` 8th Cooking with EVOO Competition in Alicante

Fairs, Competitions

8th Cooking with EVOO Competition in Alicante

Sep. 10, 2010
By 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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