Tasting of Spanish Olive Oil: the Magic of Our Liquid Gold

The aim of this workshop is learning to taste Spanish olive oil. In this process, all senses involved have their mission, the sense of smell, taste and hearing; we will analyse how it's their influence at the time of tasting the precious product. We present this interactive workshop as an intro to the world of tastes and aromas which emanate from the oils.

You will familiarise with basic concepts required to appreciate the value of the golden liquid. We will learn to differentiate the different varieties and to distinguish among the varied positive attributes or possible imperfections we can find in them. We will hear about the nutritional values, the scientific studies about its healthy properties and the Spanish cultural heritage that Spanish olive oil carries. As part of the activity the organoleptic properties of the oil will be presented as well as its uses in gastronomy which will culminate with a tasting of the different varieties of Spanish extra virgin olive oil.

We will also discuss the olive oil as the star product of the “Marca España” (“Spain Brand”), basic in the Mediterranean diet and of high nutritional value. We will get to know about the varieties present in Spain and their origin denominations.

The experts
Alfonso Fernández-López, nutritionist and founder of “Sabor de España” (Taste of Spain) and Alberto Moya Carraffa, chef, will offer the intro talk and the tasting respectively.

In collaboration with the Interprofesional de Aceites de Oliva de España. In Spanish with simultaneous interpreting
Fee: €10. Bookings: bookings.dublin@cervantes.es.