Cibi e Bevande
Versatile European Olives: a Hit at the 'Winter Fancy Food' Show in the U.S.
At this event in Las Vegas , the star chef, , demonstrated how pair incredibly well with other foods, due to their different basic flavors: sweet, salty, bitter, and sour. Chef Astudillo prepared four dressings and three recipes that wowed attendees with their fantastic flavor and culinary qualities.
Astudillo cooked a 'Salmon Tiradito', made with tiger's milk and olive charcoal. It was one of the star dishes along with the 'Potato and Crab Salad', a very special creation served with a foam of stuffed
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The ' , with pink tomato, avocado, and mint also delighted guests with its flavor, freshness, and originality.
Chef Astudillo's dressings were the talk of the town among industry experts. His four creations were remarkable: a dressing created with , green curry, cherry tomato, honey, and soy sauce; one made with stuffed with purple cauliflower, carrots, jalapeño pickles, and sage; one with olives, paprika, marinated chipotle, beets, and pomegranates; and one made with , anchovy and with Manchego cheese in wine.
has certainly become a unique culinary event where chefs and professionals from the restaurant industry can experience the campaign message firsthand: , promoted by (Table Olive Interprofessional Organization), supported by the European Union, and created to raise awareness of olives among the American public.
The great acceptance of is evidenced by the ever-increasing demand for Spanish olives by Americans, which already amounts to 196.7 million dollars a year, according to the latest data from the Institute for Foreign Trade (ICEX). The is the main market for olives produced in Europe . The U.S. imported olives worth $427 million in 2020. This means that more than 79% of the olives consumed by Americans come from the
is the Table Olive Interprofessional Organization recognized by the that brings together all the organizations representing the sector, such as It was created to implement programs and activities of general interest, spread knowledge of the Spanish table olive, and carry out research and development programs on various production techniques.
- Picture is available at AP -
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