September will bring the International Cooking Academy with EVOO

Madrid, July 8, 2016. 

The first swords of the olive oil world will be part of the International Cooking Academy with Extra Virgin Olive Oil (AOVE) since September, a new entity headed by the chef Daniel García Peinado and which aims to teach the world the Spanish liquid gold. INNOLIVA considers this type of initiatives positive and encourages precursors to enjoy and enjoy their ‘premium’ oil.

Málaga, the birthplace of Daniel García, has been the place chosen to promote this cradle of cuisine with EVOO. In the words of the chef, it is necessary “to extend the benefits of cooking with extra virgin olive oil worldwide in order to make our EVOOs known, with gastronomic and scientific support, and not just keep the fresh anecdote of fresh salads”.

The Academy will have a Governing Board and a Board of Trustees or Advisory Council formed by producers, scientists, chefs, dieticians-nutritionists and gastronomic critics, specialized internationally in the world of olive oil.

“We are going to invite the best Spanish EVOO producers to be part of the Board of the Academy, who will be our ambassadors to the best chefs in the world,” says García Peinado.

INNOLIVA, as a leading producer of high quality EVOO that exports to places around the world, considers very interesting the implementation of this project, which can be of great benefit to the Spanish sector.

About Innoliva 

The company, which has its head office in Pamplona (Spain), owns more than 5,000 hectares of irrigated olive groves, located in Spain and Portugal, where the Mediterranean climate gives the olive tree the ideal environment for the development and maturation of the fruit; and it favors the obtaining of Extra Virgin Olive Oils with excellent sensory qualities.

With its production system, they guarantee the integral traceability of the entire process: from the olive tree to the final customer.

They make their Extra Virgin Olive Oil cold in the shortest time possible from the entrance of the olive in the oil mill. And they take care of the oil already produced to maintain their excellent sensory and healthy qualities as long as possible.

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