Highlighting the Value of Olive Oil in the Restaurant Industry: Production, Use and Recycling
This round table will explore the complete life cycle of olive oil in the restaurant industry, from production and processing to its selection, use, storage and management once it has been used.
Producers and industry professionals will examine how factors such as harvesting time and production methods influence the characteristics of olive oil. The discussion will explore early- and late-harvest oils, their differences and how to select the most suitable oil for each culinary application.
The kitchen will be another key focus of the discussion. Are we using different oils correctly? Which oils are best suited to cooking, frying or preparing cold dishes? Understanding their characteristics allows chefs and restaurant professionals to make the most of their qualities, improve culinary results and use them more efficiently.
But the life of oil does not end after cooking. The round table will also address one of the major challenges facing the restaurant industry: used cooking oil management. Solutions designed to optimise and extend its useful life, such as FOC systems, will be discussed, together with collection and recycling processes that can transform a waste product generated daily by bars and restaurants into a new resource.
A comprehensive view of olive oil designed for restaurant professionals: understanding the product, using it more effectively, optimising its performance and responsibly managing its end of life. Aula Alimentació Sostenible Barcelona
Olive oil is one of the great pillars of our gastronomy and an essential ingredient in professional kitchens. Yet behind every oil lies a journey that begins in the olive grove and continues far beyond its use in a dish.
This round table will explore the complete life cycle of olive oil in the restaurant industry, from production and processing to its selection, use, storage and management once it has been used.
Producers and industry professionals will examine how factors such as harvesting time and production methods influence the characteristics of olive oil. The discussion will explore early- and late-harvest oils, their differences and how to select the most suitable oil for each culinary application.
The kitchen will be another key focus of the discussion. Are we using different oils correctly? Which oils are best suited to cooking, frying or preparing cold dishes? Understanding their characteristics allows chefs and restaurant professionals to make the most of their qualities, improve culinary results and use them more efficiently.
But the life of oil does not end after cooking. The round table will also address one of the major challenges facing the restaurant industry: used cooking oil management. Solutions designed to optimise and extend its useful life, such as FOC systems, will be discussed, together with collection and recycling processes that can transform a waste product generated daily by bars and restaurants into a new resource.
A comprehensive view of olive oil designed for restaurant professionals: understanding the product, using it more effectively, optimising its performance and responsibly managing its end of life.
