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News | Jun 05 2019

Gastronomic Workshop in Chicago Puts Spanish Olive Oil in the Spotlight

Chefs Marcos Campos and Seamus Mullen showcase olive oil’s versatility by preparing a series of dishes for attendees

Gastronomic Workshop in Chicago Puts Spanish Olive Oil in the Spotlight

Spanish flavors recently took Chicago by storm during a gastronomic workshop organized jointly by Olive Oils from Spain and the European Union.

The event was hosted at Black Bull restaurant, and included the participation of two popular chefs: Marcos Campos, who works at Black Bull, and Seamus Mullen. They were tasked with reinterpreting classic dishes for guests and preparing them using extra virgin olive oils as a primary ingredient.

They prepared several dishes for attendees, including Galician-style octopus, rice with carabinero prawns, and mussels in brine.

At the end of the event, guests enjoyed a guided olive oil tasting, led by expert taster Alfonso Fernández. This was followed by a selection of cocktails made with extra virgin olive oil, all of them surprising combinations. Drinks included Pisco Oliva and Olive Oil World Cocktail, prepared by mixologist Ricky Alvarado, who sought to highlight the variety and versatility of EVOO.

At the moment, the “Olive Oil Makes a Tastier World” campaign is underway in the Windy City, and people passing through Union Station can sample a wide variety of oils at the Olive Oil Lounge, set up specifically for this event. The campaign aims to raise the profile of this “liquid gold” and encourage people to eat healthier.

Gastronomic Workshop in Chicago Puts Spanish Olive Oil in the Spotlight
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