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Adding value to spanish exports


'The Interprofesional has given me the chance to represent its product all over the world'

Wiki Spanish Food editorial team

Diego Guerrero was born in Vitoria in 1975. The Basque chef, who settled in Madrid, received a Michelin star just five months after launching his latest gastronomic project: DSTAgE. Those who know him say he is discrete and cautious and has a revolutionary vision of 21st century gastronomy.He, on the other hand, prefers to describe himself as an "expert in cooking up smiles".

Guerrero is currently touring with "The Good Life Embassy", an Aceites de Oliva de España creation to raise the profile of Mediterranean food and the Spanish lifestyle as a healthy model as it travels to 10 countries on 4 continents. The initiative is promoting Spanish olive oil consumption in Paris, Moscow, London, Berlin, Chicago and São Paulo, and will conclude in February 2015 in Shanghai. "The Good Life Embassy" tour has brought olive oil to Mexico City, Paris, Moscow, London, Berlin, Chicago and São Paulo. How is olive oil viewed differently in those places?

Diego Guerrero.-The Interprofesional del Aceite de Oliva Español has given me the opportunity to represent its products around the world. On this tour, we have been able to show how we use our extra virgin olive oils in several countries.Instead of a distinction, I would highlight a common feature of all of these experiences: the importance given to olive oil in each country.

W.S.F.- How has this project performed to date?

D.G.-I believe it has been positive everywhere. Every city has given the product a warm welcome, and expressed great interest in it. We have been representing olive oil since March of this year. For example, I starred in the TV campaigns launched in Japan and Australia entitled "The Good Life Recipe", which was a very interesting experience.

W.S.F.- Olive oil made in Spain adheres to the world's highest quality standards. How is our oil different from that of other countries?

D.G.-The Interprofesional del Aceite de Oliva is known all around the world. We are the greatest producers and exporters on the planet, and we have more than 260 different varieties of olives, which yield distinct types of oils, with unique aromas and flavors. As a result of the history of our product, its production, and the tradition in particular, it's known all the world over.

W.S.F.- What role does Spanish olive oil play on the international food scene?

D.G.-Spanish olive oils are the essence of the Mediterranean diet, the symbol of an aspirational lifestyle that combines pleasure and health like no other Spanish product can. It's an important role, but I believe we must continue working to strengthen our position as number one in the world. The Interprofesional del Aceite de Oliva de España's commitment to high-end gastronomy and, in particular, to first-rate gastronomic events is bearing fruit.

W.S.F.- One of the most novel uses of oil in cooking is in desserts and cocktails. What are some new culinary uses of olive oil?

D.G.- The answer is already in your question. I would highlight the product's great versatility, which makes it very easy to use in just about any recipe. One of the most interesting aspects of this experience is seeing the synergy between chefs and countries. It's very enriching to be able to learn about other olive oil uses and customs in other cultures.

W.S.F.- What is you favorite recipe in which olive oil is the key ingredient?

D.G.-Olive oil is important in all of my recipes, but if I had to choose one, I would say egg served on bread and cured pork belly served over a light potato cream.

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