Mirella Žanetić, Croatia

In global terms, Spain is a giant in the olive oil production – hundreds of cultivars are grown in that Mediterranean country, and everyone knows of the most famous and succulent ones, such as Picual, Hojiblanca, Arbequina and Cornicabra. The Spanish gastronomy is based on olive oil, which is tasted like wine these days – poured in a blue glass and sipped – and sommeliers analyse if the flavour is mild and sweet, rich and suggestive, pleasantly bitter or spicy… Virgin varieties of the Spanish green gold will be presented at the Taste the Mediterranean Festival in Split, thanks to the Economic and Commercial Office of the Embassy of Spain and ICEX (Spanish Institute for Foreign Trade). On 5 October at 12 noon they are organizing a presentation in the Hotel Ambasador (Trumbićeva obala 18).

The blue glass will be in the hands of a well-known olive oil sommelier Mirella Žanetić, Doctor of Science and a scientist at the Institute for Adriatic Crops in Split, in a laboratory for the quality control of virgin olive oils. As a scientist, she is particularly interested in the quality of the bioactive compounds (antioxidants) that stand for the health properties and volatile compounds that contain the aroma and sensory features of virgin olive oil.

D.Sc. Žanetić has more than 20 years of experience in the sensory analysis of virgin olive oils. As a regular member of various panels and judge at national and international competitions (e.g. NYIOOC organized by Olive Oil Times or EVO IOOC 2021 in Palmi, Italy), she is definitively a person with the highest credibility for quality rating.

Apart from olive oils, the Spanish Day at the Hotel Ambasador on 5 October will also feature Spanish cuisine as presented by chef Adur Arrieta, Spanish wines presented by sommeliers Alen Gulan and Siniša Koceić, and in the evening chefs Adur Arrieta and Ivica Katić will prepare an exclusive dinner.