Chef José Andrés encourages to have “a day of olives” every day

 

 

 


/COMUNICAE/

Chef José Andrés has declared himself a lover of olives, in his many ways, and has celebrated his delicious diversity in the restaurant he has in Washington D.C., Jaleo

Enteres, without bone, in slices or filled, whatever form they enjoy, European olives are essential in the cuisine and gastronomy of the Mediterranean. With thousands of textures, flavors and ways to enjoy them every day, when olives are placed on the table, a product with more than 2,000 years of European tradition is being chosen. Chef José Andrés has declared himself a lover of olives, in his many ways, and has celebrated his delicious diversity in the restaurant he has in Washington D.C., Jaleo, where he has shared how to “have a day of olives” with tasty messages and tips.

 

The event has been promoted by the Interprofessional Organization of the Aceituna de Mesa (INTERACEITUNA), in collaboration with the European Union, entities that have invited journalists and lovers of good food to take “Put Europe at your table. Have an Olive Day with Olives from Spain” to make known olives in American cuisine. The campaign on this food also includes more promotional activities at the Little Spain Market in New York.

And it is that USA is the main market for olives produced in Europe, by importing more than 293 million pounds during 2020 for a value of more than 427 million dollars. This situation made it possible that more than 79% of the olives that Americans consumed that same year came from countries integrated in the European Union. In fact, Spain, the place of origin of chef José Andrés, is a world leader in both the production and export of table olives, with 20% of international production and 28% of global exports. Cambiar bañera por plato de ducha | Mamparas - Bricoducha

“Something as small as a table olive can turn your day into a better day,” says chef José Andrés. “Are you among those who think that all olives are equal? Today try the chamomile, tomorrow the hojiblanca, the next day the cornicabra. Spicy, fleshy, acidic. It is the variety, the salt of life.”

Due to its great versatility in the kitchen, European table olives can be easily included in countless American gastronomic preparations, from salty breads and salads to the main dishes, even making sweet snacks such as cookies and cakes. There are a lot of ways to bring to the table the European olives, both with classic and creative recipes.

Increase knowledge about European olives
The campaign “Put Europe at your table. Have an Olive Day with Olives from Spain” was created to increase knowledge of the benefits of European agricultural products, to report on the benefits of consuming olives produced in Europe, and to increase awareness of European olives in a market as important as the United States, where consumers seek more detailed information about nutrition, production and sustainability.

For this reason, European olives have also been found at the Summer Fancy Food Show 2022, the largest fair in the United States dedicated to food and special drinks, and at the Little Spain Market in New York, with a Pop-Up Bar to taste and learn about the many delicious varieties of “Olives from Spain”.

About INTERACEITUNA
INTERACEITUNA is the Interprofessional Bureau of Aceituna recognized by the Ministry of Agriculture, Fisheries, Food and Environment that brings together all organizations representing the sector, such as ASAJA, ASEMESA, COAG, Agricultural Cooperatives and UPA. It was created to implement programs and activities of general interest, spread the knowledge of the Spanish table olive and carry out research and development programs on various production techniques.

Chef José Andrés encourages to have “a day of olives” every day

Chef José Andrés encourages to have “a day of olives” every day

Chef José Andrés has declared himself a lover of olives, in his many ways, and has celebrated his delicious diversity in the restaurant he has in Washington

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2023-04-11

 

Chef José Andrés encourages to have “a day of olives” every day
Chef José Andrés encourages to have “a day of olives” every day

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