Olive oil tasting with designation of origin in Davante

The Davante School of Hospitality and Tourism has organized a talk and tasting of extra virgin olive oils from the Madrid, Sierra Magina and Sierra del Moncayo designations of origin, broadcast to students throughout Spain

The Davante School of Hospitality and Tourism has organized a new online workshop and oil tasting extra virgin olive oils from protected designations of origin Madrid, Sierra Magina and Sierra del Moncayo, which has been broadcast live and is still available on the YouTube channel from the school.

The session has started, from the Hotel School Madrid, with a talk about the “Madrid Oil”, under the direction of the director of the Regulatory Council of the PDO, Esther Alonso, who explained that the term "madrileña" is a designation that receives many uses. influences from its neighboring Castilian territories.

The speaker described the production area and listed each of the accepted varieties in the PDO, clarifying that Each EVOO must contain at least two He described the organoleptic characteristics of "Aceite de Madrid" PDO. After showing the brands under which "Aceite de Madrid" PDO is marketed, Alonso wanted to differentiate the various qualities of olive oil for the students.

The next one to enter the scene was Jesús Sutil of the Sierra Magina PDO, representing the largest production area in Spain, Jaen. He began by describing the production area and its complicated terrain which makes mechanizing the harvesting difficult.

Sutil has stopped to explain in detail what a designation of origin —an olive grove, a territory, a series of requirements that must be fulfilled and some characteristics specific characteristics of the product—, differentiating it from a protected geographical indication.

Finally, it was the turn of the food writer, Miguel Ángel Vicente, director of El Gastrónomo Zaragozano, who has presented in Madrid the PDO “Sierra del Moncayo Oil”, First, by placing it on the map of the province and explaining that the The north wind and the influence of Moncayo These are two factors that shape character.

Miguel Ángel Vicente has also emphasized the It focuses more on quality than quantity which is done from the CRDOP, describing, with the tasting glass in hand, the characteristics of the EVOO “Sierra del Moncayo Oil” PDO.

Guided tasting

The director of El Gastrónomo Zaragozano was in charge of giving the students, both in person and online, some Guidelines on how to taste extra virgin olive oil and the positive attributes that should and can be perceived in an extra virgin olive oil, before beginning to taste the “Sierra del Moncayo” PDO EVOO. Next, Esther Alonso led the tasting of the “Madrid Olive Oil” EVOO, and Jesús Sutil did the same with the “Sierra Magina” EVOO. After tasting the three oils, the students were able to make a comparison, noting the wide range of aromas and flavors present in the different virgin olive oils of Spain.