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Carme Ruscalleda, the only female chef in the world with six Michelin stars, was recÂogÂnized for proÂmotÂing extra virÂgin olive oil and won a Catalan Olive Oil Denominations of Origin prize. The awards cerÂeÂmony in Barcelona also honÂored Dr. MarĂa-Isabel Covas for her research on the health benÂeÂfits of olive oil, the Catalan Pharmacy Board for their ​“Healthy Breakfasts” camÂpaign, and the late chef Santi Santamaria for proÂmotÂing Catalan EVOO and local proÂducÂers.
The only female chef in the world to earn six Michelin stars, Carme Ruscalleda was in the spotÂlight this week for her proÂmoÂtion of extra virÂgin olive oil, winÂning one of four new Catalan Olive Oil Denominations of Origin (“DOP”) prizes.
Recognizing outÂstandÂing efforts to increase awareÂness and use ofexÂtra virÂgin olive oil — a key plank of Catalan cuiÂsine — the awards were a joint iniÂtiaÂtive of Catalonia’s 5 DOPs — Siurana, Les Garrigues, Terra Alta, Baix Ebre-MontsiĂ and EmpordĂ .
The award cerÂeÂmony in Barcelona saw the prize for research go to Dr. MarĂa-Isabel Covas, Head of the Cardiovascular Risk and Nutrition Research Group at the IMIM-Research Institute, Hospital del Mar, in Barcelona. Covas won the research prize for her team’s work on the health benÂeÂfits of extra virÂgin olive oil, which was pivÂotal to the European Food Safety Authority (EFSA) approval last month for the claim that ​“conÂsumpÂtion of olive oil polypheÂnols conÂtributes to the proÂtecÂtion of blood lipids from oxidaÂtive damÂage.”
The Catalan Pharmacy Board was awarded the prize for an orgaÂniÂzaÂtion, instiÂtuÂtion or group. They proÂmoted a ​“Healthy Breakfasts” camÂpaign in priÂmary schools in Tarragona, which raised awareÂness of the link between nutriÂtion and health. The iniÂtiaÂtive encourÂaged conÂsumpÂtion of the traÂdiÂtional home-preÂpared baguette – drizÂzled with olive oil – instead of the bakÂery-bought goods that today’s busy parÂents increasÂingly give their chilÂdren.
The late, world-renowned chef Santi Santamaria won the prize for proÂmotÂing use of Catalan EVOO, related prodÂucts and local proÂducÂers. He was the owner-founder of one of Spain’s top restauÂrants, Can Fabes (three Michelin stars), and known for his avant-garde interÂpreÂtaÂtion of traÂdiÂtional Catalan cuiÂsine. Santamaria died in Singapore, in another of his restauÂrants, in February, and was repÂreÂsented yesÂterÂday by his son, Pau Santamaria, himÂself a chef.
Ruscalleda was unable to attend in perÂson but wrote some words shared by her son RaĂĽl Balam i Ruscalleda, who with his mother heads the restauÂrant Moments at Barcelona’s Mandarin Oriental hotel. Ruscalleda said that she could not imagÂine a restauÂrant withÂout olive oil, it was so inteÂgral to food prepaÂraÂtion.
The Catalan Minister for Agriculture, Livestock, Fisheries, Food and the Environment, Josep Maria PelegrĂ, said while widely used by them, not enough Catalans appreÂciÂated the high qualÂity of locally-proÂduced olive oil, which was actuÂally ​“the best in the world.”
The Post-Awards Tapas:
SIURANA DOP: Catalonian-style pizza of escaliÂvada (roasted vegÂetaÂbles), anchovies and EVOO
LES GARRIGUES: Bruschetta with cherry tomato, vineÂgared anchovies, tuna, olives and EVOO
EMPORDĂ€: lobÂster tail, potato and EVOO
BAIX EBRE-MONTSIĂ€: skewÂers of grilled octoÂpus and EVOO
TERRA ALTA: small endive salad cups with orange, codÂfish and EVOO