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Adding value to spanish exports


AOVE wins over Milan

Wiki Spanish Food editorial team

The leading international food event Expo Milano 2015 would not be the same without an appearance by the world's top product in terms of quality and quantity produced and sold in Spain: olive oil. It was in the spotlight in the Spanish Pavilion at the Expo, one of the core themes of which is "Feeding the Planet, Energy for Life".

On June 13th, Aceites de Olive de España, global leaders in the quality and quantity of olive oils produced and sold, took center stage. A tasting was organized featuring a selection of tapas prepared using extra virgin olive oils, made from Arbequina, Cornicabra, Hojiblanca and Picual olives.

Two demonstrations were also given, by olive oil expert Alfonso Fernández and chef Alberto Moya, underlining the diversity of flavors of the more than 260 varieties grown in Spain and their contribution to global gastronomy. In total, 20 tapas were served, providing the public with the different sensory experiences that extra virgin olive oil adds to an escabeche, Russian salad, seafood salad, gazpacho, and a jelly bean.

Attendees included the President of the Interprofesional del Aceite de Oliva Español, Pedro Barato, and members of the organization's Executive Board, which received a large group from the International Olive Oil Council's Advisory Committee in the Spanish Pavilion. They included representatives from importer associations in Japan and Brazil, who expressed their enthusiasm with regard to the Aceites de Oliva de España initiative.

Spain is one of the 55 countries with its ownpavilion in Milan and an extensive program of activities aimed at reinforcing the image of Spanish agriculture and food as an example of innovation and sustainability and at highlighting its contribution to feeding the planet, the pork sector being an excellent example.

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