Strategy in the kitchen: the versatility of olive oil as a gastronomic transformer

Led by chef Periko Ortega and researcher María Pérez-Bosch, we will explore in depth how Extra Virgin Olive Oil (EVOO) acts as a gastronomic transformer in the kitchen, both from a culinary and health point of view. Through a series of culinary demonstrations and conversation between the speakers, we will discover the versatility of EVOO, both hot and cold, especially in stir-fries and frying, its ability to enhance flavours and textures, how to choose the right variety for each type of dish and what health benefits it brings. Attendees will have the opportunity to interact directly with the speakers, personally experiencing all the dishes prepared, tasting the impact of EVOO in various preparations. This workshop was made possible thanks to the support of Aceites de Oliva de España and the Institut de Recerca en Nutrició i Seguretat Alimentària (INSA).