New York, NY, December 20, 2018 --(PR.com
)-- What ingredients make a successful dinner party? Julia Child said, “The dinner hour is a sacred, happy time when everyone should be together and relaxed.”
For key journalists, social media influencers, nutritionists, and a few VIP’s in Providence, RI and New York City who were part of the EU-supported Extra Virgin Olive Oil (EVOO) Consortium exclusive guest list, the dinner parties were not only a happy time – but also a delicious learning experience. And the dinners left little doubt that the best menus are always made with EVOO – and love...
Altogether, the food, wine pairings, flavorful, luxurious EVOO, ambience, and the bonhomie “ingredients” combined to produce a lasting, epicurean memory.
At both Sarto – a new restaurant in Providence – and at the International Culinary Center (ICC) in New York City, leaders of the Consortium – EVOO experts Marco Petrini, Alfonso Fernández López from Spain, and Natalia Ravida from Italy -- discussed production methods and standards, benefits and the role of extra virgin olive oil in the Mediterranean diet, key elements in determining quality, how terroir influences flavor profiles, and how to cook with EVOO. Dinner guests learned that depending on the variety, the extra virgin olive oil has its own distinct character – fruity or aromatic, sweet or bitter, with differing intensity of the spicy aftertaste. These extra virgin olive oils all have their own nuances, contrasts and flavors, but what they have in common is that their production has been closely controlled – from the flower to the bottle – with the main aim of providing the highest possible quality.
All the guests were dazzled from the start of the dinner parties: olive branches themed the tablescapes at both dinners – (so Instagram-able claimed guests); sample-sized EVOO bottles; a special menu developed by two extraordinary gastronomical professionals: Mario Rizzotti, an Italian culinary expert, TV personality and judge for Iron Chef America; Chef Antonio Ortuño, a Spanish chef who works for private clients in New York, who is focused on traditional Spanish, Mediterranean, and healthy food with a contemporary touch.
CEQ Italia and QvExtra! International Menu
With support from the European Union, CEQ Italia and QvExtra! International Joined Forces to Raise Awareness of What Distinguishes Quality European Extra Virgin Olive Oil.
Zuppa di Zucca di Stagione
Pumpkin soup with crispy prosciutto, topped with the intense, dark, wild Italian Amarena or Amara, finished with Medium High Extra Virgin Olive Oil
Recipe developed and cooked by Mario Rizzotti
Pulpo á Feira – Star of the Sea – a centuries-old Galician-style octopus Tapa
Seared octopus with boiled potato and a sprinkle of sweet Spanish paprika with High Intensity Extra Virgin Olive Oil
Recipe developed and cooked by Antonio Ortuño
Rigatoni Alla Gricia – a Roman dish, finished with Medium Extra Virgin Olive Oil
This is a tomato-free version of the forefather of the more recognized “Amatriciana.” It is made with guanciale (pork), grated pecorino romano, & black pepper
* Prepared and cooked by Mario Rizzotti
Served with Italian Red Wine
Cod Confit in Extra Virgin Olive Oil – with "Pil-Pil" sauce and green Olive tapenade. Pil-Pil originated in the Basque region; made with salted cod, emulsified in high intensity Extra Virgin Olive Oil with garlic and guindillas/ hot peppers
Recipe developed and cooked by Antonio Ortuño
Served with Spanish White Wine
Panna Cotta di Pistachio finished with medium EVOO - Mario Rizzotti
The Consortium’s EVOO experts mingled with the special guests throughout the meal, explaining the EVOO flavor nuances – as well as their olive trees growing practices.
The immediate social media posting by the dinner guests attested to the culinary satisfaction and delight.
Throughout the dinner, EVOO tastings were welcomed.
The guests also completed a sensorial tasting “test” that upped their EVOO IQ. Sample bottles were gifted to all attendees so that home cooking with EVOO can be further experienced.
For recipes or more information, contact: email@example.com
CEQ Italia, Consorzio di garanzia dell'olio extra vergine di oliva di qualità, http://ceqitalia.com/it/, promotes the culture of Italian extra virgin olive oil, guaranteeing quality by supporting initiatives and programs which advance research and quality improvement. They maintain that quality can only be guaranteed where there is close cooperation between producers, bottlers, distributors and retailers and careful monitoring by independent experts and laboratories, including compliance with consortium procedures, checks on quality and authenticity, traceability and documentation. Members adhere to strict guidelines to maintain their standing in the consortium. In addition, the consortium provides transparent and objective connection concerning the relationship between quality and price that can be clearly explained to the consumer.
QVExtra! International, http://www.qvextra.es/, is a private non-profit organization whose aim is to promote competitiveness among producers of Spanish extra virgin olive oil, thus fostering a quality culture among its members and making this known to the consumer. QvExtra! olive oils are top of the range, rich, fruity, tangy and of exceptional quality. QvExtra! awards an international seal of quality for extra virgin olive oil, which meets the entire chemical, physical and sensorial requirements agreed by the association. The quality requirements are even stricter than those established by the current legislation. QvExtra! currently has over 50 brands of extra virgin olive oil.
The content of this press release represents the views of the author only and is his/her sole responsibility. The European Commission and the Consumers, Health, Agriculture and Food Executive Agency (CHAFEA) do not accept any responsibility for any use that may be made of the information it contains.