SPAIN’S OLIVES TOOK BUDAPEST ON A CULINARY ROAD TRIP

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There is so much pleasure in Spain’s art, history, culture, music, but without their food especially the “OLIVES” it would be just another European country, learnt this morning at the press gathering of  “OLIVES  from SPAIN”,  held at the IBEROSTAR  Grand Hotel and Restaurant – District V.  26, Oktober the 6th Street at Budapest.

First to take the floor were, Mr. Miguel Millera, the star chef  from Spain at the IBEROSTAR  and the gastro-lurker Mr. Szilárd Sági, who lived for a couple of years in Spain and also learnt the secrets of art of cooking. They both jointly prepared many eye-catching yummies from the huge bowl of green and black olives with over a dozen of extra ingredients. 

To top this press gathering the Mr. Alda Enrique Gonzalez, Economic and Commercial Counselor Counselor at the Embassy of Spain in Budapest also was present at this show event and said: “Spain has as a thousand years of tradition when it comes to growing olive trees and harvesting the fruit,  and which is one of the most traditional and important foods in the Mediterranean diet and play a central role in the country’s gastronomic heritage.

Representing the INTERACEITUNA, Mr. Alejandro Martinez Mangas, International Pormotion, highlighted the event by given a brief overview of  the history of Spain and the Olives: “Spain and olives share a rich history and whilst many people are under the misconception that the majority of olives come from Greece and Italy, it is in fact Spain that remains the world’s top producer of the table olives. This history combined with the warm Spanish climate, short winters and suitable soils make Spanish olives the most delicious in the world. Throughout Spain these delicious olives are traditionally enjoyed by the whole family, including children who begin eating the fruit at an early age. There are around 850 million olive trees on earth, covering more than 10 million hectares of land and 2,513,400 of these hectares are spread across Spain. Growing increasingly popular in recent years with food lovers around the globe, over 18 million tonnes of olives are produced each year, with Spain accounting for 30% of the world’s total output. The main olive yielding region of Spain is Andalusia in the south, which produces 77% of the total olives grown in the country.”

To see if he is not on his own,  he involved  the audience  with a little quiz. Asking: ” What is the difference between the green and black olives?” Some individuals had ideas, but he didn’t leave us out on not answering his questions. So we were told: “The greenies are collected in the optimal ripening stage of fruit. The black olives are harvested before ripening and undergo accelerated maturation, they become more tasty and the green colours go black. Also it counts a lot in the area,  where and when they are collected. Therefore the colours can be rich as: reddish-black, black-ilia, greenish-black, dark brown or have the sprinkle of the chestnut colour.” Mr. Mangas reminded us of the history times when in the early mankind days, the olive tree’s fruit was  viewed as a symbol of peace, wisdom and progress.”

Had a chance to have a chat with Mr. Mangas I mentioned the idea of opening a Stop-By-Olive-Bar in Budapest where anyone could hav a quick picky of Olives from Spain. It would enrich the palette of unique food not only to the Hungarian mouthwatering food lovers but the tourists rolling in Budapest  would surely appreciate the added colourful, rich intern’l tastes  in Hungary. I had a feeling that I wasn’t inventing the Spanish wax, and I was right, becaue Mr. Mangas told me they also have had been thinking about it. The doors and windows are open, so we will see.  In deed, I am sure I am not on my own with the thought of welcoming  these delicious olive tastes.

Mr. Miguel Millera, the chef said: “Spain is on the top found out from producer of the table olives. Spain has over 60 different in taste and colours of olives.  Each-and-every olives has a different in taste.  The olives of to-day have went through a long-long tradition. It is not only a  fruit or consider it as veggies, a consumption of food for a common diet around the Mediterranean, but as many might know, it works extremely hard to improve the immune system, not to mention with the huge choice of  ingredients adding the unique fillings, it  is absolutely a major gastronomic experience. A little show was out on display to not only to see but  to taste  these yummies  at the end of the presentation.

Ms. Éva Naszály, Director of the Andalusia Trade Development Bureau, opened her presentation by saying: “The Andalusia olives has arrived and is waiting to show itself in full light in the variation of preparing to the Hungarian media representatives and to open its freshness in taste to the  Hungarian consumers”

Ms. Nelly Dussa, Nutritionist also shared some facts relating to a healthier being by saying: “The Spanish olives are much healthier than we thought about. Also good for keeping ourselves in good shape, hence only 15 calories/100 grammes that contains 450-550 calories. Now take that as to compare to the popular snacks many of us take on daily base.  As sh said: “Eating a handful of olives per day, would mean cca. 25 gramme of weight, contains 37 kcal, which is actually a recommended daily portion. Due to the low calorie content, it is rather above the composition of 77% of the unsaturated fatty acid.”  Ms. Dussa continued by asking the  invited media representatives the WHYSShe continued:It also has the great source of fibre: 100 grammes of olives contain 2.6 grams of fibre. Then there are the antioxidants and minerals. Olives boast a high amount of polyphenols, calcium and magnesium, all essential for healthy body function.” Another Q! ” So what has the olive have to do with it? … The oleic acid found inside olives is important for a varied and balanced diet … the healthy fat. Even though the olives are the key part to be on a Mediterranean cuisine, but the Spaniards wouldn’t miss to enjoy their traditional Spanish food without any olives on their plates.”

Ms. Csilla Tatár, show host and Ms. Regina Dukai, Hungarian model both as volunteers came forward to give a helping hand into adding and mixturing some olive receipes.

Last but not least, I would like to congratulate the www.redlemon.hu for organizing this superb press event.

Many folks get food-obsessed when they hear about a certain food and right away the vision of  it slips through their mind.

With the olives anyone can be obsessed!

So from now on many won’t go on the wrong track by thinking these small fruits or call them veggies are just something to throw in a salad.

Update and snaps Aggie Reiter

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