The 9th Spanish Virgin Olive Oil Conference, organised by magazine Alcuza at the restaurant Pedro Larumbe, in Madrid, involved an afternoon session focused on cooking with olive oil.
Three great chefs of Spanish cuisine, Pedro Larumbe, Firo Vázquez de Parga and Sacha Hormaechea, carried out a live cooking show session in front of more than 150 Hotel Management and culinary academy students from Madrid, including housewives and gourmet distribution managers.
Pedro Larumbe highlighted the infinite number of textures that olive oil is able to produce, which can later be used in a variety of ways in distinct dishes and plate presentations.
Firo Vázquez de Parga, chef at restaurant El Olivar de Moratalla, in Murcia, believes that there are many reasons to consider olive oil a cooking technique and not simply an ingredient.
Sacha Hormaechea, manager at the Sacha restaurant, notes that extra-virgin olive oil is one of the best sauces in the world.
Apart from the cooking show carried out by these three great chefs, the afternoon session included an educational tasting of different olive oils with Jesús Sutil, Regulating Board for the Sierra Magina designation of origin.
Article sourceThree great chefs of Spanish cuisine carried out a live cooking show session,