The event hosted by world-renowned olive oil expert, Alfonso J. Fernandez features a presentation, olive oil tasting, tapas and wine all set in a fun and interactive learning environment. Although some may know the basics of olive oil, it can be surprising to learn the varieties of the product, many ways to use them, and how they can bring unique flavors to other dishes.
There are 262 varieties of olive cultivated in Spain, although 24 are used regularly in the production of oils. The most important varieties produced include Picual, Hojiblanca, Arbequina and Cornicabra. Each variety produces an oil distinctive in color, flavor and application.
Explore Spain, Rich in Flavor and Heritage
Kendall College of Culinary Arts
900 N. Branch St.
Chicago
Friday, October 7, 6PM-8PM
Tickets: $40, with all proceeds benefiting Common Threads
Purchase tickets at www.commonthreads.org
To learn more about olive oil varieties: www.oliveoilfromspain.com
Dishes Shown on 11am:
1) Olive Oil Confit of Yellow Pepper and Tomato with Arugula and Manchego Cheese.
Description: The yellow pepper and tomato will be cooked slowly, covered in ZOE olive oil which will be lightly spiced with clove and allspice. The arugla will be tossed with the Castillo D Canena Picual, while the same oil is drizzled over the manchego.
2) Sizzling Garlic Shrimp in the Style of Grenada
Description: Also known as "Gambas al Ajillo." Shrimp are sauteed in olive oil, in this caseAbbae D Queilles, which is infused like a sauce with garlic and mild sweet chiles.
3) Olive Oil Financier Cake with Olive Oil Ice Cream and Fresh Strawberries
Description: A financier is an almond tea cake, this time made with Cal Saboi olive oil, served with an ice cream made with the same oil. The ice cream is a unique canvas for the olive oil to demonstrate it's sweetness and lemon undertones.
