Discover how different extra virgin olive oils enhance and transform the flavours of foods in this 2-hour gastronomic experience at Oleoteca Molino & Cata, in the historic centre of Granada.
How it works
You'll first taste each oil on its own to identify its sensory profile. Then you'll try it with bread, and finally combine it with selected foods to discover how flavours transform each other. Mercedes Uceda guides every step, explaining the science behind pairing.
Local foods
We work with local products: artisan cheeses from the Alpujarra, Iberian ham, dark chocolate, citrus, tomatoes from the Vega of Granada and other seasonal products. Each food is combined with the oil that best enhances it.
What you'll discover
- An intense Picual enhances red meats, aged cheeses and pulses
- A soft Arbequina complements fish, seafood and salads
- A balanced Hojiblanca is versatile with vegetables and eggs
- How the bitter and pungent notes of the oil interact with sweet, salty and acidic
What's included
- 5-8 selected extra virgin oils
- Local seasonal foods to pair
- Practical pairing guide to take home