorial EVOO, a Healthy Addiction

8. guest star Francis Ford Coppola, “Il Capo� of the Film Industry Sits at the Table

22. private collection The Most Stunning Private Collection of Unique Olive Trees In The World

36. tapas Pleasure is Best Served in Small Plates

46. chefs Massimo Bottura, Cubism and Jazz in the Kitchen of the Best Restaurant in the World

56. organic and biodynamic Taking Care of the Earth is Cool!

64. crazy about EVOO Elsa Pataky, No Excuses: Staying Fit in Hollywood

3

70. EVOO tasting Do Oils Soak Up History? A Historic Tasting

74. the origins of EVOO Roots, a Planet Connected by Extra Virgin

86. IT food Food Trucks, Get Your Mediterranean Fix in the City

94. the ring Chefs against the Ropes: Family Comes First

102. olive oils from Spain Olive Oil and Rafa Nadal: “Born in Spain, Admired all Over the World�

107. bibliothèque

156. olive roads

Tempting literary suggestions, as disparate as they are attractive

La Grande Bellezza: Heavenly Estates

114. QvExtra! International – CEQ Italia

170. avant-garde Fire in the Kitchen! Survival Gourmet Kit

Producers, Rock-and-Roll Stars

182. road trip

150. trends

Shodoshima, An Olive-Tree Island In The Land Of The Rising Sun

How do celebrities use EVOO? Follow them!

188. agenda A cocktail of extra virgin-related activities for a year that is to be shaken, not stirred

196. dolce vita Le Couvent des Minimes Hotel & Spa by /¡2FFLWDQH 7KH (VVHQFH RI 3URYHQFH

202. coolture

)UDQWRL ,SRJHL 3XJOLD¡V 8QGHUJURXQG 7UHDVXUH

208. premium oil-mill Picualia, The New Green Gold

oliva tessen founder 0 'RORUHV 3HxDÀHO )HUQiQGH] editor in chief 3DQGRUD 3HxDPLO 3HxDÀHO SDQGRUD#ROLYDWHVVHQ FRP managing editor -XDQ $ 3HxDPLO $OED MXDQSHQDPLO#ROLYDWHVVHQ FRP publisher (GLPDUNHW (GLWRUHV 6 / 0HUFDFHL

staff writers &ULVWLQD 5HYHQJD 3DODFLRV $OIUHGR %ULHJD 0DUWtQ UHGDFFLRQ#ROLYDWHVVHQ FRP creative director & cover design ,VDEHO &DEHOOR &DEHOOR [ 0XUH $JHQF\ LQIR#FDEHOOR[PXUH FRP layout & production manager <RODQGD 2WHUR -LPpQH] photographers 3LHUR 6FKLDYR 9DOHUR 5LRMD translators :DWW\ 7UDQVODWLRQV contribuiting writers -RVp 0DUtD 3HQFR $OYDUR 0RQWH -RVp /XLV *DUFtD 0HOJDUHMR +LGHDNL 6KLEDWD illustrator &DUPHQ %HUQiOGH] editorial & advertising assistant (VWUHOOD GH OD /DPD $OFDLGH LQIR#ROLYDWHVVHQ FRP administration department &ULVWLQD ÉOYDUH] /ORUHQWH DGPLQ#ROLYDWHVVHQ FRP advertising department 1DWDOLD GH ODV +HUDV QDWDOLD#ROLYDWHVVHQ FRP -RVp 0DQXHO +HUQiQGH] MPKFDVWHO#JPDLO FRP LWDOLDQ RIÀFH 0LODQ 'DQLHOD &DSRJQD 3KRQH ROLYDWHVVHQ#JPDLO FRP printers 'X5D0R ‡ -XOLR 6RWR ,PSUHVRU legal deposit 0 ISSN PVP ½ editorial staff, administration & advertising $QGUpV 0HOODGR Qž ‡ 0$'5,' 63$,1 3KRQH 915 444 007 )D[ 915 432 049 www.olivatessen.com The copying or use of photographs, images, maps, videos, texts, database extractions, graphic design elements and in general all the material published are prohibited without the prior written consent of Edimarket Editores, S.L. dimarket Editores, S.L. is not responsible for the opinions of collaborators both in editorial and advertising messages. This publication is a member of the Asociación Española de Editoriales de Publicaciones Periódicas.

PICUALIA_Maquetaciรณn 1 21/12/16 08:24 Pรกgina 1

To Lola

olivatessen

Editorial

Editorial

Pandora PeĂąamil PeĂąafiel Editor in Chief

EVOO, a healthy addiction One winter afternoon, on the outskirts of Saint Petersburg, two men arranged to meet in the woods. They greeted each other stoically; each took ten paces to create a distance between WKHP DQG WKHQ Ă€UHG 2QO\ RQH IHOO WR WKH JURXQG WKH 5XVVLDQ SRHW $OH[DQGHU 3XVKNLQ ,Q a matter of seconds his body was lifted from the white snow and was taken to his home on D VOHLJK $IWHU DJRQL]LQJ IRU KRXUV WKH SRHW FORVHG KLV H\HV IRU WKH ODVW WLPH RQ -DQXDU\ WK +H KDG GHSDUWHG IRUHYHU IRU WKH VDNH RI ORYH IRU GHIHQGLQJ KLV ZLIH¡V KRQRU 6RPH DGGLFWLRQV NLOO DQG \HW RWKHUV FDQ VDYH \RXU OLIH +DOf a century earlier, another addiction had taken a Spanish priest to the bay of San Diego, LQ &DOLIRUQLD WR IRXQG KLV Ă€UVW PLVVLRQ 7KLV WLPH LW ZDV KLV IDLWK WKDW PDGH KLP HPEDUN RQ D MRXUQH\ IURP 6SDLQ WR WKH 1HZ :RUOG 6RPH WLPH ODWHU KH SODQWHG WKH Ă€UVW ROLYH WUHH WR EH SODQWHG IDU DZD\ IURP WKH 0HGLWHUUDQHDQ DQG IRU WKH QH[W \HDUV WKH )UDQFLVFDQ IDWKHUV DQG WKH FRQYHUVH ,QGLDQV ZKR ZHUH ZLWK WKHP SODQWHG ROLYH WUHHV DW WKH PLVVLRQV WKH\ established all along the Californian coastline. ,Q SUHVHQW GD\V QHDUO\ WZR FHQWXULHV ODWHU ZH KDYH OHW RXUVHOYHV EH VZHSW XS E\ DOO NLQGV RI EDQDO DGGLFWLRQV FHOO SKRQHV VRFLDO QHWZRUNV VHOĂ€HV +RZHYHU LQ RXU PHPRU\ UHVWV WKH OHJDF\ RI DOO WKRVH ZKR FDPH EHIRUH XV )URP 0RVFRZ WR 6DQ )UDQFLVFR DQG SDVVLQJ E\ 0DGULG RU 7RN\R ZH KDYH DOO EHHQ DUH DQG ZLOO EHFRPH DYLG FRQVXPHUV RI QHZ H[SHULHQFHV ,W LV QR ORQJHU WKH ,WDOLDQ nonna RU 6SDQLVK JUDQGPD ZKR LV FRRNLQJ ZLWK ROLYH RLO ,W LV ZH RXUVHOYHV ZKR QRZ DVN IRU DQ ([WUD 9LUJLQ DW WKH IDVKLRQDEOH UHVWDXUDQWV RI WKH SODQHW¡V JUHDWHU FLWLHV ,W¡V WKH 0LFKHOLQ VWDU FKHIV ZKR SXW WKH Ă€QLVKLQJ WRXFK RQ WKHLU ODWHVW FUHDWLRQV E\ XVLQJ D IDQWDVWLF 3LFXDO RU $UEHTXLQR 7KLV LV WKH DGGLFWLRQ ZH KDYH FKRVHQ WR DFTXLUH RQH WKDW VXLWV XV ZHOO WKDW WDNHV FDUHV RI XV DQG GLIIHUHQWLDWHV XV 7KHVH DUH JRRG WLPHV IRU (922 DGGLFWV :H GRQ¡W KDYH WR Ă€JKW D GXHO IRU LW ZH GRQ¡W QHHG WR WUDYHO IRU PRQWKV RQ D FDUDYHO WR EH DEOH WR HQMR\ LW %HLQJ DOLYH DW WKLV PRPHQW LQ WLPH LV SULYLOHJH HQRXJK 7KH GDXJKWHU RI WKH SOD\ZULJKW 'RVWR\HYVNy tells us that only one poem would make her father weep, The Poor Gentleman E\ 3XVKNLQ WKH VWRU\ RI D GUHDPHU D 4XL[RWH ZKR LOOXPLQDWHG E\ KLV IDLWK WDNHV RQ FRPEDWV DOO RYHU WKH ZRUOG “He had a vision, a marvelous vision that left a deep imprint on his heart. Ever since then, his heart burned.â€? 7KLV LV ZKDW WDVWLQJ DQ ([WUD 9LUJLQ IRU WKH Ă€UVW WLPe is all about, the awakening of a silent DGGLFWLRQ WKDW ZLOO FKDQJH \RXU OLIH ,I \RX DUH QRW \HW DQ DGGLFW HQFRXUDJH \RXUVHOI WR VXFFXPE %XW LI \RX DOUHDG\ DUH RQH NHHS XS WKH JRRG KDELW DQG GULQN D WRDVW WR (922 SUREDEO\ WKH ZRUOG¡V RQO\ KHDOWK\ DGGLFWLRQ

007

olivatessen

008

Guest Star

olivatessen

Guest Star

By Pandora Peñamil Peñafiel

Francis Ford Coppola, “Il Capo” of the Film Industry Sits at the Table The Five-time Academy Award-winning director Francis Ford Coppola is a man of few words. He doesn’t need them. All of what he had to say is now a part of Hollywood’s most important film heritage. Now, from the serenity of his days away from the lights and cameras, he ponders about his Italian-American origins, about the influence the Mediterranean region had on his work and about the current state of the world. The bottom line? One needs to cherish the beautiful things in life: food, wine, the trees and children. In Coppola’s own words. Exclusively for Olivatessen.

Guest Star

009

olivatessen

Guest Star

“The Mediterranean is a symbol of human race’s first cultures, it represents our collective memory, the origin of everything, the bond that unites humanity�

010

$t RQe SRLQt \Ru saLG tKat Ă€OP aQG PaJLF are FORseO\ OLQNeG 7KLs FRuOG Ee aSSOLeG tR JastrRQRP\ ZKere Lt aOO EeJLQs ZLtK a IeZ LsROateG aQG ePSt\ LQJreGLeQts tKat ZKeQ MRLQeG FaQ FuOPLQate LQ true ZRrNs RI art :Kat are \Rur tKRuJKts RQ tKLs" :Kat LPSRrtaQFe GRes JastrRQRP\ KaYe LQ tKe OLIe aQG ZRrNs RI )raQFLs )RrG &RSSROa" British writer and scientist Arthur C. Clarke once stated, “Any VXIĂ€FLHQWO\ DGYDQFHG WHFKQRORJ\ LV LQGLVWLQJXLVKDEOH IURP PDJLF Âľ 6R , FDQ RQO\ FRQFOXGH WKDW ZKDW , GR LV UHDOO\ SDUW LQVWLQFW DQG SDUW PDJLF <Ru JreZ uS LQ aQ ,taOLaQ $PerLFaQ KRuseKROG aQG KaYe aOZa\s EeeQ SrRuG RI \Rur RrLJLQs tKe PusLF tKe IRRGÂŤ 0RreRYer \Ru reFeQtO\ RSeQeG tKe 3aOa]]R 0arJKerLta KR teO LQ tKe SRutK RI ,taO\ ZKere \Ru KaYe reGLsFRYereG \Rur rRRts :Kat LQĂ ueQFe KaYe tKese KaG LQ \Rur PRYLes" 7KH LQĂ XHQFH RI EHLQJ DQ $PHULFDQ FLWL]HQ DW WKH VDPH WLPH DV , ZDV DQ ,WDOLDQ GHVFHQGDQW KDV PDUNHG ERWK P\ OLIH DQG P\ DUW WUHPHQGRXVO\ $EVROXWHO\ HYHU\WKLQJ , KDYH FUHDWHG FRQWDLQV VRPH UHIHUHQFH WR WKDW PL[WXUH :Kat SOaFe GRes ROLYe RLO RFFuS\ aPRQJ tKe arRPas aQG Ă aYRrs RI \Rur FKLOGKRRG" 'R \Ru KaYe aQ\ PePRrLes RI KRZ FertaLQ GLsKes Zere FRRNeG LQ \Rur KRPe Rr a IaYRr Lte GLsK RI \Rurs esSeFLaOO\ LI ROLYe RLO Zas aQ LQJreGLeQt" :KLOH P\ RULJLQV DUH ,WDOLDQ WKH WUXWK LV WKDW , ZDV UDLVHG LQ WKH /RQJ ,VODQG 1< VXEXUEV DQG , GLGQ¡W JHW WKH FKDQFH WR DEVRUE WKDW 0HGLWHUUDQHDQ HVVHQFH , ZRXOG KDYH ORYHG WR KDYH VRPH VRUW RI UHFROOHFWLRQ RI ROLYH RLO RU ROLYHV EXW WKH UHDOLW\ RI LW LV WKDW WKH\ GLGQ¡W EHDU D VSHFLĂ€F LQĂ XHQFH RQ PH GXH WR WKHVH FLUFXPVWDQFHV

olivatessen

Guest Star 9LQes aQG ROLYe trees are a s\PERO RI tKe 0eGLterraQeaQ OaQGsFaSe :KetKer LI tKe\ are SOaQteG LQ &aOLIRrQLa 8ru Jua\ Rr 1eZ =eaOaQG tKe\ ePLt arRPas RI tKe SSaQLsK Rr ,taOLaQ FRasts 'R \Ru IeeO \Rur YLQe\arGs are a 0eG LterraQeaQ KaYeQ RI sRrts" $re tKe\ LPSRrtaQt s\PEROs LQ \Rur OLIe" $EVROXWHO\ )RU PH 1DSD 9DOOH\ LV D WUXH 0HGLWHUUDQHDQ VDQFWXDU\ 0\ KRXVH LV SODFH RI JUHDW EHDXW\ DEXQGDQFH DQG quietude. ,Q IaFt a IeZ \ears aJR \Ru GeFLGeG tR taNe reIuJe IrRP tKe PRYLes LQ tKe ZLQe ZRrOG FOaLPLQJ \Ru KaG QeYer seeQ a GLQQer taEOe ZLtKRut a ZLQe ERttOe EeLQJ SreseQt :Kat SOeasures Kas tKLs OLIe SrRYLGeG \Ru FRPSareG tR tKe OLIe RI tKe ELJ sFreeQ" 0PP« , IHHO , FRXOG DQVZHU HDFK RI \RXU TXHVWLRQV ZLWK VPDOO QRYHOV 7KH WUXWK LV , QHYHU WRRN UHIXJH IURP PRYLHV WKHPVHOYHV EXW IURP WKH FRUSRUDWH VLGH RI WKH PRYLH LQGXVWU\ :KDW·V PRUH PRYLHV DORQJ ZLWK RWKHU OLIH·V SOHDVXUHV VXFK DV IRRG ZLQH WKH WUHHV DQG FKLOGUHQ DUH DOO HTXDOO\ LPSRUWDQW WR PH

012

,Q RQe RI \Rur FOassLF PRYLes The Godfather II, a \RuQJ 9LtR &RreORQe RSeQs uS aQ ROLYe RLO stRre LQ 1eZ <RrN aQG trLes tR LPSRrt KLs Genco Olive Oil EraQG tR taNe FRQtrRO RI tKe GePaQG LQ tKe 8QLteG States ,t Ls aQ aOPRst tRuFK LQJ YLsLRQ RI KRZ (urRSeaQs GLsePEarNeG aQG Sut GRZQ rRRts LQ tKLs FRuQtr\ :K\ GR $PerLFaQ auGLeQFes ÀQG tKe 0eGLterraQeaQ sR aSSeaOLQJ" (YLGHQWO\ EHFDXVH WKH 0HGLWHUUDQHDQ LV D V\PERO RI KXPDQ UDFH·V ÀUVW FXOWXUHV DV LW UHSUHVHQWV RXU FROOHFWLYH PHPRU\ WKH RULJLQ RI HYHU\WKLQJ WKH ERQG WKDW XQLWHV KXPDQLW\ (OeaQRr SRÀa GLa« $OO \Rur ZLQes Eear tKe QaPes RI tKe ZRPeQ LQ \Rur KRuse -ust as Lt Ls SRrtra\eG LQ The Godfather LQ tKe eQG aOO tKat truO\ Patters Ls IaPLO\ :Kat OeJaF\ ZRuOG \Ru OLNe tR OeaYe \Rur JraQGFKLOGreQ" 7KDW·V VLPSOH SUREDEO\ WKH DWWULEXWHV , YDOXH PRVW LQ OLIH LQWHOOLJHQFH FUHDWLYLW\ DQG IULHQGOLQHVV ,t Kas aOZa\s EeeQ SROLte tR arrLYe ZLtK a ERttOe RI ZLQe ZKeQ \Ru are LQYLteG tR sRPeRQe·s KRuse IRr GLQQer KRZeYer at Oeast LQ (urRSe Lt Ls QRZ treQG\ tR ErLQJ a ERttOe RI ROLYe RLO :Kat are \Rur tKRuJKts RQ tKLs" :RuOG \Ru IROORZ Lt" 2I FRXUVH ,Q 1DSD 9DOOH\ LW LV VRPHWKLQJ FRPSOHWHO\ QRUPDO ZKLFK LV TXLWH VLJQLÀFDQW JLYHQ WKH ZLQH JURZLQJ WUDGLWLRQ RI WKLV UHJLRQ 3OXV &DOLIRUQLDQ (922 SURGXFHUV IHHO YHU\ SURXG RI WKH OHJLVODWLRQ WKH\·YH REWDLQHG ZKLFK FHUWLÀHV WKH DXWKHQWLFLW\ RI WKHLU SURGXFW

olivatessen

Guest Star

“When you’re invited to dinner in Napa Valley, its completely normal to take a bottle of olive oil as a thank-you gift�

014

,I \Ru KaG RQe PLQute OLNe LQ aQ aG tR seOO a SrRGuFt as KeaOtK\ 0eGLterraQeaQ aQG autKeQtLF as ROLYe RLO ZKat sORJaQ ZRuOG \Ru FRPe uS ZLtK" ´:LQH DQG ROLYH RLO DUH DQFLHQW IRRG DQG WKDW LV JRRG ¾ ´, ZaQt \Ru tR EeOLeYe tR EeOLeYe LQ tKLQJs \Ru FaQQRt ¾ are tKe ZRrGs &RuQt 'raFuOa saLG tR 0LQa :Kat GRes &RSSROa EeOLeYe LQ" :Kat GRes Ke Iear" 0\ IDWKHU WDXJKW PH QHYHU WR IHDU WKH GHDG EXW WKH OLYLQJ , WKLQN WKDW SUHWW\ PXFK VXPV XS P\ OLIH¡V SKLORVRSK\ ,I \Ru FRuOG suP uS \Rur OLIe LQ a GLsK ZKLFK ZRuOG Lt Ee" 3DVWD )D]RRO paste e fagioli RU SDVWD DQG EHDQV LQ (QJOLVK A traditional Italian dish that began as a peasant dish due to its inexpensive ingredients but today it can be widely found in Italy. It is made with beans, a small variety of pasta, olive oil, garlic, onion, spices and chopped tomato or the left overs of a weeNend stew. It is interesting, but it¡s a dish that appears in movies and songs liNe 'ean 0artin¡s ´7hat¡s amore¾ ´:hen the stars maNe you drool Must liNe pasta fa]ool¾ 7Kese are ZeLrG tLPes Ze are OLYLQJ ZLtK a straQJe aQG IraJLOe staELOLt\ :Kat Ls \Rur YLeZ aERut tKe ZRrOG tRGa\" 'R \Ru sPeOO 1aSaOP LQ tKe PRrQLQJs" 7R EH IDLU , WKLQN ZH DUH SUREDEO\ OLYLQJ LQ WKH PRVW EHQLJQ SHULRG WKDW KXPDQ UDFH KDV HYHU OLYHG WKURXJK \HW ZH GRQ¡W KDYH WKDW IHHOLQJ , WKLQN LW¡V JRW PRUH WR GR ZLWK WKH QHFHVVLW\ RI LPPHGLDWHO\ UHSRUWLQJ HYHU\WKLQJ EDG WKDW KDSSHQV LQ WKH ZRUOG

olivatessen

Guest Star

016

Francis Ford Coppola Winery, a Wine Wonderland to Celebrate the Love of Life In 2006, Francis and Eleanor Coppola began their wineproducing adventure buying a winery in Sonoma County (California) that would later become the Francis Ford Coppola Winery. Eleven years later this “wine wonderland” -as defined by Eleanor- includes tasting workshops, two restaurants, a cocktail bar, a pool, a movie museum and a gallery: a leisure resort in which to enjoy a sensory experience irrigated with the wines of the ten brands they bottle. A votre santé! -in addition to being one of the bestknown French phrases, gives name to one of the Coppola wines, dedicated to his maternal grandmother, María Zasa.-

olivatessen

Guest Star

017

/HJHQG KDV LW WKDW GXULQJ WKH 3URKLELWLRQ \HDUV LQ 8QLWHG 6WDWHV $JRVWLQR &RSSROD ZRXOG UHFHLYH JUDSHV IURP &DOLIRUQLD DQG PDNH KRPHPDGH ZLQH LQ WKH EDVHPHQW RI KLV 1HZ <RUN DSDUWPHQW 7KXV EHJDQ D IDPily tradition of a love for the land and wine WKDW KLV JUDQGVRQ ZRXOG FDUU\ RQ RQH FHQWXU\ ODWHU E\ EX\LQJ YLQH\DUGV LQ 6RQRPD &RXQW\ DQG WXUQLQJ WKHP LQWR D ZLQH UHVRUW ZLWK D 0HGLWHUUDQHDQ IHHO LQ KRQRU RI KLV ,WDOLDQ URRWV ,QVSLUHG E\ WKH 7LYROL *DUGHQV LQ &RSHQKDJHQ )UDQFLV DQG (OHDQRU UHQRYDWHG WKH HVWDWHV DQG FUHDWHG D OHLVXUH FHQWHU IRU IDPLOLHV WR HQMR\ WKH ELJ SOHDVXUHV LQ OLIH IRRG ZLQH DQG PXVLF 'HVLJQHG E\ VHW GHVLJQHU 'HDQ 7DYRXODULV UHVSRQVLEOH IRU VRPH RI WKH PRVW VSHFWDFXODU VHWV RI 1RUWK $PHULFDQ FLQHPD VXFK DV 7he *odfather, Apocalypse Now or One from the Heart WKH )UDQFLV )RUG &RSSROD :LQHU\ LQFOXGHV 5XVWLF D UHVWDXUDQW VHUYLQJ LQWHUQDWLRQDO IRRG ZLWK 1HDSROLWDQ WRXFKHV (YHU\ 7XHVGD\ HYHQLQJ WKH $ 7DYROD VRLUHH LV KHOG DQ LQIRUPDO FXOLQDU\ H[SHULHQFH LQVSLUHG E\ &RSSROD·V IDYRULWH ZD\ RI HQMR\LQJ WUDGLWLRQDO VRXWKHUQ ,WDOLDQ IRRG ZLWK QR PHQXV UXOHV DQG LQ WKH FRPSDQ\ RI IDPLO\

olivatessen

Guest Star

018

'HFRUDWLQJ WKH UHVWDXUDQW·V ZDOOV LV D XQLTXH GLVSOD\ RI YLQWDJH ROLYH RLO FDQV IURP WKH 7L]LDQD 5LYD *XDWHOOL &ROOHFWLRQ D GHDU IULHQG RI )UDQFLV DQG (OHDQRU·V ZKR DJUHHG WR OHQG WKHP SDUW RI KHU FROOHFWLRQ RI ,WDOLDQ DUW WKDW LQFOXGHV PRUH WKDQ RULJLQDO OLWKRJUDSKHG ROLYH RLO FDQV 3DWURQV RI WKLV HDUWKO\ SDUDGLVH FDQ HQJDJH LQ D YDULHW\ RI DFWLYLWLHV LQFOXGLQJ SOD\LQJ ERFFH SOHDVDQW HYHQLQJV ZLWK OLYH PXVLF DQG FRFNWDLOV E\ WKH SRRO RU WDVWLQJ ZRUNVKRSV VDPSOLQJ VRPH RI WKH ZLQHV ERWWOHG DW WKLV ZLQHU\ WKDW LV UXQ E\ YHWHUDQ RHQRORJLVW &RUH\ %HFN 7KH VSRWOLJKW IDOOV RQ Francis Coppola Reserve, of OLPLWHG SURGXFWLRQ DQG HOHJDQW SDODWH Archimedes D &DEHUQHW 6DXYLJQRQ WKDW SD\V KRPDJH WR WKH FUHDWLYLW\ DQG LQQRYDWLRQ RI WKH KXPDQ VSLULW Eleanor D GHOLFDWH SURGXFWLRQ RI 6\UDK WKDW VKRZV WKH ORYH WKDW )UDQFLV· ZLIH KDV IRU WKH ODQG ZKLFK VKH KDV FDOOHG KRPH IRU WKH ODVW WKUHH GHFDGHV *ia by *ia Coppola, FUHDWHG E\ WKHLU JUDQGGDXJKWHU WKDW UHÁHFWV KHU FXULRXV DQG XQWDPDEOH SHUVRQDOLW\ LQ WKH VKDSH RI D )UL]]DQWH &KDUGRQQD\ RU 'irector·s Family, D OLQH RI G·DXWHXU ZLQHV WKDW SD\V WULEXWH WR WKH &DOLIRUQLDQ GRXEOH WUDGLWLRQ RI SURGXFLQJ JRRG ZLQH DQG PDNLQJ JUHDW PRYLHV $QG )UDQFLV )RUG &RSSROD LV WKH ´FDSRµ LQ ERWK

THE END

olivatessen

Private Collection

Private Collection By Alfredo Briega Martín

The Most Stunning Private Collection of Unique Olive Trees In The World Considered the world’s most important private collection, Banco Santander’s unique olive trees are true natural works of art that the passage of time has shaped capriciously, turning them into unique pieces, living monuments -some specimens are over 1,600 years old and 14 meters tall- and silent witnesses of history. 022

olivatessen

Private Collection

023

olivatessen

Private Collection

024

Olive trees from Calabria (Italy).

(PLOLR %RWLQ·V JUHDWHVW SDVVLRQ ZDV QRW WKH ZRUOG RI ÀQDQFH ,W ZDV ROLYH WUHHV +LV SULYDWH FROOHFWLRQ WKH ODUJHVW LQ WKH ZRUOG RI XQLTXH ROLYH WUHHV KDLOLQJ IURP GLIIHUHQW SDUWV RI WKH SODQHW ZDV KLV GUHDP DQG PRVW SHUVRQDO SURMHFW 7KH ROLYH WUHH KDV EHFRPH WKH KDOOPDUN RI %DQFR 6DQWDQGHU·V FRUSRUDWH KHDGTXDUWHUV ORFDWHG LQ %RDGLOOD GHO 0RQWH 0DGULG NQRZQ DV WKH 6DQWDQGHU *URXS &LW\ FRYHULQJ D WRWDO VXUIDFH DUHD RI KD DF 7KHUH FRXOGQ·W EH D EHWWHU V\PERO RI %DQFR 6DQWDQGHU·V VWUHQJWK DQG UHVLVWDQFH FDSDFLW\ 6LQFH WKH EHJLQQLQJ RI LWV FRQVWUXFWLRQ LQ 6DQWDQGHU *URXS &LW\ KDG D PDMRU ODQGVFDSLQJ SURMHFW LQ PLQG DQG

WKH ROLYH WUHH ZDV D NH\ HOHPHQW 2YHU RQH WKRXVDQG WUHHV RULJLQDWLQJ IURP FXOWLYDWLRQ ÀHOGV LQ WKH SURYLQFH RI 0DGULG ZHUH SODQWHG LQ DOO RI WKH PHDGRZV VXUURXQGLQJ WKH RXWHU SHULPHWHU RI WKH RIÀFHV WKXV SURYLGLQJ D QDWXUDO DQG SOHDVDQW YLHZ RI WKH EXLOGLQJV ERWK IRU HPSOR\HHV DQG YLVLWRUV ZKLFK GHOLYHUV DQ H[WUDRUGLThe Olive Tree RYHUDOO QDU\ EDFNGURS ZKHUH has become the WKH LQWHQVH DQG IUHVK hallmark of JUHHQ WRQDOLWLHV RI WKH VLW LQ FRQthe Santander PHDGRZV WUDVW ZLWK WKH JUH\LGroup City VK JUHHQ RI WKH ROLYH

olivatessen

Private Collection

026

JURYH·V OHDYHV ,W ZDV GXULQJ WKLV ODVW SKDVH RI WKH ODQGVFDSLQJ SURMHFW LQ ZKHQ WKH GHFLVLRQ RI LQWURGXFLQJ XQLTXH DQG DQFLHQW ROLYH WUHHV ZDV PDGH EHLQJ DV WKH\ DUH DQ H[DPSOH RI VWUHQJWK DQG ORQJHYLW\

DV LW FRQVWLWXWHV DQ H[FHSWLRQDO QDWXUDO KHULWDJH WKDW LV SDUDPRXQW WR VDIHJXDUG

%DQFR 6DQWDQGHU·V JUHHQ KHULWDJH FRPSULVHV PRUH WKDQ ROLYH WUHHV RI ZKLFK LQGLYLGXDOV DUH FODVVLILHG DV ´XQLTXHµ HLWKHU GXH WR WKHLU VKDSH RU VWUXFWXUH RULJLQ KLVWRU\ RU DQWLTXLW\ 7KHLU RULJLQV DUH YDULHG DQG LQFOXGH GLIIHUHQW DUHDV RI WKH ,EHULDQ 3HQLQVXOD DQG 0RURFFR %DQFR 6DQWDQGHU·V FRPPLWPHQW WR LWV FDUH DQG PDLQWHQDQFH LV HVVHQWLDO IRU LWV SUHVHUYDWLRQ DQG GHYHORSPHQW

7KDQNV WR WKH ZRUN LQ GDWLQJ WKHVH WUHHV FDUULHG RXW E\ D JURXS RI H[SHUWV IURP WKH 8QLYHUVLGDG 3ROLWpFQLFD RI 0DGULG LW LV QRZ NQRZQ WKDW YLUWXDOO\ DOO WUHHV DUH RYHU KDOI D FHQWXU\ ROG ZLWK RI WKHP EHLQJ RYHU \HDUV ROG ZKLOH DQRWKHU RI WKHP GDWH EDFN WR \HDUV EHIRUH WKH $UDE RFFXSDWLRQ ZKHQ WKH 9LVLJRWKV VWLOO GRPLQDWHG WKH ,EHULDQ 3HQLQVXOD $W WKH KHOP RI WKHP DOO LV Gerión RYHU

Ancient Olive Trees

olivatessen

Private Collection

028

Spanish olive trees from before Arabic occupation.

\HDUV ROG IURP ([WUHPDGXUD WKH JUDQGIDWKHU RI WKLV JURXS RI WUHHV WKDW FUHDWH WKLV XQSDUDOOHOHG FROOHFWLRQ 7KHVH H[FHSWLRQDO VSHFLPHQV LQFOXGH XQNQRZQ YDULHWLHV WKDW KDG QRW \HW EHHQ LQFOXGHG LQ WKH :RUOG·V 2OLYH *HUPSODVP %DQN RU KDYH VHUYHG DV D IRXQGDWLRQ IRU WKH ÀUVW FRPSOHWH VHTXHQFLQJ RI WKH ROLYH JHQRPH '1$ LQ WKH ZRUOG ,Q IDFW DQ DQFLHQW \HDU ROG WUHH RI WKH )DUJD YDULHW\ RQH RI WKH PRVW LPSRUWDQW LQ HDVWHUQ 6SDLQ ZKLFK WKLV UHVHDUFK ZDV FDUULHG RXW RQ LV FRQVLGHUHG WKH ROGHVW OLYLQJ VSHFLPHQ WKDW H[LVWV RI LWV NLQG DQG LW FRXOG VXUYLYH D IXUWKHU PLOOHQQLXP

7KH 6DQWDQGHU *URXS FROOHFWLRQ LQFOXGHV XQLTXH VSHFLPHQV IURP WKH VRXWKHUQ ,WDOLDQ UHJLRQ RI 5HJJLR &DODEULD VSHFLPHQV DQG WKH *UDQDGD VHFWLRQ RI WKH $OSXMDUUD ZLWK DQ DYHUDJH DJH RI DQG VRPH EHLQJ RYHU \HDUV ROG $ VLQJXODULW\ QRW RQO\ PDUNHG E\ WKHLU VWUXFWXUH EXW E\ WKHLU KLVWRU\ 7KH IRUPHU ZLWK D YDVW PDMRULW\ RI WKHP EHLQJ IURP WKH WULDQJOH GUDZQ EHWZHHQ 3ROLVWHQD 7DXULQRYD DQG &LWWDQRYD FDQ JURZ RYHU PHWHUV IW WDOO SUHVHQWLQJ D VLQJXODU

THE EXTRA VIRGIN OLIVE OIL FROM

SIERRA NEVADA - GRANADA -

ARBEQUINA

BLEND (COUPAGE)

PICUAL

ORGANIC (PICUAL)

A TASTE FROM THE HEART OF NATURE www.quaryatdillar.com

olivatessen

Private Collection

030

Singularly shaped trees from all the world.

VFHQH WKDW LPPHGLDWHO\ FDSWXUHV WKH YLVLWRU¡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

Banco Santander’s green heritage comprises more than 1,500 olive trees, of which 521 are classified as “unique�

Individually Monitored and Limited Production of EVOO 0DLQWDLQLQJ WKHVH WUHHV LQ WKH DSSURSULDWH VDQLWDU\ FRQGLWLRQV LV FDUULHG RXW WKURXJK D FDUHIXO SHUVRQDOL]HG PRQLWRULQJ DQG GHWDLOHG SODQQLQJ DLPHG RQ WKH RQH KDQG WR SURWHFW WKHP IURP SRVVLEOH GLVHDVH RU H[WHUQDO SDWKRJHQLF DWWDFNV DQG RQ WKH RWKHU KDQG WR KHOS ZLWK LWV SURSHU GHYHORSPHQW DQG YHJHWDWLYH HYROXWLRQ

olivatessen

Private Collection

031

olivatessen

Private Collection

032

The harvest of these trees is limited to 2,000 liters of unique EVOO.

6LQFH D GHFDGH DJR WKHVH YHQHUDEOH HOGHUV UHFHLYLQJ DV VXFK VSHFLDO FDUH KDYH EHHQ \LHOGLQJ D OLPLWHG H[WUD YLUJLQ ROLYH RLO SURGXFWLRQ RI WKH KLJKHVW TXDOLW\ FODVVLÀHG E\ YDULHWLHV ZKLFK LV XVHG E\ %DQFR 6DQWDQGHU IRU WKHLU GLIIHUHQW EXVLQHVV SXUSRVHV GLVWULEXWLQJ WKHP DPRQJ LPSRUWDQW FOLHQWV DQG VKDUHKROGHUV DW HYHQWV DQG LQVWLWXWLRQDO DFWV UHVXOWLQJ LQ RQO\ KDUYHVWLQJ WKH IUXLW QHFHVVDU\ WR PHHW VXFK QHHGV

7KXV LQ WKH KDUYHVW ZDV OLPLWHG WR OLWHUV JDO RI XQLTXH (922 REWDLQHG IURP WKH WKRXVDQG \HDU ROG KXQGUHG \HDU ROG &DODEULDQ DQG $OSXMDUUDQ WUHHV DV ZHOO DV IURP )UDQWRLR ROLYH WUHHV QDWLYH RI WKH ,WDOLDQ 7XVFDQ\ WKDW FDQ EH IRXQG LQ RWKHU JDUGHQ DUHDV RI 6DQWDQGHU *URXS &LW\ DV ZHOO DV IURP RWKHU VPDOOHU VSHFLÀF SURGXFWLRQV \LHOGHG E\ WKH PRVW XQLTXH VSHFLPHQV LQ WKH FROOHFWLRQ XQLTXH IRU HLWKHU WKHLU DJH RYHU \HDUV RU IRU WKH UDUHQHVV RI WKHLU YDULHWLHV

olivatessen

036

Tapas

olivatessen

Tapas

Tapas Pleasure is Best Served in Small Plates By Alfredo Briega Martín Photographs by Sociedad Mixta para la Promoción del Turismo de Valladolid

Authentic cuisine in miniature. That is the definition of tapas, one of the most successful 100% Made in Spain inventions, and most exported to the rest of the planet. It is part of Spain’s gastronomic culture, backed by centuries of tradition and it is now experiencing its time of great splendor. Tapas, as with extra virgin olive oil, are considered cool and a current trend. Long live friendsharing food! Tapas for everyone!

037

olivatessen

Tapas

038

“A small portion of food that is served accompanying a drink.” 7KLV LV WKH GHÀQLWLRQ WKDW WKH $FDGHP\ RI 6SDQLVK /DQJXDJH 5$( LQ LWV 6SDQLVK DFURQ\P JLYHV RI D WDSD RQH RI WKH PRVW LPSRUWDQW KDOOPDUNV RI 6SDQLVK FXLVLQH 7KLV JHQXLQHO\ 6SDQLVK VQDFN LV D WUXH H[DPSOH RI 6SDLQ·V KLJK TXDOLW\ ULFK DQG YDULHG JDVWURQRP\ 7DSDV FDQ EH HQMR\HG LQ EDUV FDIHV DQG UHVWDXUDQWV DQG ZLOO EH IRXQG DW WKH EDU RI HDFK RI WKHVH SODFHV PDNLQJ LW RQH RI WKH HPEOHPV RI WKH KRVSLWDOLW\ LQGXVWU\ 7DSDV KDYH H[SHULHQFHG JUHDW GLYHUVLÀFDWLRQ DQG LQQRYDWLRQ ZLWK WKH SDVVDJH RI WLPH ,Q DGGLWLRQ WR WKH PRUH XVXDO ROLYHV LQ DOO WKHLU YDULHWLHV SRWDWR FKLSV QXWV DQG EUHDG ZLWK FROG FXWV WKH FRQFHSW KDV HYROYHG WRZDUGV PLQL GLVKHV DQG regional dishes served in smaller portions or even more VRSKLVWLFDWHG ZKHUH WKH TXDOLW\ RI WKH UDZ PDWHULDO JHQHUDOO\ ORFDOO\ SURGXFHG EHFRPHV LPSRUWDQW DQG WKH WHFKQLTXH XVHG FODLPV LWV VKDUH RI WKH OLPHOLJKW 7KH XQLYHUVH RI SRVVLELOLWLHV LV LQÀQLWH DV DUH WKH LQJUHGLHQWV XVHG LI DQ\WKLQJ FRQIHFWLRQHU\ LV WKH RQO\ HOHPHQW WKDW KDV QR SODFH 7KHUH LV QR FDQRQLFDO UXOH PHQWLRQLQJ DQ\WKLQJ DERXW WKH VL]H RI D WDSD EXW LQ PRVW FDVHV LW·V DV ELJ DV D IHZ ELWHV 6RPH HYHQ KDYH EHHQ JLYHQ WKHLU RZQ QDPH SLQFKR PRUXQR VNHZHUHG PHDW JDPEDV HQ JDEDUGLQD EDWWHUHG SUDZQV EDQGHULOODV or gildas VNHZHUHG ROLYHV JKHUNLQV RQLRQV DQG UHG SHSSHUV

LQ YLQHJDU montadito or serranito D VPDOO EDJXHWWH VW\OHG EXQ XVXDOO\ ZLWK 6HUUDQR KDP « 0DQ\ SODFHV KDYH WDNHQ WR QDPLQJ WKHLU WDSDV LQ IXQQ\ RU LQJHQLRXV ZD\V ZKLFK KHOSV FDSWXUH WKH DWWHQWLRQ RI FOLHQWV 7KXV WDSDV DUH D IHUWLOH JURXQG IRU WKH LPDJLQDWLRQ QRW RQO\ ZKLOH FUHDWLQJ WKHP EXW DOVR ZKHQ QDPLQJ WKHP 7DSDV FRPELQH WKH FRQFHSW RI HDWLQJ ZLWK VRFLDOL]LQJ KHQFH WDSDV EHLQJ LQWULQVLFDOO\ OLQNHG WR WKH DFW RI ´WDSHDUµ WR JR RXW IRU WDSDV DQG WKH ´WDSHRµ DFWXDO DFW RI HDWLQJ WDSDV ZKLFK KDV EHFRPH D GHHSO\ URRWHG FXVWRP DPRQJ 6SDQLDUGV %DUV DQG UHVWDXUDQWV XQGHUVWRRG DV PHHWLQJ SRLQWV DUH WKH SHUIHFW VSDFH RU KDELWDW IRU WDSDV 7KHUHIRUH YDULRXV YHUEV KDYH EHHQ ERUQ VXFK DV WKH EHIRUH PHQWLRQHG tapear (to JR ´EDU KRSSLQJµ IRU WDSDV PHDQLQJ WKHUH ZLOO EH GLIIHUHQW places visited itinerantly in search of tapas. 7KH LGHD RI WKH ´YHUWLFDOLW\µ WKDW LV WR VD\ HDWLQJ WDSDV VWDQGLQJ XS DQG ZLWK D JURXS RI SHRSOH LV GXH WR WKHLU TXLFN VQDFN VWDWXV DQG WKHLU LQIRUPDO FKDUDFWHU 3XULVWV ZLOO DUJXH WKDW WDSDV DUH WR EH FRQVLGHUHG DV VXFK VRPHWKLQJ WR EH FRQVXPHG DV DQ DSSHWL]HU EHWZHHQ PDLQ PHDOV &XUUHQWO\ WDSDV DUH IXOO\ LQWHJUDWHG LQWR 6SDQLVK FXLVLQH DQG DUH VHHQ DV D FRPSOHPHQW RU HYHQ D VXEVWLWXWH IRU WKH WUDGLWLRQDO VLW

olivatessen

Tapas

040

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other more traditional proposals. Tapas are even offered at UHFHSWLRQ JDODV WR ZHOFRPH WKH ZRUOG·V KLJKHVW GLJQLWDULHV WKH VR FDOOHG WDSDV PHHWLQJ 7KLV LV ZKHUH WKH WDSDV SKHQRPHQRQ FRQQHFWV FOHDUO\ ZLWK PLQLDWXUH KDXWH FXLVLQH RQH RI ZKRVH PDLQ GULYLQJ IRUFH KDV EHHQ WKH JUHDW &DWDODQ FKHI )HUUDQ $GULj ZKR LQFOXGHV WKHP DV VWDUWHUV RQ KLV PHQX

A Little History Where does the term tapa come from? What are its origins? 7KH XVH RI WKLV ZRUG KDV DQ XQFHUWDLQ SURYHQDQFH 7KH PRVW ZLGHVSUHDG YHUVLRQ VD\V WKDW LW ZDV ERUQ LQ WKH WK FHQWXU\ GXULQJ WKH UHLJQ RI .LQJ $OIRQVR ; WKH :LVH ZKR GXH WR DQ LOOQHVV ZDV IRUFHG WR HDW VPDOO VQDFNV EHWZHHQ PDLQ PHDOV DFFRPSDQLHG E\ VPDOO VLSV RI ZLQH 2QFH UHFRYHUHG WKH PRQDUFK GHFLGHG WKDW WKH LQQV RI &DVWLOH ZHUH QRW WR GLVSDWFK ZLQH LI LW ZDVQ·W DFFRPSDQLHG E\ D OLWWOH IRRG 7KLV PHDVXUH VRXJKW WR DYRLG DOFRKRO LQWDNH FDXVLQJ DQ\ SK\VLFDO DLOPHQWV HVSHFLDOO\ IRU WKRVH ZKR GUDQN DQG GLGQ·W KDYH HQRXJK PRQH\ WR SD\ IRU D IXOO PHDO :KHQ ´OLTXRUµ EDUV DQG ´WDYHUQVµ VSURXWHG DOO RYHU 6SDLQ WKH :LVH .LQJ·V WUDGLWLRQ FRQWLQXHG WR EH REVHUYHG )RU WKLV UHDVRQ WKH JODVV RU MXJ

olivatessen

Tapas

World Tapas Day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·V OLIHVW\OH DQG FXLVLQH 7KH PDLQ DLP LV QRQH RWKHU WKDQ KDYLQJ WKLV FHOHEUDWLRQ EHFRPH DQ LQWHUQDWLRQDO DQQXDO HYHQW WKDW ZLOO VKRZFDVH WKH Marca España LQ WKH VDPH ZD\ DV 6W 3DWULFN·V 'D\ UHSUHVHQWV ,UHODQG

WORLDWIDE MARKETING ACTIONS FOR WORLD TAPAS DAY 042

London, UK ² ,QVWDJUDP competition #Tapasday

Berlin, Germany ² 7D3DVV FRPSHWLWLRQ Frankfurt, Germany ² ´)UDQNIXUW P HDWV 7DSDVµ Munich, Germany ² 7DSDV WDVWLQJ HYHQW DW WKH .XQVWKDOOH 0 QFKHQ PXVHXP

Rome, Italy ² 3UHVHQWDWLRQ RI 7DSDV G·$XWHXU DW WKH 5HDO $FDGHPLD GH (VSDxD SOXV WKH Saborea Tapas en restaurantes de Roma (Savour Tapas in Restaurants in Rome LQLWLDWLYH ZLWK WKH FROODERUDWLRQ RI 6SDQLVK DQG ,WDOLDQ UHVWDXUDQWV WKUHH RI WKHP 0LFKHOLQ VWDU UHVWDXUDQWV

Brussels, Belgium ² 7KH UHVWDXUDQWV SDUWLFLSDWLQJ LQ WKH 6HPDQD GH OD 7DSD 7DSDV :HHN FRPPHPRUDWHG WKH ,9WK FHQWHQDU\ RI 0LJXHO GH &HUYDQWHV· GHDWK E\ SUHSDULQJ WDSDV LQVSLUHG E\ WKH FKDUDFWHUV IURP WKH ZRUNV RI 'RQ 4XLMRWH·V LPPRUWDO DXWKRU

Warsaw, Poland ² 7DSDV FRQWHVW ZLWK 6SDQLVK DQG LQWHUQDWLRQDO FRPSHWLQJ UHVWDXUDQWV WKDW ZHUH MXGJHG E\ WKH DXGLHQFH DQG D SURIHVVLRQDO MXU\ FHOHEUDWLRQ RI WKH Slow Weekend Hiszpanski Tapas Festiwal.

U.S.A. Los Ángeles ² 9,3 HYHQW LQ FROODERUDWLRQ ZLWK WKH 6HDWWOH $UW 0XVHXP DW WKH RSHQLQJ QLJKW RI DQ H[KLELWLRQ RQ 3LFDVVR DQG *R\D HQJUDYLQJV FRPELQLQJ JDVWURQRP\ DQG DUW DV D PDQLIHVWDWLRQ RI 6SDLQ·V FUHDWLYLW\ DQG FXOWXUH Miami ² $Q DYDQW JDUGH WDSDV HYHQW IRU WKH FKLHI SDWURQV RI 'DOODV· 0HDGRZV 0XVHXP New York ² ´$ 1LJKW )URP 6SDLQµ D FHOHEUDWLRQ RI 6SDLQ·V FXOWXUH DQG FXLVLQH LQ ,QVWLWXWR &HUYDQWHV· VWXQQLQJ SDWLR 6SDQLVK WDSDV PHQX LQ 0DQKDWWDQ UHVWDXUDQWV

Sao Paulo, Brazil – 7DSDVZHHN FXOLQDU\ IDLU

Beijing, China ² 7DSDV 6SDQLVK ZLQH DQG ,EHULDQ KDP WDVWLQJV ÁDPHQFR DQG 'MV DW WKH 1DOL 3DWLR LQ WKH 6DQOLWXQ QHLJKERUKRRG WKH PRVW VRSKLVWLFDWHG LQ 3HNLQJ

Tokyo, Japan ² )LUVW RQOLQH WDSDV FRQWHVW RSHQ WR SDUWLFLSDWLRQ IRU DOO 6SDQLVK UHVWDXUDQWV LQ -DSDQ ZKHUH FXVWRPHUV YRWHG IRU WKHLU IDYRULWH WDSDV

olivatessen

Tapas

Books That Will Wet Your Appetite‌ 044

The Best Tapas by Spanish chefs Tapas, one of the most important Spanish culinary traditions, are experiencing a full renewal process. In this book by Fiona Dunlop a new generation of chefs, who work both in ultrasophisticated restaurants as well as in regular tapas bars, SUHVHQW VRPH RI WKH EHVW FUHDWLRQV IXOO RI LQWHQVH Ă DYRUV DQG D ZLGH YDULHW\ RI WH[WXUHV DV LV WKH FDVH ZLWK WUDGLWLRQDO WDSDV )URP PRUH WUDGLWLRQDO YHUVLRQV RI WDSDV VXFK DV WKH tortilla de patatas (Spanish omelette) and popping candy calamari to contemporary creations such as honey chicken thighs or quail marinated in MĂłdena brine. An irresistible celebration of such an essentially sociable cuisine. Some of these dishes are masterpieces that combine traditional 6SDQLVK LQJUHGLHQWV ZLWK LQWHUQDWLRQDO LQĂ XHQFHV ZKLOH others are unquestionably Spanish delicious creations. Editorial Blume www.blume.net

Tapas Revolution 7KH WDSDV UHYROXWLRQ LV KHUH E\ KDQG RI WKH /RQGRQ YLD Madrid chef Omar Allibhoy, trained in the kitchens at Nhube, a merger between the NH hotel chain and Ferran $GULj &RRNLQJ WKHP KDV QHYHU EHHQ WKLV HDV\ $OOLEKR\ SXWV WRJHWKHU FODVVLF 6SDQLVK WDSDV IURP D VLPSOLĂ€HG SHUVSHFWLYH XVLQJ VLPSOH LQJUHGLHQWV DQG ZLWKRXW KDYLQJ WR LQYHVW WRR PXFK WLPH LQ WKHLU SUHSDUDWLRQ )DVW IRRG IRU foodies: authentic Spanish omelette, pinchos morunos (skwered meat), and classic paella. A compilation of original UHFLSHV WKDW LQFOXGH VDODGV YHJHWDEOHV ULFH PHDW Ă€VK DQG GHVVHUWV DVVHPEOLQJ VRPH RI WKH FRXQWU\¡V EHVW GLVKHV SHUIHFW IRU IDOOLQJ LQ ORYH ZLWK WUDGLWLRQDO 6SDQLVK FXLVLQH Editorial Grijalbo www.tapasrevolution.com

olivatessen

Chefs

“Extra virgin olive oil is not a trend but a way of life�

046

olivatessen

Chefs

047

Chefs By Pandora Peñamil Peñafiel Photographs by PaoloTerzi

Massimo Bottura, Cubism and Jazz in the Kitchen of the Best Restaurant in the World If Massimo Bottura and Andy Warhol had met, they would have liked each other. The American artist would often say that if you wanted to learn all about him, all you had to do was look at his paintings and watch his films. “I’m there, there is nothing more,” he would repeat. The same applies to the Italian and his dishes. Chocolate, hare and herbs that recreate Picasso paintings, a team of chefs warming the bench and Billy Holiday’s rugged voice singing in the background at the Osteria Francescana. This is how the world’s best restaurant is run and how its maestro, Massimo Bottura, the Michelangelo of the stoves, heads it.

olivatessen

Chefs

048

With three Michelin Stars, Osteria Francescana is considered the best restaurant in the world. At this rate WKH\¡OO KDYH WR QDPH \RX KRQRUDU\ FLWL]HQ RI 0RGHQD \RX¡UH JRLQJ WR EHFRPH DV IDPRXV DV WKH RWKHU LFRQ RI WKH FLW\ WKH JUHDW /XFLDQR 3DYDURWWL +RZ ZRXOG you describe your cuisine? I am an Italian chef born and raised in Modena. Among all different ideas and inspirations that return to my mind are my childhood memories, where the Italian traditions, family meals and women cooking are most predominant. I remember vividly when I was a kid, playing with my brothers, I used to hide under the kitchen table where my grandmother folded tortellini -not simple tortellini, but the traditional Modenese WRUWHOOLQL :KHQHYHU VKH ZDVQ¡W ORRNLQJ , ZRXOG VWHDO WKH WRUtellini from the surface, and eat them raw, chewing them for a YHU\ ORQJ WLPH XQWLO WKH à DYRU ZDV GUDZQ RXW Italian cuisine is a part of me: it is in my blood, in my bones, in my DNA. I would be nothing without it. What we do in Osteria Francescana is capture our childhood memories and turn them into edible bites; our dishes aim to make these ideas, feelings and memories accessible to our guests from all over the world. Modena is where I was born and raised. I have always said WKDW WKH JUHDWHVW DZDUG RI DOO DUHQ¡W WKH VWDUV RU WKH UDQNLQJV but having people from all over the world come to Modena. There is so much to discover here, from food to design to DXWRPRELOHV $QG LQ WKLV ZD\ 2VWHULD )UDQFHVFDQD¡V VXFFHVV is shared with everyone.

O R I G I N A L

make it real ... enjoy the ultimate oil idea!

1989 AGRUMA AGRUMATO TO

A new word wor d to indicate a long-standing product. pr oduct. An UNIQUE condiment born fr from om the encounter of GENTILE’s GENTILE’s OLIVES variety and CITRUS FRUITS of Costa dei Trabocchi Trabocchi of FRENTANIA FRENTANIA (ABRUZZO). Inimitable, the AGRUMA AGRUMATO TO Extra V Virgin irgin Oil is the result r esult of the cr creativity eativity and the passion of RICCI family fr from om Lanciano, and it cannot be compar compared ed to common flavored flavor ed oil or simple “vinaigrette”. “vinaigr ette”. Pleasant condiments condiments,, they ar aree characterized by an intense aroma ar oma that smells and tastes the freshness fr eshness and the fragrance, the sweetness and the sourness, the smoothness and the rroundedness oundedness of “agrumato” scent.

®

T To o taste with or without cooking, they ar aree the ideal to pr prepare epar e confectionary and baked pr products, oducts, like our P PAN AN DI OLIO (the evolution of Panettone) Panettone), and incr incredibly edibly perfects also in the most well-known and vogue cocktails.

AGRUMATO AGRUMA ATO T is a Trade Trrade Mark of AGRUMATO AGRUMA AT TO Brand & Co. srl

GD adv comunications

T H E

agrumato.it

olivatessen

Chefs

050

$V D IRRWEDOO ORYHU \RX PLJKW NQRZ WKDW )& %DUFHORQD·V VORJDQ LV ´0RUH WKDQ D &OXEµ DQG GHÀQLWHO\ 2VWHULD )UDQFHVFDQD LV PXFK PRUH WKDQ D UHVWDXUDQW What exactly is Osteria Francescana and what can we ÀQG WKHUH LI ZH JR WR \RXU UHVWDXUDQW" What makes a soccer team great or a restaurant number one? The team. It is never about one player. Osteria Francescana, is no exception. Osteria Francescana is the sum of many people. The restaurant would be nothing without my WHDP DQG P\ IDPLO\ ,·G JR DV IDU DV VD\LQJ WKDW P\ WHDP IS my family. Many people grew up in the restaurant, with the restaurant: Beppe Palmieri, our maitre, has been at Osteria Francescana for 16 years; Davide di Fabio and Takahiko Kondo, the two sous chefs, have been working in the kitchen for the past 12 years. $W 2VWHULD )UDQFHVFDQD \RX·OO ÀQG D WHDP RI SDVVLRQDWH hard-workers, all committed to the same dream. Being awardHG QR UHVWDXUDQW LQ WKH ZRUOG PDNHV DOO RI WKH VDFULÀFHV ZH KDYH PDGH FROOHFWLYHO\ DQG LQGLYLGXDOO\ ZRUWK LW (YHU\RQH·V hard work and dedication is the motivation to continue folORZLQJ WKHLU GUHDPV ,Q WKH HQG LW·V DOO DERXW KDUG ZRUN LQ WKH kitchen: 90% hard work and 10% talent.

olivatessen

Chefs

In the concept and cooking vision of a chef that cooks while listening to Billie Holiday and is inspired by the works of art of Damien Hirst, are the ideas as important as the ingredients? And speaking of ingredients... How important is extra virgin olive oil in your cuisine and how do you use it?

052

I often say that cooking is not only about the quality of the ingreGLHQWV EXW DOVR WKH TXDOLW\ RI LGHDV :KDW¡V WKH SRLQW LQ KDYLQJ VXFK KLJK TXDOLW\ SURGXFWV ZLWKRXW NQRZLQJ KRZ WR KDQGOH WKHP RU HYHQ XQGHUVWDQGLQJ WKHP" %X\LQJ WKH EHVW 3LHQQROR WRPDWRHV ZRQ¡W KHOS LI \RX GRQ¡W NQRZ KRZ WR XVH WKHP 2Q WKH RWKHU KDQG , DP VR OXFN\ WR KDYH VXFK LQFUHGLEOH LQJUHGLHQWV FORVH DW KDQG WR ZRUN ZLWK VXFK DV 3DUPLJLDQR 5HJJLDQR DQG EDOVDPLF YLQHJDU IURP 0RGHQD RU FDSHUV IURP 3DQWHOOHULD VHPROLQD SDVWD IURP *UDJQDQR WRPDWRHV IURP 9HVXYLR OHPRQV IURP &DSUL $QG VSHDNLQJ RI LQJUHGLHQWV H[WUD YLUJLQ ROLYH RLO LV WKH NH\ IRU ,WDOLDQ FXLVLQH DQG DOVR IRU RXU NLWFKHQ DW 2VWHULD )UDQFHVFDQD ,W LV QRW RQO\ D PHGLXP IRU FRRNLQJ EXW LW LV DQ LQJUHGLHQW WKDW DGGV VSHFLĂ€F Ă DYRU DQG DW WKH VDPH WLPH HQKDQFHV WKH Ă DYRUV LQ RWKHU SURGXFWV ,W EULQJV RXW WKH DURPDV RI WKH SODFH ZKHUH LW FRPHV IURP PLJKW WKHP EH OLJKW RU IXOO ERGLHG EULJKW RU SHSSHU\ (YHQ D SLHFH RI VWDOH EUHDG VOLJKWO\ WRDVWHG DQG VHDVRQHG ZLWK KLJK TXDOLW\ H[WUD YLUJLQ ROLYH RLO DQG D SLQFK RI VDOW EHFRPHV D GHOLFDF\

olivatessen

Chefs

Which is the perfect dish and who is the perfect diner RU FRQVXPHU" , GRQ¡W EHOLHYH LQ SHUIHFWLRQ , EHOLHYH LQ WKH REVHVVLRQ IRU TXDOity, in the constant research of ideas, in the improvement of technique. It is the moment of imperfection that stays forever in our memories. This reminds me about our lemon tart. Taka Kondo, our Japanese pastry chef, dropped a lemon tart during service one evening. The broken plate and tart was so beautiful that we decided to re-create it in the same way from that day on. Not only does this gesture talk about the importance of leaving a window open for poetry in our busy lives, but also the emotional value of imperfection.

053

olivatessen

Chefs

<RXU FROOHDJXH )HUUDQ $GULj FRQIHVVHG WR XV WKDW H[WUD YLUJLQ ROLYH RLO LV D SDUW RI KLV '1$ <RX KDYH \RXU RZQ brand, Villa Manodori. 'R \RX WKLQN WKDW H[WUD YLUJLQ ROLYH RLO LV D WUHQG QRZDGD\V RU KDV LW QHYHU VWRSSHG EHLQJ D WUHQG" :K\" For us, extra virgin olive oil is not a trend but a way of life. The Italian way of life. We sprinkle our obsession for quality into each Villa Manodori product, pouring Italian passion for IUDJUDQFH DQG Ă DYRU LQWR D ERWWOH 2XU H[WUD YLUJLQ ROLYH RLO LQ IDFW LV FRPELQHG ZLWK H[WUDFWV RI LQJUHGLHQWV WKDW FOHDUO\ GHĂ€QH our cuisine such as lemon, basil and rosemary. Of course, we only use the highest quality products, like lemons from SorrenWR RQ WKH $PDOĂ€ &RDVW KDUYHVWHG DW WKH SHDN RI WKHLU Ă DYRU :H extract the lemon essence using only the oils from the lemon ]HVW RU VNLQ DW D YHU\ ORZ WHPSHUDWXUH VR WKDW WKH SXUH Ă DYRU LV preserved and captured. All these various fragrances encourage cooks to experiment, taste and play in the kitchen.

054

olivatessen

Chefs

055

FLOS OLEI 2 O17

THE BEST EXTRA VIRGIN OLIVE OIL OF THE YEAR

2016 2015 2014 2013

96/100 95/100 93/100 91/100

WE WISH TO SHARE WITH YOU THIS IMPORTANT INTERNATIONAL AWARD RECEIVED

www.fattoriaramerino.it info@fattoriaramerino.it

AZIENDA AGRICOLA BIOLOGICA

www.oliveoil-ichiba.com info@oliveoil-ichiba.com

olivatessen

Organic and Biodynamic

Taking Care of the Earth is Cool!

By Cristina Revenga Palacios / José Luis García Melgarejo Green is in and there is an increase in environmental awareness based on respect for the planet and the protection and conservation of nature. Healthy and sustainable living is a current trend and thus organic products, although faced with significant challenges in terms of commercialization, have increasingly positive growth expectations. Organic farming is a flourishing and luminous agriculture.

056

Enhancing food quality, food safety, rural development, environmental integrity or strengthening the productive capacities RI UXUDO DUHDV DUH DOO PDLQ REMHFWLYHV RI RUJDQLF IDUPLQJ %DFNHG E\ RIÀFLDO UHJXODWLRQ LQ QHDUO\ FRXQWULHV WKH ZRUOG WRGD\ FDQ HQMR\ D IXOO UDQJH RI RUJDQLF SURGXFWV IUHH RI V\QWKHWLF FKHPLFDOV DQG JHQHWLFDOO\ PRGLÀHG RUJDQLVPV <HW ZKLFK SKLORVRSK\ XQGHUSLQV ELRG\QDPLF DJULFXOWXUH" %DVHG RQ SULQFLSOHV HVWDEOLVKHG E\ 5XGROI 6WHLQHU LQ ELRG\namic agriculture, on the basis of anthroposophy, adds spiritual concepts to the principles of organic production. It broadly encompasses different environmental, economic and social aspects of agriculture, focusing on a main idea: earth, plants, animals and human beings coexist on a farm as one single living organism.

olivatessen

Organic and Biodynamic

Health and Flavor (922V DQG RUJDQLF SURGXFWV RIIHU FRQVXPHUV JUHDWHU FRQÀGHQFH EHFDXVH WKH\ ODFN WKH WR[LF FKHPLFDO WUDFHV WKDW DUH QRUPDOO\ XVHG LQ WUDGLWLRQDO DJULFXOWXUH WR ÀJKW DJDinst pests and crop diseases. Organic farming avoids the use of fertilizers, pesticides, veterinary products on animals and additives in fodder that could cause negative HIIHFWV RQ SHRSOH·V KHDOWK )XUWKHUPRUH ELRG\QDPLF DQG RUJDQLF IDUPHUV UHVSHFW WKH SODQW·V QDWXUDO F\FOH VR WKDW WKH\ FDQ JURZ GHOLYHULQJ QXWULHQWV YLWDPLQ DQG DQWLR[LGDQW in higher densities to their fruits.

Environmental Balance and Animal Welfare With these production methods, the risk prevention for nature and biodiversity conserYDWLRQ HQVXUHV D QDWXUDO V\PELRVLV EHWZHHQ DQLPDOV DQG SODQWV UHGXFLQJ JUHHQKRXVH gas emissions and providing equilibrium in organic farming systems. On the other hand, organic livestock farming plays an important role in forest management, in the conservation of native breeds and animal living conditions. Both organic and biodynamic farming of olive groves pay special attention to soil management, promoting its organic richness and moisture by using vegetation cover, FRPSRVWLQJ ZDVWH IURP WKH PLOOV DQG FKRSSLQJ SUXQLQJ UHIXVH 7KH VWDPLQD RI WKH VRLO favors both adequate nutrition of olive trees and effective protection against pests and diseases. In addition, biodynamic farming uses the so-called biodynamic preparations and, for DJULFXOWXUDO ZRUN WKH\ WDNH LQWR DFFRXQW WKH FRVPLF UK\WKPV VHDVRQV DWPRVSKHULF phenomena and lunar cycles, seeing as biodynamic farming is a type of agriculture WKDW ZRUNV ZLWK OLIH IRUFHV

Social Value $JULFXOWXUH LV RQH RI KXPDQLW\·V PRVW EDVLF DFWLYLWLHV %XW IRRG VKRXOG EH KHDOWK\ IRU all links of the food chain. Ensuring adequate diets for the population, but also fair and GHFHQW UHPXQHUDWLRQ IRU WKRVH ZKR SURGXFH LW :LWK WKLV DSSURDFK ELRG\QDPLF DQG RUJDQLF DJULFXOWXUH DOVR SURYLGH QHZ YDOXHV LQ RUGHU WR SURPRWH HTXDO RSSRUWXQLWLHV IRU PHQ DQG ZRPHQ LQ WKH UXUDO HQYLURQPHQW FRQWULEXWLQJ WR PDLQWDLQLQJ UXUDO SRSXODWLRQV LQ WKHVH DUHDV DQG KHOSLQJ WR KLJKOLJKW WKH LPSRUWDQW UROH RI IDUPHUV DQG VWRFNEUHHGHUV LQ WRGD\·V VRFLHW\

A Question of Numbers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the agricultural realm from the productive and business perspective, strengthening the economic fabric of the agri-food industry at the same time as it responds to the GHPDQGV IRU D KHDOWK\ GLHW DV ZHOO DV EHLQJ HQYLURQPHQWDO DQG VRFLDOO\ UHVSRQVLEOH

057

Eco-Friendly Initiatives

058

Blackadore Caye Project %ODFNDGRUH &D\H ORFDWHG RQ D VPDOO LVODQG RII WKH FRDVW RI %HOL]H ZLOO EH LQ WKH QRW WRR GLVWDQW IXWXUH D WUXH H[DPSOH RI ´JUHHQ KRVSLWDOLW\µ WKDW ZLOO UHVWRUH DQG UHYLWDOL]H WKLV DUHD RI WKH &DULEEHDQ·V HFRV\VWHP DQG ZKRVH LQfrastructure has been designed under a unique setting of conservation, preserving its habitat and biodiversity, and respecting the interests of small businesses and local FRPPXQLWLHV $W WKH IRUHIURQW RI WKLV SURMHFW WKDW ZLOO KDYH EXQJDORZV DQG UHVLGHQWLDO KRXVHV LV DFWRU /HRQDUGR 'L&DSULR D YHU\ SDVVLRQDWH DQG FRPPLWWHG HQYLURQmental activist. Mangrove replanting, replacing invasive VSHFLHV IRU QDWLYH VSHFLHV VRLO DQG KDELWDW LPSURYHPHQW FUHDWLQJ DQ DGGLWLRQDO EDUULHU IRU UHHI DQG ÀVK EUHHGLQJ DUH VRPH RI WKH GHWDLOV RI WKLV SURMHFW ZKLFK ZLOO EH IHG E\ UHQHZDEOH HQHUJ\ DQG ZLOO XVH UDLQ ZDWHU www.restorativeislands.com

Do You Think in Green?

059

Urnatur ´7KHUH DUH QR ZRUGV WR GHVFULEH WKLV SODFH RQH KDV WR FRPH DQG H[SHULHQFH LW IRU WKHPVHOYHV Âľ 7KLV LV D UHFXUULQJ FRPPHQW DPRQJ YLVLWRUV ZKR FRPH WR 8UQDWXU RQH RI WKH environmentally-friendly accommodations created by forest RIĂ€FHU +nNDQ 6WURW] DQG ELRORJLVW GHVLJQHU 8OULND .U\QLW] ORFDWHG LQ WKH IRUHVW RI +RODYHG 6RXWK RI gGHVK|J 6ZHGHQ 7KLV LV D SODFH ZKHUH RQH FDQ HQMR\ WKH OX[XU\ RI VLPplicity and the essential, living in unique, hand-made cabins RU D WUHH KRXVH ZLWKRXW ,QWHUQHW RU HOHFWULFLW\ 7KLV LV D SODFH IRU UHOD[DWLRQ DQG UHĂ HFWLRQ DQG D VSDFH WR FRPH WRJHWKHU WR EUHHG QHZ PHPRULHV RU WR EULQJ OLJKW WR QHZ LGHDV DQG thoughts. Welcome to an ancient fairy-story landscape, rich in nature and culture. www.urnatur.se/en

Eco-Friendly Initiatives

060

Sky Greens 6N\ *UHHQV LQWHJUDWHV XUEDQ DJULFXOWXUDO WHFKQRORJ\ VXVWDLQDEOH DQG JUHHQ LQ 6LQJDSRUH $ YHUWLFDO FURSSLQJ V\VWHP ZLWK ORZ FDUERQ HPLVVLRQV DQG D K\GUDXOLF FRQWUDSWLRQ that safely produces fresh and delicious vegetables, using D PLQLPXP DPRXQW RI ODQG ZDWHU DQG HQHUJ\ UHVRXUFHV $ SURMHFW WKDW HQVXUHV WKH VXSSO\ RI IUHVK IRRG LQ FLWLHV ZKHUH WKH\ DUH VFDUH VXFK DV LQ 6LQJDSRUH ,WV VWURQJ SRLQWV KLJK \LHOG SHU XQLW DUHD IRRG TXDOLW\ JXDUDQWHH ORZ FRQVXPSWLRQ RI HQHUJ\ DQG ZDWHU ORZ PDLQWHQDQFH DQG KLJK Ă H[LELOLW\ VLQFH WKH VWUXFWXUHV PDGH RI DOXPLQXP DQG VWHHO may be adapted to different crops, cultivation methods and environmental conditions. www.skygreens.com

Do You Think in Green?

061

Stedsans $ VFKRRO WR OHDUQ DERXW WKH JRRG OLIH 7KLV LV KRZ )OHPPLQJ 6FKLRWW DQG +DQVHQ 0HWWH +HOEDHN 6HWGVDQV GHÀQH WKHLU VPDOO UHVWDXUDQW ORFDWHG RQ WKH URRI RI DQ LQGXVWULDO EXLOGLQJ LQ &RSHQKDJHQ 'HQPDUN 6XUURXQGHG E\ WKH 2VWHU*52 YHJHWDEOH JDUGHQ WKLV VXVWDLQDEOH DQG healthy establishment is set up inside a greenhouse, and KDV D PHQX WKDW OLNH ZLWK WKH UHVWDXUDQW LWVHOI LV FOHDQ VLPSOH DQG ORFDOO\ SURGXFHG ZLWK IUHVK LQJUHGLHQWV IURP RUJDQLF DQG ELRG\QDPLF IDUPV 7KURXJKRXW WKH ODVW WZR \HDUV DERXW SHRSOH KDYH WDVWHG WKHLU GHOLFLRXV GLVKHV \HW LW·V GLIÀFXOW WR JHW D WDEOH +RZHYHU ZH·OO KDYH WR WU\ ULJKW" %HFDXVH ZH ZDQW WR HQMR\ D EHWWHU ZRUOG www.cleansimplelocal.com

olivatessen

Crazy About EVOO

Elsa Pataky, No Excuses: Staying Fit in Hollyw d By Pandora Peñamil Peñafiel Photographed by Valero Rioja

“Like any true Spaniard, I always have a bottle of good extra virgin olive oil at home” Elsa Pataky can tackle it all. The actress from Madrid, now based in Australia, wakes up to make some toast with olive oil for her three children, she plays around with them, using them as weights to lift when she can’t go to the gym, at noon she flies out to her native city to promote a project she is working on, attends the premiere of her latest movie Fast and Furious 8 in Hollywood and still finds the time with have dinner with Thor, -or in other words, her husbandthe Australian actor, Chris Hemsworth. A day in the life of this ultimate multi-tasking actress is an adventure in which two flavors are never missing: the sweetness of a tarte Tatin and the spiciness of an extra virgin olive oil.

olivatessen

Crazy About EVOO

olivatessen

Crazy About EVOO

,W¡V 0RQGD\ QLJKW (OVD KDV EHHQ RXW DQG DERXW DOO GD\ ZRUNLQJ LQ 0DGULG 6KH KDV MXVW SUHVHQWHG KHU QHZ FROODERUDWLRQ ZLWK :RPHQ¡V 6HFUHW IRU WKH +ROLGD\ FROOHFWLRQ LQVSLUHG E\ WKH ZRUOG RI FDEDUHW DQG VKH Ă€QDOO\ Ă€QGV D PLQXWH WR VLW DQG HDW VRPHWKLQJ :H DUH DW RQH RI KHU IDYRULWH UHVWDXUDQWV /D +DEDQHUD ZKHUH VKH VHL]HV WKH RSSRUWXQLW\ WR PHHW XS ZLWK VRPH RI KHU ORQJ-WLPH IULHQGV LQ WKH FLW\ ZKHUH VKH ZDV ERUQ IRXU GHFDGHV DJR DOWKRXJK QR RQH FRXOG VD\ VKH¡V DFFXPXODWHG PRUH WKDQ WZR RI WKHP XSRQ PHHWLQJ KHU +HU IDFH OLJKWV XS ZKHQ VKH VHHV XV ZDON LQ DQG VWLOO KDV HQRXJK HQHUJ\ IRU D SKRWR VHVVLRQ DQG DQRWKHU LQWHUYLHZ ´6KDOO ZH RUGHU VRPHWKLQJ"Âľ 1R QHHG VRPH FRQYHUVDWLRQV DUH OLNH VDYRULQJ JRRG SDHOOD

(OVD RQ RFFDVLRQ \RX¡YH PHQWLRQHG \RX¡UH KDSS\ ZLWK MXVW KDYLQJ VRPH WRDVW ZLWK D GUL]]OH RI H[WUD YLUJLQ ROLYH RLO IRU EUHDNIDVW LI \RX¡UH SUHVVHG IRU WLPH :KDW GRHV WKLV SURGXFW PHDQ WR \RX" 'R \RX KDYH DQ\ PHPRULHV RI LW RI KRZ LW ZDV XVHG LQ \RXU KRPH LQ 6SDLQ" Like any true Spaniard, there is always a good extra virgin olive oil bottle in my home. We use it for salads, stews, and everything, really. There is no other type of oil in my house. I like to have a couple of pieces of toast in the morning, RQH RI WKHP ,¡OO DOWHUQDWH EHWZHHQ XVLQJ KRQH\ DQG MDP or tomato and ham. On the second piece I will, invariably, dribble plenty of good extra virgin olive oil on it and a dash of salt‌ a delicacy! <RXU SURIHVVLRQ UHTXLUHV \RX WR PDLQWDLQ D KHDOWK\ GLHWÂŤ 'RHV H[WUD YLUJLQ ROLYH RLO KDYH D SURPLQHQW SODFH LQ \RXU OLIHVW\OH" 'R \RX XVH LW UHJXODUO\ WR FRRN ZLWK" Absolutely! I really like salads, I eat them every day, and seasoning them with a good extra virgin olive oil is a must. 0RUHRYHU DV LW KDV VXFK DQ LQWHQVH Ă DYRU \RX GRQ¡W QHHG

WR XVH WRR PXFK RI LW ZKLFK DOORZV \RX WR NHHS \RXU Ă€JXUH And best of all is that you can combine different varieties depending on the dish. 'R \RX KDYH D IDYRULWH" 2ULJLQ YDULHW\ LQWHQVLW\ÂŤ Yes, totally. One of the varieties I like best is Arbequina, ZLWK LWV GHOLFDWH DQG IUXLW\ Ă DYRU WKDW LW¡V VR ZHOO NQRZQ IRU

&KHI 6HUJLR 3HUHUD WHDFKHV \RX PDQ\ RI WKH UHFLSHV \RX SXEOLVK RQ \RXU EORJ ,V WKHUH DQ\ RQH RI WKHP WKDW \RX QHYHU WLUH RI PDNLQJ" ,I LW LQFOXGHV ROLYH RLO VR PXFK WKH EHWWHU Sergio is an amazing chef, apart from a friend. I love his cooking, because its simple yet sophisticated. I have learnt a lot from him. I never get tired of salads, as they allow for an array of vegetables, fruits and legumes. Though, they must always be seasoned with EVOO. I am lucky in that all the places I travel WR , FDQ DOZD\V Ă€QG JRRG ROLYH RLOÂŤ DQG DOZD\V 6SDQLVK <RX 3DWDN\ +HPVZRUWK¡V WDNH FDUH RI \RXUVHOYHV QRW RQO\ E\ H[HUFLVLQJ EXW DOVR E\ HDWLQJ KHDOWK\ :KHQ GLG \RX EHJLQ SD\LQJ DWWHQWLRQ WR QXWULWLRQ" ,V LW HDV\ WR IROORZ D 0HGLWHUUDQHDQ 'LHW OLYLQJ LQ $XVWUDOLD RU GR \RX PLVV DQ\ 6SDQLVK SURGXFWV" I would say I have always been interested in nutrition, since I was little, because we have always eaten healthily at home. Although it is true I became more aware of taking my own conscience approach to healthy eating around DJH Ă€IWHHQ ZKHQ , VWDUWHG H[HUFLVLQJ UHJXODUO\ Then, my interest in eating healthily and learning more DERXW QXWULHQWV DQG VXFK JUHZ %XW , PXVW DGPLW , GRQ¡W REVHVV RYHU LW , DOVR OLNH WR HQMR\ D KDPEXUJHU RU D ODUJH SRUWLRQ

Exclusivity and freshness in an EVOO ǁŝƚŚ ĂŶ ŝŶƚĞŶƐĞ ŇĂǀŽƌ ĨŽƌ Ă ŚĞĂůƚŚLJ ůŝĨĞ of pizza from time to time! (She says, laughing carefree.) The secret is to do it only occasionally. Obsessing over healthy food isn·t good either.

doce+uno EVOO

The Mediterranean Diet is wonderful and, certainly, very easy to follow anywhere you might be, because you·ll always Ànd fruit, vegetables, legumes, olive oil« In your book, Intesidad Max (Maximum Intensity), you VDy tKDt ´mirDFOe GietVµ Gon·t e[iVt :KDt iV tKe SerfeFt formuOD to VtDyinJ Àt ZKen you KDYe OittOe free time? Healthy eating is easy because many ingredients can be eaten raw or cooked in a simple way, such as grilled or baked. With regard to exercise, I do it at anytime, anywhere, using anything I might have at hand. For example, I was in Formentera a short while ago and, seeing as I couldn·t go to the gym, or had any equipment at hand, I started lifting my son Tristan« one and two and one and two! (She laughs, gesticulating as if she were in boot camp). Then I moved on to lifting 6asha« we had so much fun! Then, I grabbed a small wooden coffee table to do some more lifting and Ànally I piled some heavy books on top of my abdomen to work on my glutes. You know what they say, if there is will, there is a way! 2n oFFDVion, Ze·Ye Veen &KriV FookinJ or bDkinJ D FDke for tKe FKiOGren« ZKo·V tKe boVV in your kitFKen? We actually complement each other, rather than any one of us being the boss, and in the end, whoever feels like it, or has more time, will do the cooking. He likes my cooking and I like his.

,ŝŐŚ ĐŽŶƚĞŶƚ ŽĨ ƉŽůLJƉŚĞŶŽůƐ ĂŶĚ ĂŶƟŽdžŝĚĂŶƚƐ

www.oleogourmet.com

olivatessen

Crazy About EVOO

0DQ\ FHOHEULWLHV VXFK DV $OHMDQGUR 6DQ] RU )UDQFLV )RUG &RSSROD KDYH ODXQFKHG WKHLU RZQ EUDQGV RI ZLQH RU ROLYH RLO :KDW GR \RX WKLQN RI WKRVH LQLWLDWLYHV" 'R \RX EHOLHYH WKH\ UHSUHVHQW D ERRVW IRU LQWHUQDWLRQDO DZDUHQHVV RI SURGXFWV VXFK DV ROLYH RLO" , ÀQG LW IDQWDVWLF ÀUVWO\ LQ UHJDUGV WR WKHP IRU FKDQQHOLQJ their efforts and money into such interesting businesses. And, certainly, any recommendation from people with such worldwide appeal helps towards raising awareness about a product as noble as olive oil. :H NQRZ \RX WUDYHO WR PDQ\ GLIIHUHQW FRXQWULHV DQG FLWLHV IRU ZRUN :KHUH KDYH \RX HQMR\HG WKH ORFDO FXLVLQH WKH PRVW" In terms of variety, New York knows no rival, but of course it LVQ·W W\SLFDO $PHULFDQ IRRG EXW \RX FDQ HDVLO\ ÀQG IRRG IRUP around the world there. In Paris there are also many places I love, but I think I would grow tired of French food. Honestly, after traveling to many countries, I can say that WKHUH·V QR SODFH OLNH 6SDLQ LQ WHUPV RI TXDOLW\ FUHDWLYLW\ YDULHW\« DQG LW·V QRW D FDVH RI 6SDQLVK SULGH 6KH DGGV TXLHWO\

8S XQWLO UHFHQWO\ LW ZDV FRQVLGHUHG FRRO WR EH D ZLQH FRQQRLVVHXU +RZHYHU IRU VRPH WLPH QRZ WKH QHZ WUHQG LV WR EH NQRZOHGJHDEOH DERXW H[WUD YLUJLQ ROLYH RLO DQG HYHQ JLIWLQJ LW DV RQH ZRXOG ZLQH EHIRUH ,Q IDFW -DYLHU %DUGHP FRQIHVVHG WR XV WKDW PDQ\ WLPHV KH WDNHV LW DV D JLIW ZKHQ LQYLWHG WR DQ DFWRU·V GLQQHU SDUW\ LQ WKH 86 $PRQJ DFWRUV LV WKLV WUHQG FDWFKLQJ" :KDW GR \RX XVXDOO\ WDNH WR D GLQQHU" :HOO ,·P D OLWWOH UHEHOOLRXV ZKHQ LW FRPHV WR EHLQJ D JXHVW and, it will depend on what I feel like at the time, but I can take anything from a scented candle to a tarte Tatin, which ,·P YHU\ JRRG DW PDNLQJ %XW , WKLQN LW·V DQ H[FHOOHQW LGHD WR JLYH WKH KRVW D JRRG ROLYH RLO VR ,·OO VWDUW GRLQJ LW ZLWK %DUGHP·V SHUPLVVLRQ 'R \RX KDYH DQ\ HGLEOH JXLOW\ SOHDVXUHV" Yes! Sweets! FLQDOO\ VKH VLWV GRZQ WR GLQQHU EXW QRW EHIRUH GULQNLQJ D GHWR[ MXLFH ZLWK RQH RI KHU IDYRULWH SKRWRJUDSKHUV 9DOHUR 5LRMD ZKR KDV EHFRPH D JRRG IULHQG RI KHUV :H OHDYH KHU WKHUH LQ WKH VKDGRZV RI WKH 0DGULG QLJKW QRW ZLWKRXW REVHUYLQJ WKDW VKH FDQQRW SDVV XQQRWLFHG LQ WKH UHVWDXUDQW $OO H\HV DUH RQ KHU (OVD PD\ KDYH OHIW 0DGULG D ORQJ WLPH DJR EXW 0DGULG KDV QRW IRUJRWWHQ KHU

personal matters A hobby: Being a mother A virtue: Being positive Favorite movie: The Godfather Favorite dish: Tarte Tatin What food would you take to a dessert island?: Spanish omelet (tortilla) and bread with tomato and ham. Well, I might take the whole leg of the ham! What do you like most about your job: The possibility of transforming into different characters What do you like the least: Fame A dream yet to be accomplished: That we might respect nature and take better care of the planet. A last meal? Whom would you like to share it with?: I would eat a paella surrounded by my family.

olivatessen

EVOO Tasting

070

Do Oils Soak Up History? A Historic Tasting By José María Penco, Project Manager at AEMO Illustrated by Carmen Bernáldez for Olivatessen by Mercacei

The Reconquest of Spain.

olivatessen

EVOO Tasting

071

The rise of the Roman Empire.

The organoleptic characteristics of great extra virgin olive oils are conditioned and influenced by the plant’s nature, the environment where it grows and the farming methods, understanding as such their genetic origin, agrological habitat and the cultivation techniques employed, respectively. Yet, let’s go one step beyond and boldly ask: will the anthropic environment that surrounds a plantation also influence the oils that are obtained in each area? Will the region’s human history leave an imprint on the nuances of one or another olive juice? Will the olive tree itself have been influenced by historical events that elapsed through the centuries? And, if so, could these nuances become apparent while conducting an olive oil tasting?

The exercise proposed consists on tasting and analyzing four olive oils to then deliver a description of four places existing in the past, populated by different civilizations. The idea being to WU\ DQG ÀJXUH RXW WR ZKLFK SODFH GRHV HDFK RI WKH ROLYH JURYHV producing the oils belong, in order to see if these olive trees FRXOG KDYH EHHQ LPEXHG ZLWK KLVWRU\ DQG LI KLVWRU\ WKHUHIRUH becomes palpable in the nuances of each oil. 7KH ÀUVW RLO H[KLELWHG D ULSH IUXLWLQHVV UHPLQLVFHQW RI IUXLWV VXFK DV DSSOHV JUDSHV RU SHDUV ZLWK KLQWV RI FLQQDPRQ DQG YDQLOOD $ KDUPRQLRXV RLO VRIW DQG GHOLFDWH ZLWK DQ H[WUHPHO\ VZHHW HQWUDQFH LQ PRXWK VXEVHTXHQWO\ GHOLYHULQJ PLOG and balanced bitterness and pungency. This oil displays VZHHWQHVV DQG KDUPRQ\ The second juice presented an intense green fruitiness ZLWK RYHUWRQHV RI JUDVV DQG WKH IRUHVW GHOLYHULQJ QRWHV RI DUWLFKRNH DQG JUHHQ DOPRQG ZLWK WK\PH URVHPDU\ DQG PLQW DOVR EHLQJ SUHVHQW LQ QRVH $ XQLYHUVH WDNHQ IURP WKH ZRUOG RI ZLOG SODQWV ,W IHHOV LQWHQVH RQ WKH SDODWH ZLWK SHUVLVWHQW and sharp retronasal notes of green almond and fennel, ZLWK PHGLXP SXQJHQF\ DQG ELWWHUQHVV WKDW JDLQ VWUHQJWK LQ PRXWK $ GHÀDQW RLO ZLWK D VWURQJ SHUVRQDOLW\

6XEVHTXHQWO\ ZH QRZ GHVFULEH WZR ODQGVFDSHV WZR KLVWRULFDO moments, pointing out that each oil has been extracted from olive groves located in those places. 7KH ÀUVW ROLYH JURYH JURZV LQ D TXLHW DQG SHDFHIXO SODFH ZKHUH 5RPDQ SDWULFLDQV UHVW FDOPO\ LQ WKHLU YLOODV VXUURXQGHG ZLWK FURSV RI YLQH\DUGV ROLYH JURYHV DQG IUXLW trees. A stunning valley overlooking the Mediterranean, H[XGLQJ SHDFH ZKLOH LWV LQKDELWDQWV HQMR\ WKH ULVH RI WKH 5RPDQ (PSLUH ,W LV WKH 5RPDQ SURYLQFH RI ,VWULD FXUUHQWO\ Croatia), during the 1st century. 7KH VHFRQG ROLYH JURYH LV ORFDWHG RQ D PRXQWDLQ UDQJH ZLOG DQG KDYLQJ ZLWQHVVHG WKRXVDQGV RI EDWWOHV WKDW GUDJJHG RQ IRU PRUH WKDQ \HDUV WKH $UDE DQG &KULVWLDQ ZDUV ERWK ÀJKWLQJ IRU WKHLU ODQG NQRZQ DV WKH 5HFRQTXHVW RI 6SDLQ 7KH ROLYH JURYH ZDV ORFDWHG RQ WKH ERUGHU EHWZHHQ WZR NLQJGRPV WKH 1DVULG DQG WKH &DVWLOOLDQ VXEMHFWHG to continuous disputes and armed skirmishes. Those ZHUH WKH 6LHUUDV 6XEEpWLFDV D PRXQWDLQ UDQJH EHWZHHQ Cordoba and Granada, during the troubled times of 15th century Al-Andalus.

olivatessen

EVOO Tasting

072

Gethsemane olive trees in Jerusalem.

The Longest Night &RQWLQXLQJ ZLWK WKH H[HUFLVH ZH GLVFRYHUHG WKDW WKH ROLYH RLO PDGH ZLWK 1DEDOL ROLYHV VDLG WR EH GHVFHQGDQWV RI Gethsemane olive trees in Jerusalem, exhibited a cerWDLQ ELWWHUQHVV LQ PRXWK ZLWK PHGLXP DQG SHUVLVWHQW LQWHQVLW\ DQG RQH FDQQRW KHOS EXW UHPHPEHU WKDW LW ZDV WKH YHU\ VDPH SODFH ZKHUH -HVXV RI 1D]DUHWK VSHQW KLV ORQJHVW QLJKW WKRVH ZKHUH WKH ROLYH WUHHV RYHU ZKLFK WKH 3URSKHW ZHSW DQG WKRVH ELWWHU WHDUV LUULJDWHG WKH +RO\ /DQG DW WKH GDZQ RI RXU HUD :H DOVR WDVWHG WKH *UHHN .RURQHLNL YDULHWDO ZKLFK FDPH DFURVV DV D UREXVW RLO ZLWK D VWURQJ SHUVRQDOLW\ DV UREXVW DQG VLQJXODU DV ZHUH WKH LGHDV FUHDWHG ZLWKLQ WKH 3DUWKHQRQ FROXPQV 7KLV MXLFH LV FRPSOH[ LQ QRVH ZKLOH H[WUHPHO\ EDODQFHG LQ PRXWK DQG ZHUHQ¡W 6RFUDWHV 3ODWR RU $ULVWRWOH LQGHHG IRXQGHUV RI EDODQFHG WKRXJKW ZKRVH ZULWLQJV SDYHG WKH URDG IRU UDWLRQDO WKLQNLQJ DQG XQLYHUVDO philosophy?

The Greek Academy.

/HW¡V GUHDP LW FRXOG EH VR DQG WKDW RLOV DUH DOVR SDLUHG ZLWK KLVWRU\ RU SHUKDSV LW LV KLVWRU\ WKDW LV SDLUHG ZLWK WKH olive tree. Could it be that olea europaea has the innate ability to soak up the history that surrounds it? Could it be EHFDXVH ROLYH WUHHV DUH WKH RQO\ WUHHV ZLWK VRXOV" ,I ROLYH WUHHV KDYH LQà XHQFHG WKHLU SHRSOH¡V KLVWRU\ FRXOGQ¡W WKRVH SHRSOH KDYH LQà XHQFHG WKH QXDQFHV RI WKRVH WUHDVXUHV ZLWK ZKLFK LW SURYLGHV XV HYHU\ FDPSDLJQ H[WUD YLUJLQ ROLYH oil, the most expressive sensory manifestation of all?

olivatessen

The Origins of EVOO

074

“Olive oil is like a ‘grandma’s caress, or a mother’s call, at teatime” (José Luis Marginet)

Roots, a Planet Connected by Extra Virgin By Alfredo Briega Martín

This is an invitation to embark on a singular emotional journey to some of the main areas where extra virgin olive oil is cultivated and consumed around the world, during which our EVOO-lovers share the feelings, memories, emotions and reflections that come into play over this magic elixir of olives. Yes, this is what real globalization is all about...

olivatessen

The Origins of EVOO

075

“Generations come and go, but the old tree found them all� (Alberto Serralha)

olivatessen

The Origins of EVOO

Carmen Sánchez

Taster and EVOO Pilgrim Germany

076

“Gentle glass curves, of a profound indigo color this is the continent where the fragrance and silkiness of a brand new extra virgin unfold 7his is my tasting glass, my master key to open and capture the most diverse forms of creativity, sensitivity From List to Munich, going through Berlin, Essen, Hamburg, Bremen and, last but not least, Stommein, small in extension and grand in it·s passion for the olive tree and it·s fruits I am an expert extra virgin olive oil taster $nd, above all, I am an “olive oil pilgrimµ, as 3hilipp .aufman a friend, and the founder of Original Beans, extra virgin cocoa (that is if this category can be applied to other treasures that Nature gives us calls me $nd I am so here, in Germany, where olive oil has never been a part of its roots, nor has it ever been a tra ditional ingredient, but yet, as in beautiful compensation, here it is received, valued and celebrated Blessed humility in that “can you explain to me "µ that I am so often asked 7here are few such special moments that can compare to the smile and gesture of astonishment of someone who inhales and savors an olive juice that is delicate, and yet impetuous, complex and fully harmonious 7his is the conÀrmation that a new project, a new adventure, has just been born, one that will acclaim the best of juices that can be extracted from the olive µ

Judy Ridgway, FoodWriter and International Expert on Olive Oil U.K.

“In Great Britain people are enthusiastic about the idea of extra virgin olive oil and that can be seen by the many minutes that television food and cooking programs dedicate to it, yet when it·s about using it at home, the statistics are not so exciting In reality, there are a whole lot of people who never use olive oil at all, and others only use it for salads and pasta dishes 7he selection available in supermarkets has diminished in recent years, making it more difÀcult for those consumers, who are interested in extra virgin olive oil, to buy best Tuality (922·s However, the awareness of the great variety of aromas and tastes available, and a better knowledge of the health beneÀts in extra virgin olive oil, are promoting this foodstuff to a more dominant position on the market µ

olivatessen

The Origins of EVOO

Cécile Le Galliard, Alberto Serralha, 078

International Consulter and Olive Oil Producer Portugal

“$utumn changes the color of the fruit, and over and over again that is the moment when people are attracted to the ol ive tree 7his has always been so, for as long as people can remember Generations came and went, but this ancient tree found them all 7he fact is that some things never change, such as this ancestral culture that stays alive throughout time, in an almost obstinate way Olive oil is part of us and the 3ortuguese people are a part of olive oil Naturally there has been an evolution, the awareness of new aromas and Áavors, new ways of going about the task But what is really important has not changed and, as in previous generations, we also wait patiently for $utumn to come 7his is our heri tage and it will be our legacy µ

Expert Taster and Founder of Jus d’Olive France

“France is renowned for cooking with butter It is an essen tial ingredient found in all traditional cookery books and in French gastronomy as a whole: in multiple sauces such as beurre blanc and everyday foodstuffs such as the croissant, in the cakes from Breton, on a slice of toast at breakfast However, the style of cooking and the consumption of fats are changing in France 7here is growing use of extra virgin olive oil in Haute Cuisine and Nouvelle Cuisine, as well as in recipes that can be found in the culinary media: inÁuenc es from Italian, Spanish, Greek and 3ortuguese cuisine, a healthier consumption and the beneÀts of the Mediterranean 'iet, the search for new tastes and aromas a whole gas tronomical universe France is a small producer, but the sector is rapidly under going changes 7here are new professionals working on the improvement and modernization of the production process and the image of the product One could say that we are beginning to develop our own olive oil culture µ

María Katsouli, Expert Taster and Manager of Athena IOOC Greece

“7he sacred olive tree embodies much of our history and culture, enriching our lives with marvelous myths, mysteries and rituals From the ancient Greek Goddess $thena, who planted the Àrst olive tree on the $cropolis at $thens, thus giving the city its name, to the Minoan Crete and the noble Olympic ideals of peace, victory and glory $s well as lighting up the dark, heating us and protecting us from the evil eye, olive oil has nurtured and cured body and soul, pro viding us with health, beauty and riches In Greece, the cultivation of olive trees throughout the cen turies has made a mark on people·s lives and has played an important role, becoming an integral part of the Orthodox Olive oil has given shape to timeless values, becoming a lasting cultural symbol; a sacred symbol in the eternal cycle of Life, that is with us at the most important moments of our lives births, baptisms, weddings and deaths By demon strating the nutritional values of olive oil (based on extensive investigation of the Cretan diet), Greece set the bases to establishing the Mediterranean Diet as being the healthiest way of eating in the world Besides, it is the only country in the world that names a special category of dishes based on olive oil, calling it ladera 7o me olive oil means much more: it is a symbol of my roots, my family, my life and even my Àrst salary! I grew up with olive oil, I studied thanks to it and I go on loving it while I enjoy a healthy life full of memories and new dreams µ

079

Paolo Pasquali, Owner of Villa Campestri Olive Oil Resort 080

Italy

“7hroughout the history of philosophy many authors have asked themselves about the concept of 7ime But the deÀnition that I have always found most fascinating is that of $ristotle: “7ime is a number of change µ But what is 7ime in the con text of the world of olive oil" On the contrary to what happens with wine, where aging is synonymous to value a wine from the year 000 is more valuable than one from 0 5 freshness makes a decisive role in the sensorial values of an oil, and the objective of all the processes that it goes through during it·s production is to reduce to the utmost the loss of it·s organoleptic and sensorial characteristics caused by the passage of time, making the conservation of the life of the product a central con cern 7he Tuestion is: how to conserve our well loved olive oil and what is the key the number referred to by $ristotle to the longevity of it·s positive attributes" 7his is the essence of olive oil, it·s desire to detain 7ime so as to preserve it·s sensorial pos sibilities to a maximum degree In the Oxford Dictionary of the English language, the word ¶orchard· comes immediately be fore the word ¶orchestra·, evoking an ancient kinship that goes beyond the language Because the olive tree and musical notes are intimately related, not only in a common acoustical/ gustatory sense, but also because both embrace and are tied to a concept that we all belong to: the concept of 7ime 7hat is why il vino si fa l·olio q (wine is made, olive is) µ

Brenda and Nick Wilkinson, Proprietors of Rio Largo Olive Estate South Africa

“Here in South $frica we take our time to acknowledge and adopt any modern world tendencies, but when we do we become fanatics! $nd that is what has happened with extra virgin olive oil Our producers, although relatively small in scale and numbers, are growing in terms of quality, as can be seen by the number of prizes awarded to South $frican E9OOs worldwide Not bad if one considers that we represent less than 1% of global olive oil production Our national consumption grows by the year, at the same time the percentage in consumption of imported olive oil decreases little by little, thanks to an increase in local production Our model of healthy outdoor living Àts in perfectly with healthy eating habits that are promoted by extra virgin olive oil, as a way to combat modern illnesses such as hypertension and obesity 7he difference between good and bad olive oils is deÀned by the prices, and the awareness of the fact that good olive oil is not cheap is growing, as well as of the challenge towards ending fraudulent imports beware of opportunistic importers and the distribution of low quality oils Our Southern Hemisphere production Àlls the shelves in $ugust, when olive oils from the rest of the world are already eight months old 7his means an increase in exports destined for international markets Long live olive oil and it·s intense work opportunities for the people of South $frica!µ

081

olivatessen

The Origins of EVOO

José Luis Marginet, Agricultural Engineer and Director of Agroland Argentina

082

“If we delve further into the signiÀcance of olive oil for a person from 5io de la 3lata, possibly the most accurate description was given to me many years ago: ¶olive oil is like a grandma·s caress, or a mother·s call, at teatime· 7hese words take us back to the image of boats full of Italian migrants, who had embarked at Genoa or Naples with their hearts full of melancholy and their pockets full of expectations, because, as very few know, more than 50% of our immigrants were Italian 7hat is why when one thinks about olive oil one is thinking of tradition, it·s the memory of long tables with their tablecloths dancing to the rhythm of the breeze; laughter and quiet conversations; the stains caused by tomatoes or red wine that, as in surrealist paintings, colored the white canvases 7oday, more than 80 years after the times of great immigrations, and after years of persistent oblivion, olive oil has again become an indispensable element on our tables For those who were lucky enough to have lived the experience, it means bringing back memories of the penetrating aromas in the kitchens, the sounds of a chorus of voices coming from plump little ladies whose faces and hands were covered in Áour, the smell of cigars that were being smoked in the outdoor patios, the sound of laughter from children playing, the unforgettable memories of family reunions Because olive oil, for a person from 5io de la 3lata, is precisely that: a bunch of memories and images contained inside a 500 cl bottle, on whose label was a name that meant happiness µ

Simon Field, Founder of Extra Virgin Olive Oil Savantes Southern Africa and Australia

“7he sub species Olea $fricana grows all over southern $frica, and for centuries provided the indigenous populations with medicines and wood for ceremonial and warlike activities 7he arrival of Europeans introduced the Olea Europaea from the Mediterranean countries, that didn·t prosper until it was grafted to the native olive, called Umnquma (in the native ;hosa language) or Umhlwathi (In =ulu) On the other side of the Indian Ocean, in $ustralia, European emigrants mainly Greeks, Italians or Spaniards established plantations of Olea Europaea in every state $fter the passage of many generations, the richness of these olive groves diminished and the innate demand for extra virgin olive oil was satisÀed

Aceite de Oliva Virgen Extra

083

www.campodetosca.es T. +(34) 670458023 info@campodetosca.es

by importations from the Motherlands 5ecent revival of the olive oil industry has generated a renewed enthusiasm for the culinary and health properties to be found in E9OO $ passion for the most pure of vegetable fats has at the same time united and divided its defenders as they aim for a share of the market 7he public dispute that has arisen over the merits of the local product and those of imported oils has been very destructive, and there is a need for a similar remedy to that found for the $frican wild olives 3roducers and suppliers should respect the positive elements that each hold, join together in the task of promoting the excellencies of extra virgin olive oil, and try to calm these turbulent waters Âľ

Affection . Passsion . Constancy AWARDS AWAR DS 2016 2016

MEDITERRANEAN OLIVE OIL PRESTIGE GOLD

OLIVINUS PRESTIGE GOLD

IBEROLEUM

olivatessen

The Origins of EVOO

Tomiko Tanaka, 084

Expert Taster and International Consulter for Olive Oil Japan

Toshiya Tada,

“We have been cultivating olives for nearly 110 years in -apan $ll this time we have produced and consumed E9OO considered to be a healthy product by more and more people every day although the actual consumption per capita is still scarce One should point out that Spanish extra virgin olive oil is growing in presence, as it comes with a seal of quality thanks to numerous and important international prizes that have been awarded to Spanish E9OOs However, in -apan, the Made in -apan myth holds strong, as it does with other products -apanese consumers choose to buy national products rather than foreign ones In the case of EVOOs, it is fundamental to have a knowledge of it·s great diversity, which depends on the variety, the level of maturity of the olive at harvest time, or other factors related to the cultivation and elaboration process; all of which can produce juices of different organoleptic characteristics 7he fact is that one should enjoy EVOO knowing that each one is unique and different µ

President of The Olive Oil Sommelier Association of Japan (OSAJ) / Olive Japan International Olive Oil Competition Japan “Olive oil was introduced into -apan over 300 years ago $t present there are more than 5,000 Italian restaurants in our country and the value of the olive oil market has grown to over 300 million euros, reaching Àrst place in the Àgures of edible oil consumption In many sushi restau rants it is already possible to enjoy sashimi with olive oil

olivatessen

7he next chapter will be concerning the real qual ity of olive oil: authentic extra virgin olive oil, is becoming the latest sub ject of discussion in the -apanese food scene $nd of course one should not forget the need to make sure that the taste of olive oil pairs well with the delicate Ă avors of -apanese cuisine Âľ

The Origins of EVOO

085

olivatessen

IT FOOD

If your idea of street food is a greasy burger, that’s because you still haven’t been to these gourmet establishments on wheels

086

F d Trucks, Get Your Mediterranean Fix in the City By Pandora Peñamil Peñafiel Food trucks are popular in Europe. This old-school street food format was born in the U.S. towards the end of the 19th century, and now it has become a culinary trend on this side of the pond. Almost anything from burgers, buns, falafels to even paella can be wrapped in newspaper at these street food stalls, condensing cuisine, culture and traditions into small morsels of happiness. This street food phenomenon, consumed by 2,500 million people per day according to the Food and Agriculture Organization of the United Nations, is perfectly compatible with the Mediterranean Diet and there is an increase in food trucks serving dishes coated with extra virgin olive oil on the corners of the world’s busiest streets. New York, San Francisco, London, Madrid… where shall we meet?

olivatessen

IT FOOD

PEPE

Washington DC, Maryland and Virginia (U.S.A.) The “Outstanding Chefâ€?, according to the James Beard Foundation, JosĂŠ AndrĂŠs, is proud to roll through the streets of American cities with PEPE, his food truck, full of ingredients from his native Spain. With freshly baked bread, each sandwich served DW 3(3(¡V LV PDGH RQ WKH VSRW DQG LQFOXGHV WDVW\ choices such as fresh pork, roasted peppers and aioli, or Serrano ham and Manchego cheese. The varied menus of this mobile restaurant also include seasonal soups such as gazpacho or salmorejo, croquettes, patatas bravas (spicy fries) and delicious non-alcoholic sangria for those patrons who QHHG WR UHWXUQ WR ZRUN DIWHU HDWLQJ 7KRXJK WKH\¡OO also have to climb down from the sensory trip this chef takes you on with each dish served at PEPE.

087

La Finca Meat Truck Madrid (Spain)

JLPpQH] %DUEHUR¡V /D )LQFD EHQFKPDUN IRU WRS quality meat products, joins this itinerant trend DERDUG /D )LQFD 0HDW 7UXFN DOORZLQJ FXVWRPHUV WR HQMR\ XQLTXH SLHFHV RI YHDO DW VSHFLĂ€F ORFDWLRQV RI 6SDLQ¡V FDSLWDO FLW\ DV ZHOO DV LQ SULYDWH HYHQWV This retro-styled vehicle inspired by Cold War Berlin, has its own kitchen that prepares superior quality snacks: burgers, steak tartare or sweetbread snacks, all conceptualized and made on the spot by chef Javi EstĂŠvez. From farm to table with no intermediaries, no additives and super, super tasty.

olivatessen

IT FOOD

The Souvlaki Truck New York (U.S.A.)

This Greek food truck has been serving delicious, traditional Greek recipes in Yonkers, New York, since the summer of 2013. Its owner and chef, George Kringas, developed this concept from memories he had of his childhood in his native Greece. Using a charcoal grill, they serve spicy chicken souvlakis or lamb and falafel pitas, with that XQLTXH VPRN\ Ă DYRU RI WKH EULJKW VWUHHWV RI $WKens, to the dozens of people who huddle queuing up daily to savor a piece of the Mediterranean.

088

Caravan Made Barcelona (Spain)

Caravan Made is the culinary dream of two young entrepreneurs -Javi Ruz, chef trained at El Celler de Can Roca and Silvia Cabra, with a degree in Advertising and Public Relations- who have decided to combine communication with gastronoP\ VWDWLRQHG %DUFHORQD¡V EHVW PDUNHWV DQG IHVWLvals in their 1970s caravan.

Photographs by HĂŠctor HernĂĄndez.

Organic bread sandwiches with braised beef and vegan pumpkin hamburgers with sides of fried yucca are some of the creative menu choices that can be found aboard this inventive food truck where every last detail is nurtured and embellished.

olivatessen

IT FOOD

089

olivatessen

IT FOOD

Del Popolo Truck San Francisco (U.S.A.) 090

HDYH \RX HYHU ZRQGHUHG LI D ZRRG RYHQ ZRXOG Ă€W LQ D WUXFN" 7KH Del Popolo Truck people not only wondered about it, they made it a reality. This Italian-made oven travels the roads of the United States aboard a twenty-foot transatlantic container converted into a customL]HG NLWFKHQ RQ ZKHHOV ,I WKLV VWRU\ ZDVQ¡W DPD]LQJ HQRXJK RQH RI the walls of this gigantic container is covered in glass windows so that customers can watch Jon Darsky bake tasty Neapolitan-style pizzas. On his current menu, Darsky charges ten dollars for a Pizza Margherita. He could probably price it higher, but the chef ensures “a pizza must be available to all budgets.â€? Hence its name Del Popolo, meaning “of the peopleâ€? in Italian.

Sua eccellenza l’olio extra vergine d’oliva. Siciliano Puro. His excellency, Extra Virgin Olive Oil. Pure Sicilian. Siamo in Sicilia, a Bronte, proprio ai piedi dell’Etna, tuttavia il nostro olio è riconosciuto e premiato in tutto il mondo.

We are based in Bronte, in Sicily, in the foothills of Mount Etna, but our prize winning oil is recognised throughout the world.

www.romanovincenzo.com

IT FOOD

olivatessen

The Bowler

London (United Kingdom) If your idea of English street food is Ă€VK DQG FKLSV DQG G|QHU NHEDEV WKHQ WKDW PHDQV \RX¡YH QHYHU FRPH across The Bowler. The most delicious smells emanate IURP WKLV DUWLĂ€FLDO WXUI FRYHUHG IRRG truck, which should be enough to prove that it is not just any street food stall either. Specializing in meatballs “made with loveâ€?, inside, founder Jez prepares culinary concoctions for every taste. In addition to his famous PHDWEDOOV KH DOVR PDNHV Ă€VKEDOOV DQG even fresh vegetables seasoned with a smooth vinaigrette. There is only one rule in his kitchen: all meat with which he prepares his meatballs must come from free-range animals and vegetables must be fresh and in-season. Frozen food and microwaves are forbidden in this carnivorous paradise!

091

ÂŽ

CASAHIERRO PASIONATE ABOUT OIL Olive trees grow right in the heart of the La Mancha region, providing the fruit used by CasaHierro to make the best Virgin Extra oil. A meticulous production process and respect for our environment have rewarded us with the Organic Farming seal, creating an extraordinary, natural product with an unbeatable aroma. Discover CasaHierro Extra Virgin olive oil. It’s unique, just like our land.

Las Pachecas - CasaHierro, Ctra. Tomelloso a la Solana Km 14,5, Argamasilla de Alba, Ciudad Real (SPAIN). Tel.: (+34) 943 635 347

•

casahierro@casahierro.com

•

www.casahierro.com

OLEOTOURJAEN www.oleotourjaen.es Over the last three years, the Diputación de Jaén -DHQ·V &RXQW\ &RXQFLO LQ $QGDOXFtD KDV EHHQ GHYHORSLQJ D QHZ WRXULVW VWUDWHJ\ QDPHG 2OHRWRXU-DpQ IRFXVLQJ RQ WKLV UHJLRQ·V VWDU SURGXFW ROLYH RLO .HHSLQJ LQ PLQG WKDW -DHQ LV WKH ZRUOG·V OHDGLQJ ROLYH RLO SURGXFLQJ SURYLQFH WKH &RXQW\ &RXQFLO KDV ZDQWHG WR HIIHFWXDWH WKLV ROLYH WUHH ODGHQ ODQGVFDSH·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·V (922V 7KHVH FLUFXPVWDQFHV DORQJVLGH WKH WRXULVP LQGXVWU\·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pQ WRXULVP EUDQG VHYHUDO DZDUHQHVV UDLVLQJ DFWLRQV KDYH EHHQ FDUULHG RXW WKDW DLP DW DFKLHYLQJ D PRUH DFWLYH UROH IURP HQWUHSUHQHXUV 6RPH RI WKHVH LQFOXGH WUDLQLQJ VHVVLRQV ZLWK RLO PLOO RZQHUV DQG UHVWDXUDQWV GUDIWLQJ D SURWRFRO RQ SURYLGLQJ FXVWRPHU FDUH UHJDUGLQJ ROLYH RLO WRXULVP FUHDWLQJ

SURPRWLRQDO EURFKXUHV ZLWK LQIRUPDWLRQ RQ ROLYH RLO DQG ROHR WRXULVP FUHDWLQJ IDPLOLDUL]DWLRQ WRXUV IRU ROLYH RLO HQWKXVLDVWV DQG QDWLRQ ZLGH SURPRWLRQDO FDPSDLJQV XQGHU WKH PRWWR “Ven a la aceituna y haz tu propio aceite” &RPH WR WKH ROLYH DQG PDNH \RXU RZQ RLO DQ LQ VWRUH HYHQW DW 6DQ $QWRQ PDUNHW LQ 0DGULG LQWURGXFLQJ WKLV FDPSDLJQ·V HDUO\ KDUYHVW RLOV RU D WULS WR $ODYD·V /D 5LRMD UHJLRQ WR PHHW ZLWK ZLQHU\ RZQHUV RQ VLWH DQG OHDUQ DERXW WKHLU H[SHULHQFHV LQ GHDOLQJ ZLWK ZLQH WRXULVP $W WKH VDPH WLPH WKHUH KDYH EHHQ VHYHUDO QDWLRQZLGH 35 FDPSDLJQV RII DQG RQ OLQH UHYROYLQJ DURXQG 2OHRWRXU-DHQ·V ZHE VLWH ,Q WKH SURYLQFH RI -DHQ WKHUH DUH FXUUHQWO\ DFWLYH DVVHWV WKDW IDOO LQWR WKH IROORZLQJ FDWHJRULHV UHVWDXUDQWV WRXULVW DGDSWHG RLO PLOOV PXVHXPV DQG HYHQW KDOOV WRXULVW VHUYLFH HQWHUSULVHV ROHR OLEUDULHV FRVPHWLFV FRPSDQLHV XQLTXH DFFRPPRGDWLRQV WDVWLQJV IDUPV DUWLVDQDO ROLYH WUHH ZRRG FUDIWHUV DQG VSDV ,Q -DHQ·V ROHR WRXULVP UHVRXUFHV KDYH EHHQ SURPRWHG DW DOO WKH QDWLRQDO DQG LQWHUQDWLRQDO WRXULVP IDLUV WKDW WKH &RXQW\ &RXQFLO KDV DWWHQGHG DV ZHOO DV RUJDQL]LQJ WRXUV IRU 5RPDQLDQ DQG &KLQHVH WUDYHO DJHQWV IDP WULSV RU EORJ WULSV IRU WUDYHO DJHQWV DIÀOLDWHG WR WKH ´&DVWLOORV \ %DWDOODVµ &DVWOHV DQG %DWWOHV HYHQWV RU WKH *XLD 5HVSVRO 5HSVRO 7UDYHO *XLGH )XUWKHUPRUH HQWUHSUHQHXUV ZKR DUH PHPEHUV RI 2OHRWRXU-DpQ DQG ZKR DUH LQ WKH JURXS RI RLO PLOOV WKDW DUH RSHQ WR YLVLWRUV KDYH WDNHQ SDUW LQ WKH VHFRQG IDP WULS WKLV WLPH WUDYHOLQJ WR 3HxDÀHO 9DOODGROLG DQG $UDQGD GHO 'XHUR %XUJRV ERWK D SDUW RI WKH ´5XWD GHO YLQR 5LEHUD GHO 'XHURµ 5LEHUD GHO 'XHUR :LQH 7RXU WR OHDUQ IURP WKHLU ZLQH WRXULVP H[SHULHQFH KDYLQJ YLVLWHG /D 5LRMD $ODYD LQ /DVWO\ ZLWKLQ WKH ODWHVW DFWLRQV WKDW WKH 2OHRWRXU-DpQ SURPRWLRQ SODQ FRQWHPSODWHV LV WKH SURSRVDO RI VHYHUDO NH\ VWUDWHJLHV LQFOXGLQJ DGYHUWLVLQJ FDPSDLJQV LQ WKH PHGLD WUDLQLQJ FRXUVHV IRU PHPEHUV RI WKH &OXE GH 3URGXFWR 3URGXFW &OXE ZLQH WRXULVP WULSV SXEOLVKLQJ D QHZ JXLGH RQ ROHR WRXULVP DQG JDVWURQRP\ FDOOV IRU JUDQW DSSOLFDWLRQV IRU RLO PLOOV SURPRWLRQDO DFWLRQV VXFK DV WKH FHOHEUDWLRQ RI WKH Fiesta del Primer Aceite )HVWLYDO RI WKH +DUYHVW·V )LUVW 2LO LQ $QG~MDU DQG 9LJR D V\PSRVLXP RQ $UFKLWHFWXUH DQG 2OHR 7RXULVP RU WKH ODXQFKLQJ RI D JDVWURQRPLF EORJ WULS ZZZ ROHRWRXUMDHQ HV

ANUN DIPUTACION JAEN_Maquetaciรณn 1 19/12/16 17:03 Pรกgina 1

olivatessen

The Ring

094

The Ring By Alfredo Briega Martín

Chefs against the Ropes: Family Comes First Our ring rolls out the red carpet to receive none other than the Adrià brothers. On one corner, Ferran, the oldest. Possibly the most influential chef in the world. Founder of elBulli. Maestro of maestros. A culinary deconstruction artiste. Spherification and molecular gastronomy originator. On the other corner, Albert, the youngest of the saga, he started working at elBulli when he was only 15, he would like to die in a vermoutherie (a place the serves vermouth). Ideologue behind the global project, elBarri (Tickets, Bodega 1900, Packta, Niño Viejo, Hoja Santa, Enigma), the culinary epicenter of Barcelona’s Paralelo. “People lie, but dishes don’t”, he says. They both ooze talent and creativity, pure, innovative genius. Hard work, passion and love for cooking. Come in and enjoy. No, the dishes don’t lie. Neither do they.

olivatessen

The Ring

095

olivatessen

The Ring

we asked them... :KHQ ZH PHQWLRQ WKH ZRUG (922 ZKDW LV WKH ÀUVW thing that comes to mind? $QG \RXU ÀUVW H[SHULHQFH UHODWHG WR LW" &RPSOHWH WKH VHQWHQFH (922 LQVSLUHV 4. :KDW XVH GR \RX JLYH H[WUD YLUJLQ ROLYH RLO" +RZ LPSRUWDQW is it in your cuisine? 5. <RXU ODWHVW (922 UHODWHG GLVFRYHU\ LQ \RXU FXLVLQH" :KDW (922V ZLOO ZH ÀQG DW \RXU UHVWDXUDQWV" <RXU IDYRULWH IRRG FRRNHG ZLWK H[WUD YLUJLQ ROLYH RLO"

'R \RX FRQVLGHU H[WUD YLUJLQ ROLYH RLO WR EH FRRO DQG PRGHUQ" 12 :KDW ZRXOG \RX VD\ LV WKH UHDVRQ EHKLQG WKH FRQVXPHU¡V ODFN RI H[WUD YLUJLQ ROLYH RLO NQRZOHGJH" 13. In some restaurants there are EVOO tastings. What do \RX WKLQN RI WKHP" 'R \RX DSSODXG WKHP" 14 ,V (922 SDUDPRXQW LQ D NLWFKHQ WKDW FODLPV WR EH KHDOWK\" 15. &DYLDU FUHDPV FDQGLHV LFH FUHDPV DOO RI WKHVH FDQ EH PDGH ZLWK (922V ,V WKHUH DQ\ RWKHU LQJUHGLHQW DV YHUVDWLOH as this one?

8. ,I \RX KDG WR FKRRVH RQH YDULHWDO $UEHTXLQD 3LFXDO +RMLEODQ FDÂŤ ZKLFK ZRXOG \RX FKRRVH" $QG ZK\"

16 (922 WDVWLQJV KDYH EHFRPH D WUHQG 'R \RX RUJDQL]H WKHVH W\SHV RI HYHQWV"

9. 7DNH WKH SOXQJH ZKDW H[WUD YLUJLQ ROLYH RLO EUDQG LV \RXU IDYRULWH"

17. /DVWO\ \RX¡YH RQO\ JRW D PLQXWH WR VHOO XV RQ (922 :K\ VKRXOG ZH FRQVXPH LW"

10. ,Q OLIH DV ZLWK (922V ELWWHU RU VSLF\"

096

Ferran AdriĂ elBulli, elBullifoundation. Three Michelin stars

1 :Ken , Ă€Ust aUUiveG at el%Xlli in it Ueall\ Zasn¡t XseG in KaXte FXisine PXFK ,t Zas UaUe PoUe liNe soPetKinJ sSeFial , tKinN tKe enGoUsePent tKe FXlinaU\ ZoUlG Jave it Zas veU\ iPSoUtant anG IUoP tKeUe it Zent on to EeinJ XseG in UeJXlaU KoPes as Zell 2 :Ken , Zas little anG P\ IatKeU ZoXlG EUinJ viUJin olive oil IUoP 7aUUaJona ,t Zas a GiIIeUent GeliFioXs ZonGeUIXl oil 3 7Ke 0eGiteUUanean ,t Pa\ soXnG liNe a FliFKp EXt ZKen \oX tUavel tKe ZoUlG anG UetXUn KoPe to tKe 0eGiteUUanean Easin \oX enFoXnteU tKat Ă avoU aJain 1o PatteU KoZ PXFK it Kas sSUaZleG aFUoss tKe ZoUlG it still sSeaNs to Pe oI P\ lanG 4 ([tUa viUJin olive oil is SaUt oI el%Xlli¡s '1$ it is one oI oXU IetisK SUoGXFts ,n teUPs oI an\ SaUtiFXlaU GisK tKeUe aUe Pan\ EXt SeUKaSs , ZoXlG Pention tKe oil iFe FUeaP oU Pa\Ee tKe e[tUa viUJin olive oil FaUaPel UinJ

“No matter how widespread EVOOs are throughout the world at the moment, it still speaks to me of the Mediterranean, my country and my cultureâ€? (Ferran AdriĂ )

olivatessen

The Ring

5. ,t¡s Eeen IoXU \eaUs noZ sinFe Ze EeJan IoFXsinJ PoUe on tKe tKeoU\ siGe tKan tKe SUaFtiFal ZKen el%XlliUestaXUante EeFaPe el%XlliIoXnGation in -Xl\ 6inFe tKen Ze Kave Eeen GoinJ UeseaUFK ZoUN on oil anG a nXPEeU oI otKeU SUoGXFts XsinJ tKe 6aSiens PetKoGoloJ\ ZKiFK KelSs Xs oUJani]e anG XnGeUstanG tKe FXlinaU\ NnoZ KoZ anG all tKe elePents anG SUoFesses tKat FonFXU in JastUonoP\ 6. $t el%Xlli Ze¡G Xse seveUal t\Ses GeSenGinJ on ZKat Ze ZanteG to PaNe anG tKe asSeFts Ze ZisKeG to enKanFe 7. 6oPetKinJ siPSle a JooG toPato ZitK e[tUa viUJin olive oil anG salt , let it stanG IoU an KoXU anG ZKen , UetXUn to it it¡s alPost EeFoPe a soXS ZitK a stUonJ toPato anG oil à avoU 8. 3eUsonall\ , liNe P\ (922s liJKt anG IUXit\ EXt , Pa\ also Xse stUonJeU oils alPost as iI it ZeUe a sSiFe

098

9. $n\ e[tUaoUGinaU\ TXalit\ e[tUa viUJin olive oil ,ts liNe ZitK an\tKinJ else tKe JooG tKinJ is tKat Ze Fan Xse one NinG one Ga\ anG anotKeU tKe ne[t 7KoXJK tKe vaUiet\ is so vast Ze ZoXlGn¡t Ee aEle to aIIoUG tKat lX[XU\ 10. 1eitKeU EitteU noU sSiF\ , SUeIeU a EalanFe EotK in liIe anG ZitK e[tUa viUJin olive oils 7Kat Goesn¡t Pean tKeUe Zon¡t Ee tiPes IoU one oU tKe otKeU to Ee XseG

olivatessen

The Ring

11. $EsolXtel\ anG its Eeen so IoU Pan\ \eaUs 12. , aFtXall\ Eelieve tKat tKeUe is an eveU JUoZinJ FXltXUe UeJaUGinJ e[tUa viUJin olive oil 13. , tKinN it·s JUeat ,t·s a Za\ oI FontUiEXtinJ to UaisinJ aZaUeness aEoXt olive oil 14. $EsolXtel\ , tKinN it·s alUeaG\ Eeen tKoUoXJKl\ GoFX PenteG anG SUoven tKat a Giet ZitK 0eGiteUUanean SUoG XFts is tKe KealtKiest anG in it olive oil Sla\s tKe Pain Uole 15. ,t is XnGoXEteGl\ one oI tKe Post veUsatile ZitK tKe aGvantaJe tKat ZKile inGeeG tKeUe is a JUoZinJ aPoXnt oI FonFoFtions tKeUe is still a lonJ Za\ to Jo 16. $t el%Xlli Ze ZoXlG SXt toJetKeU tastinJs oI Pan\ SUoGXFts inFlXGinJ e[tUa viUJin olive oil oI FoXUse ZKeUe seveUal FKeIs soPPelieUs ZaitinJ staII etF« ZoXlG SaU tiFiSate 17. )iUstl\ EeFaXse it is a SaUt oI oXU iGentit\ tKe 0eGiteU Uanean oXU FXltXUe as , PentioneG EeIoUe %Xt also Ee FaXse it is an aPa]inJ SUoGXFt it is KealtK\ e[tUaoUGinaU\ oI an inFUeGiEle TXalit\ anG UeasonaEl\ SUiFeG

099

olivatessen

The Ring

Albert Adrià Tickets, Bodega 1900, Pakta, Niùo Viejo, Hoja Santa, Enigma‌ Three Michelin stars

100

1. /iTXiG JolG 2. , Fan¡t UePePEeU $t KoPe tKe\ ZoXlG EX\ it in EXlN , JXess it Zasn¡t tKe saPe TXalit\ as ZKat is aUoXnG toGa\ 3. &ooNinJ anG eatinJ 4. 2veU tKe FoXUse oI \eaUs , Kave PaGe eveU\tKinJ IUoP savoU\ GisKes to GesseUts ZitK (922s ,t is SaUt oI P\ FXisine in a natXUal Za\ , Gon¡t neeG to Jo oXt oI P\ Za\ to Xse it 5. 7e[tXUeG oil 6. 7KUee GiIIeUent ones 3iFXal $UEeTXina anG +oMiElanFa in IaFt , Kave a PaFKine tKat SUeseUves tKeP IUoP o[iGation 7. $ toPato salaG JeneUoXsl\ GUiEEleG ZitK (922 8. $s ZitK Zine , tKinN in JooG anG EaG oils not in JUaSes anG olives 9. 7Ke JooG NinG 10. )UXit\ anG EitteU liNe liIe itselI

“EVOOs are a part of my cooking in a natural way, I don’t need to go out of my way to use themâ€? (Albert AdriĂ )

11. ,t is a FontePSoUaU\ SUoGXFt ZitK a stUonJ SUesent anG IXtXUe , Gon¡t Eelieve it neFessaU\ to Fonte[tXali]e it ZitKin IooG FateJoUies 12. , Gon¡t NnoZ, JXess EeFaXse in IaFt (922s EooP is IaiUl\ UeFent anG Ze Gon¡t Kave as PXFK NnoZ KoZ as Ze Eelieve 13. , SeUsonall\ Gon¡t Ieel it is neFessaU\ in tKose teUPs Ze¡G Kave to Kave Pan\ GiIIeUent PenXs IoU tKe GiIIeUent SUoGXFts oU FUeations 14. $EsolXtel\ anG it¡s Eeen SUoveG 15. ,t is no GoXEt one oI tKe Post sSeFial SUoGXFts in tKe PaUNet 16. <es Ze Kave SXt toJetKeU tastinJs ZitK tKe FKeIs 17. $s it is sXFK a sSeFial anG veUsatile SUoGXFt tKeUe is no neeG IoU Pe to sell it at all \oX¡ll EX\ it IoU sXUe

$OEHUW $GULj¶V VSKHULF ROLYH E\ &DYLDUROL 0RUH WKDQ D \HDU RI 5 ' ZRUN ZLWK $OEHUW $GULj V WHDP KDV EURXJKW XV WR UHSOLFDWH RQH RI WKH VLJQDWXUH GLVKHV RI WKH HO%DUUL JURXS LQ %DUFHORQD $OEHUW $GULj V UHVWDXUDQWV SURMHFW ZKLFK LQFOXGHV 7LFNHWV %RGHJD 3DNWD +RMD 6DQWD 1LxR 9LHMR DQG (QLJPD $ \HDU RI ZRUN LQ RUGHU WR PDWFK WKH IODYRXU WH[WXUH DQG VRIW IHHOLQJ RI WKH ROLYH LQ WKH PRXWK $OO RI WKLV IRU EULQJLQJ WKH HVVHQ

FH RI RQH RI WKH PRVW LQIOXHQWLDO FKHIV RI WKH GHFDGH 7KHVH VSKHULF ROLYHV FDQ EH D GLVK RQ WKHLU RZQ WKH PDLQ LQJUHGLHQW LQ DQ HODERUDWLRQ RU EHFRPH WKH EHVW DOO\ LQ D SDUW\ RU FDWHULQJ VHUYLFH $OO WKH WDVWH WH[WXUH PDJLF DQG H[SORVLRQ RI IODYRXU QRZ UHDG\ WR EH XVHG WKDQNV WR WKH FRPELQHG ZRUN RI &DYLDUROL DQG $OEHUW $GULj

)RU IXUWKHU LQIRUPDWLRQ SOHDVH YLVLW ZZZ FDYLDUROL GURSV FRP RU HPDLO XV DW LQIR#FDYLDUROL FRP

olivatessen

102

Olive Oils from Spai Spain ain ai

olivatessen

Olive Oils from Spain

103

olivatessen

104

Olive Oils from Spain

Nowadays, the main clients for Spanish Olive Oil are found beyond the frontiers of the Ärst producer of olive oil worldwide: exportation is the destiny of nearly 7 out of every 10 liters of oil that are marketed by Spain. We have clients in over 160 countries. These spectacular ÄNures are not there by chance. Towards the end of the 20th Century, the Spanish olive oil sector took note of the fact that the world demand for our oils needed stimulation, in order to Änd markets for the constant increase in harvests. This resulted in the foundinN of the º0nterprofesional del Aceite de Oliva’ (the Spanish Olive Oil 0nterprofessional , an orNaniaation that has taken on this mission since 2009. From this date onwards, it has become the main tool for the promotion of our oils around the world. And the results show that the sector’s bet has proved riNht. The averaNe exports in the last three campaiNns (201 1 , 201 1 and 201 16 reNistered more than a 7 increase over the ÄNures reNistered halfway thouNh the Ärst decade of the 21st Century: 9 1. 00 tons, compared to an averaNe of 7.000 tons reNistered ten years aNo. /owever, the mandate Niven to the 0nterprofessional by the sector wasn’t limited to Qust sellinN more oils, it also included sellinN them better. This is the reason why the philosophy behind our promotions has chanNed over the years, until culminatinN in campaiNns where the fundamental messaNe is: Spain is the oriNin of our oils. This new 2016 focus has taken a

Niant step forward with the “Born in Spain. Admired all over the worldâ€? initiative, which has been upheld by the imaNe and values of our most international and admired sportsman: 9afael Nadal. The campaiNn has followed the tennis player throuNhout the international tennis circuit, from the Ă„rst .rand Slam of the year, in Australia, on to )raail, 4exico, 9ussia, 1apan and the <nited States, until reachinN the last tournament, where the man from 4anacor played the China 4aster in ShanNhai last October. An itinerary that has been huNely successful: obtaininN 1.000 million impacts. As well as linkinN our oils to a Spaniard who is well known worldwide, we have also manaNed to identify the practice of sport at the hiNhest level with the consumption of Spanish extra virNin olive oil. A messaNe that only Noes to strenNthen the imaNe of our olive oils as beinN a healthy foodstuɈ, this beinN one of the main arNuments for sales in many markets. AlonN these lines, the campaiNn has coincided with the celebration of tennis tournaments in Australia, )raail, the <nited States and China, so as to Nain maximum impact amonN consumers and the communications media. +urinN the 9io Open (9io de 1aneiro, )raail and the China Open ()eiQinN, China , Spanish Olive Oils opened their own stand on the tournament premises. Visitors were able to participate in promotional activities such as Names, contests or cookery workshops. The V07 visitors at the

olivatessen

Olive Oils from Spain

Rio Open were able to taste our oils at all the restaurants within the sport complex. /owever, this campaiNn has been characteriaed by one particular thinN: the use of some of the most spectacular open-air advertisinN formats, such as the NiNantic video screens located on four emblematic buildinNs in Times SXuare, in New @ork (NasdaX, Reuters, ,xpress and American ,aNle , durinN the <S Open tournament. Or the screens coverinN the facades of two of the main buildinNs in ShanNhai ()und Aurora 7laaa and the Citibank Tower , showinN proQections of imaNes of Spanish Olive Oils, at the location of one of the most famous niNht views of the River /uanNpu. One should not forNet the three NiNantic video screens set up in the center of 4elbourne that showed audiovisuals focusinN on our oils and Rafael Nadal, and the hundreds of advertisements spread over the city of Rio de 1aneiro. 0t is estimated that, on the whole, these advertisinN efforts summed up more than 6 0 million impacts on our tarNet public. Albeit, should one have to choose the culminatinN point of this campaiNn, without a doubt that would be the event that Spanish Olive Oils shared with Rafael Nadal, the ºTaste of Tennis N@C’, that took place on AuNust 26th. A hiNh rankinN social occasion attended by the Spanish 4inister of ANriculture, Fishery, Food and ,nvironment, 4s. 0sabel .arcxa TeQerina, and where Rafael Nadal and the prestiNious chef, 4arcus Samuelsson were the star attractions. Both of them enjoyed themselves makinN recipes in which Spanish extra virNin olive oil shone in it’s own liNht. 7restiNious New @ork chefs also took part in this event by demonstratinN their culinary abilities, makinN this an unforNettable experience for all attendinN. And all of this was covered by a considerable number of communications media, and the attendance of celebrities. 0t is estimated that the repercussion of these events that took place in New @ork reached an advertisinN value of 1. million ,uros in the media. The bet for usinN diNital media has been just as hiNh. Social networks and online media have been the main channel for reachinN consumers in Russia, 1apan and 4exico, and have reinforced activities in all other countries. There has been a total of 00 million impacts worldwide, in which messaNes on diNital media have had 120 million impacts, to which one should add more than 2 million visualiaations of campaiNn videos. Finally, the campaiNn on the social networks has Nenerated 0 million impacts, with nearly 1 0 million interactions. This initiative has been possible thanks to the collaboration of the 4inistry of ANriculture and Fisheries, Food and ,nvironment, as part of the StrateNic .uidelines for the 0nternationaliaation of the ANriculture and Foods Sector. www.oliveoilsfromspain.org

105

When oil becomes art

Pago BaldĂ­os San Carlos www.pagobaldiosancarlos.com

Pago BaldĂ­os San Carlos gets its Premium Quality Extra First Class! Virgin Olive Oil in

Our products are used by the most prestigious three-Michelin Star Chefs )) ,,' -",! ! ! -( ,, (, % -", -) #,&-'(- ),&

olivatessen

Bibliothèque

107

Bibliothèque By Alfredo Briega Martín

Quick and healthy recipes for the super-busy people, modernist cuisine, the art of the paella, plus the restaurants where the world’s best chefs go to eat. Because variety is the spice of life, these are our tempting literary suggestions, as disparate as they are attractive.

olivatessen

108

Bibliothèque

,7·6 $// ($6<

Oscar-winner wyneth altrow’s new cookbook -who also penned The New York Times bestsellin cookbooks, My Father’s Daughter and It’s All Good- aims to, in her own words, help anyone create delicious and healthy TLHSZ VU [OL Ã…`¹ 0U 0;»: (33 ,(:@ +LSPJPV\Z >LLRKH` 9LJPWLZ MVY [OL :\WLY )\Z` /VTL *VVR [OL MHTV\Z *HSPMVYUPHU HJ[YLZZ ZOHYLZ VM OLY MH]VYP[L YLJPWLZ MYVT LHZ` IYLHRMHZ[Z [V SHa` KPUULYZ HSS VM ^OPJO HYL ZPTWSL HUK X\PJR [V THRL ¸PU [OL [PTL P[ [HRLZ [V VYKLY [HRL H^H` MVVK¹ VM[LU JVU[HPUPUN OPNO SL]LSZ VM MH[ Z\NHY HUK V[OLY WYVJLZZLK PUNYLKPLU[Z 0UZ[LHK [OLZL HYL KLSPJPV\Z OLHS[O` TLHSZ SV^ PU Z\NHY MH[ VY NS\[LU .YV\WLK PU[V KPMMLYLU[ JOHW[LYZ First Thing, Pick-Me-Ups, On the Go, In a Pinch, Cozy Evenings, Summer Nights, Unexpected Guests, Something Sweet,- the one on On the Go YLJPWLZ Z[HUKZ V\[ MVY [OLZL JHU IL [HRLU [V ^VYR VY ZJOVVS MVY S\UJO MVY WPJUPJZ VY ^OPSL ^H[JOPUN H NHTL >P[OV\[ H KV\I[ P[ PZ H ]HS\HISL J\SPUHY` THW [HYNL[LK [V^HYKZ [OVZL Z\WLY I\Z` PUKP]PK\HSZ HUK ZLY]PUN HZ H N\PKL [V^HYKZ LUQV`PUN LHZ` HUK OLHS[O` TLHSZ PU [OL JVTWHU` VM MHTPS` HUK MYPLUKZ ,7·6 $// ($6< 'HOLFLRXV :HHNGD\ 5HFLSHV IRU WKH 6XSHU %XV\ +RPH &RRN %\ Gwyneth Paltrow. 3XEOLVKHU Goop press / Grand Central Life & Style Hardcover

0RGHUQLVW &XLVLQH

( YL]VS\[PVU PZ \UKLY^H` PU [OL HY[ VM JVVRPUN 0U [OL ZHTL ^H` [OH[ -YLUJO 0TWYLZZPVUPZT IYVRL H^H` MYVT JLU[\YPLZ VM HY[PZ[PJ [YHKP[PVU PU YLJLU[ `LHYZ [OL TVKLYUPZ[ J\PZPUL OHZ JYVZZLK [OL IV\UKHYPLZ VM [OL J\SPUHY` HY[Z )VYYV^PUN MYVT SHIVYH[VY` [LJOUPX\LZ [OL JOLMZ H[ NSVIHSS` YLUV^ULK J\SPUHY` ZHUJ[\HYPLZ Z\JO HZ LS)\SSP ;OL -H[ +\JR (SPULH HUK ^K e OH]L VWLULK \W [OLPY RP[JOLUZ [V ZJPLUJL HUK [LJOUVSVNPJHS PUUV]H[PVU I` PUJVYWVYH[PUN [OLZL ÄLSKZ VM RUV^SLKNL [V [OL JYLH[P]L NLUP\Z ILOPUK THRPUN MVVK 0U Modernist Cuisine: The Art and Science of Cooking 5H[OHU 4`OY]VSK *OYPZ @V\UN HUK 4H_PTL )PSL[ ZJPLU[PZ[Z HY[PZ[Z HUK YLUV^ULK JOLMZ¶ HJYVZZ ZP_ ]VS\TLZ (History and Fundamentals, Techniques and Equipment, Animals and Plants, Ingredients and Preparations, Ready to Serve Recipes and Kitchen Manual) HUK H [V[HS VM WHNLZ P[ YL]LHSZ H ZL[ VM J\SPUHY` [LJOUPX\LZ PUZWPYLK I` ZJPLUJL [OH[ YHUNL MYVT [OL \UL_WLJ[LK [V [OL Z\ISPTL ;OL WLVWSL [OH[ THRL \W ;OL *VVRPUN 3HI [LHT OH]L VI[HPULK UL^ HUK Z\YWYPZPUN Ã…H]VYZ HUK [L_[\YLZ I` \ZPUN [LJOUPX\LZ Z\JO HZ IHPU THYPL OVTVNLUPaLYZ HUK JLU[YPM\NPUN HUK PUNYLKPLU[Z Z\JO HZ O`KYVJVSSVPKZ LT\SZPÄLYZ HUK LUa`TLZ 0THNPUL ^YHWWPUN H T\ZZLS \W PU H QLSS` ZWOLYL THKL MYVT P[Z V^U Q\PJL ^OPJO PZ IV[O Z^LL[ HUK ZH]VY` H[ [OL ZHTL [PTL 6Y WYLWHYPUN H ÄUL HUK OVTVNLUV\Z I\[[LY \ZPUN VUS` WPZ[HJOPVZ .HZ[YVUVTPJ ZJPLUJL HUK [LJOUVSVN` JVTL [V SPML PU [OL [OV\ZHUKZ VM WOV[VNYHWOZ HUK VYPNPUHS KPHNYHTZ MYVT [OL TPJYVZJVWPJ ÄILYZ VM H WPLJL VM TLH[ [V [OL JYVZZ ZLJ[PVU VM H >LILY IHYILJ\L ;OL L_WLYPLUJL VM LH[PUN HUK JVVRPUN MYVT H JVTWSL[LS` KPMMLYLU[ WLYZWLJ[P]L ( IVK` VM ^VYR KLZ[PULK [V YLPU]LU[ [OL RP[JOLU 0RGHUQLVW &XLVLQH 7KH $UW DQG 6FLHQFH RI &RRNLQJ %\ Nathan Myhrvold, Chris Young and Maxime Bilet 3XEOLVKHU Taschen

IT’S ALL EASY photographs by Ditte Isager

olivatessen

110

Bibliothèque

3DHOOD

-LYYHU (KYPn ZH`Z [OH[ (SILY[V /LYYmPa H\[OVY VM Paella HUK JOLM H[ ,S -VN}U [OL PU[LYUH[PVUHSS` MHTLK 7HYPZPHU YLZ[H\YHU[ RUV^U MVY P[Z WHLSSH ZWLJPHS[PLZ PZ [OL ILZ[ WHLSSH THRPUN THLZ[YV PU [OL ^VYSK ;OPZ KLÄUP[P]L THU\HS H]HU[ NHYKL HUK UV[ Z\P[HISL MVY W\YPZ[Z YLNHYKPUN VUL VM [OL TVZ[ WVW\SHY HUK ILSV]LK :WHUPZO KPZOLZ JVSSLJ[Z \UJVU]LU[PVUHS WYVWVZHSZ HUK L_WSHPUZ HSS [OLYL PZ [V RUV^ HIV\[ OV^ [V THRL HU H\[OLU[PJ OVTLTHKL WHLSSH ^OPSL YL]LHSPUN [OL VYPNPU HUK [YHKP[PVUZ ILOPUK [OPZ JSHZZPJ KPZO HUK ^O` ¸WHLSSH¹ PZ VM[LU H Z`UVU`T VM JLSLIYH[PVU +P]PKLK PU[V ZL]LYHS JOHW[LYZ Paellas made in the oven, Cooked outdoors, Without Rice and Sweet, [OL IVVR WYV]PKLZ H Z[LW I` Z[LW L_WSHUH[PVU VM [OL KPMMLYLU[ [LJOUPX\LZ PUNYLKPLU[Z HUK LZZLU[PHS \[LUZPSZ [V JVVR H WHLSSH PU HKKP[PVU [V PUJS\KPUN YLJPWLZ MVY IYV[OZ fumets H JVUJLU[YH[LK IYV[O \ZLK HZ H IHZL MVY HU` ZV\W HUK JSHZZPJ ZH\JLZ Z\JO HZ [OL MHTV\Z HPVSP" HUK P[ PUJS\KLZ HU HYYH` VM WHLSSHZ Z\JO HZ JVK ^P[O NHYSPJ HUK JH\SPÃ…V^LY T\ZOYVVTZ HUK JVK ZRPU VY NVH[»Z TPSR HUK YO\IHYI )VYU PU *\LUJH HUK MV\Y[O NLULYH[PVU VM YLZ[H\YHU[L\YZ (SILY[V /LYYmPa YHU ZL]LYHS YLZ[H\YHU[Z PU :WHPU ILMVYL VWLUPUN ,S -VN}U ^P[O ^OPJO OL ILJHTL [OL ÄYZ[ :WHUPHYK [V YLJLP]L H 4PJOLSPU Z[HY PU -YHUJL HUK OHZ ZWLU[ `LHYZ WLYMLJ[PUN [OL HY[ VM [OL WHLSSH 3DHOOD %\ Alberto Herráiz 3XEOLVKHU Phaidon Press

:KHUH &KHIV (DW

,KP[LK I` MVVK JYP[PJ HUK [YH]LS QV\YUHSPZ[ 1VL >HY^PJR [OPZ HJJSHPTLK ILZ[ZLSSLY PZ H N\PKL VM [OL YLZ[H\YHU[Z ^OLYL [OL ^VYSK»Z ILZ[ JOLMZ LH[ Where Chefs Eat JVU[HPUZ PU P[Z TVYL [OHU VUL [OV\ZHUK WHNLZ V]LY WSHJLZ ZLSLJ[LK I` VM [OL ILZ[ JOLMZ PU [OL ^VYSK JV]LYPUN TVYL [OHU JV\U[YPLZ HUK JVU[HPUPUN [OL TVZ[ \WKH[LK WLYZVUHS YLJVTTLUKH[PVUZ 9LUt 9LKaLWP -LYYHU HUK (SILY[ (KYPn 1VHU 1VYKP 1VZLW 9VJH 4HZZPTV )V[[\YH *VYL` 3LL +H]PK *OHUN 1HZVU ([OLY[VU (WYPS )SVVTÄLSK /LSLUH 9PaaV @V[HT 6[[VSLUNOP VY 1LYLT` 3LL HYL ZVTL VM [OL YLUV^ULK PU[LYUH[PVUHS JOLMZ ^OV YL]LHS [OLPY J\SPUHY` ZLJYL[Z HUK VMMLY [PWZ VU SLZZLY RUV^U YLZ[H\YHU[Z LJSLJ[PJ HUK Z\YWYPZPUN ULPNOIVYOVVK QVPU[Z [OL WSHJLZ [OL` NV [V H[ [OL LUK VM [OLPY SH[L UPNO[ ZOPM[Z [V\YPZ[PJ YLZ[H\YHU[Z HUK [OLPY MH]VYP[L IYLHRMHZ[ KLZ[PUH[PVUZ =LY` \ZLM\S ^OLU WSHUUPUN HU` [YPW [OPZ N\PKL ^OPJO PU P[Z \WKH[LK LKP[PVU VMMLYZ TVYL SVJHS HUK YLNPVUHS JVU[LU[ HUK PZ H]HPSHISL HZ HU P6: HWW MVY P7OVUL HUK P7HK PUJS\KLZ KL[HPSLK JP[` THWZ YL]PL^Z YLZLY]H[PVU HUK V[OLY PTWVY[HU[ PUMVYTH[PVU HZ ^LSS HZ [OL VWPUPVUZ VM [OL JOLMZ [OLTZLS]LZ :KHUH &KHIV (DW %\ Joe Warwick 3XEOLVKHU Phaidon Press

THEWORLD' SBESTEVOOS

N O BL EZ A D EL SU R

by

Des cubr enues t r as el ecci รณndevar i edades del osmej or esAcei t esdeOl i vaVi r genExt r adelMundo

DE O L L TI YAL CAS NARO E CAN COR TJO LAT I D ORR E E

O SS RO TE ON M

5 01 2 O ZUM

CA CAS NE TI NALLO PI DE CU AL

T YA AR QU

VE NT BA ADE Rร L N

CAMPOLEA

DI SCOVERTHEM I NOURSPECI ALBOXOF1 0VARI ETI ES!

MORELLANA

pur egol d, j us tf ort hepr emi um EVOOs

SELECTED BYEVOOLEUM

olivatessen

QvExtra! International - CEQ Italia

QvExtra!

International – CEQ Italia By Alfredo Briega Martín

114

The QvExtra!-CEQ Italia Alliance or The Challenge to Raise Awareness About EVOO’s Excellence and Diversity Joining forces and a desire to create a plan of action for the internationalization of high-end extra virgin olive oil. Those were the intentions behind signing the landmark collaboration agreement in October 2015 between QvExtra! International and CEQ Italia (Consorzio di Garanzia dell’olio extravergine di qualità ), the great Mediterranean alliance for quality in extra virgin olive oils. We sat down with Soledad Serrano, president of QvExtra!, and CEQ Italia’s director, Mauro Meloni.

Soledad Serrano, President of QvExtra! International: ,t Zas love at ÀUst siJKt , Zas veU\ e[FiteG to see tKat a JUoXS oI sXFK SUoIessional SUoGXFeUs in ,tal\ ZoXlG sKaUe P\ saPe Sassion IoU e[FellenFe Mauro Meloni, Director of the Consorzio di Garanzia dell·olio extraverJine di Tualitj CEQ Italia : %eFaXse EotK assoFiations sKaUe tKe saPe Pission to EXilG valXe IoU KiJK enG e[tUa viUJins FoPSl\ ZitK tKe stUiFt TXalit\ stan GaUGs IUoP ÀelG to taEle anG JXaUantee tKe PaintenanFe oI a KiJK TXalit\ IUoP tKe SUoGXFeU to tKe FonsXPeU

Soledad Serrano: 'isUeJaUGinJ an\ SossiEle UivalU\ is ZKat Jives tKis SUoMeFt FUeGiEilit\ +iJK enG e[tUa viUJins aUe Ueall\ ZKat EUinJ Xs toJetKeU Ee\onG EoUGeUs anG EUanGs 7Kis aGGs tUePenGoXs solvenF\ to an\ inteUnational SUoPotional aFtions Mauro Meloni: 2live oil FonsXPStion in tKe ZoUlG EaUel\ UeaFKes 2 oI all FooNinJ Iats anG (922·s stats aUe even loZeU 7Kis Gata Kas FonvinFeG Xs tKat tKeUe is no sXFK Ui valU\ EXt tKat insteaG Ze neeG to FooSeUate ZitK eaFK otK eU to SUoviGe tKe Uest oI tKe ZoUlG ZitK inIoUPation aEoXt tKe GiIIeUential valXe oI tKe SUoGXFt 7Ke enePies aUe else ZKeUe not aPonJ Xs

Given the long-standing rivalry between Spain and Italy, the two largest olive oil producers in the world, what meaning and outreach does this agreement have?

Within the scope of this plan of action for the internationalization of extra virgin olive oils, what will the shared promotional activities carried out by

How and why did the agreement between QvExtra! International and CEQ Italia come about?

114 olivatessen2017

olivatessen

QvExtra! International - CEQ Italia

E

LT

N SO R ZIO

ç A Q UALIT

CO

XT

both associations to promote quality EVOOs internationally consist of? Soledad Serrano: We will be working with cooking schools, housewives associations and sales distribution reSresentatives to conve\ the beneÀts oI this giIt oI nature that is olive juice. Mauro Meloni: We have talked about organizing several events together. 2ne oI which will Srobabl\ be a conIerence, similar to the one in 2015, but in a more collaborative manner between both associations. In addition, the quality seal will be uniÀed so that it is the same, both in Italy as in Spain. This way we will have a single identity. 2n the other hand, we will also hold a joint press conIerence to promote SIQEV and all the EVOOs that both associations have. Furthermore, we are planning to celebrate round-table discussions throughout the year to promote extra virgin olive oil. All these actions will be accompanied by the widest possible media coverage.

On the other hand, QvExtra! And CEQ Italia met with the International Olive Council (IOC) in November 2016 to establish synergies and common strategies DV IURP LQ WKH GLIIHUHQW ÀHOGV UHODWHG WR WKH ROive oil sector. What will that collaboration with the IOC entail?

RA

V ER G IN

E

A

Soledad Serrano: It·s all about combining eIIorts because the olive oil industry is still small and we have to talk with a single, loud and clear voice. Our collaboration works in two directions &EQ and QvExtra endorse the need Ior international standards and the IOC provides institutional support Ior the promotion oI extra virgin olive oil as spearhead oI the sector. Mauro Meloni: The IOC have their own olive oil promotion plans and thereIore it is paramount to have a coordinated message across the board so that the consumers can continue to increase their knowledge about the diIIerent qualities oI the products within the olive oil Iamily. In addition, the IOC can help producer organizations in the institutional consolidation oI the educational messages we need to spread.

115

The international seal of quality SIQEV, which certiÀHV WKDW WKH RLO PDLQWDLQV DOO LWV RUJDQROHSWLF SURSHUties and characteristics throughout the preferential consumption period, has been recently redesigned incorporating graphic elements of both associations. What exactly is SIQEV and what objectives are sought to achieve with its use? Soledad Serrano: SIQEV is the Extra Virgin Olive Oil International Quality Seal and it represents a bold promise made by the producer to the consumer. We try to help consumers in the decision oI which extra virgin to purchase, iI indeed what they are looking Ior is a Iresh olive juice, that possesses the variety·s characteristic aromas and Áavors in addition to its Iull nutritional beneÀts. Mauro Meloni: The aim is Ior SIQEV to obtain consumer conÀdence in such a way that when they see it they will instantly recognize it as a seal oI quality, because it is cer-

“There is no rivalry between Spain and Italy; the enemy is elsewhere, not within” (Mauro Meloni)

olivatessen2017 115

olivatessen

116

QvExtra! International - CEQ Italia

tiÀeG E\ a tKiUG SaUt\ EoG\ anG EeFaXse tKese SUoGXFeUs Zill Kave volXntaUil\ GeFiGeG to FoPSl\ ZitK PXFK PoUe UestUiFtive JXiGelines tKan tKose oI tKe FXUUent laZs anG aFFeSt tKe PonitoUinJ FontUols IUoP IaUP to sKelI tKat tKe seal UeTXiUes

aUe SXUFKasinJ anG ZKeUe it FoPes IUoP %otK tKe 8 6 anG -aSan aUe FoXntUies ZKeUe FonsXPStion is veU\ KiJK

In your opinion, what direction is the EVOO sector taking and what should the cornerstone of its promotion and outreach among consumers be?

7HOO XV DERXW 6,4(9¡V SURPRWLRQDO SODQV LQ WKH 8 6 and Japanese markets, considered priorities in this Soledad Serrano: , tKinN tKat tKe IXtXUe oI (922 neFes saUil\ lies in EeinJ aEle to Uaise aZaUeness aEoXt its e[ internationalization strategy‌ Soledad Serrano: 2017 Zill Ee a \eaU in ZKiFK Ze KoSe to Ee aEle to SUoPote oXU SUoGXFt in tKose tZo FoXntUies 7Ke\ aUe EotK Sotentiall\ stUonJ PaUNets IoU Xs anG Ze an tiFiSate veU\ inteUestinJ SUoPotional aFtions aiPeG toZaUGs tKe Ă€nal FonsXPeU :e Zill also Kave ,2&¡s sXSSoUt anG Ze Zill FoPEine s\neUJies so tKat it Kas as an inteUnational oXtUeaFK as SossiEle :e aUe esSeFiall\ inteUesteG in tKe tUaGe IaiUs taNinJ SlaFe tKat \eaU EotK in -aSan anG tKe 8 6 ZKeUe Ze Eelieve oXU SUesenFe ZoXlG Ee iPSoUtant IoU tKe SUoPotional FaPSaiJn 2XU Pain FoPPitPent is to inIoUP FonsXPeUs aEoXt tKe aGGeG valXe oI e[tUa viUJin ol ive oil EeinJ as it is an aEsolXtel\ inFoPSaUaEle SUoGXFt Mauro Meloni: 7Kese aUe tZo veU\ inteUestinJ PaUNets IoU Xs 2XU Joal is to inIoUP aEoXt tKis oXtstanGinJ SUoGXFt¡s nXtUitional valXe anG to teaFK SeoSle to GistinJXisK ZKat is tKe stanGaUG oI TXalit\ tKat tKis seFtoU SXUsXes 7KeUe aUe soPe veU\ inteUestinJ IooG IaiUs in tKe 8 6 anG in -aSan tKeUe aUe FooNinJ sFKool UelateG aFtivities tKat aUe soPe tKinJ Ze aUe looNinJ into as Zell :e Zill also FaUU\ oXt a PeGia Slan in oUGeU to JUant tKe SUoGXFt tKe statXs it al UeaG\ Kas anG IXUtKeU iPSUove it 2XU ZisK is tKat tKe Ă€nal FonsXPeU leaUns to FonsFioXsl\ NnoZ ZKat SUoGXFt tKe\

FellenFe anG GiveUsit\ :e Kave PanaJeG to UeaFK TXalit\ levels in SUoGXFtion tKat KaG neveU EeIoUe Eeen aFKieveG tKanNs to tKe iPSUovePent in KaUvestinJ anG SUoGXFtion PetKoGs 7Ke FKallenJe noZ e[ists in FoPPXniFatinJ tKat e[FellenFe XnNnoZn Xntil veU\ UeFentl\ anG tKe GiveUsit\ oI tKe oils GeSenGinJ on tKe vaUiet\ to ZKiFK tKe\ EelonJ 7Ke ZonGeUs oI e[tUa viUJin olive oils aUe tKat tKe\ e[SanG tKe à avoU Salette in tKe NitFKen enUiFK anG enKanFe tKe Uest oI inJUeGients siPSl\ tastinJ tKe GiIIeUenFe EetZeen a salaG PaGe ZitK a JooG e[tUa viUJin anG one ZitK anotKeU t\Se oI oil Zill sXIÀFe anG in tXUn tKat tKe\ aUe a SoZeUIXl natXUal PeGiFine 7Ke FonsXPeU PXst leaUn tKat tKe\ Fan eat KealtKieU anG tastieU Mauro Meloni: +ealtK anG tKe love oI IooG aUe tKe as SeFts tKat Zill inteUest FonsXPeUs Post in tKe IXtXUe $n e[tUa viUJin olive oil sXFK as Ze Kave GesiJneG it tKat FoPSlies ZitK tKe FKaUaFteUistiFs tKat tKe 6,4(9 seal FeU tiÀes is a tast\ SUoGXFt anG KiJKl\ EeneÀFial as it is veU\ UiFK in antio[iGants

“Ours was a love at first sight‌I was very excited to see that a group of such professional producers in Italy shared my same passion for excellenceâ€? (Soledad Serrano)

116 olivatessen2017

olivatessen

QvExtra! International - CEQ Italia

118

ACEITES GARCÍA DE LA CRUZ, AGRÍCOLA GUZMÁN, AGRÍCOLA LA MAJA, AGROLAND, ALCUBILLA 2000, ALMAZARA DE MUELA, ALMAZARA DEORTEGAS, ALMAZARA LA ALQUERIA, ALMAZARAS DE LA SUBBETICA, BARDOMUS, BELOYANA, CORTIJO DE SUERTE ALTA, AZIENDA AGRICOLA SAN MAURO DI MINISCI EDMONDO, GRUPO VALDECUEVAS, HACIENDA QUEILES, HUILERIE MODERNE DE TUNISIE, JACOLIVA, LA PONTEZUELA, LA SOLANA2, MOLINO DE GENIL,OLEALSA, OLIVAIS DO SUL, OLIVAPALACIOS, OLIVAR DE SEGURA, OLIVAR DEL DESIERTO, PAGO DE QUIRÓS, RAFAEL ALONSO AGUILERA, SAT SANTA TERESA, RAVIDA AZIENDA AGRICOLA SRL /adies and JentlePen, Slease Sut \our hands toJether for the real rocN stars, the E922 Sroducers <ounJ artists and Pusic leJends IPPersed in a JloEal tour shoZcasinJ their reSertoire, Sla\inJ their Jreatest hits and their neZest sonJs, the\ Zill Ee revealinJ their forPula for success, their secret to a Serfect coPPunion Zith the audience, that Zhich PaNes theP uniTue 7he shoZ Pust Jo on«

118 olivatessen2017

COMPOSITION: How do you compose your EVOO? What makes it unique? RECORDING: What is your brand philosophy? What musical notes stand out? 0,6( (1 6&Ë1( :KDW LV \RXU (922·V mise-en-scène like? What elements would you highlight about your packaging and marketing?

olivatessen2017 119

EVOO VO olivatessen

QvExtra! International - CEQ Italia

Aceites GarcĂ­a de la Cruz

5 Generaciones, A Fusion of Styles Cornicabra, Picual, Arbequina, Hojiblanca

www.garciadelacruz.com 120

We strive to never disappoint our fans, who have grown to expect that our projects will deliver a consistent sound: quality. Our rhythm and harmony never leave anyone feeling indifferent, and they are instantly hooked!

The fusion of styles and the permaQHQW VHDUFK IRU D Ă DYRU WKDW LI LW ZHUH a sound, would mix the best Flamenco with international rock, thus, reaching a broader audience. Olive oil, as in music, requires continued creativity. We never stop creating. This way our fans feel as though our olive oils are like a melody written especially for them. We create oils with our customers in mind.

The mise-en-scène is truly a blowout for the senses, the junction where tradition and modernity merge: 145 years creating EVOOs that seek WR FRQYH\ WKH EUDQG¡V GHVLUH to always be at the forefront of the sector. This is our essence.

AgrĂ­cola La Maja

La Maja, Naturally Beautiful Arbequina, ArrĂłniz

www.aceiteslamaja.com

/a 0aMa is a delicious limited edition blend obtained Since its foundation in 1997, La Maja has been by meticulously selecting fresh and healthy Arbequina and ArrĂłniz olives, taking the upmost care throughout cultivating olive trees, and producing and selling exceptionally high quality extra virgin olive oils, the process of cold extraction in order to maintain their WKDQNV WR WKH IDPLO\¡V FRPPLWPHQW SXVK DQG full nutritional benefits intact, as well as its aromatic and thorough work to obtain a great EVOO, not gustatory qualities. Of a green yellowy color, a clean RYHUORRNLQJ WKHLU ORFDWLRQ¡V LQFRPSDUDEOH QDWXand intense aroma that dazzles for its liveliness, remiral environment, a fertile plain on the riverbanks niscent of green and fresh fruits, with highlighted notes of the Ebro in Mendavia (Navarra) where the of tomato plant, grass, artichokes, apples and, to a ULYHUV 2GUyQ DQG /LQDUHV FRQYHUJH EHQHĂ€WLQJ lesser degree, a delicate kiwi aroma. These are FRQĂ€UPHG LQ PRXWK H[KLELWLQJ PHGLXP ELWWHUQHVV the cultivation of olive trees, vineyards and other horticultural products. and a mildly pungent aftertaste.

Its elegant and stylish design -a bottle coated in black and screen-printed in white- remains as current as when it was created. A unique design, in a unique format, for a unique oil.

EVOO VO VO olivatessen

QvExtra! International - CEQ Italia

Agroland

Colinas de GarzĂłn, A Passion for The Land Coratina, Barnea, Picual

122

www.colinasdegarzon.com

Of a deep golden color, intense fruitiness, with a bitter entrance in mouth and a rotund personality, &olinas Ge We pay close attention to detail with our *aU]yn is an enveloping, balanced, Our passion is to obtain a perfect juice from our land and deliver a unique oils, so the quality of our packaging is best persistent and full-bodied oil, a stateappreciated in the materials used for the ment of commitment to the highest experience to consumers. Our values could be the musical notes through TXDOLW\ VWDQGDUGV 7KH ODQG¡V FKDUbottles and caps, the labels and designs, in which &olinas Ge *aU]yn¡s philosowhich the differentiation of varieties indicate DFWHULVWLFV WKH VRLO¡V GUDLQDJH DQG LWV phy is expressed: quality, innovation, experience in handling them and is made privileged location make GarzĂłn the HIĂ€FLHQF\ LQWHJULW\ DQG VXVWDLQDELOperfect place for a globally renowned manifest in the use of different colors for ity. Our &olinas Ge *aU]yn EVOOs the capsules to better distinguish them from olive grove. With the profound conFRPELQH ,WDOLDQ LQKHULWHG Ă DYRUV ZLWK each other. Subtle details in a range of colors viction that our land and surroundings and illustrations that evoke olive branchare of vital importance, at Agroland the essence of our land, representing es and create a frame for the golden logo we cover all stages of the production the connection between present times and an age-old tradition through our process using the latest technical and which lights up the center of the bottle, as a love of olive trees, symbol of life, and synthesis of a classic, elegant and attractive environmentally-friendly innovations the main characters of this story we product. These qualities inspire the passion in order to ensure the sustainability with which we hope that the fruit of our land and preservation of everything that build in the 21st century with the same passion as they did 3,000 years ago. transcends for generations to come. the environment rewards us with.

122 olivatessen2017

olivatessen2017 123

EVOO VO olivatessen

QvExtra! International - CEQ Italia

Alcubilla 2000

Luque Ecológico, Responsible and Sustainable Quality 3LFXDO 3DMDUHUD

124

www.alcubilla2000.com Our inspiration to create a connection between our Luque Ecológico EVOOs and audiences around the world comes from the passion we put into every detail that has to do with the olive grove. Our six-generation-long relationship with it and an exhaustive preparation and control RYHU HYHU\ VWHSV IURP ÀHOG WR RLO PLOO UHVXOW LQ achieving true signature compositions that are worthy of the best stages.

An utmost respect for the product and the environment are vital when composing. We cannot conceive having a product that does not come from a responsible and sustainable activity so that it can reach the most demanding customers. Our PRVW GLVWLQFWLYH ULII E\ ZKLFK RXU IDQV UHFRJQL]H XV LV SUHVHUYLQJ WKH HFRV\VWHP·V EDODQFH DV D matter of principle when it comes to obtaining a product of the highest quality. Being in perfect harmony with nature is one chord that cannot be missing from our compositions.

When facing the crowds we do so with the elegance and balance of our compoVLWLRQV ERWK LQ QRVH DV LQ PRXWK $Q HQWU\ LQ PRXWK WKDW WHQGV WR EH PHORGLF VRIW and in slow tempo with a touch of freshly FXW JUDVV JUHHQ IUXLWV DQG EDVLO KLQWLQJ towards the riffs ahead: slightly bitter green DOPRQG QRWHV DFFRPSDQLHG E\ D ÀQDO PLOG SXQJHQF\ 2XU ZRUOG WRXU·V ELJ VWDJH FRVtumes are taken care of by famous fashion designer Angel Schlesser.

Almazara Deortegas

Deortegas, A Treat for the Senses $UEHTXLQD 3LFXDO &RUQLFDEUD +RMLEODQFD

www.deortegas.com

We belong to that select group of composers who HQMR\ ZKDW WKH\ GR ZKR DUH SDVVLRQDWH DERXW ROLYH JURZLQJ DQG ZKR DQ[LRXVO\ DZDLW WKH DUULYDO RI WKH KDUYHVW WLPH FKRRVLQJ WKH EHVW PRPHQW WR VWDUW picking the organic olives from traditional plantations QRQH RI WKRVH KLJK RU VXSHU KLJK GHQVLW\ RUFKDUGV on rain-fed estates. These olives are delicately cared IRU DOO \HDU URXQG DQG GD]]OH ZLWK WKHLU QXDQFHV DURPDV DQG FRPSOH[ VHQVDWLRQV PDNLQJ RXU (922V a treat for the senses.

124 olivatessen2017

2XU EUDQG Deortegas GHÀQHV XV DV D IDPLO\ ZH DUH VR FRQÀGHQW RI WKH SURGXFW·V TXDOLW\ WKDW ZH GDUHG give it our own family name- and is in line with organic and healthy OLIHVW\OH ZLWK D FRPPLWPHQW WR WKH environment. Our organic single-variety oils stand out for their freshness DQG JUHHQ QRWHV DQG IRU WKH SXUHVW essence of each of the varietals.

For the mise-en-scène of our oils we rely on expert graphic designers who give us advice regarding the launching of our products. We DUH NQRZQ DQG VWDQG RXW IRU RXU EODFN HOHgantly dressed bottle and clean white label. 2XU ODWHVW VLQJOH LV PDGH ZLWK +RMLEODQFD ROLYHV DEVROXWHO\ H[TXLVLWH DQG VWXQQLQJ D luxury oil in a new container with a floral and EXFROLF ODEHO GHSLFWLQJ OLWWOH ELUGV DPRQJ KLELVFXV IORZHUV WR ZKLFK QXPHURXV KHDOWK EHQHILWV KDYH EHHQ DWWULEXWHG DV LV WKH FDVH ZLWK WKH ERWWOH·V SUHFLRXV FRQWHQW

EVOO VO VO olivatessen

QvExtra! International - CEQ Italia

Almazara La Alquería

La Alquería Blanqueta Eco, Unique in the World Blanqueta

We search for the most intimate moment, nighttime, and the colder the better. Very early -just as in its growth stage, at the start of the 126 envero- and in silence, until the beginning of Purity, respect for the environment, transparency...we undress before our audience showing dawn. Only then do we get our truck shaker·s motor running, like Angus Young, taking the them who we are, while we try to leave a better world behind for the generations to come… olives unawares and making them dance ¶til they drop, exhausted into the mesh, then guiding all our production is certified organic farming, them to the composition room and having them covered by the Aceite de la Comunidad Vawhisper their aromas and Áavors after extracting lenciana PDO and by the Parques Naturales their better notes with tenderness, softly and at a de la Comunidad Valenciana seal. We are low temperature. As if it were a single, the Blanqueta, an Alicante native olive, is the queen of the full-on rock, not sweet but somewhat bitter and pungent, like any true rock·n·roller worthy of mountain and unique in the world, like the notes the name. from Paco de /ucta or (ric Clapton·s guitar.

www.almazaralaalqueria.com

Daring, innovative, a pioneer: we were the Àrst to lacquer our container in white and use different colors for each of the varieties we market, protected in an opaque container. Whoever buys this single will hear its author, the farmer who cares for it until it gets delivered to the Ànal consumer. )rom olive to table, traceability without a hidden agenda.

Almazaras de la Subbética

Parqueoliva Serie Oro, The Soul of The Subbetica Mountains Picuda, Hojiblanca

Our (VOO is a composition written in P·s: Product: The best olives selected at the optimal time. Park: Located within the Parque Natural de las Sierras Subbéticas and covered by the Priego de Córdoba PDO. People: 4,000 farmer-families living off and for the olive grove. Prestige: Our EVOO is recognized worldwide. Passion: Do you believe any of this would be possible without PASSION?

126 olivatessen2017

Our philosophy is based on a way of life www.almazarasdelasubbetica.com where environmental and social awareness are translated into our Upon the stage, a single spotlight illuminates our new packaging, EVOOs. We are a where the concept of GOLD is society with a singular idiosyncrasy that is pro- enhanced. We have modiÀed the musical score, but we still have jected onto Parqueoliva the same soul, the same swing. Serie Oro.

plumdesign.it

The experience gained by our grandfather Girolamo and passed down for three generations leads us to live taste as the interwoven awareness of our biographical and cultural identity. Tradition and territory, quality and passion, innovation and creativity are the soul of the Frantoio Di Molfetta.

Bisceglie (Bari)

1950

Puglia, Italia

info@oliodipuglia.it oliodipuglia.it olivatessen2017 127

EVOO VO O olivatessen

QvExtra! International - CEQ Italia

Bardomus

Bardomus, Inspiration and Flavor Borriolenca, Canetera, Arbequina

128

www.bardomus.com Bardomus creates compositions based on inspiration and its own methodology, providing it with rhythm and musicality, contributing unique notes that inspire creativity through its Áavor thanNs to the diIIerences each native variety delivers with which we write our hits.

We are extra virgin concertmasters, and by recovering two native varietals, Borriolenca and Canetera, it has given us great added value and international recognition. Our goal is to continue providing quality. Our EVOOs stand out in their ability to express themselves and interact with each other as well as with the rest oI ingredients in the Nitchen. Oils that exhibit bitter, pungent tones in harmony with green or ripe notes that can perIorm a solo in any concerto, given their character and preparation.

The mise-en-scène is bold, strong and attractive. A visual design that identiÀes each variety in order to achieve harmony as a whole, and translates into an invitation Ior consumers to allow themselves to get carried away by impulse.

Cortijo de Suerte Alta

Cortijo de Suerte Alta Coupage Natural, An Organic Experience Picuda, Picual, +oMiblanca

www.suertealta.es

Cortijo de Suerte Alta Coupage Our passion is to obtain the perIect Muice Natural is made with olives Irom our land to provide our customers with picNed Irom our oldest a unique experience. We have written this years-old) traditional olive grove music using Iour instruments a Iamily proplantation, where the three native duction, the Marqueses de Prado, in order varieties are grown. The combito oversee the whole process, Irom Áower nation oI aromas and nuances to bottle organic Iarming since ) the produces very balanced and Baena PDO, ensuring the origin and quality complex oils with a soIt entrance oI their traditional varieties and the 6,4EV that then detonate in mouth and seal, a worldwide guarantee oI excellence, throat with a remarNable range oI thanNs to their rigorous quality standards and nuances. strict controls

Our customers oIten visit us at the mill. We love to show them where we live and worN and introduce them to the people helping to create our olive oil. A unique and diIIerent EVOO, which applies to the bottle·s design as well, and proves our passion Ior detail. ,n addition to health, we want to provide consumers with an emotional and aesthetic experience via all the senses.

Imagine your product in our shape

These closures allow for a smooth drizzle pour and airtight i ti ht seall while hil protecting t ti your brand.

Bottles are easy to close and available in different sizes. i

Bruni Glass introduces the TOP range of non-reďŹ llable specialty bottles and closures.

BruniGlass.com BerlinPackaging.com

EVOO VO VO olivatessen

QvExtra! ra! a!! IIn International ntern ternational ern e all - C CEQ Italia

DavidyadriĂĄn, S.L

R

130

lasolana2, A Picual of Prominence Picual

lasolana2 is made with organic Picual olives, picked at their optimum level of ripeness following instructions given by the manager and owner, Cristobal SĂĄnchez The lasolana2 family business places ArĂĄn. The uniqueness of this single variety quality and health above all else. Of Picual, with its emerald green color, lies outstanding freshness and fragrance, in that the plantation where it is grown, in this extra virgin, unique in the market Campo Cisnares, is on a plateau located -perfect for those who enjoy full-bodin the north of the Almeria province at an ied EVOOs- exhibits reminiscences altitude of 1,100 meters (3,609 ft.) above of freshly cut grass, olive tree leaves, VHD OHYHO PDNLQJ LW GHĂ€QDEOH DV D ´3LFXDO tomato plant and artichoke. All perfectly of prominence" with highly differentiating harmonized and balanced, both in sensory nuances. mouth and nose.

www.lasolana2.es

Of careful presentation, in keeping with the requirements of the product, but without any fanfare or excesses, lasolana2 is sold exFOXVLYHO\ RQ WKH FRPSDQ\¡V RQOLQH store and at previously selected and visited specialized gourmet shops.

Domaine Fendri

Domaine Fendri Organic, The Essence of Tunisia Chemlali

www.artisanoliveoilcompany.com/ producer/domaine-fendri/ Produced in an especially dry and sunny region in the center of the country, made with Chemlali olives, a native variety that makes up approximately 70% of Tunisian olive groves, Domaine Fendri Organic is a well balanced organic EVOO rich in Vitamin E, in which artichoke, banana and almond nuances stand out, delivering a XQLTXH DQG KDUPRQLRXV VHQVRULDO SURĂ€OH DV ZHOO DV EHLQJ DQ DWWUDFWLYH GLYHUVLĂ€FDWLRQ within the Premium EVOO sector from Spanish and Italian extra virgins.

130 olivatessen2017

Our brand philosophy focuses on balance, harmony and delicateness, and is reminiscent of the subtle notes in Jazz.

Our packaging is inspired by our heritage, starting with the portrait of Domaine FenGUL¡V IRXQGHU DQG JUDQGIDWKHU ZLWK ZKRP our story began, and never forgetting our Berber roots that date back more than 3,000 years in the production of olive oil in Tunisia. Our bottles, modern and HOHJDQW UHà HFW RXU LQVSLUDWLRQ DQG DOVR our methods of production. At Domaine Fendri we use state-of-the-art technology to offer the most genuine and fresh taste of our terroir.

www.coreti.com e-mail: coreti@coreti.com Telephone: +34 981 795 622 Spain olivatessen2017 131

EVOO VO olivatessen

QvExtra! International - CEQ Italia

Finca Duernas

Duernas Envero, Glory Days Arbequina, Picual

ZZZ Ă€QFDGXHUQDV FRP 132 The envero LV WKH ROLYH JURYH¡V EULHI PRPHQW RI greatest beauty and lavishness. An ephemeral instant of change, when the olive tree bursts into green, yellow, pink and even purplish tones to celebrate that it offers its best olive juice, delighting all senses. The special edition, El Envero de Finca Duernas, pays tribute to the olive tree, as the source of extra virgin olive oil, mosaic of ancient cultures, symbol of peace, a bounty for our people and backbone of the Mediterranean diet, Intangible Cultural Heritage of Humanity.

The Envero de Arbequina is an impressionistic evocation of fresh fruit and vegetables with clear notes of banana and tomato plant. The Envero de Picual is an emotional journey, DQ ROIDFWRU\ VWUROO WKURXJK D ÀHOG with freshly cut grass.

The packaging is the silent salesman and we intend to have him communicate the truth of what it contains. The white bottles represent the purity of an organic and clean olive oil, screen-printed with the silhouette of each varietal on which there are three olives, painted in the evolutionary chromatic tones of the envero. At Finca Duernas we strive to have all musical instruments marching to the same beat, within a cohesive orchestra where excellence is the baton that leads WKH PXVLFDO SLHFH¡V SURJUHVVLRQ ZKLOH UHVSHFWLQJ the time signature so that each instrument may have its moment of glory.

Azienda Agricola San Mauro di Minisci Edmondo

Coriolanum, The King of Sibaritide Dolce di Rossano, Tondina, Carolea

www.coriolanum.it

There are three fundamental ingredients needed when composing a harmonious blend: passion, innovation and taste. A passion for work and the Tasteful and elegant, Coriolanum is search for quality. Constantly updating in line with the introduced in the scene as a soloist Coriolanum is a Greek LQGXVWU\¡V WHFKQRORJLFDO LQQRYDWLRQV DQG DGDSWLQJ in a simple, dark bottle, with a label ship, similar to the Argoexisting extraction methods to such innovations. And QDXW¡V OHJHQGDU\ VKLS that bears the logo of the ship which completely surrendering to taste, understood as not led the Greeks to Magna Graecia, $UJR 7KH FRPSDQ\¡V only the flavor of a good oil -one which has been the current location of Sibaritide in philosophy is strongly tied obtained after achieving the correct blend, awakItaly, where extra virgin olive oil is to a desire to travel and ening the desire to taste it again and again,- but as king. As an alternative to traditional disseminate its own olive the pleasure received by reaching each established RLOV WKH OLQH RI à DYRUHG (922V D oil tradition: three generaobjective. Coriolanum is a unique blend, because rainbow of spices and condiments, tions committed to writing the olives from which it proceeds are only found the best symphony of a stands out for its colorful and dynamic here, in the hills of the Calabrian Presila, overlooking packaging, and by introducing new the Ionian Sea, and greeting the Mare Nostrum, the balanced EVOO with fresh LQJUHGLHQWV VXFK DV WUXIà HV and mild fruitiness. Mediterranean, every morning.

EVOO VO VO olivatessen

QvExtra! International - CEQ Italia

Grupo Valdecuevas

Pago de Valdecuevas, An Outstanding Show Arbequina

134

When composing a good EVOO it is essential to have excellent instruments, such as our olive trees, DQG WKH Ă€QH WXQLQJ WKH ZRUN RQ WKH Ă€HOG PXVW UHSresent extreme care and attention to detail. A mere 10 to 45 minutes is all it takes for the music to play Our aim is to write a masterpiece year after after the olives are picked, thanks to the fact that our year and, for this to happen, in each harvest there is a will to improve in order to transfer mill is right in the center of the olive grove, which is the music that plays in our olive grove into one of the best bands in the world. The grove, located on a Castilian plateau, with its unique environmental a bottle. Pago de Valdecuevas¡ melody has elements of tropical music from the hints of conditions produce an exceptional quality Arbequina banana, classical music from the notes of ROLYH WKDW KDV D VWURQJHU URFN¡Q¡UROO IHHO WR LW WKDQ RWKHU (922V RI WKLV YDULHW\ 'XH WR LWV LQWHQVLW\ ´6DWLVIDF- green apple and freshly cut grass, traditional music from tomato and artichoke and jazz tionâ€? by the Rolling Stones is the song to play while from the hint of walnut and almonds. tasting a Pago de Valdecuevas.

www.valdecuevas.es

Our EVOO deserves a different miseen-scène in each of the countries where it can be found. We accompany our juices with a packaging that meets the quality of its content and work hard to conquer the best auditoriums in the world. With the bottles, we strive to reveal the purity and freshness of our EVOOs, like playing an acoustic set. An outstanding show.

Hacienda GuzmĂĄn

Hacienda GuzmĂĄn, Limited Uniqueness Manzanilla, Hojiblanca, Arbequina

Each HG harvest is a unique composition, made with love, patience and creativity. Olive oil made with olives picked from our groves and produced in our oil-mill that include all the ingredients needed to be in the greatest hits list of the 2016/2017 campaign. HG is unique because it spreads out its selection process across three levels: olive tree, olives and oil, and thanks to its aroma DQG Ă DYRU LW HDUQV D SODFH RQ WKH OLVW RI essentials season after season.

134 olivatessen2017

Our philosophy is to The mise-en-scène of each always place quality above HG LV DV Ă€UP DQG GHFLGHG quantity, harvesting olives as it is elegant and sober. ZKLOH JUHHQ DQG Ă€QH WXQWith a chromatic range ing a limited edition that WKDW SHUIHFWO\ LGHQWLĂ€HV ZLWK makes each bottle unique. each one of our varietWith outstanding fruity and ies, HG writes melodies aromatic notes, an elegant that are a success in 35 spice (depending on the countries and have been YDULHWDO DQG D GHĂ€QHG recognized with the most personality for each prestigious awards on an product. international level.

www.haciendaguzman.com

olivatessen2017 135

EVOO VO olivatessen

QvExtra! International - CEQ Italia

Hacienda Queiles

Abbae de Queiles, The Price of Excellence Arbequina

www.haciendaqueiles.com 136

Our olives, are early-ripening olives -we were pioneers in Spain- and our farming, exemplary; the fruit, perfect and milling, immediate. Rigorous temperature controls using heat exchangers and meticulous preservation with an inert atmosphere in the cellar. The stony and calcareous soils DQG WKH 9DOOH GHO 4XHLOHV¡ FOLPDWH ZLWK H[WUHPH temperatures ranging from -5ºC (23ºF) to +42ºC (107ºF), grant our self-produced oil unique qualities, combining elegance, complexity and perfect balance.

In order to be perceived as a brand of the highest quality, continued hard work over time is needed, ever-renewing excellence. Not to mention being sold exclusively at the best restaurants and gourmet stores, plus the yearly recognition received from specialized press, industry peers and the most prestigious competitions.

Abbae de Queiles is marketed in slender, dark glass bottles -yes, we were pioneers in that too.- Its elegant, sober and timeless presentation has helped consolidated our image of excellence that embellishes the shelves in the most prestigious gourmet stores, the tables at the most lauded restaurants and the kitchens of the most demanding Premium EVOO enthusiasts.

Jacoliva, S.L.

El Lagar del Soto Premium DOP Gata-Hurdes, An Undiscovered Treasure Manzanilla CacereĂąa

www.jacoliva.com

The Lagar del Soto Premium DOP Gata-Hurdes is a deep and harmonious An olive grove, hidden in the EVOO, with an intense manzanilla green mountains, on slate-covered slopes fruitiness, and hints of green grass, fruit DQG DQFLHQW WHUUDFHV $ GLIÀFXOW DQG salad, tomato plant, nettle, green wood heavily worked ancestral crop that and banana. It exhibits persistency in produces an olive of extraordinary mouth, almondy, with a balance between properties and sensations: the Mansweet, spicy and bitter. Complex‌ zanilla Cacereùa. exquisite.

High quality glass to perfectly protect its excellent contents, dressed in a greaseproof label, with indications in Braille and a maximum quality XQ UHĂ€OODEOH FDS LQVSLUHG E\ early-harvest rainy autumn afternoons.

April 19th to 21st Olive Oil Sommelier Association of Japan (OSAJ) This association was founded as the ďŹ rst neutral, the third-party organization in the world. It is independent from any producers’ association nor political organizations in the olive sector. OSAJ offers comprehensive courses in cultivation, oil-mill techniques, sensory analysis of olive oil, by inviting worldwide experts as for their faculty.

OLIVE JAPAN This is the world's largest Olive Oil competition in Asia. This contest stands out for being one of the most popular around the globe. In the last edition (2016), 600 EVOOs from 21 different countries were submitted and 420 of them were awarded. Those oils which won the First Prize were rewarded in the prizegiving ceremony and tasted during the Olive Marche in July.

http://olivejapan.com/ Registration period opened until April 12th, 2017 Olive Oil Sommelier Association of Japan (OSAJ) Chairman TOSHIYA TADA

EVOO VO VO olivatessen

QvExtra! International - CEQ Italia

La Pontezuela, S.L.

5 elementos, The Dancing Queen Cornicabra, Picual, Redondilla

138

The careful composition of our self-produced, limited edition of EVOOs is marked by an 2XU EDQG¡V QDPH LV WDNHQ IURP QDWXUH¡V HDUO\ KDUYHVW DQG LQĂ XHQFHG E\ WKH EHVW 5 elementos Ă€YH HOHPHQWV WUDGLWLRQDOO\ family traditions from the end of the 70s, the associated to the Mediterranean culture: virtuosity of a great team of musicians and ODQG ZDWHU DLU Ă€UH DQG ZRRG IURP RXU the latest and most sound innovations. All beloved guitars, that provide the best of which provides delicate singles led by the sounding olives). Our headliner is the extra care taken during the creative process, PDO Cornicabra, a genuine star brimful from our studios at La Pontezuela to our of polyphenols and healthy essential fatty OLVWHQHU¡V WDEOHV $Q XQPDWFKHG TXDOLW\ SULFH acids. Not in vain, it is already garnering ratio that gives rise to hits that are recognized success in the mainstream circuit, touring in festivals all over the world. all over the country.

www.lapontezuela.com

Our aesthetic is elegant and groomed, like a 21st century Sinatra. We can adapt to the needs RI RXU DXGLHQFH IURP VPDOO PO Ă R] DFRXVWLF VHWV WR ODUJH PO Ă R] FRQcerts or 1liter (1 qt.) of pure musical art. We also RIIHU WKUHH ERWWOH NLWV WR JLYH DV JLIWV DW EHQHĂ€W shows. At La Pontezuela we make even the shiest dance.

Molino del Genil, S.L.

Molino del Genil Premium, A True Culinary Gem Picual, Arbequina

www.molinodelgenil.es Molino del Genil Premium -Arbequina, Picual and Blend- is obtained from early harvest green olives that offer a set of olfactory and VHQVRU\ SURĂ€OHV WKDW PDNH WKHP XQLTXH 7KH 3LFXDO VLQJOH YDULHW\ RLO exhibits a fruity taste with an almond and green tomato aftertaste, and aromas of green grass alongside other fruits such as banana. On the other hand, Molino del Genil Premium Arbequino presents a green fruitiness with hints of tomato, apple and banana aromas, standing out for its balanced bitterness and pungency, very pleasant and fresh in mouth. Lastly, Molino del Genil Premium Blend provides a perfect balance between these two varieties, offering the consumer the possibility of using it on any dish in the Mediterranean Diet.

138 olivatessen2017

Molino del Genil Premium EUDQG¡V JRDO LV WR VWDQG RXW LQ the market for the qualities of its EVOOs, offering the consumer monovarietal olive oils with different organoleptic and sensory characteristics.

With the creation of the Premium line, Molino del Genil has given a twist to its brand image thanks to a modern and elegant design that conveys prestige and TXDOLW\ ,Q WKH HQG LW¡V DOO DERXW RIIHULQJ WKH consumer a true culinary gem.

olivatessen2017 139

EVOO VO olivatessen

QvExtra! International - CEQ Italia

Muela-Olives, S.L.

Venta del BarĂłn, Passionate About Extra Virgin Olive Oil Hojiblanca (85%), Picuda (15%)

140

www.ventadelbaron.com

Our EVOO is born in the heart of the Sierra SubbĂŠticas mountain range, and is exquisitely prepared as required by tradition, with patience and care and the passion that an extra virgin calls for.

The notes that stand out the most on our sheet music are intensity, complexity and harmony.

The setting is traditional, simple yet elegant, inspired by a design that carries more than 70 years of history. Our EVOO is aimed at those businesses that enjoy their passion for extra virgin olive oils, and strive to offer their clients unique products such as Venta del BarĂłn.

Olealsa, S.A.

La Quartera, Character and Tradition Arbequina

www.olealsa.com

The olive groves where La Quartera is born lie merely 10km (6.2 mi.) from the coast, the mostly calcareous land and maritime influenced Mediterranean climate grant these olives with a mild bitterness and delicate spiciness, and a fresh and fruity aroma.

)RFXVHG RQ WKH IDUPHUV¡ H[SHUWLVH WKH VXSSO\ RI DGHTXDWH and environmentally friendly products, Olealsa is a small-scale business where quality, improvement and the protection of activity in the rural sector are paramount. The result is an Arbequino single-variety oil born from a land of ROLYH JURZLQJ WUDGLWLRQ DQG ZLWK D SHUVRQDOLW\ LQĂ XHQFHG by its proximity to the sea and the dedication of every IDUPHU ,WV IUHVK DOPRQG IUHVKO\ FXW JUDVV Ă€J WUHH OHDYHV DQG WRPDWR SODQW DURPDV SDLU SHUIHFWO\ ZLWK Ă€VK DQG PHDW at the same time as they glorify any salad and enrich any good bread and tomato combo, as well as being delicate enough to be used in pastry making.

La Quartera is an oil that UHà HFWV WKH FKDUDFWHU DQG IDUPLQJ WUDGLWLRQ RI 7DUUDJRQD¡V littoral. The mise-en-scène for a product that extends across generations of producers aims for a simple presentation, putting the spotlight on the olive juice. This is an olive oil that enjoys wide acceptance in restaurants and in the domestic market.

EVOO VO VO olivatessen

QvExtra! International - CEQ Italia

Oleo Quirós, S.L.

Oleo Quirós, The Art of Oil Cornicabra, Picual

www.oleoquiros.com

142

At Oleo Quirós we oversee every aspect of the production process, from the very planting of the tree, the harvest and milling, to the Ànal pacNaging in the different formats.

We strive to develop the best possible quality EVOOs, through early harvesting and a meticulous control of the olives· arrival at the factory, ensuring the best conditions for a unique product.

Each of the varieties we produce is pacNaged separately, in a label-less, screen-printed bottle, identiÀable by its different colors, red (Picual) and white (Cornicabra).

Olivais do Sul

Art & Soul, An Explosion of Color Cobrançosa, Picual

Producing high quality extra virgin olive oil requires artistry, effort and commitment, and the same applies to artists and their worN. Obtained from a selection of the best Cobrançosa and Picual olives, Art & Soul is a complex and very balanced oil, exhibiting intense fruitiness, mild bitterness and pungency, where green grass aromas prevail alongside notes of artichoNe, green apple and almond shell, Ànishing with hints of walnut and green almond.

142 olivatessen2017

At Olivais do Sul every stage of the production process of its juices is handled with care, from the harvesting of the olives to the pacNaging of the Ànal product. Furthermore, Art & Soul stands out due to its innovative image that represents an important differentiating factor, adding color to the world of olive oil and combining the art of producing this product with contemporary art to create a different, soulful EVOO.

The prize-winning image of the International Contemporary Art competition organized by Olivais do Sul -a mural painting of a large heart on the oil-mill by grafÀti artist Pariz One- served as inspiration for the design of this innovative and irreverent brand that has already been introduced at some of the most important international fairs and venues liNe the 0useum of the Orient in Lisbon.

www.olivaisdosul.com

olivatessen2017 143

EVOO VO olivatessen

QvExtra! International - CEQ Italia

Olivapalacios, S.L.

Palacio de los Olivos, Unique Personality Picual

www.olivapalacios.es 144 This unique 100% Picual EVOO is made with early harvest olives from an olive grove located less than 50 meters (164 ft.) from the oil-mill, in the Campo de Calatrava PDO territory, which is characterized by its volcanic and calcareous soil. It has the HEALTH & )22' FHUWLĂ€FDWLRQ IRU EHLQJ DQ (922 ULFK LQ ROHRcanthal, a naturally occurring phenol in our oil, which LV D QRQ VWHURLGDO DQWL LQĂ DPPDWRU\ FRPSRXQG ZLWK preventive health effects.

Palacio de los Olivos exhibits an intense fruitiness of a Picual olive at its aromatic SHDN DURPDWLF KHUEV DQG à RUDO QRWHV kiwi and green banana, freshly cut grass, tomato and artichoke‌- with a perfect in mouth balance of pungency and bitterness. Seasoning a dish with Palacio de Olivos is synonymous with playing upbeat music while cooking.

With a meticulous design that makes it stand out, its mise-en-scène represents the fusion between tradition and modernity: classic and elegant tones with a black backdrop and a gold label on a uniquely shaped container, a modern, rectangular bottle.

Olivar de Segura, S.C.A.

Saqura, Simplicity and Excellence in the Sierra de Segura Picual

www.olivardesegura.es

Each year the best fresh, healthy olives are chosen for early harvest, to be hand-picked straight from the tree, usually during the month of October, by means of a careful process of preparation and extraction, always cold. This produces an H[FHOOHQW (922 FHUWLĂ€HG DV (DUO\ Harvest oil by the Sierra de Segura PDO, recognized by the EU in this WHUULWRU\ ORFDWHG LQ 6SDLQ¡V ODUJHVW natural park.

Made from green olives that give it its dramatic hue, Saqura exhibits an intense fruitiness and freshly cut grass, tomato plant and green almonds aromas, with hints of green apple. Furthermore, it is high in natural antioxidants, Vitamin E and polyphenols, which give it great stability and optimum KHDOWK EHQHĂ€WV

Saqura -the name the Arabs gave the region of the Sierra de Segura Mountains at the height of its splendor- is presented in a tall bottle, symbolizing mountain olive groves, distinctive of the paradise from whence it comes. 6LPSOH VKDSHV UHà HFWLYH RI D IDUPHU¡V OLIH DQG GUHVVHG LQ D golden color, its mise-en-scène conveys the excellence of the product it contains.

EVOO VO VO olivatessen

QvExtra! International - CEQ Italia

Olivar del Desierto, S.L.

Castillo de Tabernas Green Olive, Quality Without Artifice Picual, Hojiblanca, Arbequina del Desierto

146

www.castillodetabernas.com

At Castillo de Tabernas we produce extra virgin olive oils with high amounts of naturally occurring antioxidants and an acidity of 0.1Âş, special features that are yielded by the Tabernas Desert and our cultivation and milling methods. We mill every variety separately and subsequently perform the compositions that adapt best to each of the markets we are targeting.

146 olivatessen2017

2XU EUDQG¡V SKLORVRSK\ LV WR SURGXFH gourmet Premium quality EVOOs, using only the fruits from our 500 hectare (1,235 ac.) olive grove. Our aim is to reach the largest possible number of consumers so that they can acquire, harvest after harvest, a product with the best quality-price ratio. Those classic music enthusiasts who taste our EVOOs will appreciate RXU FRYHU RI 9LYDOGL¡V Four Seasons that KLJKOLJKWV WKH VRIW à DYRUV DQG IUXLW\ WRQHV granting it a differentiating personality, and the balance it transfers onto any dish it accompanies.

We want our clients to purchase the product for its real value, without adding the extra costs of fancy packaging, for which our presentations are sober and elegant, at the same time as they provide consumers with the most information possible and tips on the different dishes it will pair well with, especially keeping our international consumers in mind, who may not be as used to tasting EVOOs. All our bottles have a QR FRGH VR WKDW DQ\RQH FDQ DFFHVV RXU ZHE WR ÀQG further information they may wish to obtain.

olivatessen2017 147

olivatessen

EVO VO V O

QvExtra! International - CEQ Italia

Rafael Alonso Aguilera, S.L.

Oro del Desierto Coupage, Tradition and Design Picual, Hojiblanca, Arbequina

STA ST TA 148

www.orodeldesierto.com

We select the olives from our own farm; each variety is harvested at the correct time according to ripeness. Once the single-variety oils have been cold extracted by centrifugation, they are ÀOWHUHG DQG PL[HG LQ GLIIHUHQW proportions to prepare this blend, each adding different nuances and complexities to WKH ÀQDO UHVXOW

Our brand is connected to the desert where it comes from -Tabernas, Almeria,- hence its name. We produce organic olive oil since 1999 and the full process, both on the estate as in the mill, is carried out according to sustainability criterion, reusing the olive pits as fuel, the alpeorujo (moist olive paste) for composting and feeding all facilities with photovoltaic solar energy, closing the cycle of matter and energy.

We present our product in “frasca� bottles (old-fashioned cork top glass bottles) with meticulous tin labels, combining tradition (frasca bottles) and design (label). Moreover, the bottle is ergonomic, since it has a wide base and low center of gravity thus avoiding the possibilities of the content spilling over on the table or shelves, which makes it an extremely practical product that takes up less space; plus the tin cans are completely BPA-free, suitable for customers who consume larger amounts.

RAVIDA Azienda Agricola Srl

RAVIDA, Signature Style Biancolilla, Cerasuola, Nocellara

www.ravida.it RAVIDA is a blend of three Sicilian varietals: Blancolilla, Cerasuola and Nocellara, produced and packaged on GHPDQG LQ 0HQĂ€ 6LFLO\ $ KDUPRQLRXV EOHQG WKDW LV QHYHU identical and achieves a perfect balance between bitterness and pungency, with notes of freshly cut grass and lemon Ă RZHU DQG D GU\ Ă€QLVK RQ WKH OLSV ZKLFK LV D WUDGHPDUN RI WKLV RLO 'DQFLQJ DURPDV DQG Ă DYRUV WKDW SHUVLVW RQ WKH SDODWH DQG DUH UHPLQLVFHQW RI WKH 0HGLWHUUDQHDQ 6HD¡V ZDYHV Made with olives picked from three hundred year old trees, harmonious, elegant and complex, RAVIDA has built its reputation over 25 years in which it has received numerous awards and has become a classic.

$W 5$9,'$ WKH\ ÀUPO\ EHOLHYH in the principles of organic and A reference among Sicilian highsustainable farming. But above all, they are committed to a natural ap- end EVOOs since 1991, RAVIDA can be found on the shelves of proach to Mother Nature, a habitat the most important stores in the where time remains suspended by world: Harvey Nichols, Harrods, the sound of the wind through the Selfridges, Fortnum & Masons, branches of the olive trees. A RAVIDA tasting will transport the person KaDeWe, Williams Sonoma, Isetan, City Super, Peter Jones‌A to the sublime notes of great classtar that is revered year after sics such as Peter Gabriel's In your year by those who have had the eyes. An EVOO that can be tasted opportunity of enjoying it. as if it were a glass of Grand Cru.

VOO VO V O

olivatessen

QvExtra! International - CEQ Italia

S.A.T. Santa Teresa

1881 Esencia, Pure Harmony Manzanilla, Hojiblanca, LechĂ­n

TAR

149 www.1881.es 1881 Esencia is a blend of the Manzanilla, Hojiblanca and Lechín YDULHWDOV SLFNHG GXULQJ WKH ÀUVW days of harvest, and so the usual and unique nuances of our oils can be perceived with greater intensity, transporting memories and notes to the palate that will forever make it a part of life.

In 1881 Esencia there are no off sounding notes, it is a sonata written for our olives, in pure harmony. Essence is excellence, and therefore this year we have received the Premio a la Excelencia Agroalimentaria (Award for Excellence in Agrifoods).

Its staging may be perceived as somewhat serious, and one wonders what is behind the number. :RXOG \RX OLNH WR ÀQG RXW" ,W ZLOO bring you luck and will become your inseparable friend for life.

olivatessen

Trends

150

Trends

By Cristina Revenga Palacios

How do celebrities use EVOO? Follow them! It is a product that people from all over the world fall in love with and has played an important role in history, since it was not only a livelihood, but also an abundant product, widely used during Phoenician, Greek and Roman times. It was used in a variety of ways, including providing light, anointing the bodies of athletes or in preparing medicinal drugs. Nowadays, extra virgin olive oil is mainly used as food and it is popular not only for its flavor, but for its scientifically proven health benefits in the prevention of certain diseases. But, EVOOs have also historically been a key element in hygiene and personal care products, and currently, it is a prominent ingredient in cosmetics and celebrity beauty tricks‌

olivatessen

Trends

Miranda Kerr The Australian top model, best known for beLQJ RQH RI 9LFWRULD¡V 6HFUHW DQJHOV QRW RQO\ SUDFWLFHV PHGLWDWLRQ RQ D GDLO\ EDVLV WR UHDOLJQ KHU ERG\ DQG PLQG EXW VKH¡V DOVR D VXSSRUWer of a varied diet based on organic products whenever possible. Founder of her own organic cosmetics line, what would one of her JUHDWHVW WULFNV WR EHDXWLI\ DQG WDNH FDUH RI KHU hair be?

“If I’m feeling tired, I like to put cool fresh organic cucumber slices on my eyes to revive them. I also sleep with organic coconut oil or olive oil in my hair once a week as a treatment. It nourishes the scalp and leaves my hair super shiny!�

151

Sophia Loren The actress -winner of about 50 international awards, among them two 2VFDUV RQH RI WKHP KRQRUDU\ DQG VHYHUDO *ROGHQ *OREH QRPLQDWLRQV HQMR\V FRRNLQJ LPPHQVHO\ DQG KDV HYHQ ZULWWHQ WZR UHFLSH FRRNERRNV Recipes and Memories and In the kitchen with love. The Italian muse, ZRUOGZLGH PRYLH OHJHQG LV DQ HDUO\ ULVHU LV FRQVWDQWO\ DFWLYH WDNHV JUHDW FDUH RI KHU ERG\ DQG QHYHU JRHV WR EHG ODWH 5HJDUGHG DV D JOREDO EHDXW\ LFRQ ZKDW LV KHU VHFUHW IRU HWHUQDO \RXWK"

“Sophia’s Mediterranean Diet ensured that she was able to include at least two tablespoons of extra virgin olive oil in her food every day, while routinely rubbing a small amount into her skin kept her complexion glossy and moisturized. She even added a few capfuls into a hot bath for a nourishing skin soak.�

Gwyneth Paltrow ,Q ORYH ZLWK 6SDLQ DQG 0HGLWHUUDQHDQ FXLVLQH D IHZ \HDUV DJR WKH Californian actress -winner of an Oscar for her work in Shakespeare in Love- shot Spain‌ on the Road Again, in which she DLPHG DW VKRZFDVLQJ 6SDLQ¡V WUDGLWLRQDO FXLVLQH DQG RWKHU charming tidbits, to a North American audience. Paltrow takes extra care of her diet and prefers to consume non-processed IRRGV VWUDLJKW IURP WKH ODQG 7KLV LV ZK\ VKH HYHQ KDV KHU RZQ YHJHWDEOH JDUGHQ DW KHU /RV $QJHOHV KRPH DQG KDV DOUHDG\ SXEOLVKHG WKUHH FRRNERRNV IXOO RI KHDOWK\ UHFLSHV )RXQGHU RI WKH OLIHVW\OH ZHEVLWH *RRS VKH KDV DOVR ODXQFKHG D OLQH RI RUJDQLF DQG KHDOWK\ WR JR IRRG SURGXFWV

“W When I am travelin ng a lot, I likke to takke ex-traa-caaree of my skin n. I use a hot toweel too wassh my theen apply organic oills. Eveen ollivve facee witth and th oil, iff neeceessaary. y��

olivatessen

Trends

Sting The British musician, both as a member of the band The Police as well as a solo artist, has received 17 Grammy Awards, 1 Golden Globe, 5 Emmys and 3 Oscar nominations, among many other honors. Since 1999, he and his wife own Il Palagio, a 350-hectare (864-ac.) estate located in the heart of Tuscany, near the city of Figline Valadarno (in the province of Florence). This 16th century palace operates as an organic farm where they make wine, honey and olive oil, among other products.

“Picking olives is therapeutic.”

152

Emma Stone The American actress, nominated for an Oscar in the category of Best Supporting Actress for her role in Birdman, is a very organized person, tries to lead a healthy lifestyle and includes some amount of physical activity into her daily routine.

“II have a bigg bottle of ollivve oill on my siinkk, so I ju ust put itt on my face, and d I sm melll likke focaacc cciia. And itt’ss reallly sexy.”

Liv Tyler The North American actress -daughter of Aerosmith singer, Steven Tyler, and model Bebe Bull- admits that sleeping is one of her weaknesses. She also practices sports and transcendental meditation, and is an activist. Plus, she enjoys being at home, cooking and looking after her garden.

Liv smears olive oil on dry lips to repair them overnight: “If your lips are really dry, you can just literally put olive oil on them at night.”

olivatessen

Trends

Julia Roberts +ROO\ZRRG¡V VPLOH DQG ZLQQHU RI DQ 2VFDU IRU %HVW $FWUHVV IRU her work in Erin Brockovich -XOLD 5REHUWV IROORZV D OLIH SODQ EDVHG RQ FRQWLQXRXVO\ EHLQJ LQ WRXFK ZLWK QDWXUH UHVSHFWLQJ the environment and eating organic food. In fact, she has her RZQ RUJDQLF YHJHWDEOH JDUGHQ $PHULFD¡V VZHHWKHDUW ORYHV to cook and is passionate about extra virgin olive oil, which she also uses on her skin and hair.

“Her secret? A few drops of olive oil emulsified with warm water then massaged in. She uses this method for her nails and hair, leaving the mask to sink in for about half an hour. For her feet, she rubs in neat extra-virgin olive oil and, after pulling on a pair of old bed socks, leaves it on all night.�

153

olivatessen

Trends

Cameron Diaz 7KH $PHULFDQ DFWUHVV DQG IRUPHU PRGHO DQG IRXU WLPH *ROGHQ *OREH QRPLQHH KDV UHFHQWO\ SXEOLVKHG The Body Book, in which VKH VKDUHV WKH NH\ WR KDYLQJ D EHDXWLIXO DQG KHDOWK\ ERG\ 7KH book is based on her personal experience and received help IURP KHDOWK H[SHUWV ZKLOH SXWWLQJ LW WRJHWKHU 'LD] KDV RIWHQ EHHQ photographed leaving a New York supermarket after acquiring extra virgin olive oil.

“The Body Book author cooks most of the time, and when fans asked what her favorite thing to cook is, she said: Anything with garlic, extra virgin olive oil and lemon flavors. Simple Italian/Mediterranean flavors.�

154

Eva Longoria The Desperate Housewives actress is a talented cook and has published Cooking With love for Family & Friends, D ERRN RI KHU RZQ UHFLSHV LQVSLUHG E\ KHU Latino heritage and her travels around the world. /RQJRULD SUDFWLFHV VSRUWV HDWV KHDOWK\ IRRG DQGÂŤ how does she look after her skin?

“A At leastt on nce a week I preparee a facee massk made witth crrushed coff ffeee beans, olivve oil and d lem mon ju uicee.�

Catherine Zeta-Jones British actress and Oscar Award winner for Best Actress in Chicago PDLQWDLQV D KHDOWK\ OLIHVW\OH H[HUFLVHV UHJXODUO\ DQG WDNHV JRRG RYHUDOO FDUH RI KHU ERG\ $PRQJ WKH VHFUHWV WR NHHSLQJ KHU KDLU VKLQ\ DQG UDGLDQW LV WKH UHJXODU XVH RI H[WUD YLUJLQ ROLYH RLO

“I pour 5 tablespoons (or more, depending on hair-length) of EVOO into a container, warm it up for 10 seconds in the microwave and apply it on my hair, massaging it continuously for 10-15 minutes. Then I wash it as usual. The results are incredible!�

olivatessen

Olive Roads

La Grande Bellezza: Heavenly Estates By Alfredo Briega Martín Take a break. Rediscover the essence of life and enjoy nature. Travel to our Heavenly Estates and behold their incredibly beautiful landscapes, shaped by olive trees. This is your moment. Live it with intensity and don’t forget to savor the delicious golden nectar that flows from the fruits of the ancient tree.

Fotography: Casas de Hualdo (Toledo, Spain)

156

olivatessen

Olive Roads

157

Casas de Hualdo (Toledo, Spain) Since time immemorial, olive tree cultivation has been one of the major crops in the province of Toledo, in central 6SDLQ &XUUHQWO\ )LQFD +XDOGR LV WKH UHJLRQ¡V PRVW UHSUHsentative place, a beautifully unique setting, located on the banks of the Tagus River, which extends to the foothills of the mountains. Its name trails back to when, centuries ago, WKHVH H[WUDRUGLQDU\ Ă€HOGV ZHUH UR\DO KXQWLQJ JURXQGV FDOOHG “Wualdoâ€?, which means “forestâ€?. 7RGD\ WKLV HVWDWH¡V PDLQ RSHUDWLRQ LV WKH ROLYH JURYH \HW it coexists with many other crops such as cereals, alfalfa, peas or pistachios, forming a mosaic of landscapes that OHDYHV QR RQH LQGLIIHUHQW %XW &DVDV GH +XDOGR¡V QDWXUDO heritage is much more than all this: the estate treasures an enormous biodiversity for there are numerous species dwelling on the farmlands, which makes it priceless. The olive trees blend perfectly into the landscape, both forming part of it as well as enriching it, as there are multiple differ-

ent plantations on the farm that masterfully adapt to each of the plots of land they inhabit. The oil mill within the grounds is where the magical transformation of the fruit into high quality olive oils takes place.

olivatessen

Olive Roads

Photograph: José Latova

158

Castillo de Batres (Madrid, Spain)

“On the serene night, A wind blows sharp and pure That the flowing of the water restrains…” These and many other verses were born in the Castillo de %DUWUHV IURP *DUFLODVR GH OD 9HJD·V KDQGZULWLQJ 7KH IDPRXV SRHW PDLQ DFWRU RI WKH *ROGHQ $JH LQ 6SDQLVK OLWHUDWXUH ZDV DOVR D QRWDEOH ZDUULRU ZKR VHUYHG XQGHU (PSHURU &KDUOHV , DQG VKHG KLV EORRG RQ WKH EDWWOHÀHOGV VHYHUDO WLPHV 7R UHFRYHU IURP KLV ZRXQGV KH UHWUHDWHG WR KLV IDPLO\·V IRUWUHVV ZKHUH KH ZDONHG DORQJ WKH DPEXVKHG ULYHUEDQNV DQG ZURWH KLV YHUVHV XVXDOO\ EHVLGH WKH IRXQWDLQ WKDW EHDUV KLV QDPH DQG LV VWLOO VWDQGLQJ WRGD\ &DVWLOOR GH %DWUHV LV DOVR FRQQHFWHG WR RWKHU IDPLO\ PHPEHUV RI WKH SRHW VXFK DV )HUQiQ 3pUH] GH *X]PiQ D JHQWOHPDQ RI WKH FRXUW LQ WKH WK FHQWXU\ ZKR RZQHG D ODUJH DQG VLJQLÀFDQW OLEUDU\ RU 3HGUR /DVVR GH OD 9HJD WKH ÀUVW FROOHFWRU RI (O *UHFR ZKRVH SDLQWLQJV DGRUQHG WKH ZDOOV RI WKLV IRUWUHVV EXW LW LV *DUFLODVR·V YRLFH WKDW VWLOO UHVRQDWHV SRZHUIXO RYHU WLPH )LYH KXQGUHG \HDUV KDYH SDVVHG VLQFH WKH GHDWK RI WKH SRHW EXW WKH &DVWLOOR GH %DWUHV FRQWLQXHV WR GRPLQDWH SURXGO\ RYHU D SULYLOHJHG SURWHFWHG HQFODYH RI WKH 3DUTXH 5HJLRQDO GHO UtR *XDGDUUDPD *XDGDUUDPD 5LYHU 5HJLRQDO 3DUN 7KH VDPH PRXQWDLQ ZLQGV FDUHVV WKH ZDOOV DORQJ ZLWK WKH VDPH ROLYH WUHHV WKDW WKH SRHW JD]HG XSRQ ZKLOH KH UXPL-

QDWHG RQ KLV YHUVHV 1RZ ÀYH FHQWXULHV ODWHU WKHVH DQFLHQW ROLYH WUHHV EHDU IUXLW RQFH DJDLQ After a recovery process that has lasted many years, and DIWHU FDUHIXO SUXQLQJ ÉOYDUR 0RUHQR GH &DOD PHPEHU RI the family that owns Castillo de Batres, has managed to SURGXFH D PLUDFOH WKURXJK ORYH DQG KDUG ZRUN WKDW WUDQVODWHV LQWR D ÀUVW DQG OLPLWHG KDUYHVW 1RW D VLQJOH ERWWOH PRUH WKDQ ZKDW KLV ROLYH WUHHV KDYH \LHOGHG $Q (922 RI WKH KLJKHVW TXDOLW\ PDGH HQWLUHO\ LQ WKH &RPPXQLW\ RI 0DGULG ZLWK WKH IXOO LQWHQVLW\ DQG ÁDYRU WKDW WKH &RUQLFDEUD YDULHW\ QDWLYH WR WKLV DUHD SURYLGHV

olivatessen

Olive Roads

159

Olive Roads

Photograph: Olga Planas

olivatessen

160

Finca La Gramanosa (Barcelona, Spain) The Finca La Gramanosa project was born 30 years ago due to the love their owners, Mauricio Botton -grandson of Danone founder, Isaac Carasso- and his wife, Carlota, have for olive trees and their magical elixir, and it did so with a strong vocation for excellence and the differentiation of their SURGXFWV RLOV ZLQHV DQG FDYDV $ ÀUP LQWHQW WKDW IRUFHG the acquisition of different land types and altitudes -going from sea level to 500 meters (1,640 ft.)- that would enable them to achieve certain organoleptic qualities suitable for the creation of sophisticated blends of early harvest oils made with domestic and foreign varietals, some of which had never been grown in this country before. Thus, Mauricio Botton

selected the best 15 farms located between the hills of Avinyonet del Penedès and Mont-roig, in the Catalan regions of Alt Penedès and Baix Camp, respectively, to the south of Barcelona. A dozen different varieties of olives are cultivated on 310 hectares (766 ac.) in a high-density regime, being the only farm in Spain that has successfully introduced Sicilian varieties Nocellara del Belice, Biancolilla and Cerasuola, planted at the beginning of 2014. It currently yields excellent EVOOs recognized, in 2016 alone, with 27 international awards, including the prestigious Mario Solinas IOC. The architecture of its beautiful and avant-garde oil mill perfectly blends in with the landscape. It is one of the most modern and spectacular mills in Europe, and has been awarded at the prestigious international competition, Extrascape, where Finca La Gramanosa also won the prize for Best Contemporary Olive-Tree Landscape in the World.

NUESTRO ACEITE, GANADOR DE 27 PREMIOS INTERNACIONALES EN 2016. ESPAÑA EVOOLEUM

Nº13 EN EL TOP100 MUNDIAL CON “ZUMO” PICUAL. EVOOLEUM EN EL TOP100 MUNDIAL CON “FINCA LA GRAMANOSA” ARBEQUINA. EVOOLEUM MEDALLA DE BRONCE EN MEJOR PACKAGING CON “ZUMO” PICUAL FRANCIA

CONSEJO OLEÍCOLA INTERNACIONAL

GRECIA

3er PREMIO MARIO SOLINAS 2016 EN FRUTADO LIGERO CON “FINCA LA GRAMANOSA” ARBEQUINA

ATHENA INTERNATIONAL OLIVE OIL COMPETITION

ÚNICA FINCA PREMIADA EN EL ESTADO ESPAÑOL EN ESTA CATEGORÍA

ATHENA INTERNATIONAL OLIVE OIL COMPETITION

ÚNICA ARBEQUINA PREMIADA

MEDALLA DE ORO CON “FINCA LA GRAMANOSA” ARBEQUINA

FLOS OLEI 2017

MEJOR ACEITE DE OLIVA MONOVARIETAL FRUTADO LIGERO “FINCA LA GRAMANOSA” ARBEQUINA

AGENCE POUR LA VALORISATION DES PRODUITS AGRICOLES

ITALIA

OLIVE JAPAN 2016

IL MAGNIFICO 2016

GOURMET D’ARGENT CON “ZUMO” PICUAL

PREMIO ESPECIAL A LA MEJOR ALMAZARA DEL AÑO

MEDALLA DE PLATA CON “ZUMO” PICUAL

AGENCE POUR LA VALORISATION DES PRODUITS AGRICOLES

GUIDA EXTRAVOGLIO 2016

DIPLOMA PRODUCTO GOURMET CON “FINCA LA GRAMANOSA” ARBEQUINA

MÁXIMA PUNTUACIÓN CON FINCA LA GRAMANOSA 8/8 Y ZUMO PICUAL 8/8. ÚNICA ALMAZARA ESPAÑOLA EN LA GUÍA. EXTRASCAPE 2016

TERRAOLIVO

MEJOR PAISAJE OLIVARERO CONTEMPORÁNEO

GRAND PRESTIGE GOLD CON “ZUMO” PICUAL TERRAOLIVO

LOS ANGELES INTERNATIONAL OLIVE OIL

MEDALLA DE ORO EN FRUTADO MEDIO CON “FINCA LA GRAMANOSA”.

MEJOR ACEITE ESPAÑOL DEL AÑO. ATHENA INTERNATIONAL OLIVE OIL COMPETITION

MEJOR PICUAL DEL AÑO CON “ZUMO” PICUAL ATHENA INTERNATIONAL OLIVE OIL COMPETITION

MEJOR ARBEQUINA DEL AÑO CON “FINCA LA GRAMANOSA” ARBEQUINA CHINA OIL CHINA 2016

MEDALLA DE BRONCE EN FRUTADO ROBUSTO CON “ZUMO” PICUAL.

MEDALLA DE BRONCE CON “ZUMO” PICUAL

NEW YORK INTERNATIONAL OLIVE OIL COMPETITION

MEDALLA DE ORO CON “FINCA LA GRAMANOSA” ARBEQUINA

EXTRASCAPE 2016

OIL CHINA 2016

MEJOR ARQUITECTURA DE LA ALMAZARA

PRESTIGE GOLD CON “FINCA LA GRAMANOSA” ARBEQUINA

JAPÓN

SUIZA

OLIVE JAPAN 2016

OLIVE OIL AWARD ZURICH 2016

MEDALLA DE ORO CON “FINCA LA GRAMANOSA” ARBEQUINA

MEDALLA DE BRONCE CON “ZUMO” PICUAL

ATHENA INTERNATIONAL OLIVE OIL COMPETITION

USA

LOS ANGELES INTERNATIONAL OLIVE OIL

ISRAEL

MEDALLA DOBLE ORO CON “ZUMO” PICUAL

MEDALLA DE PLATA CON “ZUMO” PICUAL NEW YORK INTERNATIONAL OLIVE OIL COMPETITION

MEDALLA DE PLATA CON “FINCA LA GRAMANOSA” ARBEQUINA

TIENDA ONLINE:

WWW.FINCALAGRAMANOSA.COM

olivatessen

Olive Roads

162

Marina Colonna

(San Martino in Pensilis, Italy) In the Italian region of Molise an intense golden light illumiQDWHV WKH ROLYH JURYHV DQG WKH ZKHDW DQG VXQĂ RZHU Ă€HOGV Olive trees are protagonists par excellence in the landscape and history of this land, abounding in Roman and early Christian remains. Molise invites you to travel back in time to discover archeological sites and immerse yourself in the charm of its medieval villages. Masseria Bosco Pontoni, the historic estate of the noble family Colonna, is located on the rolling hills of San Martino LQ 3HQVLOLV &% DW PHWHUV IW DERYH WKH $GULDWLF 6HD FRDVWOLQH 2I WKH KHFWDUHV DF RI FHUHDOV ROLYH trees and vegetables, the olive grove occupies approximateO\ KHFWDUHV DF ZLWK D YDULHG VHOHFWLRQ RI QDWLYH FXOtivars and, as an experiment, some from the main producer UHJLRQV /HFFLQR )UDQWRLR 3HUDQ]DQD *HQWLOH GL /DULQR &RUDWLQD $VFRODQD 7HQHUD )6 &LPD GL 0HOĂ€ 5RVFLROD Maiatica, Nocellara del Belice, Nociara, Itrana, Kalamata, 7HUPLWH GL %LWHWWR /HFFLR GHO &RUQRÂŤ RI ZKLFK PRUH WKDQ KDOI KDYH RUJDQLF FHUWLĂ€FDWLRQ DQG IURP ZKLFK WKH FRPSDQ\¡V four EVOOs are made: the blend Classico Colonna, Seleccion DOP Molise /HFFLQR DQG *HQWLOH GL /DULQR Peranza and Biologico. The wide range of organic Marina Colonna products include FLWUXV RLOV OHPRQ RUDQJH WDQJHULQH DQG EHUJDPRW Ă DYRUHG oils -myrtle, ginger, cardamom and basil- and infused oils ZKLWH WUXIĂ H FKLOH PXVWDUG DQG 5RVD2OLYD ROLYHV FDQQHG products, pates and condiments. The Azienda Agricola Ma-

rina Colonna offers the possibility of staying overnight at the historic villa -prior reservation- and their guests can enjoy private lunches and dinners, walking tours of the grounds, either by foot, horse or jeep, helping with the olive harvest -and other activities depending on the season,- guided visits to the frantoio (oil mill) with tastings of their EVOOs and citric oils guided by an expert taster, or take courses in drawing, SDLQWLQJ FRRNLQJ \RJDÂŤ

100% Italian Extra virgin Olive oil

D.o.p. Veneto

D.o.p. Garda

Redoro s.r.l. Frantoi Via G. Marconi, 30 - 37023 Grezzana (VerWVI Π1\Ily TMT ! ! ΠFax ++39 045 908048 www.redoro.it - info@redoro.it

Biologico

olivatessen

Olive Roads

164

Masserie Maresca (Puglia, Italy) The agricultural complex Masserie Maresca in Puglia, is comprised of two farms, Masseria Caggiani, in Ottava Piccola, and Masseria Grottone, a few kilometers from Ostuni. A true environmentally friendly grid has developed on the slopes of the Murgie that not only enhances the environmental importance of the area, but also contributes towards the evolution of organic farming practices carried out by the company, VXFK DV WKH ÀJKWLQJ ROLYH à LHV WKDW DOORZV IRU WKH UHSRSXODWLRQ of starlings. In the area managed by this agricultural holding, WKDW KDV RUJDQLF IDUPLQJ FHUWLÀFDWLRQ DQG SURGXFHV WKHLU RZQ EVOOs under the PDO Colline di Brindisi, and thanks to sustainable practices aimed at the protection of the environment DQG WKH PDLQWHQDQFH RI ELRW\SHV WKH à RUD DQG IDXQD W\SLFDO of the Mediterranean scrubland, that today covers a considerable part of the property, has increased over the years. :LWK DOPRVW WUHHV WKH ROLYH JURYH LV FKDUDFWHUL]HG E\ the presence of a large number of monumental ancient olive

trees of incomparable beauty, some of which are over 8 meWHUV IW LQ FLUFXPIHUHQFH DQG PHWHUV IW LQ GLDPHWHU (“Gennaro system of measurementâ€?). %XLOW EHWZHHQ DQG 0DVVHULD *URWWRQH LV VHW LQ D QDWXUDO ODQGVFDSH RI H[WUDRUGLQDU\ OXVKQHVV ZLWK KHFWDUHV DF RI DQFLHQW ROLYH WUHHV DQG 0HGLWHUUDQHDQ VKUXEODQG :LWK YLHZV RI WKH VHD DQG 2VWXQL¡V KLVWRULF WRZQ FHQWHU DOO buildings in the estate -a two-story main building, a hut with straw for the animals, a furnace, a barn and a rural chapelare made of stone and have great historic value. Not far off, is a singular esplanade where in the past the grain (iazzo) was worked on plus a small auxiliary stone building, in addition to the ruins of a typical trullo (a cylindrical house with a conical roof) or casedda built with dry stone of which the lower part is still standing. Today, the estate houses a luxury farm-hotel ZLWK URRPV D JDUGHQ D VZLPPLQJ SRRO D SDWLR DQG D solarium; keeping its original features and adding to the construction a new building with a minimalist design and furniture -not visible from the main entrance thanks to a high stonewall- that incorporates discrete contemporary elements which have allowed to include bathrooms and kitchens in the rooms, EXLOW RQ WKH JURXQG Ă RRU ZLWK ORFDO trani stone, without having to modify the existing structure. Although, Masserie MaresFD¡V UHDO WUHDVXUH LV XQGRXEWHGO\ SURYLGHG E\ QDWXUH ZLWK WKH majestic ancient olive trees that inhabit the surrounding area.

Olive Roads

Photograph: J. Nicolas

olivatessen

166

Moulin CastelaS (Les Baux de Provence, France) Moulin CastelaS consists of 45 hectares (111 ac.) of several hundred years old olive trees located on the rocky mounWDLQV RI /HV $OSLOOHV LQ 3URYHQFH LQ WKH WHUULWRU\ FRYHUHG E\ WKH $23 +XLOH G¡ROLYH RI WKH 9DOOpH GHV %DX[ GH 3URYHQFH The same landscape that Vincent Van Gogh so brilliantly captured during his stay in St. Remy de Provence. The mill ZDV EXLOW LQ DW WKH IRRW RI /HV $OSLOOHV RYHUORRNLQJ WKH Château des Baux de Provence. After living in the Arizona desert for 15 years, husband and wife Jean-Benoit and CathHULQH +XJXHV UHWXUQHG WR WKHLU KRPH LQ 3URYHQFH LQ WR IRFXV RQ WKHLU SDVVLRQ ROLYH WUHHV EHFDXVH ´ZKHQ \RX¡UH ERUQ LQ 3URYHQFH \RX MXVW FDQ¡W OLYH ZLWKRXW WKH DURPDV RI WKH JDUULJXH WKH EUHDWK RI WKH PLVWUDO WKH VXQ¡V FDUHVV DQG the magical, undulating grace of the olive trees that shape the landscape.â€? The key here is to believe. Believing in the LPSRUWDQFH RI RULJLQ DQG KDUG ZRUN EHOLHYLQJ LQ /HV $OSLOOHV¡

URFN\ VORSHV¡ terroir and showing respect for its poor calcareous soil. Believing in the technical process of extraction and the value of know-how, passion and sensitivity in order to obtain a complex EVOO every year, made with the native Salonenque, Aglandau, Grossane and Verdale varietals. And, above all, Moulin CastelaS believe in the pleasure of tasting a great extra virgin. The differentiating personality of their green and vibrant EVOOs is granted by its fresh nose and complexity and harmony in mouth, with artichoke hearts, green banana notes DQG D YHJHWDEOH DQG SHUVLVWHQW Ă€QLVK 7KH KHUEDO VSLFHV DQG IUHVK IUXLW DURPDV DQG Ă DYRUV RI D UHDO 3URYHQFDO (922 %Hcause Jean-BenoĂŽt Hugues is a man with a mission: producing the best olive oil in the VallĂŠe des Baux, in all of France and, why not, the whole world.

olivatessen

Olive Roads

168

Neudorf Olives (Nelson, New Zealand) Neudorf Olives is a family-run olive tree plantation located in the high hills of the Upper Moutere, 30 minutes drive from Nelson, an area that combines the most hours of sunshine per year in New Zealand, a similar climate to the Mediterranean, with long and warm summers and mild winters -but rainfall is relatively high,- and Moutere &lay·s heavy clay soil, making it an ideal environment for the production of intense and aromatic Premium extra virgin olive oils that have high polyphenol content. Surrounded by sheep farms, its elevated and privileged location allows the trees to be safe from frost and enMoys a good wind Áow that protects them against diseases, at the same time as one can take in the wonderful views of the Tasmanian Sea and the Western Mountains and Richmond. Three varieties of olives are

grown here, the Frantoio and Leccino from Tuscany -with varying intensities of fruitiness, pungency and bitternessand the Greek Koroneiki, exhibiting an intense herbaceous Áavor. The Àrm oversees and carefully monitors every stage in the production process to ensure the highest quality and freshness of their EVOOs, certiÀed by Olives New Zealand, and available for purchase at the olive grove as well as in a network of small outlets scattered around the Nelson and Tasmania areas. Neudorf Olives also supplies, in larger amounts, to the best restaurants, cafes and luxury lodges in the region, as well as gourmet and specialty food stores, both locally as well as in Auckland and Wellington. Member of the Moutere Arisans, a local association that showcases the variety of handicrafts made in Upper Moutere, the Walk, Talk & Taste program allows you to visit the plantation, walk among the olive trees, learn about the production process and taste Neudorf Olives EVOOs, as well as Moroccan, Tuscany and Dukkah table olives. A unique and authentic experience.

olivatessen

Oasis Olives (Pisco, Peru)

If paradise was an olive grove, it would be difÀcult to imagine a more perfect one with such overwhelming beauty as the olive groves of Oasis Olives in Pisco, Peru. Imagine a valley covered in silvery olive trees, surrounded by huge white sand dunes. Imagine a climate where the sun shines every day and in winter the temperature reaches 20ºC (68ºF), and where it never rains. Imagine spectacular sunsets while the sun hides lazily behind the sand. And imagine trees laden with green, healthy olives that hold the promise of a high quality extra virgin olive oil.

Olive Roads

Oasis Olives was once a dream, but now it is a joyful reality thanks to the vision and hard work of a team of Peruvian, Australian and Portuguese olive-growers. On its 400-hectare (988-ac.) olive grove they have planted varietals such as the Italian Coratina and the Isreali Barnea; the Spanish Picual and Arbequina; and the Greek Kalamata and Koroneiki -the Àrst and last have adapted particularly well to the Peruvian climate and produce excellent quality oils.The juice extracted from these trees is currently mostly exported in bulk to European and North American markets, but they are increasingly more appreciated and demanded in the Andean country by local consumers and foodies. Yes, paradise exists, and in Pisco, it is shaped as an olive grove.

169

olivatessen

Avant-garde

170

Avant-garde By Pandora Peñamil Peñafiel

Fire in the Kitchen! Survival Gourmet Kit You’re leaving work late in the evening, and you’re having guests over for dinner but haven’t had time to cook. Previously, this situation would have stressed you out, but not now. Kitchens are no longer relegated to the service areas of the house; they now occupy the most lived-in spaces of a home. If you don’t already have an open-plan kitchen, you are outdated. Cooking in front of your dinner guests, boiling pasta in a transparent pot while your Sombar makes 6 different cocktails and enjoying an espresso outdoors, freshly brewed by your wireless coffee maker, is not a dream, but a reality with our Survival Gourmet Kit. Can you spare 5 minutes? Then, just lay the table and these gadgets will do the rest.

olivatessen

Avant-garde

Eva Solo Digital Kitchen Scale Eva Solo Digital Kitchen Scale is a lightweight digital scale, with four independent measuring surfaces, and a screen that ensures easy reading of weight. The on/off button is touchsensitive and it weighs in all international measurement units: JU R] OE DQG PO 3OXV LWV IDQF\ GHVLJQ PHDQV \RX ZRQ¡W have to hide it when you have guests! www.evasolo.com

Stone Pestle and Mortar

After hours and hours of grinding at his own London restaurant, Tom Dixon launched this exceptional block of white Morwad marble and EUDVV WR SXPPHO DQG JULQG VSLFHV DQG KHUEV LQ VW\OH $V LW FRXOGQ¡W be otherwise, this mortar -whose exaggerated rounded lip allows for D Ă€UP JULS ZKLOH ZRUNLQJ FRPHV LQ D VROLG PDQJR ZRRG ER[ ZKLFK is of course eco-friendly. No one imagined that using a mortar could be this amazing! www.tomdixon.net

Medamade Oil Dispense

If Leonardo Da Vinci had been born in the 21st century, he could have designed this beautiful kitchen utensil that so disciplinarily meets the main laws of physics. Gravity manages to magically open the lid of this olive oil dispenser, made of borosilicate glass and stainless steel, while the user rotates it to pour out its content. eu.designmemorabilia.com

171

olivatessen

Avant-garde

Astro Fruit & Veggie Keeper Photographs by Dan Lev Studio

172

<RX·YH SUREDEO\ RIWHQ ZRQGHUHG ZKDW WR GR ZLWK <R WKDW WKDW KDOI RQLRQ \RX GLGQ·W XVH IRU WKH GLVK \RX ZHUH F FRRNLQJ WR VWRS LW IURP R[LGL]LQJ EHIRUH \RX JHW WKH FKDQFH WR XVH LW DJDLQ <RX WKHQ JR DKHDG DQ DQG KDYH D ÀJKW ZLWK WKH FOLQJ ÀOP WU\LQJ WR ZUDS LW XS DQG ZLOO SUREDEO\ HQG XS FXWWLQJ WKH H[FHVV LW X SODVWLF ZLWK \RXU WHHWK DQG QDLOV :HOO H[DVSHUDWH QR PRUH $VWUR )UXLW 9HJJLH .HHSHU UHSUHVHQWV WKH PRVW HQWHUWDLQLQJ ZD\ RI VDYLQJ WLPH DQG LQFLGHQWDOO\ HQGLQJ WKDW GDLO\ ÀJKW E\ NHHSLQJ R[\JHQ DZD\ IURP \RXU IUXLWV DQG YHJHWDEOHV www.ototodesign.com

Stilt Bread & Oil Ash Serving Stand

6WLOW %UHDG 2LO $VK 6HUYLQJ 6WDQG LV DQ RULJLQDO SLHFH GHVLJQHG WR VHUYH EUHDG DQG H[WUD YLUJLQ ROLYH RLO VXVKL DQG VDVKLPL ZLWK VR\ VDXFH RU WR XVH DV DQ DQWLSDVWL SODWWHU $ PRXWK EORZQ JODVV ERZO ÀWV RQ D ZRRGHQ VWDFNDEOH VWDQG PDGH IURP QDWXUDO DVK $Q HOHPHQW WR EH XVHG \HDU URXQG EH LW IRU DQ RXWGRRU SLFQLF RU WUHDWLQJ \RXUVHOI WR EUHDNIDVW LQ EHG www.lsa-international.com

Just Slate Oil and Vinegar Dipping Set $ EHDXWLIXO FULVS ZKLWH FHUDPLF GLSSLQJ GLVK SHUIHFW IRU RLO DQG YLQHJDU WDVWLQJV VHW XSRQ D QDWXUDO VODWH EDVH 7KH GHSWK RI WKH LWHP DOVR DOORZV IRU WKH SRVVLELOLW\ RI PL[LQJ ERWK LQJUHGLHQWV LQWR GHOLFLRXV YLQDLJUHWWH WR DFFRPSDQ\ VRPH IUHVKO\ EDNHG EUHDG« 5HDG\ IRU VKDULQJ www.justslate.co.uk

olivatessen

Avant-garde

Rocker

By applying downward pressure and with a soft rolling motion, this elegant tool crushes garlic cloves quickly and easily by forcing the pieces up through its mesh holes, thus avoiding getting that impossible-to-get-rid-off smell of garlic VWXFN WR \RXU KDQGV :KR¡V VD\LQJ QR SDLQ QR JDLQ QRZ" www.josephjoseph.com

173

olivatessen

Avant-garde

KMN Aluminum Rolling Pin Made in anodized aluminum, this futuristic rolling pin keeps incredibly cool after being refrigerated to keep the butter from melting into the dough. The laser engraved measurements on its surface both in inches and millimeters help ensure you create perfect sized crusts. Rolling dough had never been this cool! www.kmnhome.com

174

olivatessen

Avant-garde

Handpresso Pump If you are into coffee as much as George &ORRQH\ LV WKHQ WKLV LV PRVW GHÀQLWHO\ \RXU gourmet gadget. A portable coffee maker, where the only thing you need is hot water. With a compact and lightweight design, the Handpresso Pump coffee maker allows you to enjoy a cup of espresso at any time, anywhere. All you need for it to start working its magic is a portion of JURXQG FRIIHH ÀOOLQJ WKH WDQN ZLWK ZDUP ZDWHU a desire to pump, and you can start enjoying its tasty aroma gazing at any landscape -and with whichever company- you choose. www.handpresso.com

N°1

N°2

N°3

N°4

N°5

N°6

175

olivatessen

Avant-garde

Olivewood Salt Keeper

Beautiful and practical, this box can keep up to 8 oz. of cooking salt. Handcrafted from olive wood with DQ RLO Ă€QLVK LW DOVR KDV D VZLYHOLQJ PDJQHWLF OLG IRU easy, one-handed use that helps keep the salt fresh for longer. This exclusive product for everyday use, whose stainless-steel hinge resists corrosion, may DOVR EH HQJUDYHG ZLWK WKH RZQHU¡V LQLWLDOV www.williams-sonoma.com

176

Jumbo Cutlery Drainer Never had a drip been this originally dealt with before. Jumbo the elephant is more than happy to drain all excess water from your wet cutlery straight into the sink. www.peleg-design.com

Oiladdin Pourer and Stopper This legendary -and plastic- oil lamp can grant its users three wishes, as if it were Aladdin himself: turn into an easy anti-drip olive oil pourer, act as an intelligent lid that seals off its content to keep it fresh, or serve as lovely dĂŠcor element that adds a modern touch to the bottle. www.peleg-design.com

A C E I T E D E O L I VA VIRGEN EXTRA

ECOLÓGICO D.O.P. ACEITE DE LA RIOJA VARIEDADES ARBEQUINA Y ROYUELA.

Premiado en 2015 por AVPA (La Agencia de Valorización de los Productos Agrícolas).

www.varma.com

Seleccionado para “Flos Olei 2016 guía al mundo del virgen extra” entre más de 1.000 muestras de aceites del mundo.

Premiado en Alimentaria 2016 en la categoría de Best Branding: Packaging - Bronce

www.delamatadesign.com

olivatessen

Avant-garde

Prepara Deluxe Oil Mister Prepara Deluxe Oil Mister turns the already traditional oil spray into a design element that allows you to add ingredients like fresh herbs or vinegar to create tasty dressings for your salads or to spray the grill with before digging into a delicious barbecue. The process is simple, ÀOO WKH EDVH XS ZLWK ROLYH RLO DQG DQ\ RWKHU ingredients, if necessary) and turn the main lid to close it. Then, the upper compartment is pumped to let the air in and the sprayer is ready IRU XVH 1RZ DOO WKDW·V QHHGHG LV VRPH IRRG deserving an appetizing coating. www.prepara.com 178

Max Le Chinois Colander

3KLOOLSSH 6WDUFN·V GHVLJQV IRU ,WDOLDQ GHVLJQ IDFWRU\ $OHVVL have, little by little, taken on the appearance and names of animated objects inside the home environment. The YHJHWDEOH FRODQGHU 0D[ /H &KLQRLV LV DQ LURQLF LWHP WKDW ÀWV perfectly into European cooking rituals while providing a fresh and distinctive design that could well pass as a sculpture. www.alessi.com

Massimo Castagna Glass Pot

$ WUDQVSDUHQW ERG\ RI GHQVH ERURVLOLFDWH JODVV GHP\VWLÀHV the culinary magic happening inside the pot, transforming dinner into a spectacle that is also worth savoring. The ÀUH·V KHDW PDNHV WKH JODVV EHFRPH ÁDPHSURRI DQG LV thus able to withstand high temperatures- and boiling water brings ingredients to life: as pasta transforms from raw to al dente, it begins to spiral and dance, while vegetables move and dazzle as they blanche. Ten of these pots are hand-made per day in Italy, making this essential kitchen element a one-of-a-kind piece and worthy of being seen in action. www.remodelista.com

olivatessen

180

Avant-garde

Sedona Dehydrator

Perfect for turning any food into a healthy snack and drawing out in time the enjoyment of seasonal produce. This ultra HIĂ€FLHQW GLJLWDO GHK\GUDWRU DFFXUDWHO\ GLVWULEXWHV KHDWHG DLU allowing it to dry food perfectly. Its studied features include a dual-fan control that allows varying the batch sizes, a glass door to monitor the process, a quiet setting for nighttime use DQG DQ HDV\ WR FOHDQ LQWHULRU :KR ZRXOGQ¡W OLNH WR HQMR\ VRPH GHOLFLRXV EROHWXV HGXOLV \HDU URXQG" www.williams-sonoma.com

Somabar

Somabar is a household robot capable of preparing up to 300 cocktails and mixed drinks. This robotic cocktail-maker has 6 liquid receptacles and an internal container that holds up to OLWHUV TW RI ZDWHU 0RUHRYHU WKH GLVSHQVHU WKURXJK which the cocktail is poured will self-clean after serving each GULQN WR DYRLG PL[LQJ à DYRUV $V LI DOO WKDW ZDVQ¡W DOUHDG\ enough, it comes with a smartphone app that allows full control of its operation and adding of new recipes. Bartender, another round, please! www.somabarkickstarter.com

olivatessen

Spherificator 7KH VSKHULÀFDWRU LV WKH ZRUOG·V ÀUVW DXWRPDWLF SHDUO PDNHU 7KLV GHYLFH ZKLFK FDQ SURGXFH XS WR NJV OEV RI SHDUOV IURP DQ\ GHVLUHG OLTXLG SHU GD\ LV WKH UHVXOW RI PDQ\ \HDUV RI UHVHDUFK DQG GHYHORSPHQW 0ROHFXODU FXLVLQH KDV QHYHU EHHQ WKLV PXFK ZLWKLQ UHDFK IRU IRRGLHV ZZZ VSKHULÀFDWRU FRP

Avant-garde

181

olivatessen

Road Trip

182

Shodoshima, An Olive-Tree Island In The Land Of The Rising Sun By Alfredo Briega MartĂ­n / Hideaki Shibata (Senior Researcher at Shozu Olive Reserch Institute) Photographs by Hideaki Shibata Shodoshima is the second largest island of the many that pepper the Seto Inland Sea, known as the Japanese Mediterranean, in southwest Japan. But this small island, with an area of 153.3 km2 (59.19 sq. mi.) and 126 kilometers (78 mi.) of coastline, is not most famous for its mild climate, its peaceful beaches and landscapes of great beauty, not even for having a wild monkey reserve. Shodoshima is best known for being the first place where Japanese olive trees prospered. Welcome to the island of olive trees.

olivatessen

Road Trip

183

olivatessen

184

Road Trip

In Japan, only 13% of its vast territory -slightly larger than that of Germany- is arable. Of the 4.6 million hectares (11.3 milOLRQ DFUHV VXLWDEOH IRU FXOWLYDWLRQ DERXW DUH ULFH ÀHOGV +RZHYHU WKLV LVODQG ORFDWHG WKRXVDQGV RI PLOHV DZD\ IURP WKH 0HGLWHUUDQHDQ UHJLRQV KDV EHHQ FXOWLYDWLQJ ROLYH WUHHV for over 100 years, which is a virtually unknown fact to the rest of the planet. 7KH -DSDQHVH ROLYH JURZLQJ VXUIDFH DUHD LV HVWLPDWHG DW VRPH KD DF DQG PXFK RI LW LV LQ 6KRGRVKLPD NQRZQ LQ -DSDQ DV 2OLYH ,VODQG 7KLV VPDOO VTXDUH NLORPHWHU LVODQG WKH VL]H RI WKH 3ULQFLSDOLW\ RI /LHFKWHQVWHLQ SRVVHVVHV RYHU KDOI RI WKLV $VLDQ FRXQWU\·V WRWDO ROLYH JURYH VXUIDFH DUHD FRPSULVLQJ PRUH WKDQ RI WKH ORFDO DUHD·V KDUYHVW $ SRSXODU GHVWLQDWLRQ IRU GRPHVWLF WRXULVP 6KRGRVKLPD -whose name Visiting Olive Island is PHDQV ´$]XNL %HDQ ,VODQGµ a unique experience in is famous for which to take in an exotic its olive trees WKH H[and forgotten piece of the DQG FHOOHQW TXDOLMediterranean Sea in the ty of its olive land of the Rising Sun juice.

.REH DQG PDQDJHG E\ WKH -DSDQHVH *RYHUQPHQW 7KH ODWWHU ERUH IUXLWV DQG WKH UHVXOW ZDV WKH $VLDQ FRXQWU\·V ÀUVW SURGXFWLRQ RI WDEOH ROLYHV DQG ROLYH RLO 1RQH RI WKHVH HIIRUWV KRZHYHU REWDLQHG WKH GHVLUHG FRPPHUFLDO VXFFHVV In D PDMRU FKDQJH WRRN SODFH DIWHU -DSDQ·V YLFWRU\ LQ WKH 5XVVR -DSDQHVH ZDU WKDW KDG EHJXQ LQ GXULQJ ZKLFK -DSDQ RFFXSLHG QHZ WHUULWRULHV LQ WKH 2NKRWVN :LWK WKH DLP RI SURGXFLQJ ROLYH RLO IRU GRPHVWLF XVH DQG WKXV HQDEOH PDULQDWLQJ VDUGLQHV DQG WXQD FDXJKW LQ WKH QHZ ÀVKLQJ DUHDV WKH -DSDQHVH *RYHUQPHQW DOORWWHG KD DF RI ODQG IRU ROLYH JURYHV LQ HDFK RI WKH WKUHH H[SHULPHQWDO EDVHV ORFDWHG LQ WKH FHQWHU ZHVW DQG VRXWK RI WKH FRXQWU\ 2QH RI WKH SODFHV FKRVHQ ZDV 6KRGRVKLPD ,VODQG ZKHUH WUHHV ZHUH SODQWHG RI ZKLFK VXUYLYHG REWDLQLQJ D WRWDO RI NLORV RI ROLYHV (LJKW GHFDGHV ODWHU LQ WKH RQFH VPDOO H[SHULPHQWDO IDUP RI 6KRGRVKLPD EHFDPH WKH ´2OLYH 3DUNµ

A Little History Cultivation of olive WUHHV LQ -DSDQ GDWHV EDFN WR WKH EHJLQQLQJ of the 20th century thanks to the efforts of the Japanese GovHUQPHQW WR UHGXFH WKHLU GHSHQGHQFH RI (XURSHDQ ROLYH RLO FRQVLGHUHG DQ H[SHQVLYH SURGXFW (DUOLHU LQ WKH WK FHQWXU\ ZLWK WKH DUULYDO RI WKH ÀUVW (XURSHDQV WR WKH (PSLUH RI WKH 5LVLQJ 6XQ D 3RUWXJXHVH SULHVW LQWURGXFHG ROLYH RLO ZKLFK KH QDPHG ´+RUXWR QR DEXUDµ RLO IURP 3RUWXJDO %HWZHHQ DQG WKH shogun GRFWRU +D\DVKL 'RXNDL ZKR VWXGLHG 'XWFK PHGLFLQH LQ 1DJDVDNL PDGH WKH ÀUVW DWWHPSW WR SODQW ROLYH WUHHV LQ -DSDQ ZLWK WKH DLP RI SURGXFLQJ ROLYH RLO IRU PHGLFLQDO SXUSRVHV +H XVHG WUHHV EURXJKW IURP )UDQFH DQG SODQWHG WKHP LQ <RNRVXND VRXWK RI 7RN\R 6RPH \HDUV ODWHU LQ WKH ÀUVW GRFXPHQWHG ODUJH VFDOH SODQWDWLRQ ZDV FUHDWHG ZKHUH WZR WKRXVDQG ROLYH WUHHV LPSRUWHG IURP )UDQFH ZHUH SODQWHG LQ H[SHULPHQWDO VWDWLRQV ORFDWHG LQ 7RN\R DQG

184 olivatessen2017

Cosmetic products and oils derived from olives are made and marketed in the Olive Center.

olivatessen

Road Trip

2I WKH WKUHH VLWHV FKRVHQ IRU WKH H[SHULPHQW RQO\ 6KRGRVKLPD ZDV VXFFHVVIXO ZKLOH WKH RWKHU WZR IDLOHG GXH WR GDPDJH FDXVHG E\ W\SKRRQV DQG QDWLYH SHVWV $ VXFFHVV DWWULEXWHG WR WKH LVODQG·V 0HGLWHUUDQHDQ FOLPDWH DV ZHOO DV WR WKH PD[LPXP DWWHQWLRQ DQG FDUH WKDW WKH ORFDO IDUPHUV SURYLGHG PRQLWRULQJ WKH ROLYH WUHHV GDLO\ ZKLOH WKH\ DGGUHVVHG DOO WKH SUREOHPV WKDW HPHUJHG DV WKH trees grew. ,Q WKH .DJDZD 3UHIHFWXUH VXSSOLHG WKH ORFDO IDUPHUV ZLWK ROLYH SODQWV IURP QXUVHULHV DQG VR WKH ÀUVW ROLYH WUHHV ZLWK FRPPHUFLDO DQG LQGXVWULDO SXUSRVHV ZHUH SODQWHG LQ 6KRGRVKLPD 7ZR \HDUV ODWHU LQ WKH ´6KLPDPXUD 2OLYH )DUPµ KRXVLQJ DQ ROLYH JDUGHQ ZDV LQDXJXUDWHG 7KH HQWUHSUHQHXU 7RPLMLURX 6KLPDPXUD ZKR UDQ D FRVPHWLFV FRPSDQ\ LQ WKH :ND\DPD 3UHIHFWXUH EHJDQ WR SURGXFH FRVPHWLFV XVLQJ ROLYH RLO WKXV VWDUWLQJ WKH LVODQG·V FRPPHUFLDO H[SORLWDWLRQ RI ROLYHV JRLQJ EH\RQG WKH QHLJKERULQJ UHJLRQV WKDW VWUHWFKHG DURXQG WKH 6HWR ,QODQG 6HD +RZHYHU LQ WKH -DSDQHVH *RYHUQPHQW GHFLGHG WR HOLPLQDWH LPSRUW WD[HV RQ SURGXFWV GHULYHG IURP ROLYHV FRQWULEXWLQJ WR WKH HQWU\ RI FKHDSHU SURGXFWV LQWR WKH FRXQWU\ DQG ZLWK WKLV WR WKH GHFOLQH DQG VXEVHTXHQW DEDQGRQPHQW RI ROLYH WUHH IDUPLQJ

185

Shodoshima Olive Garden 7KH 6KLPDPXUD 2OLYH )DUP EHFDPH WKH 6KRGRVKLPD 2OLYH *DUGHQ LQ $Q DJURWRXULVP FRPSOH[ FHQWHUHG DURXQG ROLYH WUHHV DQG WKHLU IUXLWV ZKLFK LV -DSDQ·V ROGHVW

olivatessen2017 185

olivatessen

Road Trip

186

DQG WKH ÀUVW WRXULVW HVWDEOLVKPHQW RI WKLV W\SH ZLWK RIÀFHV VKRSV DQG D VKRZURRP LQDXJXUDWHG LQ D UHVWDXUDQW WKDW RSHQHG LQ DQG D VPDOO RLO PLOO LPSRUWHG IURP ,WDO\ WKH ÀUVW RI LWV NLQG LQ -DSDQ 7KLV SDYHG WKH ZD\ WR EHJLQ SURGXFLQJ KLJK TXDOLW\ ROLYH RLO DQG EXLOGLQJ LWV RZQ ROLYH SURFHVVLQJ SODQW WR SURGXFH FRVPHWLFV 6FXOSWXUHV E\ WKH DUWLVW ,VDP\ 1RJXFKL ZHUH LQVWDOOHG LQ FUHDWLQJ WKH ,VDPX 1RJXFKL·V 3OD\JURXQG ORFDWHG on the olive oil hills, which aim to bring art closer to everyGD\ OLIH ZLWK 6KRGRVKLPD·V ROLYH WUHHV EHLQJ WKH SHUIHFW VHWWLQJ WR FRQYH\ KLV ZRUN DQG DUWLVWLF SKLORVRSK\ ODVWO\ WKH ´$UXWHWRUDµ DUW JDOOHU\ RSHQHG LQ &RVPHWLF SURGXFWV DQG RLOV GHULYHG IURP ROLYHV DUH PDGH DQG PDUNHWHG KHUH ZLWK WKH ODWWHU VWDQGLQJ RXW IRU WKHLU KLJK TXDOLW\ QRW LQ YDLQ 6KRGRVKLPD (922V KDYH EHHQ DZDUGHG LQ FRQWHVWV VXFK DV /RV $QJHOHV ,QWHUQDWLRQDO ([WUD 9LUJLQ 2OLYH 2LO &RPSHWLWLRQ DQG 2OLYH -DSDQ (922 Competition. The restaurant, Olive Palace KDYLQJ XQGHUJRQH UHQRYDWLRQV LQ $SULO DOORZV WR HQMR\ WKH PDJQLÀFHQW YLHZV RI WKH 6HWR ,QODQG 6HD IURP LWV ODUJH ZLQGRZV ZKLOH HQMR\LQJ D GHOLFLRXV PHDO RI ULFH YHJHWDEOHV VHDIRRG DQG WKHLU VSHFLDOW\ 6RPHQ QRRGOHV DV ZHOO DV WKH 6KRGRVKLPD VR\ VDXFH ULFH ERZO FDOOHG Hisio-DON bowl, FRRNHG XVLQJ H[WUD YLUJLQ ROLYH RLO ,Q DGGLWLRQ WKH VSDFH NQRZQ DV ´/DEROH$ 5DERUHDµ RIIHUV WKH YLVLWRU WKH SRVVLELOLW\ RI HQWHULQJ WKH ZRUOG RI ROLYH RLO PL[LQJ DQG HQDEOHV YLVLWRUV WR SURGXFH WKHLU YHU\ RZQ ROLYH MXLFH QR GRXEW WKH EHVW VRXYHQLU RI WKHLU VWD\ DW 6KRGRVKLPD

186 olivatessen2017

9LVLWLQJ WKH 2OLYH ,VODQG LV D XQLTXH H[SHULHQFH $GPLULQJ WKH LQWHQVH EOXH FRORUV RI WKH SODFLG VHD VSULQNOHG ZLWK ERDWV DQG IHUULHV RI DOO VL]HV RU LWV KLOOV FRYHUHG E\ D PDQWOH RI ROLYH JURYHV :DONLQJ DPRQJ WKH ROLYH WUHHV DV WKH VXQ VKLQHV WKURXJK WKH IROLDJH JD]LQJ DW WKH EHDXW\ RI WKH 6HWR ,QODQG 6HD RQH RI PRVW DQFLHQW VHDUFKLQJ DQG ÀQGLQJ WKH SUL]HG ROLYH WUHHV· KHDUW VKDSHG OHDYHV $OO RI WKHVH DGYHQWXUHV DQG PXFK PRUH DUH SRVVLEOH DW 6KRGRVKLPD 2OLYH *DUGHQ $Q H[RWLF DQG IRUJRWWHQ SLHFH RI WKH 0HGLWHUUDQHDQ 6HD LQ WKH ODQG RI WKH 5LVLQJ 6XQ

olivatessen

Road Trip

187

olivatessen2017 187

2017 Agenda

olivatessen

Agenda

Germany

By Cristina Revenga Palacios

A cocktail of extra virgin-related activities for a year that is to be shaken, not stirred 188

We travel to different parts of the world where the most daring plans of an unconventional and offbeat Agenda filled with tastings, exhibitions, courses, fairs and workshops, await us to discover and enter into the fascinating world of extra virgin olive oil. Do you dare try it?

Stommeler Olivenfest In June, the Becker family, based in Stommeln (close to Cologne), devotes a whole weekend to olive tree culture and the MXLFH H[WUDFWHG IURP LWV IUXLW 7ZR GD\V ÀOOHG ZLWK JRRG WDVWH during which there are talks, dissemination of extra virgin culture and its tastings, and diverse culinary specialties to be enjoyed. The convening power increases with every edition of this festival and the personal connections with EVOOs are narrowed: people attend to listen to the talks, have conversations and exchange views unhurriedly. “Questions, experiences, samples for tastings… these are all true gifts for the soul,” according to Spanish taster and EVOO expert, Carmen Sánchez, who delivers some of the talks and guides tastings throughout the two days.

www.gartenhof-becker.de/olivenfest

Croatia

Olive Days In October, Punat, a small town located on the southern coast of Krk island, is the host of Olive Days, a tourist and gastronomic event focused on olives and olive oil. There are numerous activities during the event, including exhibitions, sale and presentation of regional products, as well as workshops for olive-growers and restauranteurs. There is, furthermore, a tasting of special dishes that feature olives and olive oil in all restaurants of this quaint village.

www.tzpunat.hr

olivatessen

Agenda

United States of America

Spain

190

Gastrofestival Luxe Pack presents a unique opportunity to see and be seen, and on top of it all, discover the most exclusive olive oil packaging. It is an avant-garde space that houses the most FRPSUHKHQVLYH H[KLELWLRQ LQ WKH Ă€HOG RI SDFNDJLQJ 7KH H[hibition includes round-table discussions to envision tomorURZ¡V SDFNDJLQJ WUHQGV LQ D GLIIHUHQW OLJKW YLD WKH ´/X[H 3DFN in Greenâ€? award, which recognizes the best environmentally-friendly and sustainable solutions; and a wide range of lectures on trends, design, environmentalism and innovation. Since its creation, innovation and creativity have set the tone at this event that takes place in May in the Big Apple.

Madrid becomes a feast for the senses thanks to Gastrofestival, the best way of approaching gastronomy and enjoying its link with different artistic disciplines. From late January to early February, restaurants, gourmet and household item shops, cocktail bars, clothing and accessories stores, cultural institutions, art galleries, museums and cooking schools offer appetizing proposals that fall into several categories: Madrid GastronĂłmico (Gastronomic Madrid), Experiencias Sensoriales (Sensory Experiences), Gastrocultura (Gastroculture), Gastrofashion, Gastrosalud (Gastrohealth) Design and Gastronomy, and Wineculture. Evocative cultural menus and product tastings, among which EVOOs are never missing, that will delight all culinary and culture vultures. Eat Madrid!

www.luxepacknewyork.com/en/

www.gastrofestivalmadrid.com

Luxe Pack New York

France

191

Olio Nuovo Days 7KH à HHWLQJ PDJLF RI WKH IUHVKHVW H[WUD YLUJLQ ROLYH RLO EHwitches restaurants, bakeries, and other emblematic places of Paris, where with great intensity, it reveals its aromas and virtues. Olio Nuovo Day becomes Olio Nuovo Days in its second edition so that EVOO enthusiasts, individuals and professionals can discover extraordinary juices from Spain, Italy, Greece, France, and other regions of the MediterraQHDQ RYHU WKH VSDQ RI ÀYH GD\V GXULQJ WKH PRQWK RI -DQXDU\ Tastings and special dishes with new seasonal juices will be waiting at the restaurants Akrame, Lucas Carton, Table, La Closerie des Lila‌ Are you coming?

www.olio-nuovo-day.com

olivatessen

Agenda

Greece Italy

192

The Routes of the Olive Tree The Routes of the Olive Tree combines intercultural dialogue itineraries, with cultural events and an array of activities focusing on olive trees. It is a “bridgeâ€? that begins in Greece and extends to other places in the world, relaying the message of this ancient tree, as a symbol of peace and prosperity, and paving the road for cooperation and communication. The activities are organized by the cultural foundation “Routes of WKH 2OLYH 7UHHÂľ D QRQ SURĂ€W QRQ JRYHUQPHQWDO RUJDQL]DWLRQ that, since 1998, has put forward alternative proposals for the sustainable development of oil-producing regions. Currently, this organization has an online library that specializes on this crop and has created the “Gallery of the Routes of the Olive 7UHHÂľ LWV RZQ DUW FROOHFWLRQ ZKHUH LW VKRZFDVHV \RXQJ DUWLVWV¡ works inspired by the olive tree. Its annual events calendar includes art and photography exhibitions, projections, music performances, competitions, EVOO tasting workshops, and regional product tastings, cooking demos, informative workshops, etc‌ in different countries. Several days focused on olive trees, its civilization and what they mean to the people of the Mediterranean.

www.olivetreeroute.gr/en/

Extra Lucca Food and fun revolving around the excellence of high quality extra virgin olive oils. That, in a nutshell, is Extra Lucca, an event that takes place in a theatre in the Tuscan city of Lucca, in no less than 1,000 square meters of exhibition space soMRXUQHG LQ WKH PDJQLĂ€FHQW URRPV RI WKH 3DOD]]R 'XFDOH ULJKW in the heart of the medieval city, where tradition and history PHHW 'XULQJ WKH HYHQW FUHDWHG E\ )DXVWR %RUHOOD SUHVLGHQW RI WKH $FFDGHPLD 0DHVWURG¡ROLR PDQ\ ,WDOLDQ (922 SURGXFers gather and put on live cooking shows with the best chefs of the transalpine country, as well as other cultural activities UHODWHG WR WKH ZRUOG RI JRXUPHW IRRG ,Q LWV Ă€IWK HGLWLRQ LWV organizers have set their hopes towards Extra Lucca being “even richer, fuller and tastier, because extra virgin olive oil deserves all the attention‌ and, perhaps, even more.â€?

www.extralucca.it

Italy

Olive oil Academy Culinary enthusiast, EVOO tasters, food industry professionals and foodies in general can sing up yearly to courses organized by the Olive Oil Academy in different locations of Lake Garda, where the diverse landscape of beaches, mountains, ancient villages and natural hot springs can be enjoyed. It is a wonderful and exciting training experience for those interested in diving into the excellence of extra virgin olive oil, as well as in tasting and learning about how this ingredient is used in the Mediterranean cuisine.

www.oliveoilacademy.org

OLEARIACALDERA.COM

olivatessen

Agenda

Japan

United Kingdom

194

Olive Marche Extra virgin olive oil makes its way into the land of the rising sun. The Olive Oil Sommelier Association of Japan (OSAJ) organizes Olive Japan, a yearly event attended by Japanese consumers and where high-quality extra virgin olive oil experts and tasters from around the world meet. Olive Japan has two main events: International Extra Virgin Olive Oil Competition, which is held in April, and Olive Marche, an outdoor market offering tastings, information and products for sale, which takes place in the month of July. This market -held in the Futako Tamagawa Ris, a commercial and residential complex- allows Japanese consumers to interact directly with olive oil importers and producers from other countries such as Spain, France, Greece, Australia, Italy, Jordan, Croatia and the U.S. Live music performances, EVOO tastings and cooking demos liven up this highly “extra virgin� event.

Savantes & The Cuisiniers

www.olivejapan.com/en/competition

www.savantes.com/index.php

To promote the use of extra virgin olive oil in different dishes, Savantes partnered with English chefs, Olly Rouse and Joe Gould, to launch “Savantes & The Cuisiniersâ€? in the United Kingdom, an initiative that is celebrated during the month of June and takes place at the Season Cookery School (WinFKHVWHU +DPSVKLUH )RU WZR GD\V WKH Ă DYRUV DQG XVHV RI olive oil in traditional and modern cuisine can be enjoyed. They also have a skills test that offers a “Culinary Savantesâ€? FHUWLĂ€FDWLRQ 7KLV RUJDQL]DWLRQ VSHDUKHDGHG E\ H[SHUW DQG Australian oil-producer, Simon Field, regularly organizes the International EVOO Programme in the U.S., Italy, the U.K., Spain, New Zealand, Australia and South Africa, and since 2001 it has held various extra virgin olive oil tastings in several countries.

South Africa

195

EVOO Expo In South Africa, the new extra virgin olive oil harvest season is celebrated in November with EVOO Expo, Celebrating Virginity!, a new event to promote extra virgin to lovers of this product, foodies, chefs, industrial and small producers and entrepreneurs working in the olive tree cultivation industry. 7KLV PHHWLQJ WKDW WDNHV SODFH DW 5LHEHHN .DVWHHO¡V 2OLYH Boutique, includes a series of technical workshops and exhibitions, where the different EVOOs are displayed and experiences can be shared. There are also tasting-tables and presentations of a selection of Olive Boutique juices, as well DV ORFDO SURGXFWV DUWLVDQDO EUHDGV VHDIRRG DQG Ă€VK IURP the West Coast. Ultimately, olives, olive oil, products made with olive oil and Mediterranean food specialties, for those ZLVKLQJ WR LPSURYH WKHLU NQRZOHGJH DERXW WKH KHDOWK EHQHĂ€WV ROLYH MXLFH KDV WR RIIHU DV ZHOO DV WKH Ă DYRU ZLWK ZKLFK LW FRQtributes to different dishes.

www.evoo.co.za

olivatessen

196

Dolce Vita

Le Couvent des Minimes Hotel & Spa by L’Occitane, The Essence of Provence By Alfredo Briega Martín

L’Occitane proposes a journey through the roads of southern France: beauty products and high quality perfumes inspired by the Mediterranean lifestyle and prepared according to the principles of aromatherapy and phytotherapy. Le Couvent des Minimes Hotel & Spa by L’Occitane, a luxury resort located in the picturesque village of Mane, near Forcalquier and Manosque, in the Les Alpes-de-Haute-Provence region, inaugurates a new chapter. This is the time to relax and celebrate the essence of Provence.

olivatessen

Dolce Vita

197

Built by the Marquis Melchior de Forbin Janson for the members of the mendicant Order of the Minims founded by St. Vincent de Paul, the history of Le Couvent des Minimes has had a close link since its very beginnings to the cultivation and study of plants: WKLV LV ZKHUH /RXLV )HXLOOpH /RXLV ;,9¡V ERWDQLVW DQG DXWKRU RI two treaties on botany during his stay, studied to later become a researcher of new plant species and brining back fuschias and capuchins from his South American expeditions, in addition to introducing Mexican bush sage and Argentine plum trees. After the French Revolution, Le Couvent des Minimes remained abandoned until 1862, when the canon Terrasson, Archpriest of Forcalquier, restored it and converted it into a hospice. A few

years later, a community of Franciscan Missionary Sisters of Mary moved to Le Couvent des Minimes to run the hospice and care for its residents. The nuns cultivated gardens on terraces where they planted fruit trees and vines. For many years, the gardens provided food for the residents and the sisters who returned to France from tropical countries. In 1999, the nuns left the convent, and it remained empty until becoming a luxury wellness and relaxation retreat: the Relais & Châteaux Le Couvent des Minimes Hotel & Spa. Now newly renovated, it includes a heated outdoor pool, library, tennis court, conference room, and WKH FURZQ¡V MHZHO D PDJQLĂ€FHQW JDUGHQ Ă€OOHG ZLWK WUHHV DV ZHOO as aromatic and medicinal Provence plants -lavender, rosePDU\ MDVPLQH PLQW DFDFLD OHPRQ EDOVDP YHUEHQD DUWHPLVLD

olivatessen

Dolce Vita

198

/¡$WHOLHU Pascal BorThe spirit of de and his team are L’Occitane responsible for the renovation work, takpermeates the hotel ing on the challenge and spa’s new look, of restructuring Le 100% L’Occitane Spirit inspired by the Couvent des Min7KH FRQVWUXFWLRQ¡V QHZ LQWerior design, fresh and colorful, has philosophy and values imes without undercreated a beautiful and contemporary environment that com- mining the original of the French brand ELQHV WKH EXLOGLQJ¡V FKDUPLQJ DUFKLWHFWXUH ZLWK WKH GHFRUDWLYH building through a founded by VFKHPH $V PDMRULW\ VKDUHKROGHU WKH FRVPHWLF DQG SHUIXPH modern reinterpretaFRPSDQ\¡V VSLULW SHUPHDWHV WKH Ă€YH VWDU KRWHO DQG VSD¡V QHZ tion of the traditional Olivier Baussan look, inspired by the philosophy and values of the French brand, Provence style, while founded by Olivier Baussan, a celebration of the essence of being respectful of its 3URYHQFH +HUH QDWXUDO WRQDOLWLHV Ă RUDO FRORUV FXUYLQJ OLQHV DQG history and its natural surroundings. The result maintains the Ă€QH PDWHULDOV SUHGRPLQDWH KHOSLQJ WR FUHDWH D UHOD[HG DWPR- EXLOGLQJV¡ DUFKLWHFWRQLF LQWHJULW\ IXOĂ€OOLQJ WKH DLP RI FUHDWLQJ D VSDFH RI FRH[LVWHQFH WKDW Ă RZV HIIRUWOHVVO\ VSKHUH ZKHUH SHDFH WUDQTXLOLW\ DQG UHĂ€QHPHQW SUHYDLO tarragon, chamomile, white myrtle and many more- in addition to olive and almond trees‌ The Jardin des Minimes is an absolute evocation of the Mediterranean.

7KH LPSUHVVLYH FORLVWHUV KDYH EHHQ FRDWHG ZLWK D PDJQLĂ€FHQW structure made with reclaimed wood created by Le Compagnons du Tour de France. Thanks to the natural warmth of the materials, which perfectly compliment the original structure, this masterful design creates a hugely welcoming central area WKDW LV WKH KRWHO¡V KHDUW OHDGLQJ WR DOO RWKHU DUHDV ,QVSLULQJ romantic and bucolic, the dĂŠcor is clean and bright, with green DQLVHHG DQG SLQN $UĂ H[ VRIDV DQG DUPFKDLUV SOXV D OLJKWLQJ design by Moooi. The messages on the walls, the photos, the VFXOSWXUHV DQG REMHFWV DGG FKDUDFWHU WR WKH SODFH 7KH IXUQLWXUH ODPSV DQG VRIW IXUQLWXUH Ă RUDO PRWLI WH[WLOHV traditional hexagonal tiles, Farrow & Ball wallpaper and paintings) provide a delicately contemporary touch to Le Couvent des Minimes Resort & Spa by L´Occitane. The organic shapes and motifs evoke a natural environment, while the delicate details and transparent materials provide a placidly serene feeling.

The Spa, 700 m2 of Warmth and Well-being /¡2FFLWDQH¡V P2 VT IW VSD DW /H &RXYent des Minimes have also undergone complete transformation. With a bold design using a yellow, brown and white palette, the spa welcomes its visitors into an environment which is in comSOHWHO\ KDUPRQ\ ZLWK WKH EUDQG¡V VSLULW DQG LWV WKUHH PDLQ YDOues: authenticity, respect and sensory experience. Equipped ZLWK D PRUH FRQWHPSRUDU\ \HW YHU\ LQWLPDWH IHHO WKH VSD¡V VL[ treatment rooms -including two double rooms- have become inviting sanctuaries where the prevalence of wood helps create a feeling of warmth and well-being. In the heart of the spa is the 7LVDQHULH, an elegant and comfortable space whose high ceilings and sheer scale is impressive, providing a unique and relaxing experience for guests ZKLOH HQMR\LQJ KHUEDO WHDV 7KH VDXQD DQG VWHDP EDWKV KDYH been updated with smart accessories that add a modern WRXFK WR WKH UHOD[HG DQG TXLHW DWPRVSKHUH 7KH VSD¡V IDFLOLWLHV LQFOXGH D MHW PDVVDJH LQGRRU SRRO DQG VXQ EHGV D ODFRQLXP D ž& ž) KHDWHG VDXQD D VWHDP URRP KHDWHG WR ž& ž) DQG VFHQWHG ZLWK IUDJUDQW RLOV VHSDUDWH PDOH DQG IHPDOH VDXQDV DQ DUHD WR VLW EDFN DQG HQMR\ ZDUP RU FROG QDWXUDO GULQNV DQG D Ă€WQHVV URRP

olivatessen

Dolce Vita

200

A New Design for the Most Relaxing Break /H &RXYHQW GHV 0LQLPLHV +RWHO 6SD E\ /¡2FFLtane has 46 rooms -including eight suites-, each with their own unique and special atmosphere, seven of which have been completely renovated and expanded. Much of the original architectural details have been preserved, and /¡$WHOLHU Pascal Borde is responsible for furnishing the rooms with contemporary designs -such as shelves by Dutch designer Jesse 9LVVHU RU PDJQLĂ€FHQW FXSERDUGV E\ +RUP $ORQJ WKRVH OLQHV traditional Provencal curtains are used to separate the bedrooms from the bathrooms, adding a contemporary touch. $V IRU WKH EDWKURRPV WKH\ WRR UHĂ HFW WKH UHWUR FRQWHPSRrary design of the rooms, with old-fashioned sinks, full-sized baths with glazed faucets, and not to mention some of the URRP¡V EDWKURRPV DOVR KDYH EDWKV ZLWK ZDWHU MHWV VWHDPHUV and rain showers.

Gastronomy in the Heart of the Hotel: Two Proposals, One Chef As it couldn¡W EH RWKHUZLVH JDVWURQRP\ SOD\V D PDLQ UROH DW /H &RXYHQW GHV 0LQLPHV +RWHO 6SD E\ /¡2FFLWDQH 7KHLU two restaurants, Le CloĂŽtre and Le Pesquier -deeply rooted LQ WKH SODFH¡V KLVWRU\ DV WKH RWKHU DUHDV RI WKH UHVRUW KDYH DOVR HQMR\HG D UHIUHVKLQJ XSGDWH DQG UHSUHVHQW WKH QDWXUDO development in the gastronomic possibilities of Le Couvent GHV 0LQLPHV 7KH Ă€UVW RQH ORFDWHG LQ D ZLQJ RI WKH ROG FRQvent, is a Michelin-star restaurant offering a cuisine based on the use of local products livened up with exotic touches that UHĂ HFW FKHI -pU{PH 5R\¡V SDVVLRQ IRU WUDYHO DQG SURYLGHV VHW PHQXV IRU DQG HXURV ZKLOH WKH VHFRQG UHVWDXrant is a stylish bistro with views of the pool and the possibility RI DFFRPPRGDWLQJ XS WR SHRSOH Paying special attention to the supply of products, Le Couvent des Minimes select local suppliers of the highest caliber. In addi-

tion to renowned artisans, the chef works closely with valuable local partners and producer associations that offer the best of their rich WHUURLU, supplying both restaurants with exceptional quality seasonal products, daily. The kitchens have been fully UHIXUELVKHG WR RIIHU JUHDWHU à H[LELOLW\ DQG IXQFWLRQDOLW\ 7KXV D VSHFLDO P2 VT IW DUHD KDV EHHQ FUHDWHG VR WKDW FOLHQWV FDQ VLW DW WDEOHV LQVLGH WKH NLWFKHQ DQG HQMR\ D IURQW URZ YLHZ RI WKH FKHI DQG KLV WHDP¡V WDOHQW ULJKW LQ WKH WKLFN RI WKH DFWLRQ 7KH wine cellar is known for its eclectic nature, with an exceptional selection of French wines as well as from all over the world, including organic and biodynamic wines, and always keeping the Rhone Valley very much in mind.

olivatessen

Coolture

202

Frantoi Ipogei, Puglia’s Underground Treasure By Alfredo Briega Martín

The Italian region of Puglia, in the heart of the Mediterranean civilization, is a land of ancient olive trees, of knowledge and unique flavors, of hospitable people who are proud of their roots, and where tradition coexists with modernity. Icon par excellence of slow food, the combination of perfect deliciousness and authenticity, in the towns and cities of Puglia, time seems to halt. Which a similar feeling than that of when one plunges into the depths of the frantoi ipogei, the underground olive oil mills, a hidden treasure that doubles as a fascinating journey through time.

olivatessen

Coolture

203

Located in the south of Italy and bathed on either side by the Ionian and the Adriatic seas, the region of Puglia embodies the purest essence of the Mediterranean. Its many attractions include a large number of ancient oil mills (frantoi ipogei) excavated in the rock that were once part of bustling olive oil industry which is now-a-days practically abandoned, born from being in contact with Byzantine culture -who replaced grain with olive trees and olive oil- and which are unequivocally a part of the landscape and rural architecture that represents Puglia, and in particular the Salentino area. Recovered thanks to the municipal authorities and a subject of projects such as Millenari di Puglia, aimed at limelighting WKH UHJLRQ¡V DQFLHQW ROLYH WUHHV VRPH RI WKHVH IDVFLQDWLQJ underground treasures are being used again and may be visited accompanied by an expert tour guide who, armed with a torch, reveals the secrets of the old oil-millers and the hard working conditions in which they carried out their labor: the different chambers of the frantoi ipogei, the stone mills, the presses, the olive storage rooms, the places where the franWRLDQL PLOOHUV FRRNHG DQG VOHSW DURXQG WKH Ă€UHÂŤ 7KH SDVsion to investigate and explore these ancient oil-mills is ever increasing and has even led to the creation of tourist routes

that include a visit to some of these mysterious vestiges of WKH SDVW 7KH WRXUV RU NLORPHWHUV WR PL ORQJ DQG lasting around two hours or more, depending on the chosen URXWH RIIHU WKH SRVVLELOLW\ IRU D JXLGHG WDVWLQJ RI WKH RLO PLOO¡V own extra virgin olive oil, many of which are located in the historic center of the different towns. Quite an experience. 7KH 2VWXQL WHUULWRU\ DORQH SRVVHVVHV D ULFK KHULWDJH RI PRUH than one hundred frantoi ipogei, but there are others to be found in the area between Fasano, Monopoli and Salento. $FFRUGLQJ WR GDWD IURP LQ 3XJOLD WKHUH ZHUH UHJLVWHUHG WUDSSHWL GLVWULEXWHG EHWZHHQ %DUL %ULQGLVL 7DUDQWR DQG /HFFH 7KH 6DOHQWR SHQLQVXOD DW WKH YHU\ WLS RI 3XJOLD ,WDO\¡V ZHOO NQRZQ ´KHHO RI WKH ERRW¾ LV D land of mystery and legends, of dazzling beauty intimately tied to an ancient culture. Its capital city, Lecce, one of the most beautiful cities in southern Italy -known as the Florence of the south- was where the prices for the oil, Salento gold, were set. 7KH\ DOVR SURGXFHG ODPSDQWH RLO XVHG IRU ODPSV OLJKWLQJ WKH whole world from Saint Petersburg all the way to the Americas before the arrival of electricity; and later on, the oil would travel to Marseille to make their famous soap.

olivatessen

Coolture

204

Crypts lined with frescos, Preclassic necropolis, whole villages e[cavated in the rocN along the ÁanNs of the cliffs«7he toXrist development proMect called ´,nterregional roXtes throXgh historical sites and villages of the cave civili]ationµ of PXglia and %asilicata is a fascinating MoXrney throXgh time to discover an XndergroXnd world that Some of these connected PXglia and %afascinating silicata, a habitat in which has been able to underground man shape stone throXgh the treasures are being centXries in perfect harmoused again ny with natXre

,n the beaXtifXl city of Presicce, on the hills of the 6erra 6alentina the 6alentina moXntains , aboXt Nilometers mi from /ecce, its 5enaissance and %aroTXe feel hide a fascinating networN of XndergroXnd chambers, not sXitable for the claXstrophobic, where oil was prodXced centXries ago 7here are no less than of these incredible interconnecting XndergroXnd oil-mills, with old presses and millstones, Xnderlying the bowels of a city that has tXrned them into one of its main toXrist attractions 1ot in vain, the 6alentinian commXne has the largest nXmber of frantoi ipogei, whose origins can be traced bacN to the th centXry

olivatessen

Coolture

7he tradition of olive oil prodXction in this area is lost in the mists of time and the strXctXres hewn oXt of the bare rocN e[tend from the moXntain areas to the historic center·s XndergroXnd heart (ven the main sTXare of the town, the Piazza del Popolo, hides a whole other city formed by a networN of chambers Xsed at the beginning of the th centXry for the frenzied prodXction of oil 7he oldest ones are those located in the PozzomaXro moXntains, carved oXt of rocN probably by local farmers and shepherds with the help of experienced Basilian monks in their effort to reorganize the popXlation who had escaped the 6aracen raids 9arioXs docXments from the th centXry attest to the presence of working oil mills, some of which have been recovered and restored by the local government: the 6ant·$nna oil-mill, the hypogeXm on 9ia *ramsci and the three hypogea Xnder the Piazza del Popolo, all of them dated between the th and th centXry 7he frantoi ipogei of Presicce are by no means the only ones in PXglia 7owns sXch as Canosa di PXglia, Carmiano, *alatone, )oggia, *allipoli, 2tranto, 6alve or 7aranto also boast having these genXine XndergroXnd treasXres, a heritage of darker times which oil helped illXminate

“Digging into history for future food”

Via Mameli 7, 17031 Albenga (Sv) Tel. 0182.559222 oliosommariva.it

205

olivatessen

Coolture

Oil Production in Salento (Lecce, Puglia, Italy): Oil Mills, Know-how and Capitalization Article and photographs by Antonio Monte

206

The Italian aristocrat Salvatore Basile, born in Castiglione (Italy), described the underground oil mills in 1898 -better known as trappeti, from the Latin word trappetum- in which, over the span of four months, the olives were pressed in order to transform them, mostly, into oil for lamps. The mills, built from the 15th century until the end of the 18th, were no more than tomb-like structures carved out of easily excavated, very fragile stone bedrock. Built below the road, at around 3 to 4.5 meters (10 to 15 ft.) deep, and with a variable average height ranging from 1.70 to 3 meters (5,5 to 10 ft.), they were hypogean structures designed specifically to optimize product storage: the environment in the chamber where production took place had to be kept at a warm, constant temperature -between 18º and 20ºC (64º to 68ºF)- in order to enhance the output of minced olives when subjected to pressure and the subsequent separation of the oil from the bilge deposited in settling wells. The mills were known as “blood mills” due to the exhausting and inhumane work that was endured during the transformation process (crushing and squeezing), hence them being mentioned in different sources and even in literature as “bloody” or “pull”

olivatessen

Coolture

WKH RLO 7KH WDQNV IRU JULQGLQJ IRXQG LQ WKH PLOOV DUH YHU\ large in size and feature a very large, vertically placed millVWRQH NQRZQ DV WKH JULQGHU 7KH PLOOLQJ EDVLQ FRQVLVWHG RI a container (basin) with a central sleeper stone upon which rested a large milling (or grinding) stone, made from limeVWRQH ZKLFK ZDV WULJJHUHG E\ DQLPDO IRUFH 7KH SUHVVHV for the pressing of the pulp had two screws in the case of WKH ´&DODEUHVH¾ W\SH DQG RQH LQ WKH ´*HQRYHVH¾ 7KH WZLQ screw, or double-screw, press model consists of a large horizontal beam (pew) pierced by two screws, threaded vertically, and embedded on plinths of hard limestone up against the rocky bank.

trappeti, since the millstone was set in motion using animals -usually mules or donkeys- and the presses were SRZHUHG WKDQNV WR WKH VWUHQJWK RI WKH ZRUNHU¡V DUPV 7KH Ă€UVW RLO PLOOV LQ WKH UHJLRQ RI 6DOHQWR ZHUH EXLOW DFFRUGLQJ WR WKH ´&DOHEUHVHÂľ PRGHO DQG LW ZDVQ¡W XQWLO WKH ODVW TXDUWHU RI WKH WK FHQWXU\ WKDW WKH ´*HQRYHVHÂľ PRGHO EHgan to spread. Both were made up of two main machines, WKH PLOOLQJ EDVLQ DQG WKH SUHVVHV 7KH Ă€UVW ZDV XVHG IRU ROives, the second to squeeze the crushed paste and extract

7RZDUGV WKH HQG RI WKH WK FHQWXU\ WKH WZLQ VFUHZ RU ´&DODEUHVHÂľ SUHVVHV ZHUH UHSODFHG E\ WKH VLQJOH VFUHZ ´*HQRYHVHÂľ NLQG ZKLFK JXDUDQWHHG D PRUH SHUIHFW DQG IXQFWLRQDO SUHVVLQJ RI WKH ROLYH SDVWH 7KH SUHVV ZDV Ă€WWHG between two pillars built with blocks of local stone and was made mobile by two recessed channels on the wooden guide-columns inserted between the pillars; or they ZHUH PDGH RI ZRRG DQG DQFKRUHG WR WKH PLOO¡V Ă RRU RU RQWR a large bench below the beam. For a long time, both types RI SUHVVHV FRH[LVWHG LQ WKH SURGXFWLRQ SURFHVV 7KH JURZing interest in history and salvaging of local traditions has OHG WR D VXEVWDQWLDO WHUULWRULDO UHDOLW\ LQ WKH IRUP RI VSHFLĂ€F projects and actions, backed by the local authorities and Ă€QDQFHG E\ WKH (XURSHDQ 8QLRQ IRFXVHG RQ WKH UHFRYHU\ and conservation of this valuable industrial heritage linked to the production of oil, as well as to provide the frantoi ipogei with new functions and uses that may allow its adaptation to modern times.

207

olivatessen

Premium Oil-Mill

Picualia, The New Green Gold By Alfredo Briega MartĂ­n 208

The farming tradition in Jaen and the innovation of an oil-mill that have sparked an outright revolution in the production of high-end EVOOs

olivatessen

Premium Oil-Mill

209

Picualia is the standard-bearer of the merger between two olive-growing cooperatives in Bailen (Jaen): Agrícola BailÊn -founded in 1927- and Virgen de Zocueca -founded in 1957,giving rise to one of the most avant-garde extra virgin olive oil producers in the industry, recognized as such by the Spanish Association of Olive Producing Municipalities (AEMO in its Spanish acronym) who awarded them the prize of Best Oill-Mill in Spain for the 2015/16 campaign. In addition to a 70 yearlong career in olive oil production -adding the years both co-ops have been in business,- Picualia is VWUHQJWKHQHG E\ LW¡V IDQWDVWLF ORFDWLRQ H[LW RI KLJKZD\ $ in Bailen, doorway into Andalusia, halfway between the south and north of the country, an area that has always had an imSRUWDQW à RZ RI SHRSOH DQG SRWHQWLDO FOLHQWV

Picualia’s main goal is none other than to become a leader in production and sales of high-end EVOOs both in the domestic and international markets 3LFXDOLD¡V PDLQ JRDO DV D EXVLQHVV ZLWK DOPRVW PHPEHUV from Bailen and other municipalities in the area, is none other than to become a leader in producing and selling high-end EVOOs, domestically and internationally, as well as offering high class oleo-tourism experiences and hosting events and celebrations at their new, cutting-edge facilities. Equipped with state-of-the-art technology, a true engineering marvel, with a milling capacity of up to 30,000,000 kg. (30,069 short tons) and DQ DYHUDJH SURGXFWLRQ RI DERXW NJ VKRUW tons) of olives per harvest, mostly of the Picual variety. The ex-

cellent Picualia juices -“JaĂŠn SelecciĂłnâ€? quality seal recipients in 2011 and 2013- are packaged following the strictest food quality systems and safety procedures in order to enter the most demanding markets, hence the company having all maMRU QDWLRQDO DQG LQWHUQDWLRQDO FHUWLĂ€FDWHV DQG GLVWLQFWLRQV WKDW HQVXUH WKH KLJKHVW TXDOLW\ RI LWV SURGXFWV DQG WKHLU Ă€UP FRPPLWment to excellence through the continued improvement of the brand: British Retail Council (BRC), Industrial Food Standard ,)6 )'$ .RVKHU &DOLGDG &HUWLĂ€FDGD GH $QGDOXFtD &HUWLĂ€HG Quality of Andalusia), Integrated Farming (API in its Spanish acronym)...

An Ambitious Project The new cooperative is conceived as a whole, capable of harmonizing all its needs into a common integrated plan, that covers multiple aspects: implementation of total quality management techniques throughout the process, highlighting the VWULFWHVW FHUWLĂ€FDWLRQ REWDLQHG WR WKHQ SRVLWLRQ WKHLU SURGXFWV LQ markets worldwide; updating their facilities to current health and sanitary regulations; monitoring raw materials and products obtained; environmental protection plus energy streamlining and HIĂ€FLHQF\ DFURVV WKH ERDUG DSSOLFDWLRQ RI QHZ WHFKQRORJLHV positioning towards excellence in the production of extra virgin olive oil; commercialization with a turnover exceeding one milOLRQ OLWHUV JDO LQ WKH FDPSDLJQ FRQFHLYLQJ the oil-mill as a space that is open to visitors, with a focus on oleo-tourism, and perfect for event-hosting; and a continued improvement of all production processes concentrating on creating gourmet and high quality products. The result is an agri-food complex that integrates an ensemble of productive activities plus current and future industry services, aimed at the production and commercialization of Premium EVOOs through excellence in the production process, as

olivatessen

2 0

Premium Oil-Mill

in the promotion of extra virgin olive oil culture. An oil-mill WKDW HFKRHV WKH FRRSHUDWLYH·V FRPPLWPHQW WR LQQRYDWLRQ and internalization, focusing on commercialization and the SURÀWDELOLW\ RI LWV IDFLOLWLHV HTXLSSHG ZLWK WKH ODWHVW WHFKQROogy and designed according to the safety and health regulations to meet international quality standards and therefore be able to access international markets. With all of this Picualia has positioned itself as a model company, for its concept, development and management, and its meritorious brand has become a reference in the Premium and high-end EVOOs, with its single-variety Picualia Premium, one of the EVOOs included in the (922/(80 :RrlG·V 72P 00 ([Wra 9irJiQ 2liYe 2ilV *uiGe, standing out most prominently, and for whose production the milling of the fruit is carried out WZR KRXUV EHIRUH WKH UHVW RI WKH FRPSDQ\·V H[WUD YLUJLQV

Oleo-Tourism and Events $JULFROD GH %DLOpQ 9LUJHQ GH =RFXHFD 6&$·V EXVLQHVV PRGel places major emphasis on the development of oleo-tourism. Therefore it revolves around making Picualia an opendoors oil-mill that welcomes small and large groups of people interested in learning about how extra virgin olive oil is produced and its secrets, ending the tour in a dining and tastings area where they will savor the different products. In addition, its avant-garde and excellent facilities seem the ideal setting for the celebration of the most exclusive events such as the celebration, in November 2016, of the 50 years Pieralisi has been in Spain, one of the most important and SUHVWLJLRXV ÀUPV LQ WKH ROLYH RLO VHFWRU 7KH ,WDOLDQ ÀUP KDV LQVWDOOHG YDULRXV PLOOLQJ SLHFHV RI HTXLSPHQW RQH RI ZKLFK LV WKH ZRUOG·V PRVW PRGHUQ DQG DGYDQFHG

VSHFLÀFDOO\ IRXU 63, VHULHV FHQWULIXJDO H[WUDFWRUV WZR 63, VHULHV FHQWULIXJDO H[WUDFWRUV RQH /(23$5' FHQWULIXJDO H[WUDFWRU WKH ÀUVW RQH LQ 6SDLQ DQG D SURWRUHDFWRU :LWKLQ WKH whole set of moduli, the spotlight falls upon the high-tech level of each of the components it is made up of: mills, kneaders, SDVWH SXPSV GHFDQWHUV YLEUR ÀOWHUV DQG YHUWLFDO VHSDUDWRUV 7KH /HRSDUG PRGHO UHSUHVHQWV DQ HYROXWLRQ RI WKH WZR SKDVH system, combining the value of producing without adding water and the simplicity of a three-phase decanter in a single machine. 7KDQNV WR LWV '0) WHFKQRORJ\ /HRSDUG LV DEOH WR SURGXFH VXSHULRU TXDOLW\ RLO ZLWK H[WUHPHO\ KLJK SHUIRUPDQFH DQG VLJQLÀFDQW energy and water savings. An innovative extraction technology that allows obtaining excellent Picualia EVOOs, awarded at international competitions such as TerraOlivo (Grand Prestige Gold), New York International Olive Oil Competition (Gold Medal) or Olive Japan International Olive Oil Competiton (Gold Medal). www.picualia.com

Montaje 13 ml_Maquetaciรณn 1 21/12/16 12:10 Pรกgina 2

Montaje 13 ml_Maquetaciรณn 1 21/12/16 11:16 Pรกgina 1

Aromas of

extra virgin olive oils

from Spain

Turn static files into dynamic content formats.

Create a flipbook
Issuu converts static files into: digital portfolios, online yearbooks, online catalogs, digital photo albums and more. Sign up and create your flipbook.