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Olivarama Recommends

El Inti de Oro

Olivarama.com

C/ Ventura de Vega, 12 & C/ Amor de Dios, 9
28014 Madrid (España/Spain)
Tel.: +34 914 296 703 / 914 291 958
www.intideoro.com
Type of cuisine: Traditional Peruvian
Chef: Segundo Vidarte/Gonzalo Amorós
Average price: 30 €
Opening hours: From Mondays to Sundays, from 13:30 to 16:00; and from 21:00 to 24:00.



The most authentic flavours and aromas of Peruvian cuisine reside in El Inti de Oro, a Madrid-based restaurant which, after 20 years in operation, continues to represent this mix of cultures resulting from the five thousand regional specialities.
Both the staff and the decoration of this restaurant are dressed in Peruvian style, while it's kitchen offers a cuisine based on the most authentic flavours and aromas of the ancestral Creole gastronomy.
Sprinkled with the extra virgin, Abril Gran Selección, the dishes that are minutely designed by the chefs, Segundo Vidarte or Gonzalo Amorós, serve to provide an unusual sensorial experience washed down with pisco, a distilled grape juice, or the beer, Cusqueña.
Among the delicacies to share, the ají amarillo (bread soaked in milk, Parmesan cheese and a slight hint of walnuts) or the escabeche de pescado are ideal starters that prepare the palate to receive the fried "Inti de Oro" ceviche, the Quinoto (a sort of risotto made of a cereal traditionally associated with the Incas) or the Corvina a lo macho (fillet of seabass with rice and shellfish). We will enjoy these "main courses” with the Suspiros limeños (caramel with meringue and cinnamon) or the ice cream made of lúcuma (a regional fruit).
If you want to experience an incredible journey to this Latin country without leaving Madrid, pay a visit to any El Inti de Oro restaurant, the oldest, classic Peruvian restaurants in the capital!

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Olivapedia

What do you need to do to become an official olive oil taster?

Olivarama.com

Among the many habitual functions of the International Olive Council (IOC), accrediting “official” virgin or extra virgin olive oil tasters is not one of them. In this respect, their function is to officially accredit the taste panels.
A taste panel is a group of between 8 and 12 tasters, trained in accordance with the IOC regulations, which operates under the guidance and supervision of a panel leader. The latter is responsible for assessing the performance of both the panel and its members, and for providing them with previous training and information.
In 1987, the IOC set down a series of methods and regulations for the organoleptic assessment of olive oils, which are constantly reviewed and updated. Any person interested in becoming a virgin olive oil taster can begin by completing a course given by an expert panel leader who is accredited by the IOC, and who will provide the teachings and training necessary for future tasters to be able to correctly describe the organoleptic perceptions and to measure them through the appropriate use of the intensity scales.
The panel leader assesses the participants’ interest in this activity and defines perception levels both for each member and for the panel as a whole for each organoleptic tribute (negative and positive) established by the IOC. After a number of training sessions, the panel leader finally decides whether to integrate the tasters into his panel.
One sole taster cannot classify an oil, nor can his/ her assessment be considered official. The contribution of one sole taster is only valid when integrated into that of the whole panel, in which it will be statistically analysed together with the contributions of the other tasters.
The IOC officially organises expert training programmes, both nationally and internationally, for virgin olive oil tasters or panel leaders. Nonetheless, these courses are not sufficient to form part of a panel. To do so, after the creation of a panel the same must apply for accreditation as established in the guide for the sensory analysis laboratories as published on the IOC website (www.internationaloliveoil.org). The list of panels accredited by the IOC is published yearly on the institution’s website.
In order to be accredited, all panels must have satisfactorily passed the quality and competence controls. Accreditation is a guarantee that said panel functions correctly and that the organoleptic analysis has a good level of reproducibility and repetitiveness.
Executive Secretary of the International Olive Council

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Trends

RESTAURANTS BID FAREWELL TO THE TRADITIONAL OIL CRUETS

The consumer demands, the producer offers and the horeca channel decides

Olivarama.com

Although numerous hostelry establishments still don’t grant olive oil the protagonism it deserves, the truth is that, bit by bit, more and more of them have finally decided to allow themselves be seduced by the irresistible creations of many producers and are attempting to please consumers who increasingly demand to know what they are putting into their mouths. From roadside bars to ostentatious restaurants. The status makes no difference. It all depends on the businessman’s commitment to the quality of his product and, ultimately, the satisfaction of his clients… Read more.

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Trends

THE GOOD LIFE EMBASSY

The Spanish olive oils travel the world

Olivarama.com

A space in which to passionately enjoy gastronomy, in which pleasure and health meet and in which extra virgin olive oil takes on the mantle of host... This is The Good Life Embassy, a promotional initiative by Aceites de Oliva de España (Olive Oils from Spain).
Ten scenarios with an intercultural vocation located in the heart of strategic cities around the world in which the chef, Diego Guerrero, ambassador of this initiative, offers a world of sensorial experiences to good food lovers.
In a warm encounter with the chef last July, he revealed all sorts of details demonstrating the success of these embassies… Read more.

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Editorial

Misinformation

Olivarama.com

When four years ago we decided to launch this magazine, we knew exactly what our main goal would be. To focus on bridging the gap between quality olive oil producers and consumers. We had heard so much about the need to spread the olive oil culture in a direct and accessible way that ultimately it's what we have ended up doing.
With all of our trials and errors over this period of time, we have witnessed the emergence of other types of popular initiatives that share our mission. Among the most effective, thanks to their direct action, though limited to a generally small number of attendants, the tasting sessions particularly stand out, as in a fun and educational way, they endeavour to help the public develop good selection criteria.
Any place is a good place to teach consumers how to differentiate between oils: mills, local fairs, congresses, press releases, international shows… In these cases, the procedure to follow is usually to take two different paths which, nonetheless, always lead to the same place.
On the other hand, there are also tasting sessions in which consumers are taught to distinguish between an extra virgin, replete with positive attributes, and another olive oil that is bursting with defects. Whereas, other tasting sessions take place in a scaled way, that is, using extra virgins made of the same varietal harvested at different degrees of ripeness or alternatively, using different varietals with the purpose of teaching participants to appreciate the different intensities of fruitiness, bitterness and spiciness they offer.
Whatever the case, the expressions on the faces of the novices say it all. Often, they can't help feeling a certain fascination on seeing that what they had been consuming up to then bore no relationship whatsoever to excellence, however much their village mill had guaranteed it. No offence to the villages which, of course, are where the best extra virgins are made. Where else?
Nonetheless, such demonstrations achieve the opposite effect when the supposedly extra virgins actually aren't. We prefer not to name names, because we assume that they have good intentions, but the truth is that unfortunately these cases are not by any means uncommon.
On the contrary, we've tasted lampante oils among the selections of numerous food fairs in our country, at tastings organised by certain institutions that promote the product from their respective regions or in mills aiming to seduce the public with flat, bitter and, even, lampante, oils. A meaningless exercise that serves to misinform, rather than inform. This type of situation, however, has no place in the new section we are pleased to launch in this edition, “Culinary alchemy by Firo”, written by the distinguished chef, Firo Vázquez, a veritable expert in olive oil culture.

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Oil Tasting

EXPLOTACIONES EL ALAMILLO, S.A

Las 7 Encinas Arbequina

Olivarama.com

Colour: Golden.
Nose: Medium fruit intensity, combining green and ripe notes. Among the most pronounced notes, green-grass, banana and almond stand out. A certain hint of aromatic herbs is also perceptible.
Palate: While the bitterness is expressed with low intensity, there is medium spiciness. High intensity and persistent almondy undertones are present.
Varietal: Arbequina.
Origin: El Membrillo (Toledo).

www.las7encinas.com

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Culinary Alchemy

TECHNIQUE 1

To infuse

Olivarama.com

Whether raw or cooked, extra virgin olive oil is an excellent ally in the kitchen. Its renowned organoleptic properties and its resistance to high temperatures make it the cornerstone of endless culinary techniques. As Firo Vázquez de Parga will prove in this space. Both a lover and a connoisseur of this "beloved raw material", in each edition, Firo will reveal how to get the most out of natural olive juice, incorporating it into various culinary processes.
He will also reveal other gastronomic expressions of the olive, its fruits and its derivatives. Alchemy in the Kitchen: at the service of the most curious foodies and gourmets!... Read more.

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OK&KO

Halfway

Olivarama.com

The law is very clear: apart from being duly labelled, the packages to contain olive oil on the tables of establishments must have non-refillable covers. Apparently, this bottle of Capicua complies with the law, although in reality it is only halfway there. Suffice to apply just a little bit of pressure and it opens, meaning it can be filled with any type of oil. An unfair situation for both the consumer and the brand that packages the oil... See picture.

Place: Hotel Sidorme, Mollet del Vallès (Barcelona)
Date: April 2, 2014
Picture: OLIVARAMA

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OK&KO

An affordable luxury

Olivarama.com

The individual portions of Capricho Andaluz appear to be the most popular option when it comes to abiding by the law. Without going further than the medical environment, the cafeteria of the Hospital Sanitas La Moraleja also dribbles its toasts with the extra virgins by this famous brand from Córdoba. In this case, its level of acceptance clearly responds to a spot-on future business vision… See picture.

Place: Hospital Sanitas La Moraleja (Madrid)
Date: March 23, 2014
Picture: Patricia López

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