En el corazón vibrante de las ferias gastronómicas españolas, como la renombrada Alimentaria, emerge una novedad cautivadora que está cambiando la forma en que experimentamos uno de los tesoros culinarios más venerados de España: el aceite de oliva. Me refiero al concepto del "Olive Oil Bar", una innovación que, tras mi reciente visita, me ha dejado fascinado y ansioso por compartir mi experiencia. El Olive Oil Bar no es simplemente un stand más en la feria; es un espacio dedicado por completo y exclusivamente a la cata de una diversidad de aceites de oliva, tanto nacionales como internacionales. U espacio diseñado para educar, degustar y celebrar este ingrediente esencial de la dieta mediterránea. Lo que distingue a este Bar es la libertad que ofrece a cada visitante para explorar, a su propio ritmo, los mejores aceites. No solo ofrece posibilidades de catar aceites de oliva, sino también de aprender sobre este producto tan singular. Cada uno de los aceites presentes en...

  El término oleoturismo es una palabra compuesta que surge de la unión de dos vocablos: "Oleo": que proviene del griego " ἔ λαιον" ("elaion"), que significa "aceite". "Turismo": que deriva del latín "tūrismus", que hace referencia a la acción de viajar por placer. Esta nueva palabra apareció a la década de 1990, en países mediterráneos donde la tradición olivarera y la riqueza cultural asociada al aceite de oliva brindaron un terreno fértil para ofrecer esta nueva manera de explorar. En actualidad, oleoturismo, una fusión entre el amor por el turismo y la pasión por el aceite de oliva, se ha convertido en una tendencia creciente que atrae a viajeros de todo el mundo hacia las regiones olivareras. Esta experiencia única ofrece una inmersión profunda en el mundo del aceite de oliva, desde el árbol hasta la mesa, permitiendo a los visitantes descubrir los secretos de la producción de uno de los tesoros culinarios más valorados...

  Puntos Fuertes Rigor Científico: El artículo destaca que el estudio CordioPrev fue publicado en la prestigiosa revista científica internacional The Lancet, lo que sugiere un alto nivel de rigor y calidad en la investigación. Publicación en una revista con el nombre no considero cómo prueba valida de “vigor científico”. Más, cómo vemos a continuación, dentro del apartado de “debilidades” vemos numerosas “dudas” sobre el nivel de carácter científico de estudio y de fiabilidad. Resultados Significativos: Los resultados presentados son impactantes, indicando que seguir una Dieta Mediterránea con aceite de oliva virgen extra (AOVE) puede reducir significativamente la recurrencia de accidentes cardiovasculares, incluso superando la eficacia de algunos medicamentos convencionales. Tampoco es evidente. Además de que esto es opinión de autor de articulo (que había el jefe del estudio), la diferencia de 5 % entre dos g...

  This video I am sharing is not focused on proclaiming the absolute goodness of olive oil or condemning saturated fats as inherently bad. Both perspectives lack accuracy, and the video itself is a bit out of date. Instead, it aims to promote awareness, understanding, and consciousness. I just humbly suggest delving a bit deeper into the subject. A long time ago, my best friend made a statement that stuck with me: "We have to compare oranges with oranges..." Since then, I have been paying special attention to this concept. And now, when attempting to explain something about olive oil, I often feel hindered by a common lack of basic knowledge and misinterpretation. A mixture of terms like "fatty acid," "saturated/mono/poly/unsaturated," "omega 3, 6, 9," along with words like "good/bad," "healthy," and "essential" are carelessly and frequently used, obscuring even the slightest trace of reality. The only way to n...

  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. ...