Olive Oil and the Plant-Forward Kitchen: Strategies and Techniques for Leveraging Flavor in Mediterranean-Inspired Cooking

Global Plant-Forward Culinary Summit
CIA at Copia, Napa Valley, April 18-20, 2023
Seminar A-2, 3-4 PM

Olive Oil and the Plant-Forward Kitchen:  Strategies and Techniques for Leveraging Flavor in Mediterranean-Inspired Cooking

Though olive oil and the Mediterranean Diet continue to be widely praised by nutrition science researchers and adored by legions of diners, American chefs are generally still early in the discovery process of understanding the depth and breadth of techniques for flavor development in the Mediterranean-inspired plant-forward kitchen. In this session, we’ll hear from an accomplished Mediterranean chef how to leverage the full flavor spectrum of extra-virgin olive oils in several key culinary platforms, from plant-based sauce-making and low- and high-temperature cooking to flavor pairing. We’ll also explore the four major categories of flavor excellence in the extra-virgin olive oil world—including their related technical standards—and discuss how these flavors can elevate vegetables, legumes, and other plant-rich ingredients on your menu.

  • Moderator/Presenter: Greg Drescher, Senior Advisor for Strategic Initiatives, CIA  (Review presentation here)

  • Presenter: Mercedes Fernández Albaladejo, Head of the Standardization and Research Unit, International Olive Council (Review presentation here)

  • Guest Chef/Presenter: Daniel Olivella, Chef-owner, Barlata tapas bar; author, Catalan Food: Culture and Flavors from the Mediterranean; Austin, TX (Download recipes here)

  • Olive oil is one of those elements—like mushrooms and other umami-rich foods, the world spice kitchen, fresh herbs and other aromatics, fermentation and a whole host of global culinary techniques—that can play an outsized role in enhancing deliciousness in the plant-forward kitchen.

In Collaboration with the International Olive Council