JCC E-Magazine June 2018

During the start of the talk.

Dramatic Olive Island ~ Shodoshima ~, a talk about Shodoshima, one of the islands located in Seto Inland Sea that is especially well-known as the birth place of olive cultivation in Japan, was held at JCC (Japan Creative Centre) on Friday, 25 May 2018.

Mr Kosuke Otsubo from Inoue Seikoen, who studied in-depth about olive oil in Spain, first introduced the rich nature and history of the island in four seasons, including the breath-taking Kankakei Gorge in autumn, which is one of Japan's three most spectacular gorges, traditional festivals held in summer, and the streets of the island covered in snow during winter. Following which, Mr Otsubo touched on the delicious speciality products of the island, such as soy sauce, somen noodles and in particular, olive oil.

Mr Kosuke Otsubo introducing the rich nature and history of Shodoshima.

Mr Kosuke Otsubo explaining about the island’s olive plantation and its oil extraction process.

Mr Otsubo explained about the island’s olive plantation and its oil extraction process – from its rich fertilised soil consisting of reused olive residues and how the olive fruits were carefully hand-picked individually by the farmers, to crushing the olive to extract the oil, and finally filtering the oil with only natural paper – all to create extra virgin olive oil, which is the highest grade of all with acidity less than 0.2%, produced with only mechanical and non-chemical treatment methods.

Speaking further, Mr Otsubo talked about the benefits of consuming and using olive oil, such as preventing heart disease, its antioxidant properties and benefits for the skin. He also taught some simple recipes to go with olive oil – such as porridge, noodles, bread, orange juice and ice-cream. Guests also had an opportunity to taste both extra virgin olive oil and fresh lemon olive oil with somen noodle, and were given some sample olive oil skincare products to try at home.

Guests tasting the pure olive oil, and later, somen noodle with fresh lemon olive oil.

Mr Kosuke Otsubo teaching some simple recipes to go with olive oil – such as porridge, noodles, bread, orange juice and ice-cream.

The history of Inoue Seikoen goes back to the 1940s and today, they score a total of 88 points in the prestigious olive oil guidebook FLOS OLEI, the highest score in Japan.

Mr Kosuke Otsubo from Inoue Seikoen, who studied in-depth about olive oil in Spain, speaking at the talk.		Guests at the talk.
Mr Kosuke Otsubo guiding guests how to appreciate pure olive oil.		Mr Kosuke Otsubo talking about the different grades and benefits of olive oil.
Mr Kosuke Otsubo teaching some simple recipes to go with olive oil – such as porridge, noodles, bread, orange juice and ice-cream.		Mr Kosuke Otsubo speaking with guests after the talk.
Mr Kenya Inoue, whose family founded Inoue Seikoen, speaking with guests after the talk.		Guests were given sample olive oil skincare products to try at home.

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