Tapas with oil
As someone who misspent his entire childhood thinking that olive oil was merely the name of Popeye's girlfriend and not the delicious golden nectar used to accompany great food, I'm pleased to be able to report on the results of the annual Oleotapa competition.
The best oil producers in Mallorca all come under the umbrella appellation of Oli de Mallorca and they hold an annual competition for chefs to concoct the best tapa using one of their oils as a significant part of the recipe.
Obviously, with some really good chefs taking part and judged by an expert panel from the gastronomic sector, plenty of publicity is generated for the chefs, their restaurants and the oil itself.
This year's comp, the seventh, has just taken place and the final seven consisted of;
Jose Luis 'Pintxo' González, chef at Ses Portes Vermelles de Palma with 'Mallorcan prawn biscuit marinated with Oli de Mallorca and cappuccino of beet and lime.'
Ricardo Rossi, from the Hotel Valldemossa with 'Tataki of tuna with tomato pearls of Ramellet.'
Rocío Copado, from the Restaurant Cluma with 'S'Olivar and its chocolates.'
Who took, first, second, and third prizes respectively, (photo)and
Marzio Cambuli (Tropical Restaurant) with'Squid stuffed with shrimp, tuna tartar in squid ink with lobster sauce.'
Rubén Novella (Hipotels Playa de Palma Palace) with his 'Pamboli 2.0'
Joan Alemany (Es Racó d'Es Teix) and his recipe 'Pa amb Oli Cup.'
Alfonso Copado (Hotel Nixe Palace) with 'Surprise of salmorejo with marinated quail yolk and Iberian won ton nest'.
Well done to all of them for coming up with some really original ideas and let's hope the comp helps to sell a lot more of Mallorca's excellent olive oil.