Madrid Fusión 2021: Alevoo extra virgin olive oil starring alongside the best of gastronomy

//Madrid Fusión 2021: Alevoo extra virgin olive oil starring alongside the best of gastronomy

Madrid Fusión 2021: Alevoo extra virgin olive oil starring alongside the best of gastronomy

Chefs of recognized prestige and national & international media have not missed that appointment in which our extra virgin olive oil has been the protagonist

From May 31st to June 2nd, 2021, the world’s leading gastronomy congress was held: Madrid Fusión. This edition, marked by a date change due to the pandemic, has been a success.

A relief for the sector that can be summed up in figures as surprising as hopeful are they: 400 people have participated in the creation of the edition, with 90 activities in 8 stages, in which they have exhibited more of 100 speakers, and, in addition, 15,000 accreditations have been granted both online and in person -as per the event’s own organization data-. Alevoo could not miss such a prestigious event and has played a leading role in different areas of the congress.

An extra virgin olive oil for demanding palates

Organic and monovarietal Alevoo extra virgin olive oils have made the difference both in the quality of the product itself and in its packaging. Being of early harvest (what results in an extra virgin olive oil of higher quality and intensity, more pronounced aromas and flavours, and a higher concentration of natural antioxidants), they present superior organoleptic and physicochemical qualities than those of later harvest. Those particularities (and much more) have made Alevoo conquer the critics and the public in the recently concluded Madrid Fusión 2021.

In the VIP lounges 

 “Alevoo has been the extra virgin olive oil of Madrid Fusión VIP lounges. Specifically, in the VIP lounge of Vocento Group, Michelin-star Chef Quique Pérez, and his restaurant El Doncel, has counted on our Alevoo EVOOs for the elaboration of an exclusive menu in which the quality of the product prevailed”, explains Carolina Nieto, one of the cofounding sisters of the brand. The properties of its extra virgin olive oils have conquered gastronomic experts and renowned chefs, who have seen in them the perfect ingredient to complete great dishes, proposals for all tastes, in both traditional and avant-garde cuisine.

ALEVOO has also been present in several stands with great visibility, pairing surprising and high-quality proposals. “We highlight the collaboration with the very prestigious oyster company Ostras Daniel Sorlut, with exquisite oysters, of premium quality and with a unique international scope. It has been a pleasure for us to collaborate with them in all their showcookings having our EVOOs pairing different elaborations”, she introduces. In those live presentations, it has been possible to see gastronomy magicians such as Chef Charo Val or Chef Quique Cerro, among others, using Alevoo in their master shows.

AOVE Alevoo acompañando ostras

Sustainable gastronomy

In an edition of Madrid Fusión focused on circular gastronomy and the optimization of resources, culinary trends appear towards a more sustainable cuisine and with quality raw materials as the main protagonist. This is also believed by Carolina, who understands Alevoo’s commitment to the highest quality and sustainability as a safe value for future generations. “It is about eating better, fair quantity and of good quality. We believe that extra virgin olive oils are gaining more weight in global gastronomy day by day. We work every day to have a leading role in the sector and we are committed to a premium quality product with protected designation origin, being organic and sustainable throughout the end-to-end value chain”, she defends.

Madrid Fusión: a place to grow 

Asking the Alevoo team about what this experience has meant is to find out that they take a very positive balance of the event and that it has meant growth for the brand. “It is an event that from the beginning was fraught with uncertainty as it was the first after the pandemic and, additionally, it was later than usual (it is always held in January-February). Despite of that, it has been a very rewarding experience and we have obtained great results”, they acknowledge.

What do they take away from such an applauded congrees? A process of dissemination and ongoing learning, and synergies with great professionals in the sector: “it has been one more step of our commitment to disseminating, promoting and fostering knowledge of the health benefits of our premium quality extra virgin olive oil, which has unique nutritional values and is 100% made in Spain. We want ALEVOO to be part of people’s daily healthy diet”.

“In addition, we believe that Madrid Fusión is a framework that allows you to teach and learn about cooking and its products. Share everything that we can offer to consumers, professionals and specialists and, at the same time, learn from all of them as per their expertise. The creativity of the chefs makes them use our EVOO with pairings that sometimes we are not even familiar with”. An assessment that is only the prelude to everything to come.

By | 2021-10-07T14:05:38+01:00 June 11th, 2021|OLIVE OILS|Comments Off on Madrid Fusión 2021: Alevoo extra virgin olive oil starring alongside the best of gastronomy

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