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Olive oil in Haute Cuisine
Real Academia de Gastronomía
Madrid, Spain
Extra virgin olive oil is not only a fundamental ingredient in haute cuisine, but it has also become the star of sensational avant-garde creations such as Ferran Adrià's caviar, Paco Roncero's lollipops and jelly beans, and Dani García's liquid gold ingot.
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Details
- Title: Olive oil in Haute Cuisine
- Rights: Foods&Wines from Spain/ICEX
- Photographer: Toya Legido / ICEX
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