Dec 22, 2018
For a fifth year in a row, Olives from Spain targets India as a key market for international promotional campaigns. One of the main activities has been the participation at HT Palate Fest, from 14th to 16th of December 2018.
HT Palate Fest has proven once again to be a successful attraction for food lovers Delhiites, who have enjoyed delicacies from local restaurants, and food products from different parts of the world. Among them, olives from Spain. Spanish olives were offered to taste and delight, marinated with Indian spices and condiments. They were presented in three different marinades: black olives in a “local dill and ghondoraj nimbu dressing”, green olives in a garlic chutney, and queen size green olives stuffed with red pepper in a and Spicy Peanut pickle recipe.
At the stand, visitors could read about the process that olives undergo from the moment they collected by hand from the tree, till they become table olives ready to marinade or to cook with. Visitor were also given the chance to picture themselves imagining they are in Southern Spain, in front of the Alhambra Palace, an iconic monument in the same region that concentrates the largest production of table olives in Spain: Andalusia.
Chef Saransh Goila also shared his culinary skills and knowledge to an enthusiastic audience at the Demo Zone with his two Masterclasses, introducing a modern and vegan-friendly “green olives and portobello mushrooms with cauliflower cous-cous” in his first Masterclass on Saturday 15th, and a delicious and vegetarian jackfruit biryani with black and green Spanish olives in his second Masterclass on Sunday 16th.
Spain is the world leader in table olive production and it exports olives to more than 120 countries. The main markets for Spanish olives are the USA, Italy, Germany and France. Since 2007, Olives from Spain has targeted other potential markets too. India was then identified as a country where consumption is steadily increasing. To continue with this positive trend, this campaign is focused on presenting ideas for integrating olives into the Indian diet and highlighting its potential as a low-calories and nutritive snack that can be adapted to different palates with many different possible marinades using Indian and Mediterranean spices. It also focuses on sharing the nutritional benefits and the importance of olives in the Mediterranean diet, which is listed as an Intangible World Heritage by UNESCO.