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