Olivatessen by Mercacei #4

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Montaje 14 ml_Maquetaciรณn 1 18/12/17 18:17 Pรกgina 2

Montaje 14 ml_Maquetaciรณn 1 18/12/17 18:17 Pรกgina 2

Montaje 14 ml_Maquetaciรณn 1 18/12/17 18:17 Pรกgina 1

Aromas of

extra virgin olive oils

from Spain

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48. chefs

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60. agenda

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212. premiere

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Editorial

Pandora Peñamil Peñafiel Editor in Chief

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Photograph by Croatian Tourist Office

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The Island Paradises of Extra Virgin By Alfredo Briega MartĂ­n

Waiheke, Maui, Kythira, Corsica, Pantelleria, Brijuni... Evocative places that give flight to our imagination and that also reveal themselves to us as genuine -and remote- island paradises of extra virgin olive oil.

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Australia’s Champion EXTRA VIRGIN OLIVE OIL

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Photographs by Croatian Tourist Office

Thinking about the future

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Crazy About EVOO

Rafa Nadal, The Final Match Point: Tennis Or Olives? By Pandora Peñamil Peñafiel

“Whether I’m in Shanghai or Spain, I’m always on the lookout for olives or extra virgin olive oil” Little more can be said about Rafa Nadal. We already know he’s the number 1 tennis player in the world, and we also know he’s the best ambassador for the Marca España (“Spain Brand”). Yet if you sit to chat with him about his life outside the court -you may not believe it, but he does have one- the person behind the legend is revealed, and he is passionate about extra virgin, to the point of making himself sick from eating too many olives at his first communion. Where does the disciplined elite athlete end and the casual foodie begin? Come and see; everyone is a winner in this game.

Photographs courtesy of Olive Olis from Spain

olivatessen

Crazy About EVOO

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personal matters A hobby: Fishing and golf A virtue: Not know what it is or not knowing how to express it Favorite movie: Ridley Scott’s Gladiator and Olive Stone’s Alexander Favorite dish: Any fish Favorite Olive Oil: Spanish olive oil What Food Would You Take to a Desert Island?: None… I would take the necessary elements to fish it myself! What do you like most about your job: The competition What do you like the least: The times when I can’t compete A Dream Still To Be Fulfilled?: I have achieved so many more than I ever imagined... Last Meal, What Would You Choose?: Red Prawns from Mallorca

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Delicacies With EVOO, When The Supporting Actor Eats Up The Protagonist When EVOO is the main character in a dish, its aroma immediately stands out, inundating the diner’s palate in a brilliant and unexpected way. However, there are many products -edible or notin which extra virgin appears as a supporting actor, indispensable to the end result. Be it on some delicious Atlantic sardines, or as an ingredient in an exclusive line of Parisian cosmetics, the fruit of the olive tree has a magic touch that turns any inanimate object into an experience full of life. Definitively, some supporting actors deserve to be eternal.

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“I don’t remember a single day of my life without the poetry of EVOO, that timeless liquid gold”

Photograph by Daniel Krieger

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By Pandora PeĂąamil PeĂąafiel

Mario Batali, The Chef Who Makes Time Stand Still With a Round of Tapas Madrid took him in when he was still just an adolescent, fascinated by Spanish cuisine and in a hurry to learn how to cook. Three decades later, with more than 30 restaurants around the world, a dozen books published, his own seasoning mixes, kitchen appliances, television shows and several philanthropic projects later, Mario Batali is one of the most influential chefs in the world. Gwyneth Paltrow, Pharrell, Courtney Love or Paul McCartney are only some of the list of celebrities who line up to enjoy his Mediterranean tapas. With a high media profile, sincere and charismatic, the chef who reigns on social media sits down with us for a round of questions, and good Tuscan wine (the more the better!).

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Photographs of La Sirena by Xavier Lachaine

%DU -DPRQ &DVD 0RQR /D 6LUHQD 7KH\ VRXQG OLNH D OLVW RI IDVKLRQDEOH UHVWDXUDQWV LQ 0DGULG EXW KRZHYHU WKHVH DUH VRPH RI WKH HVWDEOLVKPHQWV \RX KDYH LQ 1HZ <RUN :KDW LQà XHQFH KDV 6SDQLVK FXLVLQH KDG DQG VWLOO KDV RQ \RX" Since 1975, when my family moved from Seattle to Madrid because of my father’s job as an engineer at Boeing, I have always been captivated by Spanish cuisine and its fusion with culture, history and art. Maybe it was when I discovered the marvelous pleasure in the simplicity of a Spanish tortilla that I immediately associated the gastronomy of this country with something extraordinary. Nowadays, Spanish cuisine has evolved a great deal and has become known for that evocative experimentation which, in fact, has had a particular innuence on my latest restaurant, the 5apas Bar La Sirena, where our chef Anthony Sasso has taken typical Mediterranean dishes a step further, something never seen before in New :ork. 5hat is precisely what we want to do, bring that playful nature, which the city of Madrid gives off, to Manhattan.

<RX LQ IDFW OLYHG LQ 0DGULG IRU D IHZ \HDUV ZKHQ \RX ZHUH VWLOO D WHHQDJHU :KDW GR \RX UHPHPEHU DERXW WKH FDSLWDO FLW\¡V FXLVLQH" 'R \RX WKLQN LW KDV HYROYHG" Ahh, yes... 5hose wonder years of learningĂž I went to the American School of Madrid, in Aravaca, from 10th to 12th grade, and that couldn’t have been a more incredible experience for my mind and my palate. I remember being

amazed with everything I tasted at any given time of the day, from those Sundays when we’d scrape the paella pan to eat the socarrat (crusty layer of rice adhered to the bottom of the pan), to those crispy churros (fried dough pastries) -so typical of the capital city- that I would devour when my body demanded something sweet and savory at once. The food was so good... -ater, when I returned to .adrid in to mlm Spain...On the Road Again, I saw it all under a very different light. This time I was sharing the experience with my friends Gwyneth Paltrow, Mark Bittman and Claudia Bassols and also, by then, I already had a certain gastronomical experience and perspective. I had received training in Italy and already had a couple of restaurants of my own, so I was able to enjoy and re-discover that cuisine which had given me so much while still a teenager when, for example, molecular cuisine didn’t exist yet. However, what I most like about Spain is that today, despite all this evolution in gastronomy, one can still eat a slice of toasted bread, rub a bit of garlic on it and a drizzle of good extra virgin olive oil and make time stand still. I think it is a marvel that these typical Spanish dishes remain immobile in time; this is a real gift.

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“When I discovered the marvelous pleasure in the simplicity of the Spanish tortilla, I immediately associated the gastronomy of this country with something extraordinary� Photograph by Ken Goodman

$V DQ HQWKXVLDVW RI WKH 0HGLWHUUDQHDQ FXLVLQH DQG LWV SURGXFWV ZKDW UROH GRHV ROLYH RLO SOD\ LQ \RXU FXLVLQH" 5he juice of the ever-cheerful olive is, without doubt, the most widely used staple in my kitchen. And you’ll not only mnd one bottleÞ NoÞ At my restaurants I always have a batch of 5uscan Premium &700s to season and cook my dishes with. Yet, I also have other not so expensive extra virgins -though not inferior in quality- from a good supplier that I use for my marinades and for frying. Yes, I’m demnitely that guy who even uses extra virgin to fry withÞ

7R KHDU \RX VD\ WKDW LV ZRQGHUIXO 'R \RX UHPHPEHU WKH ÀUVW WLPH \RX WULHG LW" I have been very lucky because my family has always used high-quality olive oils at home, for generations. I don’t remember a single day in my life without the poetry of this timeless liquid gold.

,V WKDW VR" 7KHQ ZKDW ZRXOG \RX VD\ LV \RXU IDYRULWH GLVK IHDWXULQJ ROLYH RLO" Without a doubt, Spaghetti Aglio e Olio. It is one of the most simple, yet tastiest dishes, which scientimcally proves that everything changes if you have an excellent &700 at hand. 0n holiday I would choose a portion of Torta dell’Olio, with a glass of Moscato d’Asti for dessert, a Batali family classic. If you have nour, sugar and oranges at home, and a good fresh, early-harvest &700, you can make a really spectacular cake.

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Photograph by Quentin Bacon

<RX RZQ UHVWDXUDQWV LQ WKH 8QLWHG 6WDWHV DQG 6LQJDSRUH DQG \RX KDYH WUDYHOHG 6SDLQ ZLWK *Z\QHWK 3DOWURZ ÀOPLQJ 6SDLQ 2Q WKH 5RDG $JDLQ WDVWLQJ VRPH RI WKH PRVW W\SLFDO GLVKHV RI RXU JDVWURQRP\ 'R \RX UHPHPEHU D SDUWLFXODU à DYRU WKDW KDV KDG D VSHFLDO LPSDFW RQ \RX" &ven though I felt really satismed just eating bread with a fresh tomato spread on it, and a glass of wine in any of the tapas bars in San Sebastian, while we were mlming Spain... On the Road Again, words cannot describe what I felt when Manuel Baixauli made us a seafood paella at La Matandeta in 7alenciay

$QG VSHDNLQJ RI \RXU FRPSDQLRQ RQ VHW *Z\QHWK GR HLWKHU RI \RX KDYH DQ\ FXOLQDU\ VHFUHWV WKDW \RX FDQ¡W FRQIHVV" %o you know what I can’t mnd any guilt in pleasure... And I’m afraid Gwyneth can’t eitherĂž Gwyneth, Mark and Claudia made up a dream team for exploring Spain’s exquisite caprices. I can assure you that we were all impressed with the dishes we tried, even Claudia, who was more than familiar with many of the gastronomical specialties from her own country.

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“In my restaurants I always have a batch of EVOOs for seasoning and cooking my dishes, as well as for my marinades and for frying. Yes, I am definitely that guy who even uses extra virgin to fry with!�

)RRG %DQN IRU 1HZ <RUN &LW\ DQG 7KH /XQFKER[ )XQG +RZ GRHV LW IHHO WR NQRZ WKDW PLOOLRQV RI FKLOGUHQ KDYH JDLQHG DFFHVV WR KHDOWK\ IRRG WKDQNV WR WKHVH W\SHV RI LQLWLDWLYHV" 'R \RX IHHO WKDW WKH JRYHUQPHQWV RI GHYHORSHG FRXQWULHV KDYH QHJOHFWHG WKLV W\SH RI DLG" As citizens of the United States -or from any other spot in the mrst world- we still have much left to do in the mght against hunger and sensitize those who are in charge, so that measures are taken. Although I am very proud of all the work that we have done at the Food Bank for New York City and the Mario Batali Foundation, I am aware that we will never reach a time when we feel our job has been done nor that we could ever delegate in governmental initiatives and elected politicians.

:LWK \RXU SHUVRQDO LQWHUSUHWDWLRQ RI ,WDOLDQ FXLVLQH \RX KDYH PDQDJHG WR PDNH WKH PRVW GHPDQGLQJ FULWLFV LQ WKH 8QLWHG 6WDWHV VXUUHQGHU DW \RXU IHHW DQG \RX KDYH HYHQ PDQDJHG WR PDNH \RXU UHVWDXUDQW %DEER 5LVWRUDQWH DQG (QRWHFD LQ 1HZ <RUN EH DZDUGHG WKH FRYHWHG 1HZ <RUN 7LPHV 6WDUV GLVWLQFWLRQ PDNLQJ LW WKH ÀUVW ,WDOLDQ UHVWDXUDQW WR DFKLHYH WKLV LQ \HDUV 'R FRQVXPHUV NQRZ DERXW UHDO 0HGLWHUUDQHDQ FXLVLQH" 2U DUH WKH\ MXVW FRQWHQW VWLFNLQJ WR SL]]DV DQG WDSDV" I think that New Yorkers -and North Americans in general- associate Mediterranean cuisine with fresh products, seasonal ingredients and reasonably sized portions. Pizzas have the advantage of being one of the most demanded fast-food choices, but tapas and Mediterranean cuisine in general, have demnitively left their mark on the consumer. What those of us that live in the Big Apple most like, is to mnd a Roman trattoria, an Israeli restaurant and a WDSDV bar, all on the same block

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$QG VSHDNLQJ RI WDSDV 6SDQLVK FXLVLQH KDV EHHQ PXFK LJQRUHG LQ WKH 8QLWHG 6WDWHV DW WKH H[SHQVH RI ,WDOLDQ FXLVLQH EXW LQ UHFHQW \HDUV WKDQNV WR FKHIV OLNH \RX DQG -RVp $QGUpV W\SLFDO 6SDQLVK IRRG OLNH ERFDGLOORV VDQGZLFKHV PRQWDGLWRV FDQDSp VL]HG VDQGZLFKHV DUH EHLQJ LQFUHDVLQJO\ DSSUHFLDWHG $UH WDSDV WKH ODWHVW IDVW IRRG WUHQG" %emnitively. Personally, what I most like about tapas is how they can radically change the evening’s mood. Suddenly the rhythm at the restaurant slows down, people have a good time and share things by simply switching from the typical menu to some small plates of Mediterranean food.

*RLQJ EDFN WR ROLYH RLO ,W VHHPV WKDW WKH FRQVXPHU VWLOO NQRZV YHU\ OLWWOH DERXW WKLV SURGXFW DQG VRPHWLPHV FKRRVHV RWKHU IDWV IRU FRRNLQJ DQG VHDVRQLQJ +DYH \RX EHHQ DZDUH RI WKLV UHDOLW\ LQ \RXU UHVWDXUDQWV" 'R \RX WKLQN WKLV SURGXFW LV SRRUO\ SURPRWHG" At many of my restaurants we like to display the oils as if they were wines, at the bar. Without going any further, at our New York 0550 restaurant -where we prepare cured meats, antipasti and vegetables- we have a wide variety of &700s continuously on display.

Photograph by Quentin Bacon

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0f course keeping them in showcases is also a way of storing them, but we feel that for clients it can be very pleasant to see what products we are going to use in their dishes. At &A5ALY (New York) we have our own peculiar and brilliant olive oil expert Nick Coleman, who visits Italy annually in search of the best olive groves and producers, to line up their &700s and be able to offer total traceability from tree to table. When you visit &A5ALY NYC, Nick is there in person to help you choose the perfect extra virgin for your needs. He is completely obsessed by this product, and any client that spends 5 minutes with him becomes an extra virgin olive oil enthusiast.

I wanted to recall the navor that I love so much and have tasted in Spain and Italy, and make it accessible to any home in the United States. At home I cook with the basics: extra virgin olive oil, Maldon salt, pepper and vinegar. I always, always have these basic ingredients at hand, as well as my Umbria P%0 &700s, and other favorites of mine such as Primo or Capezzana. If you have your tools on view, you can be sure you’ll use themÞ

6RFLDO PHGLD JLYH XV D XQLTXH SODWIRUP WR JHW WR NQRZ RXU FOLHQWV IDQV RU FRQVXPHUV ,W VHHPV WKDW ZLWK WKHVH QHWZRUNV DQG FRRNLQJ UHDOLW\ VKRZV OLNH 0DVWHU&KHI WKH FRQVXPHU LV EHFRPLQJ PRUH LQWHUHVWHG LQ FRRNLQJ 'R \RX WKLQN FRRNLQJ LV WUHQGLHU WKDQ HYHU EHIRUH" Cooking is trendier than ever before because television channels offer gastronomy to the consumers 24 hours a day, seven days a week, and they make it seem very cool. Although I must say that I would never advise anyone to enroll in a cooking school to try to become famous. 5here must be a passion for it mrst, and later, perhaps, the followers. And if they never come, at least you will have mlled your life with damn good foodĂž

2XU VWDU TXHVWLRQ ,I \RX KDG WR FKRRVH D PHQX IRU RQH ODVW GLQQHU ZKDW ZRXOG LW EH" Linguine with clams or a never-ending platter of fresh seafood, to enjoy while sailing by the Amalm Coast. Ah, and a glass -or a bottle, since I’m asking- of 7ermentino wine.

0RUH WKDQ UHVWDXUDQWV DURXQG WKH ZRUOG D GR]HQ ERRNV SXEOLVKHG \RXU RZQ VHDVRQLQJ PL[HV NLWFKHQ DSSOLDQFHV WHOHYLVLRQ VKRZV YDULRXV SKLODQWKURSLF SURMHFWV :KDW KDYH \RX JRW OHIW WR GR" A perfect game of golf?

Photograph by Hannah Thomson

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“At EATALY NYC we have our own olive oil expert, Nick Coleman, who helps each client choose their perfect extra virgin. Five minutes with him and you become an extra virgin olive oil enthusiast�

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2018 agenda By Cristina Revenga Palacios

Training and EVOO: How Much Do You Know About This Liquid Gold? We travel the world to delve into the interesting and exciting training experiences offered by different entities, associations, companies, schools, centers and universities that focus on gastronomy and extra virgin olive oil. Top-level culinary training in its purest form. Who said that studying was boring?

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Projects That Are Eco-Friendly… and Charitable By Cristina Revenga Palacios Here are some of the most beautiful and charitable initiatives with organic EVOOs as protagonists and tools

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olivatessen

The Ring

olivatessen

The Ring

The Ring

By Pandora Peñamil Peñafiel

Chefs on the Ropes: The Roca Brothers, A Three-Way Fight It all began in 1920 with Joan Roca and his wife Angeleta, who were Joan, Josep and Jordi’s grandparents, and then came Monserrat Fontané, the matriarch of the Roca clan and key element to understanding the vocation of these three brothers who managed to position their Celler de Can Roca as the Best Restaurant in the World (currently the third) in 2013 and 2015. The third generation of this restaurateur saga who would devise impossible dishes from the second floor of their parents modest house of meals, Can Roca, has managed to merge the highest cuisine d’auteur (3 Michelin stars) with the teachings of Fontané: cooking with respect, affection and generosity. Will they exit The Ring victorious? Welcome to the passionate private world of the Rocas.

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Joan Roca, Chef THE KITCHEN 7KH 0HGLWHUUDQHDQ

“EVOO is the guiding thread in our cuisine and it is present in practically every dish we make” (Joan Roca)

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Josep Roca,

Sommelier THE ROOM

“Olive oil existed before us and will still be around long after us and our trends and fashions” (Josep Roca)

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Jordi Roca, Pâtissier

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“There are plenty of reasons to consume EVOO. It is rooted in our culture, our tradition... and it is essential for the tomatojamón-bread combo!” (Jordi Roca)

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The Origins of EVOO Extra Virgin Movies: EVOO, Films and Much More... By Alfredo Briega Martín Let’s talk about oil and olives, about movies and gastronomy. Here is a cinematographic selection taking cuisine, the olive and/or extra virgin as an axis and a leitmotiv, a pretext or prop, leaving no room for indifference. Lights, camera and... action!

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El Olivo (Iciar Bollaín, Spain, 2016) ,Q (O 2OLYR 7KH 2OLYH 7UHH KHU VHYHQWK ÀFWLRQ PRWLRQ SLFWXUH DQG WKLUG FROODERUDWLRQ ZLWK WKH VFUHHQ ZULWHU 3DXO /DYHUW\ WKH 0DGULG GLUHFWRU ,FLDU %ROODtQ ZHDYHV LQ D V\PEROLF WRQH DQ HPRWLRQDO WDOH RI DIIHFWLRQV DQG GLVDIIHFWLRQV DJUHHPHQWV DQG GLVDJUHHPHQWV ZLWK WKH HFRQRPLF DQG YDOXHV FULVHV DV EDFNGURS XVLQJ WKH DQFLHQW WUHH DV D SRZHUIXO LFRQLF LPDJH RI WKH 0HGLWHUUDQHDQ ODQGVFDSH ODQG DQG LGHQWLW\ $ EHDXWLIXO VWRU\ DERXW WKH PDJLFDO UHODWLRQVKLS EHWZHHQ PDQ DQG QDWXUH DQG KRZ DPELWLRQ DQG PHDQQHVV LQ WKH KXPDQ EHLQJ FDQ FRUUXSW WKLV UHODWLRQVKLS $ SRHWLF DQG PRYLQJ ÀOP WKDW WRXFKHV WKH VRXO DQG YLQGLFDWHV WKH LPSRUWDQFH RI IDPLO\ WLHV DQG QDWXUH LQ RXU OLYHV ZKLOH LW EHVWRZV YDOXH RQ WKH H[WUDRUGLQDU\ QDWXUDO DQG FXOWXUDO KHULWDJH WKDW WKH SUHVHUYDWLRQ RI PLOOHQQLDO ROLYH JURYHV FDQ VXSSRVH

Photographs by José Haro

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Lorenzo’s Oil

(George Miller, U.S.A., 1992)

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Eat, Pray, Love

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Beneath the Olive Tree

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The Godfather Part II (Francis Ford Coppola, U.S.A., 1975)

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Through the Olive Trees (Abbas Kiarostami, Iran, 1994)

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Non c’è pace tra gli ulivi (Giuseppe de Santis, Italy, 1950)

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El Bulli: Cooking in Progress (Gereon Wetzel, Spain, 2012)

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Our Summer in Provence (Roselyne Bosch, France, 2014)

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Extra virgin olive Oil by Mimì: a product of excellence made in Italy

Az. Agricola Donato Conserva C.da Gravinella, sn 70026 Modugno (BA)

www.oliomimi.com Olio Mimì

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Sideways

(Alexander Payne, U.S.A., 2004)

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Aceite de Oliva Virgen Extra

La Grande Bouffe

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

(Marco Ferreri, France-Italy, 1973)

AWARDS 2016

MEDITERRANEAN OLIVE OIL PRESTIGE GOLD

OLIVINUS PRESTIGE GOLD

IBEROLEUM

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The QvExtra! International-CEQ Italia Alliance Sets Out to Conquer U.S.A. and Japan By Alfredo Briega Martín

The Shift Towards Internationalization in Favor of Quality EVOOs in Two of The Fastest-Growing Global Markets

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If this movie about your EVOO began Yith a ƀashbaEM Yhere YouNF it taMe us! 9hat sRarMeF your beginnings in the eZtra virgin oNive oiN inFustry anF Yhen FiF it haRRen!

If you haF to highNight one seSuenEe in RartiEuNar YhiEh YouNF you EonsiFer Yas the best moment MnoYn in movie terminoNogy as the ENimaZ in your branFÅŒs traLeEtory!

$efore the ENosing EreFits roNN in anF 6he EnF appears on sEreen is there anything stiNN Neft for you to Fo in this inFustry!

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145 Years of Avant-Garde Tradition

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www.aceitesgarciadelacruz.com

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We would travel back to the time of Abraham Lincoln, or even to the invention of the telephone, which revolutionized communications. That was when García de la Cruz was born, during the second half of the 19th century. Our EVOO has matured and evolved following the ebbs and Áows and the trends of each period. We have learnt from each of them, always answering to the demands of our clients and consumers. That is what has made García de la Cruz an established brand in the extra virgin olive oil world.

Our story began in 1999, when Alejandro and Bettina Bulgheroni discovered Garzón, a nook in Punta del Este where their family dream was born and today has become a reality. This little Tuscany in Uruguay is a faithful example of a country that values authenticity and naturalness, able to combine tradition with technology, looking for a balance and harmony in each of their expressions.

Leading the market in Japan and establishing a US subsidiary have both been highlights in our development, given that both markets are the most important globally for our sector.

Raising awareness about extra virgin olive oil across the globe: health, pleasure and sensation. Starting a culinary revolution through extra virgin olive oil, adding an incredibly sensorial experience to each dish. We need to spread the knowledge about the beneÀts of EVOO to all corners of the world; not only about its health beneÀts, but also the enjoyment and stimulating Áavor it provides.

A MASTERPIECE of Nature, Carved by the Hand of Man www.colinasdegarzon.com

Currently our company is distinguished as the best oil mill outside the 0editerranean basin. The :orld·s Best Olive Oils ranking has placed Agroland, S.A. at number 14 out of the 25 best extra virgin olive oil producers in the world, and our Colinas de Garzón EVOO from the 2016/17 campaign has obtained more then 45 international awards, becoming the most lauded olive oil in Uruguay for the eighth consecutive year.

We intend to continue investing, innovating and incentivizing the best team of professionals in order to offer healthy and natural products that generate a high degree of satisfaction among our consumers, with absolute awareness of the vital importance that our land and our surroundings play, ensuring the care and sustainability of the environment.

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At the Veraison of Life

$ trailer Àlled with organic olives in perfect condition waiting to be ground in a Tueue for two days. The olives begin the oxidation process as the trailer heats up. Fermentation is clearly happening and the farmer, Marcelo, who powerlessly watches as his fruits go to waste after being tended to for a whole year at his olive grove, decides, along with his wife Rafaela, to build an oil mill and produce his own organic olive oil, in order to control the fruit·s entire process.

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One of the most intense moments came during the Àrst campaign, when we still didn·t Tuite know the Tuality of the product we had in hand. We came in at 3rd place in the TOP10 at the most important organic products fair in Europe, Biofach. That was when we understood that the olive juice we had made was something special…

Blanqueta’s Farmsted, by the Martinez and Alfaros

I would rewind to my early childhood, to the time when I opened my eyes under the shade of an olive tree rocked by the winds of La Mancha in my hometown (El Bonillo) and the green and silver color of its leaves hypnotized me… I was inside a basket made of thin olive branches that my mother braided with her tender yet strong hands.

There is no single separate moment. Those of us who love EVOOs experience a climax every year when the Àrst oils from the new harvest begin to Áow; and with the new sensations it generates in clients who, year in and year out, excitedly await the new vintage. Each year we write a new episode in the series.

www.deortegas.com

To continue researching and experimenting in the path of sustainability for the sake of an increasingly aware and connected, regenerative and active agriculture, where responsible farmers in love with their land are given the value and respect they deserve for their labor.

www.almazaralaalqueria.com

To start all over again, experience alongside my family what I lived as a child, passing on to my children the love of mother earth and work, respect for the environment« To keep Àghting towards opening the eyes of consumers to the greatness of a good EVOO and that my example may serve as a guide to other producers so that they can continue Àghting for the nobility of the olive-grower profession; that is the legacy I want to leave the sector.

It is bitter, pungent, although well-balanced. It should not be exposed to air, light, heat and cold; if it is produced and conserved correctly then its antioxidant properties will be guaranteed, and you will be rewarded with both the taste and the nutrient content. We guarantee its initial quality and we collaborate with distributors and restaurants to store it properly until consumption.

CAMPAIGN FINANCED WITH THE HELP OF THE EUROPEAN UNION AND THE ITALIAN GOVERNMENT REG. (EU) N.611 AND 615/014

www.ceqitalia.com facebook: CEQolioaltaqualitĂ

QvExtra! International - CEQ Italia

4,000 Families and One Destiny www.almazarasdelasubbetica.com

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I want to believe that our climax is still to come, and our Àlm has many scenes to record yet.

As I said, there are still many scenes left to record. If we think about The End, I think we would lose our enthusiasm, the passion that drives us to better ourselves every day. 3erhaps, that·s why a second title springs to mind: The NeverEnding Story.

The Lively Olive Grove

www.suertealta.es

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The Àrst thing that comes to my mind is the 'ressel 20, the old olive oil amphora used in Andalusia centuries ago. I guess it·s because our traditions aren·t only one, or even several, generations old; in essence we are a society, a culture, a way of life that have been handed down for 2,000 years, which has created this special bond that our farmers have with 3riego de Cyrdoba 3'O·s groves. Then, I look at the photo of our founders, back in 1954, and I still see a group of farmers, weathered by the work on the Àelds, who were our 5ochdale Society of Equitable Pioneers.

In 1986 the challenge lied in transforming an estate that dates back to the 14th century and place value on it for the sake of future generations. By 1996 the farm had installed an irrigation system and evolved into organic farming regulated by the Andalusian Committee for Organic Farming (CAAE in its Spanish acronym).

A new oil mill was built in the center of the farm next to the Cortijo in 2006. Our aim was to cover the entire production cycle from the Áower to the bottle. :e wanted to convey our passion to the consumer by means of a unique EVOO. Achieving excellence through 100% environmentally sustainable farming and bottling only that which had been produced at our olive grove.

The current challenge is to involve the new generation in order to guarantee continuity. In addition, we seek to complete our range of EVOOs by introducing a new, more delicate and sweet variety, the Arbequina, which will become part of the new brand Marqués de Prado.

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QvExtra! International - CEQ Italia

A Story About the Passion for a Tree (To Be Continued)

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'eÀnitely the production of our Àrst Premium EVOO in 2010, after researching for many years with the best international producers and investing heavily into our olive grove and oil mill; breathing new expression into the Chemlali varietal and bringing a modern approach to an old production process with which we honor our tradition. In a way, technology brings us closer to the true essence of the fruit.

Cooking With Soul

www.eljardindealmayate.com

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My passion for olive oil began in my early childhood. At the age of two I was sitting in the family olive grove listening to my father talk about those magical trees he was planting. That was probably the moment I realized that olive trees were very different from the rest of plants: they contain part of our ancestral identity and their legacy can be transmitted to subsequent generations.

Passing on the passion for olive trees and oil to my three daughters just as my father did with me. One of the last scenes of the Àlm should go as follows: our family walking hand in hand among the olive trees, my daughters inspecting the young fruits and debating over how the next harvest will turn out. In the end, Mother Nature is always the one to decide, and that is also part of the magic.

Those childhood memories during family meals where our grandfather·s extra virgin olive oil from his olive grove was everpresent, and the curiosity to Ànd out what kind of work had to be carried out to obtain that liquid gold we shared at the table.

In our eyes, without a doubt, the climax came about when we experienced a mutual crush with Martín Berasategui at San Sebastian Gastronomika in 2014. Since then, he has always supported us and what we are most proud of is the dish on his menu that features our olive oil.

We would love to be able to pour more time and resources into raising awareness about EVOO and its excellent qualities among the general public. As well as to continue innovating and improving, from the olive grove to the store shelves, in order to bring the highiest quality to the whole world.

The Bruni Glass collection enriches itself!

FRASCA TOP. Bruni Glass presenta la nueva línea dedicada al sector gourmet. Gracias a nuestro Centro de Innovación podemos personalizar todas las botellas para crear un producto único y original. Estas botellas enriquecen nuestro catálogo que ofrece miles de productos de vidrio especiales de alta gama, destinados al mercado de los destilados, del vino, de la cerveza, de los productos gourmet y de los alimenticios.

Descubre más en BruniGlass.com FRASCA TOP. Bruni Glass presents its new line dedicated to the gourmet sector. Thanks to our Innovation Center, we are able to customize any bottle to create an original and unique product. The Frasca collection is an exciting addition to our existing catalog that includes thousands of beautiful and innovative premium glass designs for the food, wine, beer and spirits markets.

See more at BruniGlass.com

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QvExtra! International - CEQ Italia

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To manage to get consumers to really appreciate the nutritional treasure and huge Ă avor palette that extra virgins deliver. This isn¡t Must )inca 'uernas¡ task, but that of many producers who have the courage to commit to excellence, as is the case with all 4vExtra members. &reating this perfect Muice takes a huge dose of courage and tenacity because no farmer is willing to sacriĂ€ce yields if the market doesn¡t then value their product.

A Secret in the Moorland

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The story of our extra virgin began 200 years ago, before the Lumière brothers invented their camera. I remember at an EVOO tasting in London many years ago, some British chefs, all of them Michelinstar recipients, were reluctant to try our Duernas Oleum Arbequina, and would only smell it. Until one of them dared to try it and‌ they were amazed. Not only did they truly love it, they were transformed and are now among my main clients.

To come across chefs, doctors, suppliers and customers who share with us the idea of excellence has always boosted our desire to continue laboring as “extra virgin activistsâ€? in a sector where this genuine and wonderful product still isn¡t granted the incalculable value it deserves.

Year 2008. A young entrepreneur from Valladolid discovers the magic of Premium EVOOs, falling completely in love. So, he decides to begin his Mourney to grow high-quality Arbequina olives, capable of competing with the best in the world, on the Castilian moorland.

Without doubt, the best is when the cast of actors involved in Pago de Valdecuevas comes face to face with the consumer, and observes their reaction when tasting their EVOO: the descriptions and explanations these give generate a sense of pride in having achieved something important.

In this last scene of the Àlm, we see consumers and professionals differentiating between qualities of olive oil, possessing greater knowledge of olive oil in general and Premium EVOOs in particular, with a desire, at the same time, to delve deeper into what these great Muices have to offer from a culinary and health standpoint.

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

Hac ien da

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QvExtra! International - CEQ Italia

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Delicatessen

www.haciendaguzman.com

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Troy’s Treasure

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www.jacoliva.com

7o À nG P\selI at least onFe PoUe EeIoUe a GisFoveU\ in P\ PanneU oI SUoGXFinJ olive oil tKat ZoXlG iPSl\ a Sivotal PoPent IoU 0an]anilla &aFeUexa (922s

El esplendor de la naturaleza Natural Splendour

Seleccione y compare modelos entre nuestra amplia gama de atractivas botellas estรกndar para aceites. Select and compare models from our wide range of standard bottles for oils.

Dร RICA 50 cl Disponible en 25 / 50 / 75 cl en boca rosca y en cuatro colores Available in 25 / 50 / 75 cl in screw cap finish and in four colours

Simule su botella de aceite en un entorno real y agilice la toma de decisiones de imagen con la app Virtual Glass de Verallia ยกDescarga gratuita!

Download for free! Simulate your olive oil bottle in a real world environment and speed up the image design process with the Virtual Glass app from Verallia.

@VeralliaE

www.verallia.es

facebook.com/Verallia.espana

ventas.online@verallia.com

La P on te zu e

olivatessen

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Catch Me If You Can

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Once upon a not-that-long-ago time, in Los Navalmorales, Toledo, an enthusiast of the art of olive growing decided to produce his own d·auteur (9OO 5 Elementos. With an all-star cast, the best technical training and a natural landscape worthy of The Lord of The Rings: 0ontes de Toledo, you can·t go wrong

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As with a good series, we strive to make each season better than the last. Some of our recent highlights have been taking the leap into the big supply chains and our growing internationalization, allowing for more and more viewers from around the world to enjoy our liquid stories. A unique experience for the senses.

www.lapontezuela.com

There are always new challenges winning important awards, continuing to experiment with new formats and technologies, adding new followers, growing our market so that our brand is increasingly recognized as a guarantee of top-quality… We have the script, we have the actors (Cornicabra, Picual, Secret Blend) and we have the attitude. The show must go on. And we are sure that there will be a very, very happy ending.

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(verything started when about years ago, we took a ´greenµ pill that transported us to a reality in which organic farming and respect for the environment govern society, O85 5(AL,T<. Along with a few other pioneers, we became members of the newly created C5A( (Organic Farming Regulating Committee, in its Spanish acronym), predecessor of the current certiÀcation and control bodies, and we got to be part of the Àrst %oard of 'irectors of the Andalusian Organic Farming Committee (CAA(, in its Spanish acronym). ,n any case, the relationship of the L848( family with the olive grove goes back to seven generations -and four with miller activity-, so deÀnitely (9OO is part of our 'NA.

,n our case, instead of dodging bullets like Neo, we try to avoid the chemicals that threaten us daily in everything that surrounds us, mainly in the crop Àelds and in food.

www.luque.bio

For us there is no The End, but a To Be Continued…, as we are forever promoting new projects both dealing with quality as with the environment. There is still so much to be done and we aren·t satisÀed with leaving it at what we·ve already achieved, so we promise to continue delivering updates to the sector with The Matrix Reloaded and The Matrix Revolutions.

OLIO PANTALEO Drawing byi Doriano Strologo

Always. For all.

We take every possible care of our secular olive trees. They are our patriarchs and give us harmonic and fruity oil every year. We will never abandon them. We are so eager for the future that we have planted thousands of olive trees that are intensively grown with highly-mechanized methods. They are very productive young plants ensuring more oil for all. Olives are like our sisters. We have them travelling comfortably to the mill, so that they do not get scratched. We care so much about the oil they contain that we do not want to lose all the good there is.

Seeing oil flowing out is a moment of great celebration for us. Just imagine these intense fragrances: every time such a variety is wonderful. We never stop working, but each and all of us taste it to test all its goodness.

Eventually, here it is: our “Selezione Oro� bottle, 100% Italian extra virgin olive oil, versatile and fit for every use, ideal both raw and cooked. We will not add anything else, we do not want to be biased. You can simply experience it firsthand and discover it. What are you waiting for?

Our mill is a blend of ancient and new features, but behind our equipment, we are always there, following every stage, ready to get all possible nutrients, flavours and perfumes of oil from each and every olive.

We take every possible care also when packing it, because quality extra virgin olive oil must be protected from the traps of light, air and temperature. This is why we dress it well: to keep each fragrance unaltered.

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Mu ela -O liv e

olivatessen

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Breakfast at Tiffany s

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www.mueloliva.es

126

Ol ea

To when 70 years ago, Mr. Mateo Muela Velasco, our coPSany·s IounGer, GeciGeG that the Iuture oI olive oil lieG in the Serseverance oI using traGitional anG artisanal PethoGs. ,n , he starteG his own IaPily Eusiness SroGucing e[tra virgin olive oil using the traGitional colG Sressing systeP. %acN then it was a GiIIerent SroMect, aheaG oI its tiPe, that involveG taNing a chance Ior (V22s a wise Gecision with which he was the Àrst to Srove that striving Ior Tuality coulG yielG the highest returns in the olive oil sector.

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,t woulG taNes us to the tiPe when the IarPers in our organi]ation, while growing alPonGs, ha]elnuts anG caroEs, were also SroGucing olive oil Ior their own use anG that oI their IrienGs anG IaPilies, lovingly caring Ior the $rEeTuina olives that yielG e[cellent Tuality Muices.

:hen we won the 2scar Ior ´The :orlG·s %est 2live 2ilµ, e[hiEiting the PeGal on the GisSlay winGows oI the Pain stores Ior Iour consecutive years.

5eaching the hearts oI our auGience through the aroPas oI Venta del Barón.

The Pleasure in the Little Things

:ithout a GouEt, when the IarPers achieve recognition Ior their Gaily worN anG eIIorts. :hen the lanG, with the MeGiterranean 6ea anG the 6ierra 3relitoral Mountains enclosing the croSs oI 3lana Gel %ai[ &aPS, which has Eeen SasseG IroP generation to generation, SroviGes theP with an olive which SroGuces a toS Tuality single variety $rEeTuina (V22.

www.olealsa.com

We still have a long way to go. Firstly, to have the IarPers Ieel SrouG oI their worN. 1e[t, to have the IaPilies who enMoy our La Quartera (V22 Serceive the harGshiSs anG onerousness oI the ÀelG EehinG every GroS, how the IarPer ga]es uS at the sNy searching Ior a helSing hanG IroP the cliPate, interSreting the clouGs, sTuinting at the sun, the lulls in the winGs« all those signals that Gay aIter Gay helS SreGict how successIul the harvest will Ee.

Welcome to Tapì World

DISCOVER OUR PRODUCT INNOVATIONS

Ole oQ ui ró

olivatessen

QvExtra! International - CEQ Italia

The Big Test www.oleoquiros.com

s

128 I would go back to a conversation among friends in Mora de Toledo, during the 1998/99 harvest campaign, when back then the cooperative wouldn·t accept olives until mid-December and we wanted to pick the Picual olives before that. Then one friend said to my father, ironically: “this is how things go, get a mill.µ The mill was Ànished in 2001 and here we are.

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To a chat with my grandfather, under the olive tree he planted with his father on the farm we used to go in the summers, which will already be 100 years old, when he told all of us grandchildren about the importance of extra virgin olive oil and its beneÀts and Tualities.

We have been meeting all our objectives as we go, but the best moment was during the 2008/09 campaign when we obtained the prize for Best Cornicabra EVOO With Montes de Toledo PDO (Grand Selection Prize of Castilla-La Mancha) and, above all, with the award Premio Alimentos de España (Spanish Food Awards) for our organic EVOO, Pago de Quirós. A good year, no doubt.

Many things, among them to continue contributing our bit towards achieving a greater differentiation between EVOOs and other oils through being members of QvExtra! or Montes de Toledo PDO, so that they can continue carrying out their work in defending and promoting extra virgin olive oils around the world. And, on a personal level, I·d like for Pago de Quirós to be awarded with a Mario Solinas; I am convinced that the staff at Oleo Quirós strives to achieve this.

Illuminating Dishes with Art And Passion

When we picked up the award for Best Extra Virgin Olive Oil – Portugal National Agriculture Awards in 2013, which we received as an accolade to the hard work of a great team celebrating it the following year at our 10th Year Anniversary Party with 200 guests. We feel that our project of a modern company, pioneer in olive growing and olive oil producing, has transformed into a prestigious standard bearer that has opened the door to internationalization and conTuering markets such as Brazil and the 8.S.

www.olivaisdosul.com

To convince the people -and make them feel thrilled- about the multiple properties and beneÀts this product has on a healthy and culinary level, and raise awareness about it so that people can choose wisely, explaining it in the same way that my grandfather did.

We want to offer you a beacon, a spotlight that will make your product stand out and enhance its marketability. Our designs are unique, each expresses an individual identity because they are the result of respect, listening and careful research in order to achieve the perfect shape to showcase and accentuate your content.

www.cantinivetro.it

olivatessen

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In Search of the Liquid Gold: Calatrava s El Dorado

www.olivapalacios.es

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Taking advantage of the virtues of the land where we grew up, less than ten years ago we decided to create a new project focusing on the olive tree and its liquid gold. We were searching for excellence, a special EVOO that the lushness of these lands in Campo de Calatrava where Don Quixote passed through, rich in nutrients of volcanic origin and exceptional for the cultivation of olive trees, would help us achieve.

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We would travel to the paradise that is the Sierra de Segura at the end of the 80s of last century, where the most Eeautiful mountain olive grove that you can imagine was pioneering in organic farming and olive oil.

The Àrst time would Ee when we launched our EVOO with a studied image and an eye-catching packaging that ensured it would preserve all its properties intact. The second important moment was when Palacio de los Olivos oEtained its Àrst gold medal in 1ew York, which was a prelude for all the other national and international awards to come. We already had our precious liquid gold with the highest quality standards and the market thus recognized it.

0oved Ey the passion with which we carry out our work, our goal is for our golden elixir to reach the most remote places on the planet and develop new oils from new varietals that will soon accompany our Picual queen in this exciting journey.

Olivar de Segura, Much More Than EVOO

This current moment, as our 2016/17 harvest has Eeen our Eest yet. Thanks to our farmers· efforts, the quality oEtained Ey our oil mills and the recognition of our clients we have far exceeded the numEer of sales in liters and economic value, placing us once again as -aen·s leading cooperative group in virgin and extra virgin olive oil, and a gloEal Eenchmark in the packaging of organic EVOO.

www.olivardesegura.es

1ot just us, the industry as a whole still has much work ahead. For our part, we are continuously advancing in the differentiation of our products from a point of view of their greater quality attriEutes, their health EeneÀts, sustainaEility and the social value that contriEute to our region and society in general.

Oliva rG el Az ar

olivatessen

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Anibal’s Way

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The Àrst time we perceived the aromas and Áavors of the oil obtained from the olives on our trees, and seeing the bottles in the most prestigious stores and restaurants of the world. Every year brings a new climax as we watch the blooming trees and how the olives make their way through aromatic herbs as they change color, in a setting like no other.

To manage to make a reality of our brand·s slogan ´, ZLOO HLWKHU À QG D ZD\ RU PDNH RQHµ, as said by the Carthaginian general, Hannibal, who passed through our olive groves. That path must lead us towards placing higher value on EVOOs as the most important element in the Mediterranean diet, the food of the future. ´I Zill eitKer ÀnG a Za\ or PaNe oneµ

Once Upon A Time In The West… Desert Gold

www.orodeldesierto.com

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A doctor close to retiring was searching for a way to prevent diseases and prolong life. He began this journey by planting olive trees in an area where some pre-Roman ruins -a mill stone, to be precise- proved that there had already existed a tradition of planting, harvesting and grinding olives. The olives obtained were used as food, as lighting, to heal wounds and in beauty care.

www.aceitedelcaminodeanibal.com

In 1999, when we decided to take the leap to becoming farmers, as well as producing and packing conventional and organic EVOO. At that time this type of production was almost non-existent in the sector and today it is a reality.

July 2015, with our 2014/15 harvest. After obtaining over 30 awards that year, our brand Oro del Desierto is considered the best organic EVOO according to ´The :orld·s %est Olive Oils ranking”, and third in conventional production. That moment is a milestone after which we have not stopped receiving awards of all kinds, keeping us in the elite of the best oils in the world; far from being content, we Àrmly believe that we can still improve.

Many things. Despite exporting to 27 countries, attaining recognition and obtaining good business results, we believe that much remains to be done as a brand and as a company. And the challenge of the sector continues to be to get consumers on a massive scale to recognize EVOO as a quality product and be willing to value it, as it deserves; we contribute daily towards this aim.

Una storia di eccellenza Una tradizione millenaria offre il segreto di una moderna eccellenza. L’olio extra vergine di oliva DOP “Bruzio” e l’olio extra vergine di oliva biologico Coriolanum sono da assaporare a crudo per coglierne la pregiata essenza. I condimenti Coriolanum uniscono il gusto esclusivo dell’extravergine all’aroma e al sapore intenso dei nostri agrumi e delle spezie del Mediterraneo.

L’azienda Minisci è tra le prime imprese agroalimentari della Calabria. Situata nella dolce e solare Piana di Sibari, produce e commercializza nel mondo olio extravergine d’oliva, frutta e ortaggi, freschi e trasformati, canditi ricoperti di cioccolato finissimo di alta qualità.

C.da Mezofato, 42 87060 Cantinella di Corigliano Calabro (Cs) Tel.+ 39 (0) 983 80533 - 80115 coriolanum@minisci.it

www.minisci.it

QvExtra! International - CEQ Italia

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The Desert s Extra Virgin 0.1 Tabernas) de

www.aceitecastillodetabernas.es

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olivatessen

134

We would return to the Tabernas Desert in $lPeria to when the Àrst olive tree was carefully selected. A shot of the land where it has been planted subsequently followed by another shot of the à ower that blooms before the fruit grows. Fade to black and then an image of our bottle.

2ne of the highlights in our (922¡s history was when the wife of one of our most international singers of the last decades called our headquarters one day at 4pm and with resolution in her voice said: “Hello, my plane is at the airport, we¡ve come for some Castillo de Tabernas (922 and we don¡t want to leave without it.â€?

Our commitment and daily effort is to care for, protect and coddle the land and the quality processes with which we produce our EVOO, from the very planting of the olive tree to collecting the harvest, with the same tenacity that nature rewards us each year.

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olivatessen

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The Á asKbaFN takes us back more than 3,000 years, to the beginnings of laboring over a rich and deeply rooted land somewhere in the south of Spain, where the olive tree is as present as deep are its ancient roots. As spectators we follow a storyline that shows us how the most ancient and diverse civilizations maintain certain traditions for their undeniable quality. Extra virgin olive oil is one of them.

QvExtra! International - CEQ Italia

Good Things Last www.1881.es

Aside from the awards and recognitions obtained, the story of our EVOO has a sequence that is as emotive as it is meaningful, which travels way back. In 1959, a small group of farmers from Osuna decided to join forces and share the treasure that is their oil with the rest of the world, born from the rituals and traditions that have been gathered and passed down from generation to generation. A legend that turns into1881, so that each person in every corner of the world may enjoy it.

*RRG TKLnJs /asW is not a Àlm about our brand, but the love story of a village towards this tree and its fruit, that each generation has kept alive, perfecting it until it has become unbeatable. Therefore, it·s not a question of if 1881 has any unÀnished business, but that its work never ends.

135

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EVOO Tasting

An EVOO For Each Dish: Juices That Should Be In Every Pantry A selection by Marcello Scoccia, Vice President and head of the Italian National Organization of Olive Oil Tasters (ONAOO, in its Italian acronym). Ilustrations by Carmen Bernรกldez

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NOT FOR SPECIAL OCCASIONS. It’s for every single day.

hello@cobramestate.com | cobramestate.com

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Third Edition

ATHIOOC2O18 ATHENA INTERNATIONAL OLIVE OIL COMPETITION ATHIOOC is the fastest growing international olive oil competition in the world and has already gained the respect of hundreds of olive oil producers and international judges. The third edition will take place at Delphi, one of the most emblematic archaeological sites in the world, home to the famous oracle that was consulted on important decisions throughout the ancient classical world and also the center of one of Greece’s largest olive groves. What better place to organize an international olive oil competition indeed!

DELPHI GREECE

MARCH

KASSAVETIS

19-21

www.athenaoliveoil.gr

Early bird deadline 15/01/18 → 140€ | Final deadline 02/03/18 → 180€

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2017

2016

TWO DIFFERENT OILS WITH THE SAME PASSION FOR EXCELLENCE Green or ripe, We introduce you two of the most awarded extra virgin olive oils in the world

2017

GRAN PRESTIGE GOLD GRAN PRESTIGE GOLD

www.condedemirasol.com | WWW.HADRIANUS.ES

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Coratina (North of Bari, Italy)

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extra virgin olive oil from Priego de Cรณrdoba

OUR BRANDS

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Better With Extra Virgin

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How a healthy diet supplemented with extra virgin olive oil reduces the risk of developing gestational diabetes and improves the health of newborn infants.

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Emotional Tableware By Alfredo Briega MartĂ­n

Haute Cuisine lives happy times. Chefs are the new celebrities. In the sophisticated global world of avant-garde cuisine, tableware becomes a functional element that helps communicate and represent the chef ’s discourse. Nowadays products are not only sold; sensations and emotions -intangible or not- are what generate desire. Recent studies in gastrophysics, carried out at Oxford University, demonstrate the influence of these elements on the perception of flavors, and a positive valuation on behalf of clients, thus better reaching their expectations. Beauty and functionality, creativity and quality. Exclusive tableware, personalized and made to measure, making each culinary experience unique and different.

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Fresh & Genuine Italian Olive Oil

The original single serve Extra Virgin Olive Oil and Vinaigrette Dressings packed in 15 ml elegant bottles. &ZEMPEFPI MR HMǺIVIRX ZEVMIXMIW Product of Italy

www.groupsoi.com

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Bibliothèque By Alfredo Briega Martín

Raw cuisine, a new science that is transforming the way in which we experience food, what is inside the refrigerators of the great European chefs, Salvador Dali’s surrealistic kitchen recipes, the best examples of a la carte graphic art, or the challenge of cooking and eating insects. Here are our literary proposals, half a dozen little jewels that will leave no one indifferent.

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“Cooking is an attitude... our creativity increases just by being all togetherâ€?, proclaims Albert AdriĂ , one of the protagonists of Cook it Raw. A book that takes its name from an innovative international event that has been organiaed since -the Ă„rst edition coinciding ^ith the <nited 5ations Climate Change Conference- by Alessandro Porcelli (founder of Cook it Raw and director of the 5ordic .ourmet ;our, a successful gastronomic events enterprise) in collaboration ^ith Andrea Petrini (Paris des Chefs). 0n it, of the ^orldÂťs best chefs are invited to abandon their kitchens for a moment, experiment, share ideas -and even make mistakes in front of their colleagues- and to explore ne^ creative territories, in a passionate challenge ^ith the aim of creating a uniXue dinner menu, inspired by their respective surroundings and a predetermined Xuestion. Cook it Raw is not a cookbook or a chefÂťs ^him" instead it is a fascinating behind-the-scenes story of the four Cook it Raw events that took place in Denmark, 0taly, -inland and Japan. >ith contributions made by ackno^ledged gastronomical ^riters, such as Anthony )ourdain, JeɈrey :teingarten or Andrea Petrini, and more than images of the events, as ^ell as an inspired collection of ra^ creations, including notes and anecdotes from the diɈerent chefs, Cook it Raw is an exclusive -and sometimes even amusing- ^indo^ into ^hat is probably the most progressive culinary collective in the ^orld at present. :tructured in four thematic chapters that contain the essence of each event (Denmark-Nature, 0taly-Creativity, -inland-Collaboration and Japan-Future), each chapter includes an introduction about the locality and an essay ^ritten by some of the ^orldÂťs most reputed chefs. &RRN ,W 5DZ %\ RenĂŠ Redzepi, Daniel Patterson, Albert AdriĂ , Alex Atala, Andrea Petrini, Anthony Bourdain, Lisa Abend, Jeffrey Steingarten, Mattias Kroon and Adam Sachs. Publisher: Phaidon Press

Photographs by Pers-Anders Jorgensen/Erik Olsson

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%LEOLRWKŤTXH Photographs by Ashley Palmer-Watts/Crown Company Pvt Ltd

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*DVWURSK\VLFV Gastrophysics is the name given to a new science that transforms the way in which we experience food. In this science, professor Charles Spence, head of the Crossmodal Research Laboratory at Oxford University -author of The Perfect Meal and the man behind Heston Blumenthal’s experimental cuisine, who writes the prologue to the book- asks himself questions such as: Why do we consume 15% more if we eat while watching television, 35% more food if we are in the company of another person, and 75% more when three are present? Why does tomato juice make up 27% of the beverages bought on airplanes? How are chefs and diɈerent enterprises transforming our gastronomical experiences, and what can we learn from their cutting-edge knowledge in order to prepare a memorable meal at home? What’s the latest going on at the world’s best restaurants? What direction will the restaurant business take in the future? As a specialist in cognitive psychology, and consumer and sensorial marketing psychology, as well as winner of the IG Nobel Prize for Nutrition for his innovative work on “sonic soundâ€?, Spence shows in 13 chapters how our senses associate in the most extraordinary ways and reveals the importance of all the oɈ-theplate elements of a meal, the secrets of all the factors that really inĂ…uence our tasting experiences: the weight of the cutlery, the positioning of the food on the plate, the inĂ…uences of sight, touch and sound, or the background music, and much more. Be it when dining alone or in company, on an airplane or in front of the television, the author unveils how to understand what we are tasting and how to inĂ…uence on what others are experiencing. +eĂ„nitely, meals will never be the same. *DVWURSK\VLFV 7KH 1HZ 6FLHQFH RI (DWLQJ %\ 3URI &KDUOHV 6SHQFH Publisher: Viking (Penguin Random House UK)

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.

romanovincenzo.com

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,QVLGH &KHIV¡ )ULGJHV (XURSH In Inside Chefs’ Fridges, Europe, the great European chefs open up their fridges or, in other words, their sanctasanctĂłrum. We are living in the times of star chefs. Never before had we felt such fascination for food and its creators, but in this media frenzy, creative cuisine can be perceived as something as somewhat remote from our daily lives. Inside Chefs’ Fridges brings this culinary sky down to Earth. In a tour throughout Europe, 40 of the continent’s most important chefs -who together account for more than 60 Michelin stars- are portrayed poking about in their household fridges: each chef unveils their favorite contents, the basic ingredients that they buy, their personal habits and their two most valued homemade recipes, in which they use regional ingredients and specialties. Among the stars in this Ă„rst European edition are 1oan 9oca, Massimo )ottura, -ergus Henderson, Yotam Ottolenghi, Marco Pierre White, HĂŠlène Darroze, IĂąaki Aizpitarte, Mauro *olagresco, ;hierry Mar_ and *hristian -. Puglisi. )eyond media brilliance, this work -with a prologue by Nathan Myhrvoid, author of Modernist Cuisine- allows us to gain access to a privileged collection of recipes and secrets that these cooking geniuses manage in their domestic reality. Haute Cuisine enters our homes. ,QVLGH &KHIV¡ )ULGJHV (XURSH %\ Carrie Solomon and Adrian Moore. Publisher: Taschen

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/HV 'ĎQHUV GH *DOD Food and surrealism are perfect lovers: sex and lobsters, collage and cannibalism, the encounter of a swan and a toothbrush in a cake shop. The opulent dinners organized by Salvador Dali (1904-1989) and Gala (1894-1982), his wife and muse, were legendary. Fortunately for us, Dali published a cookbook in 1973, Les Dîners de Gala, which unveils some of the sensual, imaginative and exotic ingredients that came together in those famous encounters. This new edition of Salvador Dali’s cult cookbook -quite a rarity and a multi-sensorial experience- groups together 136 recipes in 12 chapters, illustrated especially by Dali, and organized according to the diɈerent dishes, as well as a section on aphrodisiacs. The illustrations and recipes are accompanied by Dali’s extravagant reÅections during these dinners -¸the Qaw is our best tool for clinging on to philosophical knowledge”- and all of them can be made at home, although in some cases a knack for cooking and a well-stocked pantry are required. They are old-school recipes, with specialties from the best French chefs from Paris restaurants, distinguished with Michelin stars, such as Lasserre, La Tour d’Argent, Maxim’s and Le Train Bleu. Because good taste, however voluptuous, never goes out of fashion. /HV 'ĎQHUV GH *DOD %\ Salvador Dalí. Publisher: Taschen

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0HQX 'HVLJQ LQ $PHULFD Until the end of the 19th century, when restaurants became something usual, printed food menus were rare articles, reserved for special occasions. As establishments proliferated, these menus were transformed into something more than a mere list of dishes. Their design became a fundamental part of the act of eating out and, thus, menus transformed into becoming a marketing tool and even an appreciated souvenir. Menu Design is an anthology that displays the best examples of this graphic a la carte art. Containing nearly 800 samples illustrated in vibrant color, and menus of all kinds, this luxury volume not only delivers the history of restaurants and a revealing view, covering more than a century (1850-1985) of the act of eating out in the U.S.A. Several photographs of restaurants round oɈ this compendium that will attract anyone who enQoys both eating out, as well as the graphic and gastronomical history of the restaurants. Menu Design in America. By: 1im Heimann, Steven Heller 1ohn Mariani. Publisher: Taschen

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Avocado and Tuna Tartar according to Disfrutar Barcelona and CAVIAROLI.

CAVIAROLI Arbequina. Extra virgin olive oil caviar. All the taste, all the looks.

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2Q (DWLQJ ,QVHFWV On Eating Insects: Essays, Stories and Recipes is an irresistible exploration of one of the most fascinating present day food trends: the practice of cooking and eating insects. This originally taboo theme has, nonetheless, taken oɈ in the Western world thanks to the interest shown by the consumer and the media, whose covering of the subQect oscillates between sensationalist headlines and the passionate defense of its economic and nutritional beneÄts, as well as its presence in restaurants and supermarkets. However little has been written about what they taste like, the multiple possibilities they have to be used as ingredients, and their preparation as a foodstuɈ. This book, with a prologue by 9ené 9edzepi and an introduction by Mark )omford, director of the Yale University Sustainable -ood ProQect -embellished with beautiful photographs- is the Ärst to provide a holistic view on the subQect, gathering together a series of essays that reÅect on the cultural, political and ecological signiÄcance of the consumption of insects. At the same time it Åees from the exaggerated claims asserting that edible insects will solve the challenges of feeding the growing population of the world. On Eating Insects also includes fascinating stories of travels and the Äeldwork done by the Nordic -ood 3ab, which explored the gastronomy of insects throughout a wide variety of cultures and societies, from 2enya and Uganda to Australia, Mexico, Peru, 1apan and Thailand, passing through Denmark, Norway, Holland and Sardinia. One must not forget the exquisite recipes provided, sophisticated and surprising, showing us Qust how delicious it can be to eat insects: bee larvae ceviche, spicy crickets with asparagus... Once the initial fear or reQection towards the idea of eating insects has been overcome -quite a challenge, as the authors admit understandingly,- On Eating Insects leads us to ask questions about what we are consuming, and encourages us to widen our horizons when selecting food. It becomes an essential read, not only for cooks and food industry professionals, but also for all those interested in ecosystems, sustainability and the diversity of cultural practices throughout the world. On Eating Insects. By: 1osh Evans, 9oberto -lore, Michael )om -r¥st Nordic -ood 3ab. Publisher: Phaidon Press

ORGANIC EXTRA VIRGIN OLIVE OIL Azienda Agricola di Antonio F. Leo C.da Citrignano, 72017 Ostuni Br, Italy www.bioleo.it

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Tuscany: On Olive Trees and People By Luigi Caricato In Tuscany, Italy, where the art of the Oliandoli -oil producers and traders- prospered during the Middle Ages, olive trees are treated as if they were people, and even prisoners make extra virgin olive oil...

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By Alfredo Briega MartĂ­n Photographs by Sergio Ferreira An exciting journey beyond the sea loaded with nostalgia, EVOO and hope for a more sustainable future.

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205

Eataly, The Taste of Italy By Alfredo Briega Martín

Eat better, live better. This is Eataly’s claim, the vibrant marketplace created by Oscar Farinetti, where coffee shops, restaurants, and take-away food counters intermingle with regional products by local and Italian producers that fly the flag of sustainability. It’s mission: to make top quality Italian food and drinks accessible to all.

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A new way to communicate the Extra Virgin Olive Oil world @ FICO Eataly World, Bologna City, Italy Contact us at info@ulivobistrot.it to know more Follow us on Facebook and Instagram @ulivobistrot

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The Best Guide For The Best EVOOs By Alfredo Briega Martín

The EVOOLEUM World’s TOP100 Extra Virgin Olive Oils Guide is a must for extra virgin enthusiasts.

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You can buy the EVOOLEUM Guide online at www.evooleum.com and download the EVOOLEUM app at Apple Store and Google Play

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18 años cultivando, investigando y evolucionando el seto para tí

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Three hours of pure show, pure emotions, extreme creativity; a unique and unforgettable experience

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Sublimotion: the Show Must Go On By Alfredo Briega Martín

The world’s coolest and most luxurious restaurant is in Ibiza. Sublimotion, whose cover charge exceeds 1,500 Euros, features a tasting menu at a single table for 12 diners, created by the chef Paco Roncero -a lover of extra virgin olive oil- who acts as master of ceremonies. Welcome to the world’s first gastronomical show.

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The concept of Sublimotion was born in 2012, at the research workshop of Paco Roncero (2 Michelin stars), and in 2014 his doors opened for the Ärst time on the island of 0biaa The result of two `ears of intense worR in collaboration with a multi-discipline team of professionals and artists -cooRs, desiNners, enNineers, illusionists, staNe desiNners, architects, choreoNraphers and script writers- is a new format, that manaNes to fusion haute Nastronom` with the most a]ant-Narde technoloN`, in an unprecedented mise-en-scune, thus becominN a new scenic art, the world»s Ärst Nastronomic performance, created to be e_perienced with -and to arouse- our Ä]e senses 0t is not in ]ain that durinN the same `ear of its inauNuration, Sublimotion was distinNuished with the - ) )est 0nno]ation Priae at the 2014 >orld >ide /ospitalit` (wards 3ocated at the /ard RocR /otel 0biaa -a Ä]e star establishment in Pla`a d»en )ossa, the Ärst one of the famous chain to be established in ,urope, that brinNs toNether the brand»s philosoph` and the most Nenuine Mediterranean atmosphere- Sublimotion b` Paco Roncero is a platform from which to submerNe into the chef»s (and his team»s) creati]e process, desiNned to transport the Nuest into an unRnown uni]erse where cuttinN-edNe Nastronom` is merNed with the most radical and diɈerentiatinN mise-enscune (s an e_ample! 12 uniXue diners per show, Nathered round a sinNle table, a tastinN menu with o]er a doaen dishes, a team of 2 professionals (n e_periential and initiator` Qourne` ne]er seen to date that taRes place in a striRinN set where the diner is a part of the show and becomes its main character Three hours of pure performance, pure emotions, e_treme creati]it` ( uniXue and unforNettable e_perience

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Updates in the fourth season

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The Sublimotion experience is completed with the combination of augmented and virtual reality applied to gastronomy, the radical changes of scene that allow a jump into the most cuttingedge of futures, or takes us into an early 20th Century cabaret... Art, avant-garde cuisine and technological innovation in one same space, united and choreographed to create a sensorial universe beyond reality. Sublimotion is all this. No more and no less.

www.sublimotionibiza.com

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Photograph by KARRASTOCK

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Paco Roncero, Executive Chef At Sublimotion “EVOO is an essential product at Sublimotion” Sublimotion is the outcome of a dream in which vanguard gastronomy and innovation join together to create a unique experience. We have a conversation with the executive chef at Sublimotion, who is one of the maximum representatives of the Spanish culinary vanguard within and beyond our frontiers, and who has worked for years in search of the perfect conditions to boost the taste and emotions of all his creations. A technical and creative vanguard that not only means a style of cuisine but also is the way to provide and understand gastronomy as being a unique sensorial experience. EVOO and Sublimotion... sounds good As with in all my restaurants, extra virgin olive oil is an essential product when adding the perfect touches to the preparation of certain recipes, or as a main ingredient in some of our dishes. Give me an example... 4any. -or example, it is vital in a yellow gaapacho of Äne shellÄsh, or when serving 7armesan cheese, from which we remove the fat and exchange it for oil. Any favorite variety or provenance? Spain has a range of incredible oils to oɈer and, depending on the dish, we use one variety or the other, from one region or another. 7ersonally 0 love 7icual and Arbequina oils. Does the Sublimotion client know or ask for this product? Of course he knows about it, but the client who comes to Sublimotion above all is ready to be surprised.

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Dolce Vita

Dolce Vita Séka Hills, the Yocha Dehe Wintun Tribe Opens the Doors to its Olive Groves and Ancestral Traditions By Pandora Peñamil Peñafiel

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For thousands of years, Native Americans lived amongst oak forests, hills and meadows in Capay Valley, California. Today, a considerable part of these lands is planted with olive trees and vineyards, which define the perfect Mediterranean microclimate for the development of Séka Hills, one of the richest agricultural farms in Yolo County. Here, the Yocha Dehe Wintun Nation welcomes those intrepid visitors who wish to discover how they produce their artisan olive oil, wine and honey, as a show of love and respect for the land they have inherited from their ancestors. A fascinating journey through the history and aromas of the North American continent.

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Dolce Vita

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where the SĂŠka Hills wines are produced. This unique and multi-generational complex holds fourteen California wineries, producing wines exclusively from this region, where WKH EUHH]H FRPLQJ IURP WKH 6DQ 3DEOR %D\ LV EHQHĂ€ FLDO WR WKH Ă RXULVKLQJ YLQH\DUGV 7KLV KLVWRULF PLOO GDWHV EDFN WR when it was used to process beet sugar, nowadays often celebrates food and wine pairing cultural events, such as the 3RUW :LQH &KRFRODWH /RYHUV :HHNHQG HYHU\ )HEUXDU\ RU the Gourmet Cheese :LQH )DLU $XJXVW The tribe is also particularly proud of its shop, which sells a selection of kitchen products, recipe books and gifts for the home, adding yet another reason for making a visit to SĂŠka Hills a must, as much for tourists, as for Capay Valley residents.

Visitors Who Become Clubbers )UHTXHQW YLVLWRUV FDQ EHFRPH PHPEHUV RI RQH RI WKH WZR 6pND +LOOV FOXEV WKH &DOLIRUQLD &OXE DQG WKH +DUYHVW &OXE LQ RUGHU WR HQMR\ WKHLU DUWLVDQDO LWHPV DQG EH WKH À UVW WR WDVWH the olive oils, wines, walnuts and honey from each harvest. 7KH EHQHÀ WV RI EHLQJ D clubber in one of these two programs includes invitations to the many wine and EVOO tasting sessions that take place in the Tasting Room, discounts on

products sold at the store and deli, and information on all the parallel activities that both clubs organize. Both the California Club -for state residents only, which includes all SĂŠka Hills products- and the Harvest Club -for out-of-state visitors, where wines are not included- send their club members, four times a year, a box of selected organic products, which have been farmed on the premises. Any of the options that this melancholic ranch has to offer make this place a paradise for disconnecting from noisy reality, and reconnecting with Earth and Nature at its wildest. A gift from the Yocha Dehe Wintun Nation to present and future generations, because, as the old Native American SURYHUE JRHV ´:H GR QRW LQKHULW WKH ODQG IURP RXU DQFHVWRUV ZH borrow it from our children.â€? If you are encouraged to WDNH WKLV WULS GRQ¡W KHVLWDWH to greet them in their native ODQJXDJH Ȩomoy¡ They will understand, and so will the land you are standing on.

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Premium Oil-Mill

As Pontis, the Reign of the Manzanilla CacereĂąa Olive By Alfredo Briega MartĂ­n

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A happy example of harmonious coexistence between economic growth and the safekeeping of environmental values.

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Aromas of

extra virgin olive oils

from Spain

Montaje 14 ml_Maquetaciรณn 1 18/12/17 18:17 Pรกgina 2

Montaje 14 ml_Maquetaciรณn 1 18/12/17 18:17 Pรกgina 2

Montaje 14 ml_Maquetaciรณn 1 18/12/17 18:17 Pรกgina 1

Aromas of

extra virgin olive oils

from Spain

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