Gastrology recently attended a unique Melbourne experience at Simply Spanish where attendees experienced a Spanish cooking demonstration and olive oil appreciation class over a stunning meal. Simply Spanish were the 2018 winner of the 'Best Paella outside of Spain' at the international competition finals in Sueca, Valencia so it was an amazing opportunity to learn from the best.
The Masterclass started with an olive oil tasting across Moro’s three extra virgin olive oil varieties - all have different flavour profiles and can be matched to different dishes.
• Frutal Extra Virgin Olive Oil
The most delicate of the Moro extra virgin olive oil range, Frutal is fragrant, fruity, and somewhat sweet olive oil. It finishes with a hint of almond flavour and will compliment your more subtle flavoured dishes.
• Primero Extra Virgin Olive Oil
Primero is a medium, full-bodied and fruity olive oil with a light peppery finish. T
• Intenso Extra Virgin Olive Oil
Intenso is the most robust of the range, with a peppery flavour. This is ideal for the olive oil lover in search of a ‘kick’. It’s the strongest in flavour and, as the name suggests, intensity. It has a distinctly big and bold flavour that will confidently deliver the finishing touch to any dish.
We loved seeing the various oils used in the different dishes. The beef cheek on potato mash with Moro Intenso EVOO was our favourite dish from the event – the flavours of this beautifully hearty dish was greatly lifted by the distinctly big and bold flavoured Intenso EVOO.
Guests left completely spoiled with canapes and the generous 5 course degustation menu from the king of authentic Valenciana style Paella, Leno Lattarulo matched with wine and coffee and every attendee also went home with a goodie bag of Moro Extra Virgin Olive Oil and vinegars to take home and enjoy. Guests were spoiled and 5 courses with matching wine.