Chefs from around the world can submit their culinary creations until next September 8th to participate in the XXIII ‘Jaén, Inland Paradise’ Extra Virgin Olive Oil (EVOO) Cooking Prize. The Provincial Council of Jaén organizes this competition, with the final to be held on October 7th as part of San Sebastián Gastronomika.
The Deputy of Promotion and Tourism, Francisco Javier Lozano, highlighted that the prize serves as an international showcase for culinary innovation and new trends, and an opportunity to promote the Jaén region, its EVOO, and its gastronomy.
Each year, around fifty national and international chefs participate in this contest. The winner will receive a single prize of 8,000 euros. Participants must use one of the EVOOs from the ‘Jaén Selección 2026’ selection in their recipes.
A jury comprising representatives from the Provincial Council of Jaén, the previous edition's winner, renowned chefs, and gastronomic journalists will select eight finalist recipes. The pairing of EVOO with ingredients, presentation, creativity, and innovation will be particularly valued.
In the final, the eight selected chefs will have 75 minutes to prepare their dishes at the Kursaal Palace in San Sebastián, explaining the ingredients used, culinary techniques applied, and the pairings made with the selected oils.
