L’occasion unique d’apprendre et de découvrir avec quel degré d’ardence, de douceur et
d’amertume se situe votre plaisir. Parce que le plaisir du goût est intimement lié à celui du nez (par la rétro-olfactiont), L’Ecole Supérieure du Parfum nous accompagne dans les dégustations.
We offer a unique opportunity to learn and discover where your pleasure lies in terms of
pungency, sweetness and bitterness. Due to the fact that the pleasure of taste is intimately linked to our sense of smell (through retronasal-olfaction), the Ecole Supérieure du Parfum joins us in our tasting sessions.
Julien Dumas, the young prodigy at the helm of one of the Paris’s oldest gastronomic institutions, does not stop short of perfection. The extreme delicacy of the oil from the olive groves of Shodoshima in Japan has enthralled his palate. To enhance its flavours he will create a four-course dinner with dishes designed around these Japanese oils, especially for OLIO NUOVO DAYS.
Reserve your participation now, as places are limited for this world-premier experience.
Solely by reservation: +33 1 42 65 22 90 or firstname.lastname@example.org
Dinner in the presence of M. Toshiya Tada, President of the Association of Olive Oil Sommeliers of Japan.
Wine and Olive Oil Sommelier
OLIO NUOVO DAYS opens with a dinner of the subtle and subversive scents of the cuisine of Alan Geaam, who is hosting Chef Perola Polilo, Brazil’s only woman Chef sommelier of wine and olive oil, for an expert presentation on tanins.
14 rue Mondétour, 75001 Paris
Solely by reservation: +33 1 42 62 37 17
1 Michelin Star.
The welcoming cuisine of Antoine Heerah is here to bring colour back into our winter…
Rendez-vous at the Chamarré Montmartre for an exceptional dinner created in duet with Michelin star-honoured Maria José San Roman – a chef for whom olive oil holds no secrets.
Duet Dinner, Wednesday 17th January
Le Chamarré Montmartre, 52 Rue Lamarck, 75018 Paris
Solely by reservation: email@example.com
1 Michelin Star.
In the intimate setting of a magnificent hôtel particulier, the cuisine of Jean-Luc Rocha delights with subtle echos to our senses: the excellence of ingredients in the purest gourmet tradition, yet always with the Chef’s touch of the unexpected.
43 avenue Bugeaud, 75116 Paris
+33 1 44 05 81 81
Olivier MOURIN, French entrepreneur and lover of Greece, set his heart on the Island of Cythera. “An orthodox priest was selling a terrain which his daughters were not interested in managing … and so, Oli Tina was born.” You will be embarking on a journey of pleasure with Oli. Tina is an Extra Virgin Olive Oil which offers a perfect balance of sweetness and intensity.
Monovarietal – Koroneiki
Francisco RIBERAS and his grand-daughter: oil is a family passion for this producer in the Toledo region at the heart of Spain, famous for its [Quixotic] windmills.
CASITAS de HUALDO is presenting two oils for OLIO NUOVO DAYS: CORNICABRA, a monovarietal with a delicate bitterness; and CASITAS de HUALDO, an oil created especially for children – a combination of sweet fruitiness with the intensity typical of a top-quality product, designed to seduce the palate of the young!
Karim FITOURI left his hectic life as a committed entrepreneur in London and has returned to Tunisia to pursue his passion for olives, winning a Gold Medal at New York from his first harvest. OLIO NUOVO DAYS is his new challenge. OLIVKO is an intense, green, well-fruited oil produced in the bare terrain adjoining the archaeological site of Utica.
Owner, Steve Luczo, and Producer, Pasquale Mimmo Marino, working together since their first harvest in 2016… The qualities of BONA FURTUNA are those of passion and family. Steve Luczo and his wife – fashion model Agatha Relota – entrusted the productivity of their property to the skill of an agricultural engineer. BONA FURTUNA is a delicate and judicious composition of Biancolila, Nocellara de Bellice and Passulunara.
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On January 17th, Michelin-starred chefs Antoine Heerah and María José San Román will team up for an exceptional dinner at Le Chamarré Montmartre. The exclusive crossover menu will be elaborated with two premium EVOOs, the Catalan Henri Mor and the French Les Callis.
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