- EVOOLEUM. World’s TOP 100 Extra Virgin Olive Oils is an international competition for the quality of extra virgin olive oils, which will select the 100 best EVOOs in the World. Thus, a group of expert tasters renowned worldwide will be in charge of conducting the valuation...
EVOOLEUM. World’s TOP 100 Extra Virgin Olive Oils is an international competition for the quality of extra virgin olive oils, which will select the 100 best EVOOs in the World. Thus, a group of expert tasters renowned worldwide will be in charge of conducting the valuation of the organoleptic quality of the juices presented, where there will be every season the exclusive TOP100 of the best extra virgins of the world, and the best on their different categories and geographic areas.
It can be presented to the contest the extra virgin olive oil exclusively from individual producers, producers associations and production companies as long as these olive oils are registered for sale under a commercial brand.
HOW TO PARTICIPATE
– Registration is open until February 28, 2017. Samples must reach to the destination by that date.
– The registration fee is 195 € per sample presented.
– The EVOOs submitted should come from a batch of at least 2,500 liters, stored in the oil mill.
– Once read the Contest rules (RULES), fill out the online form attached (REGISTRATION FORM), following the instruction. Each submitted – sample will be assigned a keyword.
– Once registered, and with the assigned key, you should send three colored 500ml. bottles of each of the samples submitted, along with the bottle or commercial packaging of the brand. Also attach the analytic bulletin with the determinations indicated in the Contest rules.
– Send it by courier to the following address:
Escuela de Hostelería de Córdoba. Antigua Lonja Municipal
C/ Campo Madre de Dios, s/n. 14002 Córdoba (España)
Once received the physical samples, we will send a confirmation mail.
How to register
The competition has its own website with versions in Spanish and English, www.evooleum.com/en, notable for its elegant design, simplicity, cleanliness and clarity. In it those interested can find detailed information about the competition and the contest as well as the registration form and composition of the Tasting Panel.VN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- Tunisia’s trade deficit has worsened during the first ten months of 2016 to 10,781.2 million Tunisian dinars (MTD), compared with 10,237 MD in the same period 2015, according to the results of foreign trade published by the National Institute of Statistics. As a result, import...
Tunisia’s trade deficit has worsened during the first ten months of 2016 to 10,781.2 million Tunisian dinars (MTD), compared with 10,237 MD in the same period 2015, according to the results of foreign trade published by the National Institute of Statistics.
As a result, import coverage by exports declined by 0.5 percentage points to 68.4% from 68.9% in the same period of 2015.
This trade deficit is due to the deficit recorded in the energy balance (2,672.5 MTD compared to 2,947.8 MD in 2015), which represents 24.8% of the overall deficit and also in the balance of food (-884 MTD against a surplus of 143.3 MD in 2015), due to the decrease in the quantities of exported olive oil.
Exports of agricultural and food products fell by 31%, following the decline in olive oil revenues (662.9 MTD in 2016 compared with 1,785.6 MTD in 2015).VN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- The crowd facing olive oil sommelier Nicola Di Noia was well-behaved but not always attentive. Some began to tune out when he started talking about the importance of buying extra virgin olive oil at a specialty shop and not to skimp by buying any old €3 bottle at the supermarket. Others...
The crowd facing olive oil sommelier Nicola Di Noia was well-behaved but not always attentive.
Some began to tune out when he started talking about the importance of buying extra virgin olive oil at a specialty shop and not to skimp by buying any old €3 bottle at the supermarket.
Others were already busy with the colouring books and pencils laid out on the long tables in the conference room of the luxurious Rome Cavalieri Waldorf Astoria. But Di Noia was unfazed.
Adulterated and even fake olive oil is widespread, according to studies. Just how big is the problem, and how can you avoid being caught out?
“Extra virgin olive oil is a fruit juice. It should be a little bitter. Don’t be afraid if it’s bitter,” he said.
An hour in, some restlessness was understandable. They were just children. Forty of them, aged four to nine, who had been brought by their parents – about a third of whom were also trained sommeliers, some of olive oil and some of wine – to a seminar to teach children about extra virgin olive oil.
The event was not a typical rite of passage for Italian youth. But it did point to the importance many Italians place on maintaining the country’s cultural and culinary heritage, a subject Di Noia said is often studied and appreciated more by tourists from Germany, Japan, and France than Italians.VN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- Beja in Portugal, will host the 6th International Extra Virgin Olive Oil Competition – Ovibeja Award 2016, April 21 – 25. COMPETITION RULES Extra Virgin Olive Oils presented by individual producers, producers associations, cooperatives and packers can participate in the...
Beja in Portugal, will host the 6th International Extra Virgin Olive Oil Competition – Ovibeja Award 2016, April 21 – 25.
Extra Virgin Olive Oils presented by individual producers, producers associations, cooperatives and packers can participate in the competition.
1 – OLIVE OILS ACCEPTED IN THE COMPETITION
1.1 – Will only be accepted in the competition Extra Virgin Olive Oils belonging to the 2015/2016 producing campaign and that meet the requirements of quality and authenticity established by Regulation (EEC) No 2568/91 and its amendments.
1.2 – The extra olive oils in the competition must come from a homogeneous batch of, at least, 3000 liters, stored in a single deposit.
1.3 – Each participant can only submit one Extra Virgin Olive Oil in each category (Intense Greenly Fruity, Medium Greenly Fruity, Mild Greenly Fruity and Ripely Fruity)
2 – OBLIGATIONS OF COMPETITORS
2.1 – Each competitor must fill in all the Registration Form (Appendix I)
2.2 – Each competitor is responsible for the sampling, and the sampling will be certified by an official declaration of a suitable legal figure (Certification Company, association of producers, notary or equivalent). The model statement is in Appendix II
2.3 – Representative samples of the batch in competition should be collected and presented in the following amounts: 5 samples of 500ml and 2 samples of 100ml.
Samples should be collected in dark glass containers, provided with an opening system that loses its integrity after the first use.
Each sample collected must be closed and shall bear a label showing a code number (digits and letters) to identify the participant, assigned by the entity that does the official statement mentioned in section 2.2.
2.4 – A 100 ml sample should be sent to a certified laboratory to perform a chemical analysis (the following parameters, at least, should be analyzed: free acidity, peroxide value, K232, K270, ∆K, stigmastadiene and sterols)
2.5 – A 500 ml sample should be sent to an olive oil tasting panel recognized by the IOOC to carry out organoleptic assessment according to the Regulation (EEC) No 2568/91 and its amendments, issue a certificate with the corresponding classification of the olive oils, as well as the median of the intensity and type of the fruity attribute.
2.6 – To send to the secretariat of the competition:
– Registration Form (Appendix I)
– Official Statement of the collection of samples (Appendix II)
– Technical Sheet (Appendix III)
– Testing certificate and sensory analysis certificate, specifying the category for which the olive
oil is entered
– Three (3) samples of 500 ml
2.7 – Competitors should retain the fifth sample of 500 ml and the second sample of 100 ml to cover for any loss or damage during transportation.
3 – STAGES OF THE COMPETITION
3.1 – The olive oils received will be classified according to type (green or ripe) and intensity of the fruity, in the following categories:
a) Greenly fruity divided into the following categories: Intense fruitiness…………..m > 6
Medium fruitiness……….3 ≤ m ≤ 6 Mild fruitiness …………….< 3 b) Ripely fruity 3.2 – The olive oils will be evaluated by an international jury, whose composition will shortly be published by the organization. 3.3 – The meeting of the jury will take place in Beja, Portugal, in date and place to be determined by the organization. 3.4 – Within each category, the six olive oils with higher scores will get the following prizes: GOLD Medal – highest scoring olive oil SILVER Medal – second highest scoring olive oil BRONZE Medal – third highest scoring olive oil HONOR MENTIONS – fourth, fifth and sixth highest scoring olive oils 3.5 – The minimum score for entitlement to a prize shall be 70 for the intense and medium green fruitiness categories, 65 for the mild green fruitiness category and 60 for the ripe fruitiness category. 3.6- All awarded olive oil will be chemically analyzed according to Reg. (CEE) no 2568/91 and its amendments to confirm the authenticity and quality requirements. 3.7 – In the case of tie the olive oil with lowest free acidity shall be chosen. If the tie persists, the olive oil with the lowest peroxide value shall be chosen. 3.8 – The decision of the jury shall be final and shall not be open to appeal.4 – CLOSING DATE FOR REGISTRATION
The period open for registration and the presentation of samples shall end on 26th February 2016.
5 – AWARD OF PRIZES
The awards ceremony will take place during Ovibeja, date and place to disclose at the time by the Organization.
6 – ACCEPTANCE
Participation in the 6th International Competition of Extra Virgin Olive implies acceptance the present rules.
7 – FEE
This competition is FREE OF ANY CHARGE.
8 – SECRETARIAT OF THE COMPETITION
“6th International Extra Virgin Olive Oil Competition – Ovibeja Award 2016”
Rua Castilho, 69, R/C Esq. 1250-068 Lisboa
Telefone: (+351) 213 841 810 Fax: (+351) 213 861 970
E-mail – firstname.lastname@example.orgVN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- Italian olive oil brands Buonamici, La Ranocchiaia, SPO and Il Cavallino are integrating NFC tags into their product lines to enable authentication and enhance consumer engagement, by delivering product information and other relevant content to customers’ smartphones. The platform...
Italian olive oil brands Buonamici, La Ranocchiaia, SPO and Il Cavallino are integrating NFC tags into their product lines to enable authentication and enhance consumer engagement, by delivering product information and other relevant content to customers’ smartphones.
The platform will be enabled through iOlive’s mobile app, which catalogues data on more than 150 of Tuscany’s extra virgin olive oils, using NFC SpeedTap tags from Thinfilm.
These thin, flexible devices integrate with product packaging and can be read with the tap of an NFC-enabled smartphone. Each tag is uniquely identifiable and is virtually impossible to clone, Thinfilm says.
“Italy’s olive oil industry has had many fraud scandals,” Thinfilm says. “The damage caused by the deceit has been tremendous, not only to the industry and brands but to consumer trust.”
“We are very excited to deliver our NFC tags to Tuscany and help brands in this prestigious region protect customers, educate consumers, and grow their businesses,” adds Davor Sutija, Thinfilm CEO. “The iOlive app is an impressive tool and one that is very much needed anywhere olive oil is produced and enjoyed.”
“The olive oil industry is very similar to the wine industry in that each has a rich heritage that is centuries old,” says iOlive founder Pietro Barachini. “But, the wine industry has done a much better job of educating customers on how to evaluate, buy and enjoy wine.
“Professional tasters use our platform to digitally capture their evaluations — including sensory analysis — and consumers are able to view that information through the iOlive app. The SpeedTap tags make accessing the data simple, instantaneous and seamless.”VN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- Imports in table olives in the first 11 months of the 2015/16 crop year (October 2015 – August 2016) in the six markets that appear in the table below presented a year-on-year increase of 7% in Australia, 3% in Canada and a 1% increase in the United States. However, imports...
Imports in table olives in the first 11 months of the 2015/16 crop year (October 2015 – August 2016) in the six markets that appear in the table below presented a year-on-year increase of 7% in Australia, 3% in Canada and a 1% increase in the United States. However, imports decreased by 4% in Brazil, and by 2% in Russia.
EU data for the first ten months of 2015/16 (October 2015 – July 2016) present a year-on-year increase of 2% in intra-EU acquisitions and of 3% in extra-EU acquisitions.
II. PRODUCER PRICES – OLIVE OILS
Graph 1 tracks the weekly movements in prices paid to producers for extra virgin olive oil in the top three European producing countries and Tunisia, while Graph 3 shows the weekly changes in producer prices for refined olive oil in the main three EU producers. The monthly price movements for these two grades of oil are tracked in Graphs 2 and 4.
Extra virgin olive oil: Producer prices in Spain fell slightly in the last few weeks coming in at €3.14/kg in the third week of October, which is a 1% year-on-year decrease. If we compare this price with the maximum price of the third week in August 2015 (€4.23/kg) it presents a 26% decrease (Graph 1).
Italy – Producer prices in Italy started to climb in mid-August, which intensified at the beginning of October, breaking the €4 barrier to reach €4.40/kg in mid-October, at the same level year-on-year. Graph 2 shows how the monthly prices of extra virgin olive oil behaved in recent crop years.
Greece – Prices in Greece have remained stable since mid-August, standing at €2.95/kg in the third week of October 2016, which was a 10% year-on-year decrease.
Tunisia – The prices in Tunisia fell in August 2016 before rising in the first three weeks of September. They have remained stable over the last few weeks, standing at €3.23/kg in the third week of October 2016, which is a 13% decrease compared to the previous year.
Refined olive oil: The prices of refined olive oil in Spain and Italy generally follow the same trend as the
price of extra virgin olive oil. In Spain, they came in at roughly the same level as the previous month, at €3.04/kg,
down by 10% compared to the previous year. However, while prices for virgin oils in Italy rose in recent weeks,
refined olive oil remained stable, coming in at €3.13/kg in mid-October, which is a 7% fall on the same period the
previous year. No price data are available for this product category in Greece.
In mid-October 2016, the price of refined olive oil (€3.04/kg) and extra virgin olive oil (€3.14/kg) differed by
€0.10/kg in Spain. In Italy, the difference in price between the two categories is wider than in Spain at €1.27/kg
Source: International Olive Council MARKET NEWSLETTER No 108 – October 2016VN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- The IOC will participate in COP22, which will be held from 7 to 18 November 2016 in Marrakech. The Conference of the Parties (COP) is an annual conference on climate change organised under the auspices of the United Nations. The twenty-second conference (COP22) will focus on...
The IOC will participate in COP22, which will be held from 7 to 18 November 2016 in Marrakech. The Conference of the Parties (COP) is an annual conference on climate change organised under the auspices of the United Nations.
The twenty-second conference (COP22) will focus on the mitigation of the effects of global warming and innovation in relation to climate change. The IOC will present its paper “Olive oil: the liquid gold helping reduce greenhouse gases” on 16 November from 9.00 to 10.30 hours, in the Green Zone area for side events.
The IOC will present results that indicate that when the proper agricultural practices are applied, the carbon sink effect (i.e. CO2 sequestration) of the olive tree (in its biomass and the soil) is much higher than the greenhouse gases emitted to produce one production unit (one litre of virgin or extra virgin olive oil).
INTERNATIONAL SEMINAR ON XYLELLA FASTIDIOSA
The IOC will hold a seminar in collaboration with CIHEAM on the bacterium Xylella Fastidiosa from 28 to 30 November 2016 in Bari (Italy)
The objectives of the seminar, in addition to providing an overview of the current situation and the development of this disease, are to produce recommendations and conclusions and draft a technical handbook containing general guidance to prevent, identify, contain and control an infestation like that of Xylella fastidiosa.
This handbook will be decisive for the implementation of all the protocols available to protect the olive tree from this bacterium and will be a useful instrument, not only for the relevant control and certification authorities, but also for sectoral technical officers.VN:F [1.9.22_1171]VN:F [1.9.22_1171]
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