{"id":4589,"date":"2026-03-12T00:30:47","date_gmt":"2026-03-11T23:30:47","guid":{"rendered":"https:\/\/planogastronomicozaragoza.com\/cata-de-aove-con-denominacion-de-origen-en-davante\/"},"modified":"2026-03-12T00:30:47","modified_gmt":"2026-03-11T23:30:47","slug":"tasting-of-extra-virgin-olive-oil-with-designation-of-origin-in-davante","status":"publish","type":"post","link":"https:\/\/planogastronomicozaragoza.com\/en\/tasting-of-extra-virgin-olive-oil-with-designation-of-origin-in-davante\/","title":{"rendered":"Olive oil tasting with designation of origin in Davante"},"content":{"rendered":"

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<\/em><\/p>\n\n\n\n

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Jes\u00fas Sutil, Esther Alonso and Miguel \u00c1ngel Vicente.<\/figcaption><\/figure>\n\n\n\n

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

The session has started, from the Hotel School Madrid<\/strong>, with a talk about the \u201cMadrid Oil\u201d<\/strong>, under the direction of the director of the Regulatory Council of the PDO, Esther Alonso<\/strong>, who explained that the term "madrile\u00f1a" is a designation that receives many uses. influences<\/strong> from its neighboring Castilian territories.<\/p>\n\n\n\n

The speaker described the production area and listed each of the accepted varieties<\/strong> in the PDO, clarifying that Each EVOO must contain at least two<\/strong> 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.<\/p>\n\n\n\n

The next one to enter the scene was Jes\u00fas Sutil of the Sierra Magina PDO,<\/strong> representing the largest production area in Spain, Jaen<\/strong>. He began by describing the production area and its complicated terrain<\/strong> which makes mechanizing the harvesting difficult.<\/p>\n\n\n\n

\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n<\/figure>\n\n\n\n

Sutil has stopped to explain in detail what a designation of origin<\/strong> \u2014an olive grove, a territory,<\/strong> a series of requirements<\/strong> that must be fulfilled and some characteristics<\/strong> specific characteristics of the product\u2014, differentiating it from a protected geographical indication.<\/p>\n\n\n\n

Finally, it was the turn of the food writer, Miguel \u00c1ngel Vicente<\/strong>, director of El Gastr\u00f3nomo Zaragozano, who has presented in Madrid the PDO \u201cSierra del Moncayo Oil\u201d, <\/strong>First, by placing it on the map of the province and explaining that the The north wind and the influence of Moncayo<\/strong> These are two factors that shape character.<\/p>\n\n\n\n

Miguel \u00c1ngel Vicente has also emphasized the It focuses more on quality than quantity<\/strong> which is done from the CRDOP, describing, with the tasting glass in hand, the characteristics of the EVOO \u201cSierra del Moncayo Oil\u201d PDO.<\/p>\n\n\n\n

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Miguel \u00c1ngel Vicente, during his talk.<\/figcaption><\/figure>\n\n\n\n

Guided tasting<\/h2>\n\n\n\n

The director of El Gastr\u00f3nomo Zaragozano was in charge of giving the students, both in person and online, some Guidelines on how to taste extra virgin olive oil<\/strong> and the positive attributes that should and can be perceived in an extra virgin olive oil, before beginning to taste the \u201cSierra del Moncayo\u201d PDO EVOO. Next, Esther Alonso led the tasting of the \u201cMadrid Olive Oil\u201d EVOO, and Jes\u00fas Sutil did the same with the \u201cSierra Magina\u201d 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.<\/p>","protected":false},"excerpt":{"rendered":"

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<\/p>","protected":false},"author":375896706680185,"featured_media":4588,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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Escuela de Hosteler\u00eda y Turismo Davante ha organizado una charla - cata de aceites de oliva v\u00edrgenes extra de las denominaciones de origen Madrid, Sierra Magina y Sierra del Moncayo, retransmitida a alumnos de toda Espa\u00f1a","_links":{"self":[{"href":"https:\/\/planogastronomicozaragoza.com\/en\/wp-json\/wp\/v2\/posts\/4589","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/planogastronomicozaragoza.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/planogastronomicozaragoza.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/planogastronomicozaragoza.com\/en\/wp-json\/wp\/v2\/users\/375896706680185"}],"replies":[{"embeddable":true,"href":"https:\/\/planogastronomicozaragoza.com\/en\/wp-json\/wp\/v2\/comments?post=4589"}],"version-history":[{"count":0,"href":"https:\/\/planogastronomicozaragoza.com\/en\/wp-json\/wp\/v2\/posts\/4589\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/planogastronomicozaragoza.com\/en\/wp-json\/wp\/v2\/media\/4588"}],"wp:attachment":[{"href":"https:\/\/planogastronomicozaragoza.com\/en\/wp-json\/wp\/v2\/media?parent=4589"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/planogastronomicozaragoza.com\/en\/wp-json\/wp\/v2\/categories?post=4589"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/planogastronomicozaragoza.com\/en\/wp-json\/wp\/v2\/tags?post=4589"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}