The lounge, which includes a chill-out zone, is a place to learn about and sample a wide variety of the world’s best olive oils.
During the tasting session, Fernández extolled the virtues of the best Spanish oils, a mainstay of the Mediterranea diet, and explained that in addition to is use in cooking or salad dressings it may also be combined happily with sour fruits like orange, pinapple, or berries, and even with chocolate, salt and sugar, or spices such as cinnamon and vanilla. Passengers were given tiny bottles of both major varieties, picual and hoijiblanca. “Two varieties of extra virgin with such different flavours,” noted Fernández. “Just imagine what you can do with them in your recipes!”
Teresa Pérez, head of the Interprofesional del Aceite de Oliva Español, Teresa Pérez, stressed the cooperation between Aceites de Oliva de España and Iberia to give the Spanish products visibility tn international markets at a time when consumers are trying to improve their diet. “This tasting session is perhaps the most novel action we’ve done since signing a cooperation agreement with Iberia last May. Since then our olive oils have been present at all the major events organised by the airline in San Francisco, Milan, Paris, New York, and Tokyo. Without forgetting the Spanish and European Union Olive Oil Airplane, one of our most spectacular advertising supports, co-funded by the EU’s ‘Let’s Make a Tastier World’ campaign.”
Gemma Juncá, Iberia’s Brand and Marketing Director, said “At Iberia we regard ourselves as ambassadors of Spain, its culture and gastronomy. Olive oil is a major part of our cultural and gastronomical heritage, and it plays a fundamental role in our Mediterranean diet and it is included in the menus we offer on board of our flights. With this tasting session at 35,000 feet we hope to promote a healthier diet amongst our customers and the general public.”
The Olive Oil Lounge is part of the “Let’s Make a Tastier World” campaign co-funded by the EU Olive Oil World Tour. Similar lounges will be installed in airports throughout Europe where they will be seen by millions of travellers. London-Heathrow is Europe’s busiest airport, with 78 million users in 2107 and flights to 204 destinations in more than 85 countries.
Airbone Tasting Session
The world’s first airborne extra virgin oil tasting session took place at 35,000 feet (10,500 metres) in an Iberia Airbus A-321 en route from the Madrid Airport to London-Heathrow, with the participation of about 200 passengers. Each was given a tasting kit from Aceites de Oliva de España with everything necessary to sample the main varieties of Spain’s extra virgin olive oil: two tiny bottles, one with the picual type and the other with the hojiblanca variety, plus two glasses, bread, and a booklet about the oils and tasting procedures. Fernández began with an introduction to the peculiarities that make this olive oil unique and central to the Mediterranean diet. At cruising altitude he invited the passengers to sample the principal varieties of Spanish top grade olive oils, giving advice to help them detect the complex tastes and aromas of extra virgin olive oil. Lastly, he gave them tips about using olive oils in the kitchen.
