REMEMBER: Olivolea: the creams that you could (almost) eat
This was our delicious creative cooking workshop with chef Juan Pozuelo, who gave a nod to the naturalness of Olivolea creams by incorporating our plant-based active ingredients into creative cooking recipes.
Surrounded by friends and bloggers specialising in beauty and maternity, last Tuesday 23rd June 2015 we decided to test the natural components of Olivolea creams in a very special cooking workshop. We know that olive oil is as essential in the kitchen as it is in the formulation of our creams, but is it possible to make recipes with the rest of the active ingredients? Can you cook with extracts as natural as those from Olivolea?
In it Bulthaup space , a wonderful kitchen studio on O'Donnell Street, I was accompanied by the chef Juan Pozuelo , olive oil ambassador, to cook two recipes with our active ingredients. Juan delighted us with a master class in creative cooking, materialized in two creations: ham rolls with tomato water and an olive oil crumble with rose caviar and chamomile. Juan also prepared a final surprise for us with some red roses with their central petals replaced by apple petals macerated in lemon and grenadine.
I also leave you with some photos of the event. We were lucky enough to be surrounded by professionals such as the journalist Lola Gavarrón, Mariana Portocarrero from Elle magazine, Eli Morales, from Vanitatis; Sonia from UrbanMon; the journalist Lucía Pardavila, Laura Tuero from Bitácoras.es; Pablo Paniagua from Mytmebymaytedelaiglesia, Ana Díaz-Casariego, from Tapas magazine; Rafael Benitez, from Don magazine; Ana Aboli, from Confeti en los Bolsillos, the makeup artist and blogger Silvia Quirós, Joha Ruiz, from Mimitosdemamá, Norma, from Iamabeautyadicta; Blanca Martinez, from Mimos para mamá, Mónica Marcos, from Madres Cabreadas and the instagrammer César del Olmo. A real luxury! Thank you all very much for attending.
