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Culinary Alchemy


To infuse

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.




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



An affordable luxury

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


Book Review



Edited by: Everest
Language: Spanish
Year of edition: 2014
Pages: 405
RRP: 59,95 €
Tel.: +34 902 101 520

Product, technique and feeling are the pillars on which the cooking of Ramón Freixa rests. For this Catalonian chef, each gastronomic suggestion is a global sequence structured into various unrepeatable sequences, made up of various dishes in which the common thread, in some cases, is extra virgin olive oil.
This is precisely what he reflects in Secuencias, a book in which this chef with two Michelin stars expresses his cuisine as a fusion of daring, innovation and simplicity, an impeccable technique and numerous visual and gustatory plays.
With a preface by Joan Roca, the volume includes over a hundred recipes classified by sections, De un bocado (snacks and aperitifs) and Secuencias (starters, fish and meat dishes); and accompanied by photos and graphic illustrations that describe part of the chef’s creative process.
In Secuencias you will discover the Freixa philosophy, which is none other than the attainment of pleasure and happiness in each culinary experience.


Olivarama Recommends

Dani García Restaurante

Bulevar Príncipe Alfonso von Hohenlohe s/n
29602 Marbella (Málaga)
Tel.: +34 952 764 252
Type of cuisine: Andalusian renewed
Chef: Dani García
Average price: 150 €
Opening hours: From Tuesdays to Saturdays, from 13:30 to 15:30; and from 19:30 to 22:30. Sundays and Mondays, closed all day. July and August, closed on Sundays.

It has barely been open for two months, but it has already become a whole revelation. As its heart and soul so correctly defines it, Dani García Restaurante is “cooking with tradition”. A personal project of this Andalusian chef with two Michelin stars to his credit located right on the golden strip of Marbella, and in the heart of one of the most prestigious hotel establishments of this Málaga city: Hotel Puente Romano.
A great deal of imagination, a hint of creativity, unique skill, willingness and a great deal of loving care are the ingredients that Dani García uses to build an innovative gastronomic experience, replete with contrasts, flavours and textures, and caressed by the delicate presence of extra virgin olive oil.
Here, ideas are first designed and later presented to a public that adores haute cuisine, in the shape of a menu, Once Upon a Time, that allows diners “to touch the world of fairytales with their fingertips, without neglecting their closest environment”; or as a menu without any rules, a la cárte and with hints of a classic and traditional cuisine.
Dani García Restaurante is the new challenge of a master chef, who resists monotony and applauds transgression, but above all aspires to ensure clients enjoy a succulent gastronomic experience in complete freedom.


Oil Tasting


Soleae Ocal

Colour: Golden.
Nose: Medium-high fruit intensity with a presence of ripe, green notes. The ripe notes include fruit and vegetables, and tomato stands out. There are also undertones reminiscent of aromatic herbs.
Palate: The intensity of the bitterness is medium, while the spiciness intensity is medium-high. Mild green notes combine with ripe vegetal nuances, the latter very persistently.
Varietal: Ocal.
Origin: Herguijuela de la Sierra (Salamanca).


The Event


An ode to the extra virgins

Yet again this year, the Salón de Gourmets renewed its commitment to millennial culture by highlighting the extra virgin olive oil. It did so to offer those with a preference for the sublime a place to sample the best in Spain, discover the new, appreciate the nuances and to find out the multiple uses of this product in the kitchen.
Because at the XXVIII edition of this event, the protagonists were the new and classic agrifood products, the new gastronomic techniques or the culinary trends; and the guest country, Japan, which revealed the best kept secrets of its gastronomy, currently so “in”.
We also contributed “fragrance and flavour” to this great date, exhibiting the best Spanish juices in an impacting display, an obligatory stop for the most exquisite taste buds… Read more.



What is biodynamic olive growing?

For a few years now, biodynamic olive growing has been carving out a niche for itself among the traditional, integrated and organic farming systems. This technique began to take shape in 1924 based on the theories of Rudolf Steiner, an Austrian known, among other things, for being the father of anthroposophy and for his contributions to literature, education, art and theatre.
Of the various growing systems mentioned, the biodynamic is the most demanding and restrictive of all when it comes to how the land is ordered, the farming calendar, the use of products for fertilisation and pests, and how the soil is managed.
In this sense, the estates used for biodynamic olive groves are conceived as independent ecosystems. This means that external support is minimized and that impermeability must be guaranteed against possible cross contaminations from adjoining pastures.
Likewise, the biodynamic preparations and fertilisers used must be organic, which is why in the case of the olive grove, livestock tends to be let in so that, apart from contributing manure, the growth of undesired plants is also minimised.
It is also normal to produce compost from the livestock’s excrements together with the by-products obtained in the olive growing activity, such as the leftovers of pruning or the olive pomace oils. The aim of this is to revitalise the microbial activity of the soil and stimulate the tree’s life cycle.
This process, along with pruning, harvesting and other key moments, is determined by a very specific calendar which, taking into consideration the planetary alignment, establishes the specific dates on which each task must be carried out. In general, the objective of biodynamic agriculture is to cultivate an olive grove as live as possible, revitalise the soils where it is cultivated and improve the quality of the oils obtained thanks to the harmony in that agroecosystem.
Biodynamic olive framing is regulated by the private group Démeter, which is responsible for certifying compliance with all of its precepts.

Víctor Pérez, manager of Finca La Torre


From the Tree to the Table


Carrasqueño de Alcaudete

Always relegated to a secondary plane in an area in which the Picual olive has been prevailing for centuries, the Carrasqueño de Alcaudete is just beginning to be re-discovered by olive growers. Its excellent organoleptic profile makes it a variety that is highly in demand, with a very promising future ahead of it… Read more.




Unique ecological designs

The excellent qualities inherent to organic wood have heightened its seductive effect on Vargas to the point of rendering it an emblematic material. The company uses it to manufacture unique and attractive tailor-made packagings, in myriad styles and, even better, of enormous durability and reliability… Read more.