Olive Oil From Spain announces today plans to host an exclusive tasting and dinner with olive oil expert, Alfonso J. Fernandez and restaurant owner, John Rivera Sedlar, at Sedlar’s Los Angeles restaurant, Playa. Fernandez, a fifth generation olive farmer and olive oil producer, will travel to Los Angeles from Spain to treat key city influencers and media on a culinary journey through the Spanish countryside. The tasting will be followed by small plates and cocktails created by Sedlar, all which have been inspired by the bold flavors present in the four olive oil varietals.
“What I love more than working with olive oil, is working to educate people on olive oil,” said Alfonso J. Fernandez. “Partnering with local talented chefs to create specialty dishes influenced by olive oils from Spain allows us to share our passion of exciting the palate and introducing people to unique flavors.”
Fernandez will guide guests on how to taste like an expert four distinct varietals from Spain: arbequina, cornicabra, hojiblanca and picual. Through examining the tastes and aromas, proper tasting techniques, learning the language and education on the history of olive oil, guests will have a better understanding of one of Spain’s main exports.
Chef Sedlar spent several years living in Spain, travels there frequently and was just in Spain tasting olive oils with Mr. Fernandez. Chef Sedlar loves cooking with Spanish olive oils and also serves them as a finishing oil at his restaurants.
In September Spain traditionally begins harvesting of table olives. Harvest will last until November and will end by the olive festival. Olives is the pearl of the Mediterranean. In Russia the olives from the sunny Spain are very popular and are appreciated for its good taste. Due to the wide diversity of varieties and flavors Spanish olives can satisfy even the most inveterate gourmet.
Unique Spanish climatic conditions allow growing the widest range of table olives that have no analogues in the world. The best-known varieties of the Spanish table olives are caserena, manzanilla, gordales and hojiblanca.
About 300 million olive trees are cultivated in Spain. One of the most popular varieties of green olives is manzanilla, which has a distinctive and rich taste. It is ideal for stuffing. In turn, the most famous variety of the black olives is caserena – soft olives with easy detachable stone, rich flavor. They are not stuffed, but served separately or added to the dishes to give them a refined taste.
Olives are grown throughout Spain, but there are two major areas of olive industry: Andalusia and Extremadura. These two regions produce more than 98% of olives in Spain.
Olives are harvested using a combination of cutting-edge technology and centuries-old traditions. There are several ways to collect olives: completely by hand (applied for small trees) and using sticks and special devices for shaking the olive branches to make the fruits fall. The use of special machines can greatly accelerate the process of collecting and allows processing a greater number of trees.
Researchers from the Spanish Council for Scientific Research (CSIC) have proposed a new procedure for the detection of illegal color additives in green olives.
Writing in the academic journal LWT – Food Science and Technology, the Spanish researchers noted that because certain processing techniques alter the color of olives, certain manufacturers add a food colorant during the processing of green olives – “with the aim to conceal such color change and to obtain a green permanent color in the final product.”
However, the authors noted that European Union regulations do not permit the addition of colorants to table olives, or olive oil.
“The present work proposes a procedure for the detection of the color adulteration of green table olives with E-141ii colorant,” said the researchers, led by María Roca from CSIC.
They added that the fraudulent addition of E-141ii is determined by analysing solutions of the food or packaging to test for of peaks identified as copper chlorophyllin complexes – which are compounds completely foreign to the natural pigment profile of green olives.