Avec une part de march\u00e9 de 30 %, l’Italie est le plus grand consommateur d’huile d’olive par habitant au monde. L\u2019argument par excellence pour l’Association des chefs italiens en Belgique d\u2019organiser une Italian Extra Virgin Olive Oil Masterclass chez Excellis.<\/strong><\/em><\/p>\nL\u2019huile d\u2019olive extra vierge est riche en antioxydants qui prot\u00e8gent notre organisme du vieillissement pr\u00e9matur\u00e9. C’est aussi un \u00e9lixir de vie, ce que semblerait confirmer la dur\u00e9e de vie moyenne des habitants du bassin m\u00e9diterran\u00e9en, plus \u00e9lev\u00e9e que dans nos r\u00e9gions.<\/p>\n
Pour obtenir 1 litre d\u2019huile d\u2019olive, il faut 5 kilos d\u2019olives. Une fois ouverte, et en vue d’une conservation optimale, conservez la bouteille, de pr\u00e9f\u00e9rence sombre, \u00e0 l’abri de la lumi\u00e8re directe du soleil, et ne vissez que l\u00e9g\u00e8rement le bouchon de la bouteille.<\/p>\n
\u00a0\u00ab L’Italie est non seulement le plus grand consommateur d’huile d’olive au monde, mais en termes de production, elle n’est devanc\u00e9e que par l’Espagne \u00bb, d\u00e9clare Marcello Scoccia, consultant en huile d’olive \u00e0 l’\u00e9cole ONAOO (Organizzazione Nazionale Assaggiatori Olio di Oliva), bas\u00e9e \u00e0 Imperia et consid\u00e9r\u00e9e comme la plus ancienne \u00e9cole italienne en mati\u00e8re d’huile d’olive.<\/p>\n
Guy Hendrickx, importateur d’huile d’olive extra vierge italienne par le biais de sa boutique Frantoiani situ\u00e9e sur le Korenmarkt \u00e0 Malines, est l’un des deux Belges qui suivent actuellement une formation d’\u00e9valuateur d’huile d’olive (assagiatore dell’olio d\u2019oliva) \u00e0 l’ONAOO Scuola.<\/p>\n
\u00ab\u00a0Quiconque m\u00e8ne \u00e0 bien cette formation, est reconnu comme assaggiatore, \u00e0 savoir un \u00e9valuateur professionnel d\u2019huile d\u2019olive, apr\u00e8s quoi vous \u00eates repris dans un registre officiel, nous explique-t-il. J\u2019ai termin\u00e9 ma premi\u00e8re ann\u00e9e de formation, la deuxi\u00e8me touche \u00e0 sa fin, et puis suit une troisi\u00e8me ann\u00e9e. Un examen final difficile m’attend en septembre 2024 et ensuite, je serai dipl\u00f4m\u00e9.\u00a0\u00bb<\/p>\n
Par ailleurs, Guy Hendrickx a obtenu pr\u00e9c\u00e9demment le certificat de sommelier d\u2019huile d’olive du New York Olive Oil Times, l’organisation \u00e0 l’origine du c\u00e9l\u00e8bre New York Olive Oil Competition.<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb column_structure=\u00a0\u00bb1_2,1_2″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb1_2″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/07\/Olijfolie-foto-4-scaled-e1688635975553.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb title_text=\u00a0\u00bbOlijfolie foto 4″ hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″][\/et_pb_image][\/et_pb_column][et_pb_column _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb1_2″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/07\/Olijfolie-foto-2-scaled.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb title_text=\u00a0\u00bbOlijfolie foto 2″ hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]<\/p>\n
D’o\u00f9 lui vient cette passion pour l’huile d’olive italienne ?<\/strong><\/em><\/p>\n\u00ab\u00a0L\u2019huile d\u2019olive italienne n\u2019est pas une huile comme les autres\u00a0\u00bb, affirme-t-il. L\u2019Italie abrite en effet la plus grande vari\u00e9t\u00e9 d’huiles d’olive du monde dans un seul pays. Sur les 1.800 vari\u00e9t\u00e9s diff\u00e9rentes disponibles dans le monde, plus de 600 proviennent d\u2019Italie. Chaque chef peut donc trouver la \u2018bonne\u2019 huile d’olive pour accompagner son (ses) plat(s), car il existe des diff\u00e9rences de go\u00fbt (\u00e9normes) entre les huiles d’olive.\u00a0<\/p>\n
Cette grande diversit\u00e9 est li\u00e9e \u00e0 l’\u00e9norme \u00e9tendue du pays, du nord au sud, avec des cha\u00eenes de montagnes d’une part et des r\u00e9gions en bordure de mer d’autre part, sans oublier les \u00eeles bien s\u00fbr.\u00a0\u00bb<\/p>\n
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Un cochon de lait \u00e9pic\u00e9 aux lentilles et \u00e0 l\u2019huile d\u2019olive de l\u2019Ombrie.<\/em><\/p>\n[\/et_pb_text][\/et_pb_column][et_pb_column _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb1_2″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/07\/Olijfolie-foto-3-scaled.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb title_text=\u00a0\u00bbOlijfolie foto 3″ hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″][\/et_pb_image][et_pb_text _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]<\/p>\n
Igor Rosi, chef de cuisine du restaurant Bocconi \u00e0 l\u2019H\u00f4tel Amigo Brussels, a pr\u00e9par\u00e9 un zabaione \u00e0 l\u2019huile d\u2019olive toscane.<\/em><\/p>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb custom_padding=\u00a0\u00bb40px|||||\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]<\/p>\n
Quelles sont les r\u00e9gions les plus productrices d’huile d’olive en Italie ?<\/strong><\/em><\/p>\n\u00ab\u00a0Environ la moiti\u00e9 de la production nationale est r\u00e9alis\u00e9e dans les Pouilles. La Calabre et la Sicile repr\u00e9sentent 30 %, les r\u00e9gions centrales du Latium, des Marches, de Toscane et d’Ombrie 18 %, et le nord 2 \u00e0 3 % au maximum. Ce pays compte donc 4 grandes r\u00e9gions productrices d’huile d’olive.<\/p>\n
Et, tr\u00e8s important, tout comme pour le vin, est le terroir. Celui-ci ne doit pas n\u00e9cessairement \u00eatre tr\u00e8s riche en termes de structure du sol, en revanche, il doit toujours \u00eatre arros\u00e9 au \u2018bon\u2019 moment. Les vendanges ont g\u00e9n\u00e9ralement lieu au d\u00e9but du mois d’octobre, mais si l’\u00e9t\u00e9 est chaud, elles peuvent aussi avoir lieu un peu plus t\u00f4t. Comme pour le vin, il y a donc de bonnes et de moins bonnes ann\u00e9es pour l’huile d’olive. Une s\u00e9cheresse prolong\u00e9e provoque un certain \u2018stress\u2019 chez les oliviers, ce qui a pour effet d\u2019accro\u00eetre l’amertume de l’huile d’olive\u00a0\u00bb, explique Guy Hendrickx.<\/p>\n
Suite \u00e0 la masterclass, Igor Rosi (restaurant Bocconi, h\u00f4tel Amigo Bruxelles) et Pino Nacci (Pr\u00e9sident de la F\u00e9d\u00e9ration des Chefs Italiens en Belgique) ont pr\u00e9par\u00e9 quelques plats typiques, chacun utilisant une huile d’olive d’une r\u00e9gion italienne diff\u00e9rente mais toujours avec autant de succ\u00e8s.<\/p>\n
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(DV)<\/em><\/p>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"
Les huiles d\u2019olive d\u00e9gust\u00e9es durant la Masterclass.Avec une part de march\u00e9 de 30 %, l’Italie est le plus grand consommateur d’huile d’olive par habitant au monde. L\u2019argument par excellence pour l’Association des chefs italiens en Belgique d\u2019organiser une Italian Extra Virgin Olive Oil Masterclass chez Excellis. L\u2019huile d\u2019olive extra vierge est riche en antioxydants qui […]<\/p>\n","protected":false},"author":5,"featured_media":42028,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[41],"tags":[],"class_list":["post-42073","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualite","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\n
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