(16 Nov 2007)
Zagreb, Croatia - recent
1. Pan from table with olive oil samples to visitors tasting bread dipped in olive oil
2. Pan from a bowl with olive oil to woman smelling and tasting the bread dipped in olive oil
3. Mid of a woman eating a peace of bread dipped in olive oil
4. Mid of visitors looking at displayed bottles of olive oil
5. Mid of hostess presenting exhibits
6. SOUNDBITE: (Croatian) Rene Bakalovic, Festival curator
"A chunk of bread dipped in olive oil, which for centuries has been a delicious snack adored by Croatians from Istria and Dalmatia. Today, presented as a chef's selection of olive oils with a bread roll, is the first bite offered in the best restaurants around the world."
7. Wide of speakers and audience
8. Close of three bottles
9. Close of small bottle of olive oil
10. SOUNDBITE: (Croatian) Leopold Botteri, Festival selector
"This festival is an opportunity to present a new, recently discovered, kind of olive called Buharica. There are only 50 olive trees of this kind, and this year the production allowed for bottling of only 1000 2.9 fl. oz (1 decilitre) bottles. They will be available at the price of HRK 99 (EUR 13.50)."
11. Wide of tasting workshop
12. Wide of the people sitting at table
13. SOUNDBITE: (Croatian) Professor Olivera Koprivnjak, The Association of Professional Olive Oil Tasters
"The oil has to be brought to the temperature of 28 to 30 degrees centigrade. We do this using glasses positioned on special heaters. The glasses have covers. At the moment of tasting, the taster takes the cover off and scents the contents of the glass."
14. Mid of attendants smelling and tasting oil
15. SOUNDBITE: (Croatian) Masa Dolicki, taking part in workshop
"At the beginning of this year, my husband and I bought olive groves on the island of Sipan, near Dubrovnik. We decided to grow olives."
16. Wide of food being prepared in kitchen by chef
17. Close of garlic being chopped
18. Close of meat being turned in pan
19. Mid of Stephan Macchi flipping prawns in pan
20. Close of Stephan flipping prawns in pan
21. Close of dish decoration
22. SOUNDBITE: (French) Stephan Macchi, chef
"Today we prepared dishes inspired by olive oils we have here. We sauteed prawns with mint and alfa-alfa sprouts. For the dessert we have fresh squeezed apple juice with honey and very spicy Frantoio olive oil. It is all mixed and jellied into a cubelet that melts in your mouth. It is exceptional."
23. Wide of visitors at tasting session
24. Close of oil on raw baby-beef tenderloin
25. Wide of Ana-Marija Strasek and Stephan Macchi tasting together
26. SOUNDBITE (Croatian) Ana-Marija Strasek, festival goer
"Among the things I tasted I prefer the dessert. It is an apple jelly, served with a drop of Frantoio olive oil. It really makes a difference, and it really melts in you mouth."
27. Various of woman tasting food
LEAD IN:
Olive oil is making a come back in Croatia.
The country's first olive oil festival is being held in Zagreb to celebrate the nation's small, but growing, industry.
STORYLINE:
This week the best of Croatian oilve oil is being showcased at the first Croatian Oilve Oil Festival, in Zagreb.
For years the local oil industry has been neglected, but now thanks to new found interest at home and abroad, the industry is experiencing a renaissance.
Croatia now produces over 6 million litres of olive oil every year.
Despite being very little compared to Spain and Italy, attitudes are changing.
Already long forgotten ancient olive-groves are being utilised, and the new ones are being planted.
Rene Bakalovic is the festival curator.
Find out more about AP Archive: [ Ссылка ]
Twitter: [ Ссылка ]
Facebook: [ Ссылка ]
Instagram: [ Ссылка ]
You can license this story through AP Archive: [ Ссылка ]
