‘I love Olives from Spain’ campaign took the opportunity to participate in the virtual show hosting a live Master class presented by its brand Ambassador Saransh Goila to show professionals from the hotel, catering, and hospitality industries the potential that olives have, their incredible versatility, simplicity of use and the surprising touch olives give to any dish.
Saransh demonstrated 2 recipes inspired by the Spanish gastronomic concept of “Tapas” (eating in small portions), which has become a global trend in recent years.
The first recipe is a new version of the all-time classic Kulcha, a Black Kulcha made by using a very creative element, black olive powder. The black olive powder is made by dehydrating black olives to pull the moisture out and blending them to a fine powder. It is a nutty, sweet, salted, and bold taste in the mouth. The black olive powder is used as an olive salt, a condiment, a seasoning as well as a plating element in many European restaurants.
This story is from the December 2020 - January 2021 edition of Food & Beverage Business Review.
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This story is from the December 2020 - January 2021 edition of Food & Beverage Business Review.
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