Olio Nuovo Days announced the third edition ‘Hémisphère Nord’ at a press conference in Paris.
Producers from around the world and prominent figures of the olive oil market gathered on November 27 at Le Cordon Bleu Paris school for a preview of the third edition of Olio Nuovo Days (OND).
The concept, initiated in 2015, aims at promoting the freshest olive oils and revealing them to the consumer by creating a direct bond between chefs, consumers and the producers.
OND ‘Hémisphère Nord’ will be held on January 16-20, 2018, presenting to the public over twenty premium EVOO from ten different countries.
“With more participating restaurants and over 25 producers enrolled this year, the concept is reaching an international audience,” said the founder, Emmanuelle Déchelette. “We are expanding internationally. I am thrilled to see Japan enroll in the parcours. OND is on the right track.”
Among the olive oils exposed at the press conference were the new harvests from Japan, the featured country of OND 2018, along with oils from Italy, Greece, Spain, Tunisia and France.
Spanish producer and owner of Nobleza Del Sur, Lola Sagra presented her two oils: Premium Arbequina, a bright green delicate oil with intense herbaceous and fruit aromas and Centenarium Picual, well-balanced with a sweet entrance in the mouth, slightly bitter and spicy.
O-Med’s owner, Paola Garcia Casas, participating for the second time, brought out her new O-MED Yuzu oil which has a stimulating aroma to floral lime, with overtones of mandarin and orange.
Casas de Hualdo from Toledo (Spain), presented two oils: Cornicabra, a traditional varietal from the south-western European region, with a delicate bitterness; and Casitas de Hualdo, a fruity and light blend created especially for children.
Olivko is an intense, green, well-fruited Tunisian oil produced in the bare terrain adjoining the archaeological site of Utica. Olivko won the Gold Award at the 2017 New York International Olive Oil Competition.
Many other premium oils were offered for tasting such as Henri Mor’s Catalan EVOO, Le Amantine (Italy), Makaria Terra (Greece) and Le Carré des Huiles (France) among others.
During the January parcours, renowned restaurants will be including in their menus a dish inspired by the selected new oils.
The Spanish chef María José San Román will be hosting a dinner with French chef Antoine Heerah at Le Chamarré, Montmartre. Brazilian chef Pérola Polilo will be cooking alongside Chef Alan Geaam at his renowned restaurant AG les Halles.
The Japanese oil, Toyo Olive, was chosen by Julien Dumas, the chef of Paris’ emblematic gastronomic temple, Lucas Carton. Dumas will create a four-course dinner with dishes designed around the Japanese oil with M. Toshiya Tada, president of the Association of Olive Oil Sommeliers of Japan.
Organizers said it will be the first-time Japanese olive oils are used in a restaurant outside of Japan.
Tasting sessions in gourmet stores and olive-oil themed workshops and conferences are also on the program.
Afidol’s president, Olivier Nasles will discuss the black fruity oil as a French typicality and research scientist, Christophe Lavelle, will talk about the controversy behind the taste of bitterness in olive oils.
Dechelette’s concept is also figured in the ‘Evooleum’ guide produced by Mercacei and the Spanish Association of Olive Producing Municipalities.
In partnership with Mercacei, Madrid will be the second capital of Olio Nuovo Days in 2019. “I’m thrilled to be contributing to the first edition of OND-Madrid and working alongside Dechelette,” said Peñamil who said the concept “showcases the work of the producers and reveals the newest oils.”
Olive Oil Times
