This autumn, Barcelona will host the first edition of the Mercat de l'Oli Nou 

‘This autumn, Barcelona will become the capital of Catalan extra virgin olive oil,’ said Óscar Ordeig, Minister of Agriculture, Livestock, Fisheries and Food, at the closing ceremony of the MOS Fair in Lleida. From 21 to 23 November, Plaza de Cataluña in Barcelona will host the first Mercat de l'Oli Nou, an initiative promoted by the Department of Agriculture, Livestock, Fisheries and Food, through Prodeca, which aims to highlight the importance of this culinary ingredient, a symbol of the Mediterranean diet, raise the profile of the Catalan olive oil sector and strengthen the link between producers and the public.

The event is part of the celebrations marking Catalonia's designation as World Gastronomy Region 2025, which reaffirms the central role of local produce and our cuisine.

A unique showcase for Catalan OOVE

Òscar Ordeig explained that "the Mercat de l'Oli Nou was created with the aim of being the showcase for Catalan extra virgin olive oil (OOVE), a unique opportunity to raise awareness of the richness, quality and versatility of this local product. Three days to promote its uniqueness, to encourage its consumption throughout the year and to bring producers closer to urban consumers".

The councillor stated that ‘during these three days, visitors will be able to taste and purchase new oil directly from producers, and also discover that each bottle of new oil embodies landscape, effort and tradition, as well as being a guarantee of health. Because OOVE is much more than a condiment: it is the identity of a territory and a symbol of an internationally recognised Mediterranean lifestyle’.

An open and free gastronomic experience

Plaza de Cataluña will become an open and free market, with offerings designed for families, young people and foodies.

In addition to the oil producers' stands, visitors to the Market will find live cooking workshops in the gastronomic classroom, where chefs from across the region will demonstrate the versatility of oil in Catalan and Mediterranean cuisine.

But the New Oil Market also aims to become a true celebration of our gastronomy, and to this end, there will be food trucks offering local and seasonal cuisine, prepared with new oil as the star ingredient; a bar serving wines from Catalan designations of origin, allowing visitors to pair their tastings; and a tasting area with tables and chairs to enjoy the market atmosphere.

In short, the Mercat de l'Oli Nou will be an event that combines gastronomy, culture and dissemination, and aims to become an essential annual fixture in the gastronomic calendar of the city and the whole of Catalonia.

Raising the profile of the olive oil sector

The Mercat de l'Oli Nou is also a strategic tool for raising the profile of companies in the Catalan olive oil sector and strengthening their competitiveness. Producers will have a privileged space in one of the most emblematic corners of Barcelona, where they will be able to establish direct contact with consumers and present and sell their products. In fact, dozens of Catalan producers will be taking part, offering the chance to buy new oil for the whole year, with home delivery.

In short, the Mercat de l'Oli Nou aims to bring ‘liquid gold’ to the general public, give Catalan producers a voice and celebrate the richness and diversity of Catalan OOVE in the year that Catalonia is World Gastronomy Region.

As part of the fair, the Minister of Agriculture took part in the live cooking session (show cooking) ‘Breakfasts made from leftovers: Catalan tradition and cuisine against waste’.

Except for the launch of the ‘Let's make the most of food’ campaign

The Minister of Agriculture also referred to the new version of the fair, which he described as ‘very successful and accessible to all audiences’. In this regard, the Department has been able to carry out multiple activities related to gastronomy and the products behind it. In addition, he emphasised the section dedicated to waste, ahead of the start of the ‘Let's make the most of food’ campaign, which takes place during the month of October. Specifically, the minister took part in the live cooking session (show cooking) ‘Breakfasts made from leftovers: Catalan tradition and cuisine against waste’, in which, together with chef Oriol Solé and the CEO of the company Talkual, he cooked trout made from leftovers with autumn garden produce and pork jowl confit with beans.

During the preparation of the breakfasts, the councillor explained that 40% of the restaurants participating in Gastrorecup meals already have all their tables full. The aim of this initiative is to raise awareness among both the population and the sector of the need to become actively involved in the fight against food waste and to value food. The sixty-five restaurants participating in Gastrorecup this year will offer excellent menus at prices ranging from £15 to £20, reflecting all that can be done with food that is often wasted.