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News Release
Fortnum and Mason, London,
UK, 27-29 May
Seville, Spain, 19-21 May
Fortnum and Mason,
one of the world’s most prestigious food stores, will be the venue
for the London Savantes programme in 2009. Chosen because of it’s
commitment to excellence, the commercial setting of Fortnum and
Mason will provide tasteful surroundings and delicious food to
compliment some of the best olive oils the world has to offer for
tasting.
In Spain, the leading olive oil producing country in the world,
beautiful Seville will again host the Savantes programme. Surrounded
by rolling plains of olive groves, Seville is steeped in cultural
and food history, making it the perfect venue to explore the taste
of leading olive oils from around the world.
The Savantes programme attracts those with an interest in the olive
industry who realise the importance of keeping up to date with
trends in the processing, taste and uses of extra virgin olive oil.
Participants include chefs, retailers, wholesalers, traders,
journalists, producers, and processors from the Northern and
Southern hemispheres.
Savantes emphasises the culinary uses of the different flavours,
styles and intensities of a wide range of olive oils which have
formed the basis for many of the world’s healthiest cuisines.
In contrast with many technical olive oil classification training
programmes, the emphasis is on the commercial differentiation, taste
and culinary uses of extra virgin olive oils.
The 2009 programme will be led by internationally recognised
culinary and olive oil expert Judy Ridgway. Author of ‘Best Olive
Oil Buys Round the World’ and many cook books and travel articles,
Judy travels the world keeping up to date with taste and production
trends.
Judy will be supported by farmer entrepreneur Simon Field who
founded Savantes in 2001. As producer, trader, marketer and author
of technical olive handbooks, Simon brings a commercial and market
perspective to the programme.
To give a regional perspective in each of the locations in 2009,
local experts will assist with some sessions covering culinary uses.
For further information and booking go to www.savantes.com/savantes
or contact Simon Field on +61 3 9387 9919
13 September 2008
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