We left Sevilla for a couple of days…<\/p>\n\n
Our CEO traveled to the Basque Country to meet Asier and Aitzol. <\/p>\n\n
Because the team at the Basque Food Laboratory<\/a>, the R+D+i department of the Escuela Superior de Hosteler\u00eda de Bilbao<\/a>, had prepared 14 spread sauces made from our cold-pressed avocado oil. <\/p>\n\n Asier Rodr\u00edguez and Aitzol Iturri have created smoked sauces, with kimchi, with truffle, with black garlic, with boletus, with curry, with Asian dressings, spicy and even with whisky..<\/p>\n\n Throughout the day, we were accompanied by Joseba Lozano, director of the Escuela Superior de Hosteler\u00eda Bilbao. <\/p>\n\n At Avolution Lab we are convinced that the talent, technique and passion that exists in the Hospitality Schools will take us very far. <\/p>\n","protected":false},"excerpt":{"rendered":" The Basque Food Laboratory, the R+D+i department of the Escuela Superior de Hosteler\u00eda de Bilbao, has prepared 14 spread sauces made from cold-pressed avocado oil.<\/p>\n","protected":false},"author":20,"featured_media":5808,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center 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