{"id":4132,"date":"2017-07-28T10:17:59","date_gmt":"2017-07-28T10:17:59","guid":{"rendered":"http:\/\/www.olidemallorca.es\/?p=4132"},"modified":"2017-07-28T10:27:40","modified_gmt":"2017-07-28T10:27:40","slug":"oli-doliva-verge-extra-un-ingredient-de-qualitat-per-un-coctel-fresc-i-mediterrani","status":"publish","type":"post","link":"https:\/\/www.olidemallorca.es\/fr\/oli-doliva-verge-extra-un-ingredient-de-qualitat-per-un-coctel-fresc-i-mediterrani\/","title":{"rendered":"Oli d’oliva verge extra, un ingredient de qualitat per un c\u00f2ctel fresc i mediterrani"},"content":{"rendered":"

\"Alberto<\/a><\/p>\n

El cocteler Alberto Pons<\/strong> (guanyador del 64 Campeonato Balear de Cocteler\u00eda en la categoria Jove Barman celebrat el passat mes de maig) ha sigut l\u2019encarregat d\u2019elaborar el C\u00f2ctel Oli de Mallorca 2017. Inspirant-se en els aromes i trets gustatius de l\u2019Oli de Mallorca, ha creat \u2018Aperitiu a sa tafona\u2019<\/strong>, presentat ahir a la m\u00edtica cocteleria El Barito de Palma.<\/p>\n

A \u2018Aperitiu a sa tafona\u2019<\/strong>, amb una base de whisky i licor de taronja, l\u2019oli d\u2019oliva verge extra es presenta ben integrat donant com a resultat un c\u00f2ctel molt mediterrani d\u2019entrada suau i refrescant marcat per l\u2019espiritu\u00f3s i la taronja, apareixent a continuaci\u00f3 els subtils matisos herbacis i d\u2019oliva verda aportaci\u00f3 del verge extra que perduren, deixant un agradable retrogust. Un c\u00f2ctel gol\u00f3s que Alberto Pons suggereix servir acompanyat amb un gelat de taronja.<\/p>\n

\"Aperitiu<\/a><\/p>\n

Els convidats a la presentaci\u00f3 tamb\u00e9 pogueren tastar la tapa amb que el xef del restaurant Valldemossa, Ricardo Rossi<\/strong>, va guanyar el concurs Oleotapa 2017, Tataki de vedella amb blat de moro, tom\u00e0tiga, pastanaga i emulsi\u00f3 de la seva marinada<\/strong>, aix\u00ed com altres propostes a on l\u2019Oli de Mallorca \u00e9s ingredient essencial.<\/p>\n

\"Ricardo<\/a><\/p>\n

A l\u2019acte hi assistiren la gerent de SEMILLA, Immaculada Munar; Miquel \u00c0ngel Frau, cap de l’Institut de Qualitat Alimentaria; el cuiner Koldo Royo, aix\u00ed com Jaume Orell, vicepresident del consell regulador de la DO Oli de Mallorca; Andreu Oliver i Joan Mayol, membres de la junta, aix\u00ed com elaboradors d\u2019Oli de Mallorca.<\/p>\n

\"Prsentaci\u00f3n<\/a><\/p>\n

En edicions anteriors els encarregats de demostrar el gran potencial que t\u00e9 com a ingredient en cocteleria l\u2019oli d\u2019oliva verge extra han sigut els coctelers Mat\u00edas Iriarte (Chapeau 1987), Rafa Mart\u00edn (Brassclub) i Antoni Motoso (EHIB).<\/p>\n","protected":false},"excerpt":{"rendered":"

El cocteler Alberto Pons (guanyador del 64 Campeonato Balear de Cocteler\u00eda en la categoria Jove Barman celebrat el passat mes de maig) ha sigut l\u2019encarregat d\u2019elaborar el C\u00f2ctel Oli de Mallorca 2017. Inspirant-se en els aromes i trets gustatius de l\u2019Oli de Mallorca, ha creat \u2018Aperitiu a sa tafona\u2019, presentat ahir a la m\u00edtica cocteleria […]<\/p>\n","protected":false},"author":3,"featured_media":4125,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[43],"tags":[1403,1405,1400,1401,1404,1402,920,648,642],"class_list":["post-4132","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nouvelles","tag-alberto-pons-fr","tag-aperitiu-a-sa-tafona-fr","tag-coctel-fr","tag-cocteleria-fr","tag-el-barito-fr","tag-koldo-royo-fr","tag-oli-doliva-verge-extra-fr","tag-oove-fr","tag-ricardo-rossi-fr"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.olidemallorca.es\/fr\/wp-json\/wp\/v2\/posts\/4132"}],"collection":[{"href":"https:\/\/www.olidemallorca.es\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.olidemallorca.es\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.olidemallorca.es\/fr\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.olidemallorca.es\/fr\/wp-json\/wp\/v2\/comments?post=4132"}],"version-history":[{"count":2,"href":"https:\/\/www.olidemallorca.es\/fr\/wp-json\/wp\/v2\/posts\/4132\/revisions"}],"predecessor-version":[{"id":4141,"href":"https:\/\/www.olidemallorca.es\/fr\/wp-json\/wp\/v2\/posts\/4132\/revisions\/4141"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.olidemallorca.es\/fr\/wp-json\/wp\/v2\/media\/4125"}],"wp:attachment":[{"href":"https:\/\/www.olidemallorca.es\/fr\/wp-json\/wp\/v2\/media?parent=4132"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.olidemallorca.es\/fr\/wp-json\/wp\/v2\/categories?post=4132"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.olidemallorca.es\/fr\/wp-json\/wp\/v2\/tags?post=4132"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}