Chef Aristotelis Megoulas guides us through the magical world of Greek olive oil – What do you really know about Greek olive oil and its different varieties?
Drawing inspiration from his work Vincent van Gogh “The olive harvest” exhibited on the first floor of the permanent Collection of the B&E Goulandris Foundation, on October 30th a special olive oil tasting action will be launched through the special perspective of chef Aristotelis Megoulas, which will take place once a month at the Café-Restaurant of the Foundation.
“Olives are very characteristic, and that’s exactly what I’m trying to achieve. I’m talking about a silver sometimes blue, sometimes greenish, bronze, whitish on a yellow, rose, violet or orange ground, to the dull red of ocher. But very difficult, very difficult. It suits me anyway, and it fascinates me to work in gold or silver,” Van Gogh wrote to his brother in April 1889 and concluded “The olive tree is another thing, it is Delacroix, if we want to compare it to anything.”
Starting from the French olive groves that inspired Van Gogh, we are transported to the magical world of Greek olive oil, guided by Aristotle Megoula. Together with the distinguished chef we will learn how to recognize a high quality olive oil through its taste characteristics, while through his special look we will be introduced to one of the most important ingredients of Greek gastronomy.
How does the transition from olive to olive oil take place? How does this process feed creativity, customs and traditions throughout Greece, what is the role of olive oil today and how will it evolve in the future? Discover the ways olive oil can be used – some of which you may not have even imagined. Try award-winning varieties of olive oil from all over Greece accompanied by fresh sourdough bread from the AKRA restaurant, baked in the wood-fired oven, as well as freshly baked gluten-free loaves from the Asterisque oven and meet different Greek olive producers.
Born in Paris, raised in Piraeus and educated in the culinary capital of Italy, Bologna, Aristotle Megaulas is among the 100 most influential chefs of the decade. Today his creative base is his special hometown, Corfu, where we will find him at the award-winning restaurant Pomo d’Oro Corfu, with 7 stars in the FNL Guide. Through his special cooking and the unexpected combinations of ingredients he tries, his goal is to create beautiful memories around a table full of delicacies, wine and
love.
*We recommend that you do not drink coffee before the activity, do not wear strong perfumes and do not wash your hands with perfumed soap.
“The Olive is Delacroix”
Olive oil tasting with chef Aristotle Megoula at the B&E Goulandris Foundation
Dates:
Wednesday, October 30, 2024
Wednesday, November 13, 2024
Wednesday, December 18, 2024
Wednesday, January 29, 2025
Wednesday, February 19, 2025
Wednesday March 19, 2025
Wednesday, April 23, 2025
19:00-21:00
The seminars are self-contained.
For information & reservations: https://goulandris.gr/el/events/olive-oil-tasting
Source: Skai
I have worked as a journalist for over 10 years, and my work has been featured on many different news websites. I am also an author, and my work has been published in several books. I specialize in opinion writing, and I often write about current events and controversial topics. I am a very well-rounded writer, and I have a lot of experience in different areas of journalism. I am a very hard worker, and I am always willing to put in the extra effort to get the job done.
