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The Good Life Embassy

The Spanish olive oils travel the world

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.




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.


Oil Tasting


Las 7 Encinas Arbequina

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).


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.


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.