Twenty Spanish chefs prepared dishes using twenty exquisite extra virgin olive oils for this unique event, which was created by the Marbella All Stars to promote the idea that top Spanish restaurants should feature extra virgin olive oil "collections" of a minimum of ten different oils, as well as the ability to store the oils at the correct temperature and humidity levels; in addition to the fact that chefs should indicate the brand and type of extra olive oil used in each dish on a menu.
To this end, this festival welcomed twenty chefs from all over Andalusia to prepare creations using recently harvested oils from Andalusia and other Spanish production areas, including Extremadura, Valencia and Lleida. The twenty selected oils represented more than fifteen different types of olives, including Manzanilla Cacereña, Picual, Arbequina, Royal de Cazorla, Morisca, Cornicabra, Hojiblanca, Manzanilla Aloreña, Verdial De Vélez, Koroneiki, Acebuchinas and Picudo.
Additionally, participating olive mills located outside of Marbella's province of Málaga presented the results of their most recent harvests. These mills were Mo (Cáceres); La Solana 2 (Almería); Aceites Rotalaya (Jaén); XY Aceite de Oliva (Priego, in Córdoba); Mon Ermitage (Lleida); Molino de Zafra (Badajoz); Noviembre (Arquillos, in Jaén) and Oli Oli (Requena, in Valencia). Furthermore, the following Málaga olive mills were also on-hand for the event: La Oliva Roja (Ronda); Ardales (Ardales); Molisur (Alhaurín El Grande); Hacienda Colchado (Málaga); La Samiaja (Archidona); Cortijo Solana (Bobadilla); Mondrón (Periana); Mudejar (Monda); Molino del Hortelano (Casabermeja), and Belvis de las Navas (Marbella).
Twenty chefs turn gold into gastronomy!