The magic of EVOO to your heart’s content

The 9^th World Olive Oil Exhibition, the most important international fair devoted to olive oil, will host several diverse gastronomic activities run by the chef Kike Piñeiro.

The EVOOs that have been awarded by “Alimentos de España” will be the key ingredients in the culinary demonstration which will take place in the Tasting room on Tuesday the 8^th at 2 pm. Moreover, as on previous occasions, chef Piñeiro together with his team will prepare a menu for the Gourmet Area, to be enjoyed via four sessions per day and has been created with the caption: “Taste the magic of EVOO”

In addition to being the world’s meeting point for the entire olive oil sector, the WOOE is aimed at promoting and not only making the diverse types of olive oil known but also how they should be used. To this effect, the WOOE has organized multiple activities in order to bring the liquid gold closer to each and every attendee so that they can taste and see the wide variety of applications that olive oil has across cuisine.

Throughout two days and with four daily sessions, Kike Piñeiro, chef and co-owner of A Horta d’Obradoiro (Santiago de Compostela, Spain) together with his partner Eloy Cancela, will provide a culinary demonstration at the Gourmet Area. Under the caption “Taste the magic of EVOO”, the Galician chef has prepared a culinary proposal in which Extra Virgin Olive Oil is incorporated in each dish in a surprising way. Designed for take away, the dishes to taste are the following: Pulled Pork Brioche, Tuna & Quinoa Poke Bowl, EVOO with Biscuits, Baked Apple, Yogurt and EVOO, Spirulina Smoothie with EVOO, Citrus fruits with EVOO, and EVOO’s Chocolate and Fudge.

Furthermore, Kike Piñeiro will also be in charge of the culinary demonstration that will take place on Tuesday 8^th (at 2 pm) at the Tasting Room using the olive oils awarded by the Spanish Ministry of Agriculture, Fisheries and Food. Each one of the categories of EVOO awarded in the “Alimentos de España” competition will be integrated in a mouthful, seeking the utmost blend with the dish, according to each EVOO’s bitterness, spiciness and fruitiness.

Under the caption “Roots from land and sea”, chef Kike Piñeiro has elaborated a menu consisting of Caramelized Leek with Almond Praline, Sea Urchin with Coconut and Codium Seaweed Caviar, and Beans from Lourenzá with “Celtic Rooster” in EVOO. For the first dish, the chef has chosen the extra virgin olive oil that won the category “Sweet Green Fruity”; the sea urchin dish has been made using the winner of the category “Ripe Fruity”; and the beans with rooster have incorporated the EVOO which won the “Bitter Green Fruity” category. The 9^th WOOE is held in parallel with HIP, the fair devoted to restaurants, hotels and catering; all these sectors are beginning to rise up again following the interruption of the pandemic and will also have their place at IFEMA. The WOOE is encouraged by the company Pomona Keepers and by IFEMA Madrid with Globalcaja as its main sponsor.