Tastings and uses of Extra Virgin Olive Oil with Protected Designation of Origin (PDO)

Prodeca is organising the 5th Guided Extra Virgin Olive Oil Tasting to mark World Olive Tree Day. This year, as something new, alongside the guided tasting we are adding the culinary uses of PDO (Protected Designation of Origin) extra virgin olive oil: tradition and creativity in the kitchen.

The project is run with the collaboration and participation of Catalonia's five PDOs (Terra Alta, Baix Ebre-Montsià, Empordà, Siurana and Les Garrigues), the Official Tasting Panel for Catalan Virgin Olive Oils, chef Pep Nogué and the Poma de Girona PGI, and its aim is to spread the word about the qualities of Catalan PDO oils among the future Catalan food opinion leaders now training at Catalonia's hospitality schools.

PROGRAMME

Stylised table

9.30 a.m.

Screening of the video "Catalonia, where oil is culture"

Welcome
Joan Gòdia - Director General for Agri-food Companies, Quality and Gastronomy, Government of Catalonia

Screening of the video #CatalanFood - Eduard Xatruch

9.45 a.m.

Uses of PDO extra virgin olive oil: tradition and creativity in the kitchen
Pep Nogué - Chef and food writer

Pastissets de Tortosa with chocolate cream and extra virgin olive oil (Baix Ebre Montsià PDO)
Omelette in capipota stock with picada oil (Terra Alta PDO)
Orelletes with melon and extra virgin olive oil snow (Les Garrigues PDO)
Cod with romesco and extra virgin olive oil emulsion (Siurana PDO)
Pickled sardines with pomegranate emulsion and Empordà extra virgin olive oil (Empordà PDO)

10.10 a.m.

Open question time with the participation of:

Maria Àngels Calvo - Head of the Official Tasting Panel for Catalan Virgin Olive Oils
Pep Nogué - Chef and food writer

10.20 a.m.

Closing remarks

Dèlia Perpiñà - Managing Director of Prodeca

Event hosted by Rosalba Arrufat - Head of the fruit, vegetables and olive oil sector at Prodeca

Speakers

Pep Nogué

Cuiner i divulgador gastronòmic

Cuiner de referència a Catalunya, soci fundador del Culinary Institute of Barcelona (CIB). En la seva faceta periodística i divulgadora és director i presentador de La Fonda de Catalunya Radio i col·laborador al Suplement de Catradio. Així mateix, és director executiu de Pep Nogué, Gastronomia i Alimentació S.L (assessoria d'empreses alimentàries, comunicació).

Mª Àngels Calvo

Cap del Panell de Tast Oficial d'Olis Verges d'Oliva de Catalunya

Lidera un grup de 25 tastadors professionals com a cap del Panell oficial d’olis d’oliva verge de Catalunya des del 2004. Forma part del grup d’experts en tast d’olis del COI i també del MAPA; participa anualment a les guies de l’oli Iberoleum, Evoleum, Evoo i IOOC Guide, a més de ser professora i ponent de cursos, jornades, i congressos nacionals i internacionals. Calvo és també col·laboradora en activitats científiques de diverses universitats; anualment és jurat i fins i tot cap de panell dels concursos nacionals i internacionals més prestigiosos.

Questions

INSCRIPCIONS TANCADES