With a lunch paired with Extra Virgin Olive Oil (EVOOs) selected by Chef María José San Román, the new OLIVETOLIVE was presented at the Raco de La Taberna del Gourmet on Friday 7 June. María José San Román, Monastrell restaurant chef who oversees the kitchen and the restaurants of the Grupo Gourmet Alicante, and in 2011 settled in its Monastrell Restaurant OLIVETOLIVE.
For this special occasion, the Taberna del Gourmet team created 15 dishes with different AOVEs, always by knowing how to combine each EVOO. From a bluefin tuna tartar with an hojiblanco from Almazaras de la Subbética, to a Dakota Veal with Picual from Jaen (“Oro Bailen”) and a solid oil made from Royal of “Castillo de Canena”. Ending with a lemon ice-cream made with “Tot Oli”, Valencian EVOO produced by Vicente Todolí, also exdirector of the Tate Modern Gallery in London. A meal in which the main actors were the Extra Virgin Olive Oil from the various Spanish producers who attended the event.