Slow Food movement


Slow Food movement

The Slow Food movement is a global and grassroots organization founded in 1989 in Italy. It was created to prevent the disappearance of local food cultures and traditions, counteract the rise of fast life and combat people’s dwindling interest in the food they eat, where it comes from and how our food choices affect the world around us.

Spanish Olive Oil school is a member of Slow Food UK. We contribute promoting those Spanish olive oil producers who share the same principles.

In this sense, our March tasting was dedicated to two members of Slow Food Valencia, Cooperativa Can Viver and Rontonar.

In this blog we’d like to talk a little bit about them and how the olive oil tasting session went.

Each of them is dedicated to the cultivation, grinding and packaging of extra virgin olive oils of autochthonous and endemic varieties. In some cases, these varieties are almost in danger of extinction. Serrana de Espadan, Alfafarenca, Blanqueta and Mancanella are the names of each variety with unique attributes and taste.

Olive Oil producers tutored by Slow Food Valencia

Rontonar olive grove is located in the province of Alicante. The terroir is unirrigated terraces which give rise to very marked organoleptic characteristics. We tasted 3 extra virgin oils from them which have been harvested at the right moment when the olive changes its colour from green to dark and results in a very appreciated fruitiness and long persistence in the mouth.

Cooperativa Can viver is located in the province of Castellon, in the Sierra de Palancia. It gathers 500 members and has clearly opted for quality. They offer an oil of the exceptional Serrana de Espadan variety. It has marked fruit and herbaceous notes, a very elegant bitterness and a spicy progression.

Extraordinary oils with reminiscences of strawberry fruits and nuts. It’s always surprising how an extra virgin olive oil absorbs so much from nature and adds a unique taste to our dishes.

After the tasting, we enjoyed some Spanish tapas with the oils.

We’d like to remind you we have an introductory course on  Friday 20th April and a tasting session the same evening with a cheese pairing opportunity.

Thanks for your attention, Happy Easter time.