![]() ![]() The ten chefs, who were each allowed an assistant, created their extra virgin olive oil dishes within a six-hour time limit. 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 final ten featured two Italians and one Dane, with the remainder of contestants coming from various regions of Spain.ĭespite 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. 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. In short, in this cooperative in which we have more than 600 members and an average production of almost 20 million kilos of olives, they have made an important commitment to differentiate their EVOO by giving priority to good agricultural practices and reducing the use of phytosanitary products, to guarantee the food safety of the processed oil.Ten chefs from around the world competed this week in the 10 th International Championship for Cooking with Extra Virgin Olive Oil in Bilbao, Northern Spain. This EVOO is made in mid-November with a significant percentage of green olives, which means that in its organoleptic value green fruity predominates over ripe, in addition to the aroma of tomato and freshly cut fresh grass typical of Picual de Sierra Mágina. They have produced a batch of around 100,000 kilos of this EVOO, obtained by grinding around 600,000 kilos of olives of the picual variety, from the terms of Bedmar and Jódar, both within the Sierra Mágina Denomination of Origin. in said olive grove, checking the fruits and the soil around the olive tree, as well as establishing that the degree of maturity and health status is optimal for the production of quality extra virgin olive oil. To certify this characteristic of the oil, in addition to the protocol analysis, the technicians of the Denomination of Origin Sierra Mágina carry out an exhaustive control of the olive farms, visiting the plots where the olives have been harvested to verify that phytosanitary treatments have not been carried out. They bet with this product for high quality and for the maximum guarantee of food safety for the consumer by giving priority to good agricultural practices. The artisan industry of esparto grass or nougat and Christmas sweets in towns such as Jódar or Huelma, reach a notable fame.Īt La Quinta Esencia they have taken one more step to differentiate themselves in the olive oil market, launching for the second consecutive year a 100% environmentally sustainable EVOO as it is free of phytosanitary residues. Livestock together with agriculture constitute the main uses of the park, in addition to logging. As for the fauna, the golden eagle, the peregrine falcon and the Bonelli's eagle are species typical of rocky cuttings, along with the mountain goat. The existence of plant species exclusive to this land on the highest peaks, give it an undoubted value as a natural heritage of the Mediterranean area. On the slopes and on the slopes of its mountains there are holm oaks and gall oaks. In these mountains, which present the typical profile of the Andalusian mountains, is the highest altitude in the province of Jaén (Mágina, 2,163m.). Its north face is located on the depression of the Guadalquivir, while its south face connects with the Sierra de Lucena. We are in Sierra Mágina, a Natural Park that is part of the subbetic mountain range. ![]() to help them with the expenses of their farm. On March 13, 1952, the Santísimo Cristo de Misericordia Cooperative was established, in order to create an oil mill to extract olive oil from the olives collected by its members, produce high-quality derivative products and provide members with financial advances. ![]()
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