How to recognize a good EVOO? What is the difference between a fruity, bitter and a spicy taste? Which EVOO goes best with fish and which best compliments the flavour of the meat? How do we cook with EVOO?
María José San Román, the Chef of Restaurante Monastrell (* Michelin) and ambassador of EVOO and OLIVETOLIVE project developer, has spent several years researching EVOOs, their die rent sensory profiles and applications in the professional kitchen, answers these questions through her experience in the use of EVOOs in her kitchen.
María José has also been a speaker at two world wide-congresses on EVOOs –“Beyond Extra Virgin” in Verona ’10 and Cordoba ‘11. She distinguishes the single variety Spanish oils as follows:;
Picual. “Besides its frying properties its potential use in cake making surprised me following spectacular results with my orange and almond magdalenas where the light bitterness and spicy taste of the Picual disappeared and an agreeable aroma arose”.
Hojiblanca. “This varietal is also ideal for frying and is perfect pairing in cold almond soups such as ajoblanco”.
Cornicabra. “Undoubtedly the EVOO for potatoes and for dressing oily fish, perfect for octopus with potatoes”.
Arbequina. “For vegetables and many desserts for its fruity notes and sweetness. Replaces butter very well and is very suitable for use in mayonnaise, for example, for a Russian salad or an “alioli”.
Picudo. “This varietal is the one I choose to make a special tomato sauce, adding the EVOO once cooking the tomato is finished”