The event will take place on 20 April at Franck Putelat’s restaurant, Le Table, featuring cooking demonstrations by chefs Franck Putelat and François Will, and master pastry chef Oriol Balaguer.
The Oli Terra Alta Protected Designation of Origin (PDO), renowned for the exceptional quality and unique flavour imparted by the Empeltre olive variety, will present its new oil in Carcassonne on 20 April, at a new edition of GastrOli, the annual event that showcases, promotes and celebrates the versatility, unique qualities and virtues of this culinary ingredient, which is key to our health and central to our culture.
Throughout the day, producers and manufacturers from the Terra Alta PDO will meet with chefs from the prestigious “Toques Blanches Roussillon Occitanie” collective, as well as other professionals from the region involved in cooking and gastronomy. In addition to presenting the new oils, three cooking sessions will be held, featuring the Oli Terra Alta PDO EVOO as the star of the show.
GastrOli 2026 will take place at Le Table de Franck Putelat in Carcassonne, a two-Michelin-starred restaurant and a true benchmark for cuisine in France. The opening session will be led by the chef and host himself, Franck Putelat. Following this, chef François Will, from the restaurant La Chaumière in Font Romeu, will host a live cooking session. To round off the event, Oriol Balaguer, master pastry chef and member of Relais Dessert, will provide the sweet finale. All of them will prepare recipes created especially for this occasion, with Oli Terra Alta PDO EVOO as the main ingredient. There will also be tasting and educational sessions on the characteristics and uses of this oil.
In addition, the president of the Oli Terra Alta PDO, Josep Pere Colat, will present the region and its products, and encourage guests to take part in the event, interact with the producers and artisans present, taste their unique oils, and incorporate them into their menus and culinary offerings.
Oils made from Empeltre and Arbequina olives
Oils from the Oli Terra Alta PDO, made from native and traditional olive varieties of the region such as Empeltre and Arbequina, stand out for their fruity notes and low acidity, making them an ideal accompaniment to a wide variety of dishes, from fresh salads to roast meats and fish. Their versatility and superior quality make them an essential ingredient for chefs seeking to offer a unique dining experience.
All Oli Terra Alta PDO oils undergo rigorous checks, guaranteeing customers a high-end, quality product. They are produced using sustainable practices, thereby contributing to the preservation of the environment and the promotion of responsible eating.
Incorporating Oli Terra Alta into restaurant menus not only enriches dishes but also promotes local cuisine and the consumption of locally sourced produce. In an increasingly competitive market, offering high-quality extra virgin olive oil can be a key differentiator in attracting customers interested in gourmet cuisine and products of excellence.
For this reason, the Oli Terra Alta PDO wishes to take this opportunity to invite everyone to discover a true treasure, Terra Alta Protected Designation of Origin Olive Oil, and to enrich the gastronomic experience with a product that embodies tradition, quality and a commitment to the region.
Source: ACEVEDO COM