Top chefs taste ELEONES olive oil at Harvard event.
ELEONES was selected to be used at the private reception that took place for the guests and participants of the Harvard panel discussion Evolutions and Revolutions in Food Science on Wednesday 30th of November 2011.
Honored guests included Ferran Adria, Nathan Myhrvold, Harold McGee and panel moderator Lisa Abend.
The dishes were prepared by chef Jason Bond who was invited to cook for this special event.
ELEONES olive oil received excellent remarks from participants of the event.
We would especially like to thank chef Ferran Adria for his encouraging comments on ELEONES olive oil.