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Diari de Catalunya

Empordà Oil takes center stage at the Girona Gastronomic Forum

Chef Sara Martínez will lead a special showcooking session featuring four extra virgin olive oil varieties from the DOP at the Barra Tradició.

A bottle of extra virgin olive oil with a generic label, placed on a wooden table alongside Mediterranean ingredients.
IA

A bottle of extra virgin olive oil with a generic label, placed on a wooden table alongside Mediterranean ingredients.

The Empordà Oil label will be a central feature of the 12th Girona Gastronomic Forum, held from February 9 to 11, including a dedicated showcooking event and tasting area.

The presence of Empordà Oil is formalized through the official collaboration of the four DOP producers, whose extra virgin olive oils will be used both in the restaurant and in the activities taking place at the Palau de Fires and the Devesa area, reinforcing its key role in local gastronomy.
The main activity will be the showcooking session titled “L’Oli de l’Empordà, el protagonista a la cuina” (Empordà Oil, the protagonist in the kitchen), scheduled for Monday, February 9, from 11:50 a.m. to 12:30 p.m. Chef Sara Martínez will prepare four tastings using oils from four different producers of the DOP Oli de l'Empordà, including references such as ADN Argudell, Oli de Pau d’Empordàlia, Oli Pedrigolet, and Or de l’Albera. The event will be moderated by sommelier and gastronomic expert Clara Antúnez at the Barra Tradició.
In this 12th edition of the Girona Gastronomic Forum, the Oil Space (Espai Oli), dedicated to the dissemination and tasting of olive oil, returns for a second year, doubling its references. This free tasting area, located on the first floor of the Palau de Fires, will highlight three essential elements of gastronomic culture: bread, olive oil, and salt.
Attendees will be able to sample a total of 45 Catalan references, in addition to two international samples from Greece and Jaén. The extra virgin olive oil from the Protected Designation of Origin Oli de l’Empordà is primarily made from the three native varieties argudell, curivell, and llei de Cadaqués, along with arbequina, which has been cultivated in the area since the 18th century. The argudell variety is the majority component and defines the oil's distinctive personality.

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