The European Union and Olives from Spain redesign the latest gastronomic tendencies


Sushi, baos or ceviches are recipes that delight consumers because they are as full of flavor as history. In the Mediterranean, we have found a way to give a different touch to these new classics, with another millennial ingredient: table olives.

With the fruit of the olive tree, it is very easy to give a new surprisingly delicious approach to the recipes that are most popular with today’s customers. Sushi, ceviche or baos are some of the examples that demonstrate the openness of US consumers to recipes with a twist.  Have an Olive Day, we discover how to reinterpret recipes with the touch of a Mediterranean flavor of table olives.

A fusion that bets on the reinvention of the contemporary tradition of Japanese sushi, the historical tour of the South American ceviche or the ancient culture of Chinese bao, adapting them to the tastes of the 21st century but preserving its essence. In that current, table olives have much to contribute. It is a delicacy with immense possibilities because there are traces of the four basic flavors (sweet, salty, bitter and acidic) within the olives.

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