Great chefs are important ambassadors of Spanish olive oils. For that reason, at gastronomic events such as Madrid Fusion, we support their work so that all professionals can prepare their dishes with extra virgin olive oils of the Arbequina, Cornicabra, Hojiblanca and Picual varieties. Once again we collaborated with Paco Roncero, who gave a master class on the use of extra virgin olive oils in sauces, both cold and hot. We also offered tastings to the visiting public, using olive oil carts.
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