In 2010 there were no promotional events.

2009 Promotions

Beyond Extra Virgin UC Davis: June 21st-23rd in California
Beyond Extra Virgin 2009 an International Conference on Excellence in Olive oil, from Agriculture to Sensory Evaluation to the Culinary Arts organized by UC Davis Olive Center.
Experts from Spain participated in seminars, tastings and conferences in which they shared results of research on the benefits of extra virgin olive oil from Spain on health and the flavor characteristics of Spain’s unique varietals. Participants also had the opportunity to taste more the 26 premium olive oils which are currently being sold in a variety of fine outlets throughout the USA.
4th Annual Starchefs.com International Chefs Congress - (ICC)
September 20th - 22nd at the Park Avenue Armory in New York City.
This exciting professional culinary event is a three-day culinary symposium where the world's most influential and innovative chefs, pastry chefs, mixologists, and sommeliers present the latest techniques and culinary concepts to their peers.
Juan Maria Arzak, José Andrés and Paco Torreblanca will be demonstrating with Olive Oil from Spain. Visiting chefs will be able to taste and see a sample a range of olive oils and other products from Spain at the conferences marketplace exhibit in the Spain pavilion.
More information on this year's Congress can be accessed at: http://www.starchefs.com/events/icc/2009/index.shtml
12th Annual Worlds of Flavor International Conference and Festival
November 12-14, 2009, CIA Greystone, Napa, California
The theme this year will be a very popular one given both current food trends and the changes to the industry wrought by the recession: Frontiers of Flavor-World Street Food, World Comfort Food, Celebrating the Fast Casual and Slow Savory Culinary Traditions of the Mediterranean, Asia and Latin America.
Spain will be one of the featured countries in the conference, focusing on both Spain's "fast casual" foods-tapas and other casual foods-as well as Spanish comfort food-home cooking traditions, and the restaurant traditions inspired by home cooking. Paco Roncero from Casino de Madrid will be one of the chefs representing Spain. Olive oil will be used as an ingredient in some of the seminars, and the participants will be able to taste a few different kinds in the marketplace.
Olive Oil Makers Dinner: November 16th and 18th in Seattle and Chicago
This is an exclusive event for press, local prestigious chefs and a selection of quality retailers consisting in a presentation, followed by a tasting and a dinner.
The event will be held in a famous restaurant in each city, with the collaboration of an olive oil producer, and will consist in a tasting of several olive oils followed by a meal that illustrates the value of olive oil. The attendees will be influential people.

The following events were part of the 2008 Olive Oil from Spain promotional campaign in the United States:
Sponsorship of various seminars and conferences on olive oil and the Mediterranean diet with The Culinary Institute of America the top culinary school in the country.
Participation in StarChef Congress, where top chefs demonstrated new culinary trends to the media and other professionals.
In addition, Dave Lieberman, a renowned American chef showed the high-quality of our olive oils in various tasting events in Chicago, Dallas and Tampa.
Olive Oil from Spain also participated in The Windy City Festival in Chicago as well as in the Food and Wine Festival in Aspen and in two editions of the biggest specialty food show in the United States, The Fancy Food Show in New York and Chicago.
Olive Oil from Spain was also part of the Great Match Wine and Tapas tasting events organized by Wines Spain and Foods from Spain in New York, Las Vegas and Orlando.
Finally Food From Spain News (FFSN) was, once again, an excellent instrument to divulge the quality and richness of the ingredients and cuisine of Spain.

Our 2007 promotional campaign featured a recipe contest with the chance to win a 6-day culinary adventure to Spain. Entrants submited their best recipe by November 24th, 2007. The entries were prepared and judged by a professional panel that chose a winning recipe based on criteria of taste, simplicity, ingredient selection and the use of Olive Oil from Spain. Through the use of print ads, in-store materials, online banners and sponsorship of local tastings and community events thousands discovered the many varieties of Olive Oil from Spain, as well as new and exciting ways to enhance the flavor of any cuisine.
For the public relations campaign, the noted food and wine pairing expert Karen MacNeil was the program’s spokesperson. In celebration of fall olive harvest season, Karen developed exclusive recipes showcasing the versatility and range of flavors found in Olive Oils from Spain. Public relations activities included outreach in four cities, Chicago, Dallas, Houston and Philadelphia, to print and broadcast media, a week-long radio promotion in each city, and intimate, invitation-only events where guests participate in a formal olive oil tasting and enjoy samples of Karen MacNeil's recipes. Karen conducted live cooking demonstrations during morning news broadcasts and spoke to the benefits of choosing Olive Oils from Spain.

Our 2006 advertising and promotional campaign features top chefs from the U.S. who use Olive Oil from Spain for its taste, remarkable health benefits and versatility. Through the use of print ads, in-store materials, email blasts and sponsorship of local tastings and community events, thousands will discover the many varieties of Olive Oil from Spain, as well as new and exciting ways to enhance the flavor of any cuisine.

Our national ad features top U.S. chefs José Andrés of Café Atlantico, Jaleo, Zaytinya and Oyamel in Washington, DC, Wylie Dufresne of wd~50 in New York, Dean Fearing of The Mansion on Turtle Creek, Paul Kahan of Blackbird and Avec in Chicago, Andy Nusser of Casa Mono and Bar Jamón in New York, Melissa Perello of The Fifth Floor in San Francisco and Kerry Simon of Simon Kitchen & Bar at the Hard Rock Hotel in Las Vegas. Try recipes from all seven expert chefs and see why Olive Oil from Spain is considered the signature of good taste.

An internationally recognized culinary innovator who is widely credited with bringing the small-plates concept to the United States, Andrés was named a Bon Appétit 2004 AFEA Awards
Chef of the Year in the fall of 2004. Food & Wine also included Andrés in their 35 Under 35 Tastemakers list of 2004.
Jose’s new book, Tapas: A Taste of Spain in America, has been released by Clarkson Potter.
Considered the “Father of Southwestern Cuisine,” Fearing won the 1994 James Beard Award for “Best Chef in the Southwest.” During his 20-year tenure at The Mansion on Turtle Creek, Fearing has been recognized by several magazines, including Condé Nast Traveler, for “Reader's Choice” Best Food/Restaurant in the World, The Robb Report “Best of the Best” survey/Best U.S. Restaurant, and Wine Spectator’s Grand Award.
Nominated by the James Beard Foundation for Best New Restaurant in 2004, Dufresne serves modern American cuisine that is a natural evolution of his celebrated menu at 71 Clinton Fresh Food. He is also a recipient of Food & Wine magazine's 2001 America’s 10 Best Chefs award.
Known for contemporary American cuisine, Kahan’s restaurant Blackbird was named One of the 50 Best Restaurants in the Country by Gourmet magazine in 2001. Additionally, Food & Wine named Kahan a Best New Chef in 1999.
1999 James Beard Award winner for Best New Restaurant – Babbo, Nusser opened Casa Mono and adjoining Bar Jamón with Mario Batali. Nusser chooses excellent and challenging ingredients and prepares with an eye toward tradition and authenticity.
Perello’s French-influenced California cuisine quickly got the attention of the editors at Food & Wine, who named Perello one of the 10 Best New Chefs in 2004. She considers her cuisine straightforward, where terrific ingredients are minimally adorned, burst with flavor and shimmer with simplicity.
The culinary scene is on fire in Las Vegas, and nowhere is this more apparent then at Kerry Simon’s restaurant Simon Kitchen & Bar in the Hard Rock Hotel. In 2004 Esquire selected the restaurant as one of the “Best New Restaurants in America.” Simon’s lust for adventure and creativity, coupled with incredible opportunities, has brought this aspiring rock musician to center stage as a culinary master. At Simon Kitchen & Bar, Simon creates his signature American cuisine effortlessly, bringing Las Vegas dining to rock-star level.
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