Donato De Santis is a chef-entrepreneur from Puglia, who opened two very successful restaurants in Buenos Aires, to then became one of the most famous chefs throughout Argentina. We met him in his hometown Tricase, Salento (Apulia), to deepen one of the most symbolic fruits of the Mediterranean from a different point of view. The result was a true masterclass on the uses of olives and EVO oil. A story rich in history and colors, which contains many tips and secrets to make the most of these extraordinary products.
In collaboration with the Evoo School Foundation www.evooschool.it/
With the support of Save the Olives www.savetheolives.com/en/
1:00 Olive marinate/Marinated olives
5:35 Olive spadellate/Pan-fried olives
7:33 Olio Santo (piccante)/Spicy EVO Oil
10:43 Come conservare l'olio EVO/How to best preserve extra virgin olive oil
11:24 Cheesecake con tapenade di olive/Olive tapenade cheesecake
15:19 Come riconoscere un olio EVO di qualità/How to recognize a quality EVO oil
17:54 Maionese alle olive/Olive Mayonnaise
20:34 Olive candite/Candied olives
23:08 La battaglia di Save the Olives contro la Xylella Fastidiosa/
Watch the video dedicated to Matera Bread: • Il pane di Matera: la ...
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