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The European Union and Olives from Spain Redesign the Latest Gastronomic Tendencies: Have an Olive Day Presents the Mediterranean Version of Ceviches, Baos, and Makis



New York, NY
Wednesday, October 4th, 2017

Olives are a fundamental element of the gastronomy of all Mediterranean countries. Thanks to olives’ great taste and versatility, they can also be part of other traditional dishes, such as ceviches, baos, or makis.

The European Union and Interaceituna teach us to introduce all the flavor, aroma, and color that table olives can bring to these cuisines. This can be seen as a new type of gastronomic fusion straight from the world leaders of production and quality, which becomes a differentiating element that allows North American foodies to prepare dishes from Japan, South America, or China, with a marked Mediterranean twist.

Olive Ceviche

This is the base of fusion cuisine: to adapt food and amend to local tastes and habits. This new philosophy makes dishes and products from any corner of the world popular for both cultures. Here, olives have much to contribute. Olives enclose the four basic flavors (sweet, salty, bitter, and acid), which opens up an immense horizon of possibilities when mixing them with other ingredients.

These are some of the examples you can find at www.haveanoliveday.eu that demonstrates how easy it is to succeed at home giving trending recipes a touch of color and Mediterranean flavor:

Have a trendy day… Have an Olive Day!




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In This Story


Pitted, chopped, sliced, whole, stuffed or in your favorite dish—there are endless ways to enjoy European olives. Follow along to discover olives as we share recipe inspiration, snack ideas and more.

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