Pastry creations & EVOO talks at the Expotrof Exhibition

Extra virgin olive oil has become an increasingly exciting ingredient in modern pastry, offering depth, elegance, and complexity while replacing traditional fats in a wide range of creations.

At Expotrof, on Sunday, February 1st, I had the pleasure of experiencing this remarkable combination through the inspiring work of pastry chef Dimitris Chronopoulos, who showcased how exceptional extra virgin olive oil can elevate both flavor and creativity in pastry.

I was also honored to be invited on stage by Chef Chronopoulos to share with the audience the fundamentals of extra virgin olive oil: how to taste it like a professional, what truly defines an extra virgin olive oil, how to preserve it properly to maintain its quality, and how it can be successfully incorporated into pastry and baking.

Using the distinctive Pamako Mountain Bio EVOO, the creations demonstrated that high-quality extra virgin olive oil is not only a cornerstone of healthy cuisine but also an extraordinary ingredient for innovative desserts and contemporary gastronomy.

Moments like these help educate consumers while inspiring chefs to see extra virgin olive oil not simply as an ingredient, but as a premium gastronomic product with the power to transform both savory and sweet creations.