The Spanish Olive Oil Interprofessional Organization offers a workshop entitled “Olive Oils from Spain: Origin Does Matter” in order to share a vision of olive oil beyond the culinary aspects. For this reason, it has selected, as spokespersons, two Americans who are familiar with Spanish Olive Oil and how it is used. On the one hand, journalist Nicole Jolly is an expert on the food and agriculture sector and host

The Taste of Maximum Quality» is an original and direct digital campaign aimed at spreading knowledge in the United States about Spanish Olive Oil, its uses and versatility in both Spanish and American cuisine. The campaign features real people who tell us about their experience through social networks and a website with anecdotes about their lives, recipes, photos, videos and much more. (www.oliveoilsfromspain.org/t

The prestigious chefs Seamus Mullen and Marcos Campos taught a cooking workshop for journalists and influencers in Chicago as part of the promotional campaign Olive Oil Makes a Tastier World. The guests were taught to make classic Spanish dishes such as Pulpo a la Gallega (Galician style Octopus), Arroz con Carabineros (Rice with Shrimp), Mejillones en Escabeche (Marinated Mussels), Romesco con Espárragos (Romseco