Foodpairing is a technique used in the elaboration of perfumes
Castillo de Canena, first olive oil in the world
to create unique pairings with
cutting edge scientific technology

Foodpairing analyzes the molecular structure of Castillo de
Canena extra virgin olive oils in their laboratories. They then
match them with a database of over 1,300 foods and drinks,
selecting those with common aromatic components.

This has been a source of creative inspiration for new dishes and
the world’s top chefs are already embracing it.

Fresh, unimaginable combinations and recipes have emerged,
such as caviar with white chocolate and Arbequino extra virgin
olive oil, sardines with soya beans and Picual extra virgin olive
oil, for starters.
Castillo de Canena launches headlong into an innovative endeavour,
submitting its Reserva Familiar Picual and Arbequina oils to molecular
structure analysis with the aim of inspiring new and innovative recipes
where extra virgin olive oil is the star ingredient. This cutting edge
technology allows us to fully enjoy the delights of our extra virgin oils and
create new dishes that embrace culinary experiences from around the
world.
This process, called Foodpairing, enhances traditional matching and tasting.
It combines gas chromatography and mass spectrometry techniques that
are currently being used in other sectors, such as in perfume
manufacturing. This is the first time in the world that the Foodpairing
laboratory has carried out these processes on an extra virgin olive oil.
Foodpairing allows Science to commune with the Culinary. “Our Reserva
Familiar extra virgin olive oils expand into unimaginable territories with
surprising combinations, broadening the flavour palette, presenting new
gastronomic experiences”, points out Rosa Vañó, Marketing and Sales
Director for Castillo de Canena.
Molecular structure analysis
Our sense of smell accounts for 80% of our gustatory power; this is the key
for combining these foods.
Bernard Lahousse, Belgian scientist and specialist in molecular harmony and
flavour, as well as the head of Foodpairing, explained during the
presentation of the results obtained with Castillo de Canena in Madrid:
“We are breaking with the limitations and traditional ideas that we had until
now. This is a scientific method that identifies what foods blend together
best, based on the principle that combinations are correct when they occur
between foods that have major aromatic components in common.”
The process consists in the analysis of molecular and aromatic components
of the Reserva Familiar Castillo de Canena extra virgin oils. Once the results
are obtained, they are crossed with a database of over 1,300 registered
foods and drinks; those products having aromatic components in common
with the oils are selected.
The pairings obtained are represented on a graph simulating a tree—the
Foodpairing Tree. The food submitted to study is placed at the centre and
all its possible combinations surround it.
Numerous combinations that were previously unimaginable now emerge
with this technique, surprising us with a broad spectre of possibilities for
maximum enjoyment of our oils: Arbequino olive oil with carrots, bananas,
strawberries and apples, for example, or Picual with cardamom, peaches,
avocados, oysters and caviar. Novel dishes emerge, such as caviar with
white chocolate and extra virgin Arbequino olive oil, sardines with soya and
extra virgin Picual, strawberry tomato gazpacho with extra virgin Arbequino
olive oil and a host of others.
“With a bona fide scientific method as a departure point, creative inspiration
has given way to new recipes already in the kitchens of the world’s greatest
chefs; for example, Andoni Aduriz (Mugaritz in Spain), Gert De Mangeleer
(Hertog Jan in Belgium) and Claude Bosi (Hibiscus in the United Kingdom)”,
states Rosa Vañó.
Castillo de Canena
Castillo de Canena, whose olive producing history dates back to 1780, is a member
of EVA (Extra Virgin Alliance), the first international association of Extra Virgin Olive
Oils. The aim of EVA is to promote and guarantee excellence in the collection and
conservation of Extra Virgin Olive Oil along the entire distribution chain by means of
strict controls and a common quality seal, sustainability and preservation of the
olive growing ecosystem. EVA currently has member producers from all over the
world: http://www.extravirginalliance.org.
Moreover, Castillo de Canena extra virgin olive oils are recognized each year by the
prestigious guidebook Flos Olei as some of the world’s best olive oils. Currently, the
company operates in over 40 countries such as USA, Japan, China, Dubai, Mexico
and Peru.
Starting with the care of their own Picual, Arbequina and Royal variety olive trees,
the Vañó family personally monitors the entire elaboration process of their extra
virgin olive oils until they reach point of sale.
The company, whose name takes from the family castle perched in the hills above
the town of Canena in Jaén, has the highest regard for the environment. This
commitment to sustainable development is patent mainly in the following:
photovoltaic power plants, vegetation covering the entire farmland to reduce soil
erosion and protect the native plant life and the use of pruning cast-off as ecofriendly biomass fuel.
Further information:
Carmen Carral / 639 84 68 34 / 91 729 61 06
Ángela Prieto / 660 25 32 34
ccarral@esferacomunicacion.es / aprieto@esferacomunicacion.es
C/ Redecilla del Camino, 2, portal B.
28050 Madrid