Propuesta de taller de maridaje de aceite de oliva virgen extra arauco y arbequina en la currícula de la carrera de sommelier
Olive cultivation was introduced in what is now Argentina during the colonial period along with the grapevine, and found favorable agroecological conditions for its development in Mendoza. Currently, the production of Extra Virgin Olive Oil (EVOO) in Mendoza has become an emblematic component of its...
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| Format: | info:eu-repo/semantics/bachelorThesis |
| Jezik: | Spanish / Castilian |
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Universidad Católica de Cuyo. Facultad Don Bosco de Enología y Ciencias de la Alimentación.
2026
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| Online dostop: | http://hdl.handle.net/20.500.14811/184 |
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Brez oznak, prvi označite!
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| Izvleček: | Olive cultivation was introduced in what is now Argentina during the colonial period along with the grapevine, and found favorable agroecological conditions for its development in Mendoza. Currently, the production of Extra Virgin Olive Oil (EVOO) in Mendoza has become an emblematic component of its agri-food identity, favored by the region’s arid climate, high solar radiation, and wide temperature range— factors that influence the oil’s quality and sensory complexity. The province is distinguished by its combination of modern technology and the restoration of historical olive groves, as well as for the recognition of the native Arauco variety, which received Geographical Indication (GI) status in 2022. Integrating sensory analysis and EVOO pairing represents a strategy to expand sommelier training and competencies in gourmet products, while strengthening the professional profile of graduates.
This study aimed to design a comparative workshop entitled “PAIRING OF ARAUCO AND ARBEQUINA EXTRA VIRGIN OLIVE OIL (EVOO) IN THE SOMMELIER PROGRAM CURRICULUM,” with the purpose of distinguishing the two varieties and assessing their sensory contribution to the pairing of various dishes. The methodological approach included a literature review covering the origin of the olive tree; its history and ancient civilizations; its arrival in the Americas and in
Mendoza; the influence of immigrants; current consumption and production; processing; geographical indication; the characteristics of the Arauco and Arbequina
varietals; the relationship between olive oil, culture, and gastronomy; oleotourism; and market trends that sommeliers must remain at the forefront of. Based on this information, a guided tasting of Arauco and Arbequina EVOO was designed, applying basic sensory analysis criteria to identify organoleptic attributes (fruitiness, bitterness, pungency, and aromatic profile) and to evaluate their interaction with the different foods selected for pairing.
The workshop is expected to facilitate students’ mastery of the applied concept of terroir, aligning quality criteria shared by both enology and haute cuisineIt
is concluded that the systematic integration of EVOO into the program contributes to diversifying sommelier training, strengthening their competencies in the analysis, recommendation, and appreciation of regional products. |
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