The European Union and Olives from Spain redesign the latest gastronomic tendencies
Have an Olive Day presents the Mediterranean version of ceviches, baos and makis
Olives from Spain explore a few recipes that can be enhanced by the unmistakable Mediterranean touch of olives. Olives from Spain bring a different taste to current popular dishes.
(Sept 2017) Olives are a fundamental element of the gastronomy of all Mediterranean countries. Thanks to olives’ great taste and versatility, they can also be part of other traditional dishes, such as ceviches, baos or makis.
The European Union and Interaceituna teach us to introduce all the flavor, aroma and color that table olives can bring to these cuisines. This can be seen as a new type of gastronomic fusion straight from the world leaders of production and quality, which becomes a differentiating element that allows North American foodies to prepare dishes from Japan, South America or China, with a marked Mediterranean twist.
This is the base of fusion cuisine: to adapt food and amend to local tastes and habits. This new philosophy makes dishes and products from any corner of the world popular for both cultures. Here, olives have much to contribute. Olives enclose the four basic flavors (sweet, salty, bitter and acid), which opens up an immense horizon of possibilities when mixing them with other ingredients.
These are some of the examples you can find at www.haveanoliveday.eu that demonstrates how easy it is to succeed at home giving trending recipes a touch of color and Mediterranean flavor:
- Tuna and olives temaki
- Olives ceviche, prawns and mango
- Lamb Bao with olives
Have a trendy day… Have an Olive Day!
About INTERACEITUNA and Olives from Spain
INTERACEITUNA is the Inter-Professional Table Olive Organization recognized by the Spanish Ministry of Agriculture, Fisheries, Food and Environment that represents the entire production, processing and marketing sectors of table olives. Created to implement different general interest programs and activities, INTERACEITUNA promotes knowledge of the Spanish table olive and conducts research and development related to the product and production techniques.