Olives From Spain and Chef Michael Kornick at Kendall College Culinary School

CHICAGO, Nov. 15, 2013 /PRNewswire/ -- Olives from Spain proudly partnered with Chef Michael Kornick for a private demonstration to Kendall College Culinary School students. The event took place at the school's Chicago campus where 36 students and four faculty members participated in the activities. Exclusive recipes developed by Kornick and Olives from Spain took the spotlight in order to showcase the sophisticated versatility of the Mediterranean wonders.

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(Logo:  http://photos.prnewswire.com/prnh/20131115/FL18159LOGO-b)

During the special event, students were given multiple opportunities to experience the power of Olives from Spain.  Following speeches by both Chef Kornick and Kendall College Director of Culinary Operations, Andy Powers, students were given a proper opportunity to observe and question.  Chef Kornick went through step-by-step process for his all-new Olives from Spain Recipes including Chorizo Stuffed Spanish Gordal Olives and Spanish Black Olive Tapenade.  Each recipe was previously unveiled at Kornick's mk, The Restaurant. 

From each recipe showcased, Kendall College Culinary School students were given an in-depth look into the wonderful world of Olives from Spain.  Chef Kornick showcased the incredible versatility of Spanish Olives and how they can make any dish more robust and memorable.  Elegant and powerful, Olives from Spain will now surely be added to the repertoire of these future culinary masters. 

About Interaceituna and Olives From Spain 
Interaceituna is the Inter-Professional Table Olive Organization recognized by the Spanish Ministry of Agriculture, Food and Environment.

Created to implement different general interest programs and activities, Interaceituna promotes knowledge of the Spanish table olive and conducts research and development in order to identify improvements in the product and in the production techniques.

According to the International Olive Council (IOC), Spain ranks as number one in the world for olive cultivation with other Mediterranean countries lagging further behind. Across the last six seasons, the world average of olive production weighed in at 2,371,000 tons -- 25 percent of that production came from Spain. In 2012, Spain accounted for 39 percent of the world's olive trade, mainly exporting to the USA, Italy, Russia, France and Germany. (Source: ASEMESA, table olive exporters and industrials association). For more information, please visit http://www.olivesfromspain.us/, www.facebook.com/olivesfromspain or follow Olives from Spain @olivesfromspain.

About ICEX and Foods From Spain 
ICEX Spain Exports and Investment promotes Spanish companies' international expansion through its network of local Trade Commission Offices throughout the world. In the United States the Foods from Spain division, of the Trade Commission of Spain in New York, leads all initiatives promoting Spain's foods and companies in the USA. For more information visit www.foodsfromspain.com  or contact us at [email protected].

CONTACT: Jessica Drouet, 1-305-444-4647, [email protected]

SOURCE Olives from Spain