OLIVE OIL: Virgin in the kitchen

Saturday, March 3, 17:30 h

Chef: Juan Luis Salcedo (Jaén)
Specialist: Eudald Salvat

Description:
Hailing from Spain’s olive-growing region par excellence, Juan Luis Salcedo will bring the universe of ‘liquid gold’ a little bit closer to Barcelona Degusta visitors. His appearance will show spectators the different uses of oil in the kitchen and teach them how to make a delicious chilled soup: salmorejo.
Eudald Salvat, a specialist on this food family, will provide a brief and brilliant introduction prior to the chef’s performance.

Juan Luís Salcedo is one of olive oil’s top proponents. A native of Jaén, with his brother he runs the restaurant Juanito de Baeza, a family business which has managed to conquer the palates of Spanish experts everywhere. It is one of the few restaurants in Spain where meals are prepared using olive oil manufactured on-site from the owners’ own olives. A founding member of Jóvenes Restauradores de Europa, this chef has spent half his life – since the age of 17 – dedicated to the world of gastronomy.

Eudald Salvat Ingeniero Técnico Agrícola nacido en una de las comarcas catalanas con mayor tradición productora de aceite de oliva, el Baix Camp. Compagina su actividad pedagógica como profesor de secundaria con su gran pasión por el aceite. Productor de aceite de oliva de la DOP Siurana. Catador y Secretario del Panell de Tast Oficial d'Olis Verges d'Oliva de Catalunya. Director de la Fira de l'Avellana (Riudoms) y Regidor de l’Ajuntament de Riudoms (Tarragona).

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