`8th Cooking with EVOO Competition in Alicante - Olive Oil Times

8th Cooking with EVOO Competition in Alicante

Sep. 10, 2010
Olive Oil Times Staff

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The Diputación de Jaén has dis­trib­uted to more than 18,000 restau­rants in fifty coun­tries infor­ma­tion on par­tic­i­pat­ing in the 8th International Cooking Award with Extra Virgin Olive Oil (“Jaén, Paraiso Interior” Premio Internacional de Cocina con Aceite de Oliva Virgen Extra). The finals will take place November 7th as part of the 12th Congress Best of Gastronomy ’ to be held at the trade fair in Alicante.

Chefs inter­ested in tak­ing part in the event may sub­mit pro­pos­als by October 10th. The main fea­ture used in the prepa­ra­tion must be the extra vir­gin olive oils included in the qual­ity label Selection Jaén 2010.

The Provincial Administration is send­ing the detailed infor­ma­tion — which have been pub­lished in Spanis, French, English and Italian — both elec­tron­i­cally and via postal mail to restau­rants in France, Italy, Argentina, South Korea, United States, Malaysia, Czech Republic and Taiwan, among many oth­ers.


From the pro­pos­als received the jury, com­posed of lead­ing inter­na­tional experts in the field of gas­tron­omy, will select ten final­ists who will have to pre­pare their recipe at the end of the Lo Mejor de La Gastronómía chefs’ con­fer­ence on November 7th.
You appre­ci­ate things like cre­ativ­ity and imag­i­na­tion employed in the cre­ation of a base plate made with the extra vir­gin olive oil pro­duced in Jaén,” explained a state­ment by the Vice President of Tourism, Local Development, Sustainability, Culture and Sports Maria Angustias Velasco.

Seven Oils

During the course of the com­pe­ti­tion, the final­ists have to make a plate using Jaén Selection 2010” extra vir­gin olive oils, which are:

  • Tuccioliva , Agricultural Cooperative Society Andaluza San Amador (Martos);
  • Soler Romero Bio of Alcanova, SL (Alcaudete)
  • Bailén Oro Reserva Familiar of Galgón 99, SL (Villanueva de la Reina);
  • Melgarejo Gourmet Selection, Oil Campolo, SL (Pegalajar)
  • Royal Castle Canena Early, Canena Castle Group (Canena);
  • Cortijo Premium Tower, San Antonio Oil , SLU (Jaén);
  • and Fuenroble of Potosí 10, SA ( Orcera ).

Of the ten pro­pos­als, one win­ner will receive a prize of 18,000 euros and the Jaén, Interior Paradise tro­phy. This activ­ity joins the flag­ship of gas­tron­omy, Jaén, to culi­nary inno­va­tion and exper­i­men­ta­tion, which is a unique oppor­tu­nity to pro­mote it among the top pro­fes­sion­als and experts from the cuisines of the world,” stressed Velasco.


In 2009 , the sev­enth edi­tion of the con­test received 118 appli­ca­tions for par­tic­i­pa­tion, of which eleven final­ists were cho­sen . The jury, chaired by the head of Congress Best of Gastronomy’ Rafael García Santos, Sergio Bastard from the Sierra de Lóquiz restau­rant, de Galdeano (Navarra ) was pro­claimed the win­ner who pre­pared a cod mar­i­nated in ember oil, black olive earth and stones, oil and cod crys­tals sweets, smoothly roasted gar­lic, chili and pur­ple cab­bage sprouts.



International Award for Cuisine with Olive Oil Jaén, paraíso inte­rior”

The aim of this com­pe­ti­tion, which is organ­ised by the LMG [Best Cuisine] Congress and spon­sored by the Diputación Provincial [Provincial Council] of Jaen and the Consejería de Agricultura y Pesca [Ministry of Agriculture and Fisheries] of the Junta de Andalucía [Government of the Autonomous Community of Andalusia], with the col­lab­o­ra­tion of the Designations of Origin of the regions, is to encour­age chefs to be cre­ative and to pro­mote the use of olive oil, a his­tor­i­cal and nutri­tious prod­uct, in both sweet and savoury dishes.

Recipes in which Virgin Olive Oil plays an essen­tial role.
Virtuosity and imag­i­na­tion, as well as con­cep­tual, tech­ni­cal and aes­thetic con­tri­bu­tions, etc., will all be highly val­ued.

The Organisation will pro­vide the final­ists with des­ig­na­tion of ori­gin olive oils from Jaen, so that they can pre­pare their dishes.

Head Chefs.

Number of final­ists:
10 cooks, each may bring an assis­tant.

Quantities to pre­pare:
10 half por­tions.

Preparation Time:
6 hours.

IFA, in Alicante.

8th of November, 2010.

The mem­bers will be pres­ti­gious inter­na­tional food crit­ics.

18.000 euros and tro­phy Jaén, paraíso inte­rior”

The organ­i­sa­tion will pay for the return trip from the place of res­i­dence to Alicante. A hotel will be booked and final­ists will enjoy din­ner at the best restau­rants of Alicante. Also, they will be reg­is­tered to take part in the XII Conference The Best of Gastronomy”.

Deadline for reg­is­tra­tion:
Until the October 10, 2010. The fol­low­ing must be sent by e‑mail: name of the chef, name of the restau­rant in which he or she is head chef, recipe of the dish and a photo. The organ­is­ing com­mit­tee will select 10 final­ists and com­mu­ni­cate this on November 2.

International Award for Cuisine with Olive Oil Jaén, paraíso interior”


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