Tapas & Olive Oil from Spain - Wednesday November 14, noon to 2 pm
As the world's leading producer of olive oils, Spain can produce up to 1.2 million tons of olive oil in a year. For the past 2,000 years, Spain has taken great pride in the creation of this quality product. During this olive oil tasting, participants will carry out a sensory analysis of three different extra virgin olive oils elaborated from three varieties of Spanish olives: arbequina, hojiblanca y picual. The expert taster will teach participants how to recognize the different organoleptic characteristics of each type of olive, such as more or less bitter or spicy flavor, or the different fruity nuances. For more information on Olive Oil from Spain, please visit www.oliveoilfromspain.com.
Expert taster- Alfonso J. Fernández López
As a part of the fifth generation of Spanish olive farmers and olive oil producers, Alfonso Fernández has taken his family's passion for olive oil out of the orchard and around the world in an effort to share the products with an international audience.
Fernández worked as international sales director for Muñoz Vera e Hijos, a Spanish producer of extra virgin olive oil. In charge of developing one of the company's key brands and developing new products, Fernández also led the export department?s consolidation efforts.
An entrepreneur at heart, Fernández founded Sabor de España in 2009, an international trading company focused on Spanish delicacies. Under Fernández's direction, the company has become a leader in Spanish food product development, olive oil advising and trading as well as in the tasting and training services offered for journalists, importers, and sales teams. With his deep knowledge and experience, Fernández has become a leading olive oil specialist and has presented seminars around the globe on the finer points of olive oil.
Tapas provided by Socarrat restaurant.