Liquid Gold

Sometimes, just a few drops are enough to transform a dish, awaken a memory or tell the story of a terroir. To mark the 10th anniversary of the Olio Nuovo Days, we celebrated olive oil in all its richness: a familiar yet precious liquid gold, full of life and character.

There are some ingredients we use almost every day without ever stopping to look at them differently.

Olive oil is one of them.

Behind a simple drizzle over a salad, fish or a slice of bread lies an incredible diversity of flavours. Some oils are delicate and smooth, while others are more herbaceous, more intense or slightly peppery. Each one tells the story of a terroir, an olive variety and the work of a producer.

It was this fascinating world that we were delighted to celebrate during the 10th anniversary of the Olio Nuovo Days at Le Cordon Bleu Paris institute. Founded by olive oil sommelier Emmanuelle Dechelette, this international competition has showcased exceptional olive oils from around the world for over a decade.

To mark the occasion, producers, experts and enthusiasts came together for a day dedicated to this precious liquid gold, with the participation of Emmanuelle Dechelette, Gabriel Lepousez, Christophe Lavelle and Koudai Takao. It was an opportunity to share perspectives, expertise and tastings centred around a product that is both familiar and endlessly fascinating.

Throughout the event, one thing became clear: olive oil is far more than just an ingredient. It brings character to a dish, enhances flavours and helps bring balance to a recipe. Sometimes, just a few drops can make all the difference.

The story of this liquid gold will continue on 26 November at the Hôtel de la Marine with a new day dedicated to olive oil. Alongside Emmanuelle Dechelette, participants will have the opportunity to learn more through a masterclass, take part in a culinary workshop designed by Chef Éric Briffard, and prolong their experience with a Gastronomic Dinner with Wine Pairings, celebrating olive oil in all its forms.

A wonderful opportunity to discover, or rediscover, all that this liquid gold, an ingredient that has been part of culinary traditions around the world for centuries, has to offer.