`David Oliver Fischer Wins Olive Oil Cooking Contest in Bilbao - Olive Oil Times

David Oliver Fischer Wins Olive Oil Cooking Contest in Bilbao

Nov. 8, 2012
Naomi Tupper

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Ten chefs from around the world com­peted this week in the 10th International Championship for Cooking with Extra Virgin Olive Oil in Bilbao, Northern Spain.

The ten final­ists were cho­sen from a total of 59 con­tenders, the major­ity of which were Spanish, but also includ­ing eleven Italian chefs, two Greek, Two Danish, two Portuguese, one German and one Mexican. The final ten fea­tured two Italians and one Dane, with the remain­der of con­tes­tants com­ing from var­i­ous regions of Spain.

Despite the strong Spanish pres­ence, it was Danish chef David Oliver Fischer, from Restaurant Hos Fischer in Copenhagen, who took out the prize for the best dish. Fischer was the first chef out­side of Spain or Italy to win the award, with his dish of Piña, aceite y espino cer­val (pineap­ple, olive oil and buck­thorn) deemed the best by the judg­ing panel.

The ten chefs, who were each allowed an assis­tant, cre­ated their extra vir­gin olive oil dishes within a six-hour time limit. Each chef pro­duced ten media raciones, or half serv­ings, of their cre­ation, in which olive oil played a major role.

Also val­ued by the jury were evi­dence of imag­i­na­tion, a high stan­dard of culi­nary tech­niques and aes­thet­i­cally pleas­ing dishes.

Finalists were pro­vided with seven extra vir­gin olive oils, all of which had the pres­tige of being included in the Jaen Selection 2012”, a selec­tion of the top oils for the year which includes Fuenroble, Quinta Esencia, Melgarejo, Nobleza del Sur, Oro Bailén, Oro de Cánava and Tuccioliva.

From these high qual­ity oils, the chefs had to choose the most appro­pri­ate for their dish in the bid to take home the prize of €18,000 ($22,921). The dishes were then cri­tiqued by a panel of judges includ­ing restau­ra­teurs and gas­tro­nomic jour­nal­ists.

The win­ning recipe: Pineapple, olive oil and buck­thorn

An ini­tia­tive of the famed olive oil pro­duc­ing region Jaén and spon­sored by its provin­cial coun­cil, the com­pe­ti­tion took place in the Bilbao Exhibition Center on Tuesday the 6th of November as part of the Professional Fair of Gastronomy and Food Focus.” The aim of the event was to stim­u­late cre­ativ­ity in chefs, while pro­mot­ing the use of the his­toric and nutri­tious prod­uct that is so impor­tant to Spain in both sweet and savory dishes.

In addi­tion to the cham­pi­onship, a vari­ety of other olive oil-based activ­i­ties were held through­out the day, includ­ing olive oil tast­ings and olive oil cook­ing classes. Well known chefs, such as Martin Bersategui, demon­strated how to make dishes based on olive oil, includ­ing del­i­ca­cies like olive oil ice cream with mar­i­nated tuna and sautéed monk­fish liver and cod with pil pil sauce.

To round out the day, along with the pre­sen­ta­tion of the prize money and tro­phy to chef Fischer, Spanish chefs Ignacio Sanfilippo, Iñaki Rodrigo and Josean Martinez Alija also received awards in recog­ni­tion of their com­mit­ment to the use of extra vir­gin olive oil through­out their careers. The event con­cluded with a tast­ing of food prod­ucts from Jaén, as well as an olive oil lot­tery for mem­bers of the audi­ence.

Pineapple with olive oil and buck­thorn

Ingredients:
4 pineap­ples
200 gr. Buckthorn
50 gr. sugar
5 dl. Cream
300 gr. White Chocolate
500 gr. Fresh hazel­nuts, peeled
50 gr. Black olive.

OLIVE OIL CREAM

Preparation:
1. Marinate pineap­ple in Picual oil and put on the grill.
2. Blanch the nuts and put in cup Pacojet, sift 6 – 8 times, adding aca­cia honey.
3. Boil the cream and add white choco­late mousse, pass and let stand overnight. Whisk before serv­ing.
4. Add the dried sliced​black olives.
5. Sift buck­thorn with sugar syrup and Picual oil.

Plate and Serve



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