Salmorejo Cordobés is a traditional dish from the region of Córdoba, Spain, known for its refreshing flavor and creamy texture. Although commonly associated with tomatoes, there is a hidden protagonist ingredient that greatly contributes to its authenticity: olive oil. As a curious person and a lover of authenticity, I became interested in this dish over the past few weeks, especially as the heat arrived and I was looking for a fresh summer meal. To ensure I make it correctly, I researched various sources and discovered that while experts agree on the basic ingredients and the differences between Salmorejo and Gazpacho, there are divergent opinions on the quantity and type of olive oil to use. Regarding the quantity of oil, I prefer not to engage in debates about calories and energy value, as I believe it is a personal matter. However, in my own preparations, I usually use around 100-150 grams of oil per kilogram of tomatoes. But what truly matters to me and on which I hold a...

 "Though olive oil has been made for millennia, little has been written ..., and surprisingly few generally accepted truths exist, ..., about oil quality, production, nutrition, chemistry ..." wrote Tom Mueller in his book "Extra Virginity. The Sublime and Scandalous World of Olive Oil." The book was published in 2013, and since then, not much has changed. The following very brief overview of printed sources does not claim to be complete or objective. It is my personal response, at this very moment, to the hypothetical question: "What could one read to delve deeper into the subject?" This time, we are talking only about books written in English. Number 1 is the aforementioned "Extra Virginity. The Sublime and Scandalous World of Olive Oil" by Tom Mueller, 2013. It is a 250-page popular science detective story. Tom himself writes that the book is more about the people involved in both the bright and dark sides of the olive oil business than ...

Sommelier Certificate Program - NewYork By Olive Oil Times Education Lab .                                 5 days, 40 participants (mainly from the US), 12 brilliant speakers, and dozens of the best world’s EVOO samples tested … Quick review in the form of a  questionnaire :   Why did you decide to enroll in the olive oil sommelier certification course? The depth of my personal connection with olive oil is truly profound. My enduring fascination with this product only grows stronger with each new exploration, continually fueling my curiosity. The realm of olives has become an indispensable part of my life's journey. While this course is not my initial foray into studying the subject, having previously attended sessions in Spain, my objective in New York was to attain a broader, more comprehensive global perspective. ...