As time goes by, more and more chefs take into account health in the kitchen and the use of quality products. It is also influenced by the fact that each time our customers are more exquisite and demanding, we like our food to have a “unique” taste and to delight our palate.
Contenidos
Chef of EVOO
Daniel García Peinado is a chef from Malaga who pays great attention to health in the kitchen and especially uses extra virgin olive oils for their more than proven healthy properties. He works at “El Hotel La Cala Resort” in Mijas, where we can find three different concepts: La Bodega tapas and grill (tapas based on the extra virgin), La Terraza restaurant (where the aove is the main protagonist) and the clubhouse, where sport and health are combined under the framework of the Mediterranean diet. More internationally known as the Chef of the EVOO
Use of AOVE in the kitchen
This chef investigates in Gastrolive Lab, a laboratory in Granada, the behavior of fats working with different temperatures on the oil and seeing their evolution in the dishes. He is one of the few Spanish chefs who use EVOO for frying, and assures: “The best frying is done with extra virgin, and if it is rich in oleocanthal, better still, because it gives greater stability with the temperature”.
The polyphenols present in extra virgin olive oil give it healthy properties and greater stability. The monounsaturated fatty acids (these are the oleic ones), as they have a mobile structure, resist much better the high temperatures than any fat that exists, withstand much better successive fried foods and do not deteriorate as it happens with other vegetable fats. In addition Daniel, immersed in the study of these compounds collaborates with the University of Granada to analyze the performance of phenols in cooking.
Beneficial Oil Compounds
Phenols are aromatic organic compounds that have the hydroxyl group in their structure. According to a study carried out by Dr. Francisco Pérez Jiménez, from the Reina Sofía University Hospital in Córdoba, the phenols contained in olive oil improve cardiovascular health. These have anti-inflammatory and antioxidant effects which, together with other micronutrients, are responsible for the fact that the oil is beneficial for health and is included in the Mediterranean diet.
Reasons for using EVOO
EVOO provides an organoleptic sensation that no other oil provides, so Daniel takes advantage of this advantage and plays with the sensation so characteristic of olive oil so that the customer recreates with its ingredients, also uses the oil in different textures allowing the customer to appreciate, more easily and in various ways, the texture and flavor of this.
As we have mentioned before, Daniel uses EVOO to fry, within the varieties that exist of oils, he chooses Picual or cornicabra for its greater percentage in oleic acid and the greater content in polyphenols and tocopherols (natural antioxidants).
Its research and the use in cooking of the qualities of EVOO have led to recognition both nationally and internationally. This success made him the representative of Spain in the Global Chefs Challenge in 2019 where he obtained the 3rd place in the world with a menu based exclusively on EVOO and Mediterranean diet.
Recipes with EVOO
Some of its best known and characteristic recipes are the Guadalhorce tomatoes in their seasons with citrus sardines and cucumber, in which it uses extra virgin olive oil rich in Oleocanthal for oriental vinaigrette and olive malt.
Another of his recipes is the “black” egg with purple garlic, umami and seaweed, in which he uses picual extra virgin olive oil for the preparation.
Source: https://danipeinado.com/
