Extra Virgin Olive Oil Competitions

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Mediterranean and International Extra Virgin Olive Oil Competitions
  • EVOOLEUM extends registration deadline until February 12th

    EVOOLEUM WORLD’S TOP 100 EXTRA VIRGIN OLIVE OILS, the International Competition judging the quality of extra virgin olive oils that will choose the best 100 EVOOs in the world, has extended the deadline for its registration until February 12th due to the high number of inscriptions recorded during these last days. It is worth stressing that EVOOLEUM debuts in fourth place in the classification of international competitions selected in World’s Best Olive Oils (WBOO), created by the German expert taster Heiko Schmidt.

    With its special features and strict procedures of valuation and classification of samples received – you can read the terms and conditions at www.evooleum.com – EVOOLEUM WORLD’S TOP 100 is the most objective and rigorous international contest for the quality of extra virgin olive oils.

    No other international competition can boast having EVOOLEUM WORLD’S TOP 100’s tasting panel, comprised of the world’s most distinguished experts. José Alba, Juan Ramón Izquierdo, Paola Fioravanti, Paul Vossen or Tomiko Tanaka are some of the panel members who, like the contest itself, find in excellence their raison d’être, and who will assess the quality of the EVOOs from an organoleptic point of view following the International Olive Oil Council’s modified assessment sheet, considered to be the most objective and rigorous in the world.

    EVOOLEUM WORLD’S TOP 100 EXTRA VIRGIN OLIVE OILS is the result of a joint venture between AEMO (Spanish Association of Olive Producing Municipalities) and Mercacei, two high-class collaborators for this top contest, guaranteeing the highest standards of quality and independence in the organization, promotion and dissemination of the competition and the EVOOLEUM. WORLD’S TOP 100 EXTRA VIRGIN OLIVE OILS Guide.

    To register click here.
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    EVOOLEUM WORLD’S TOP 100 EXTRA VIRGIN OLIVE OILS, the International Competition judging the quality of extra virgin olive oils that will choose the best 100 EVOOs in the world, has extended the deadline for its registration until February 12th due to the high number of inscriptions... 
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    ATHENA INTERNATIONAL OLIVE OIL COMPETITION 2016

    Named “Athena International Olive Oil Competition”, the event will take place in Athens on March 21 and 22, 2016 and is the first international olive oil contest in Greece!

    Some of the best known authorities in the field worldwide from Italy, Spain, the USA, Germany, Israel, Turkey, Portugal and Tunisia have agreed to participate in the panel of judges. Among them Antonio Lauro, a top international judge, and Alexandra Kicenik Devarenne, an olive oil expert and co-founder of the Extra Virgin Alliance, expressed their support for the initiative to host in Greece a major olive oil competition on a par with those held in New York, Tokyo and Verona.
    athena-olive-oil-competition

    Open only to branded extra virgin olive oils, the Athena competition is international in terms of both judges and participants. As many as two thirds of the judges will come from abroad, while the organizers expect that non-native producers will account for over 30% of total entries.

    The competition was named after the goddess Athena, who, according to myth, gave the city the sacred olive. The venue for the event, the 5-star Electra Palace Hotel in the historic Plaka district of Athens, was chosen so that the judges will have a magnificent view of the Acropolis while assessing entry samples.
    acropolis_kariatidesGreece, one of the world’s leading olive oil producers, is by far first in terms of per capita consumption. These facts alone suffice to justify a “Greek” olive oil competition. However, there’s an extra dimension that should be taken into consideration: Greece was the first country in the world to uplift the olive and olive oil into cultural products as well as internationally recognized symbols of its unique cultural heritage.

    athena-olive-oil-awards-2016ATHENA INTERNATIONAL OLIVE OIL COMPETITION 2016
    The competition organizers expect that like great actors who dream of performing at the ancient theater of Epidaurus or top long distance runners who aspire to participate in the classic Marathon run, dedicated olive oil producers dream of the opportunity to compete in the land where everything started.

    A widely recognized international competition held annually in Greece can only benefit Greek olive oil:

    1. It will effectively contribute towards improving the quality of Greek olive oil production. Awarded olive oils become benchmarks, setting specific quality standards for all olive oil producers. Moreover, a product’s assessment and rating offer producers valuable data to help them evaluate the quality strategy they have adopted.

    2. It will decisively contribute towards upgrading the image of Greek olive oil and promoting it globally, not only through the competition’s communication initiatives but also through the judges themselves, who are opinion leaders both in their native lands and the international stage.

    3. It will help boost sales of all awarded olive oil brands both in Greece and abroad. Especially in the Greek market, where the consumption of premium olive oils is still at a nascent stage, the competition is expected to play a pivotal role, as was the case with the Thessaloniki International Wine and Spirits competition.

    The Athena competition will also include various original and innovative culinary initiatives aimed at establishing a solid brand name and further developing the domestic market for premium olive oils. These initiatives will be announced shortly.

    athnaThe 1st Athena International Olive Oil Competition is organized by Vinetum Event Management, a company with considerable experience in handling prestigious exhibitions, conferences, contests and other high profile events. The competition is chaired by Dinos Stergidis, principal owner and CEO of Vinetum, and directed by Maria Katsouli, accredited olive oil connoisseur and first olive oil sommelier in Greece. The panel of judges will be headed by internationally recognized olive oil expert Aliki Gali.

    For further information visit our site at www.athenaoliveoil.gr or call +30 210 766 0560.
    Vinetum Event Management 41 Kareas Ave. GR-16233 Athens | Tel.: +30 210 766 0560 | Email: info@vinetum.gr

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    Named “Athena International Olive Oil Competition”, the event will take place in Athens on March 21 and 22, 2016 and is the first international olive oil contest in Greece! Some of the best known authorities in the field worldwide from Italy, Spain, the USA, Germany, Israel,... 
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  • Armonia International Olive Oil Competition call will run until February 10

    The competition was set up and organised by IRVEA – International Olive Oil Agency and Olive Oil Academy in collaboration with Parma Chamber of Commerce and SSICA – Experimental Station for the Food Preserving Industry and its call will run until February 10.

    The Armonia International Olive Oil Competition, now in its 10th year, is still the first and only International Olive Oil Competition which involves producers, tasters, chefs, foodies and consumers in recognising and awarding prizes to the best international EVOOs and for their mindful use in food and oil pairing.

    The Competition aims to stimulate and encourage olive growers and processors to improve product quality, recognising and awarding prizes to the best international EVOOs; promote awareness, mindful use and flavour harmonisation in food and oil pairing, via cooking competitions between professional chefs, young cooks, foodies and ordinary consumers; give awards in order to promote restaurants, restaurateurs, chefs and all food businesses demonstrating outstanding correct, rational use and promotion of extra virgin olive oil of excellence in the food service industry and in schools of Haute Cuisine and Gastronomy in various countries.

    Also, the Competition is divided into various sections:
    • ARMONIA Olive Oil Competition – Sensory Competition
    • ARMONIE IN THE KITCHEN – Cooking Competition
    • ARMONIA Packaging – Graphic Design and Communicative Impact Competition
    • ARMONIA People’s Choice – Competition with People’s Choice Judging Panel

    In order to guarantee uniform assessment of fresh product, competing oils will be collected and selected in two separate periods, according to harvesting periods in the various geographical zones divided by hemisphere: Northern Hemisphere: samples to be sent by 10th February of each year; and Southern Hemisphere: samples to be sent by 30th October of each year.

    Awards:

    ARMONIE IN THE KITCHEN
    A committee of celebrity chefs, journalists and food bloggers will judge and award prizes to original, innovative dishes prepared by young chefs, food bloggers and cooking enthusiasts using the winning oils in every single flavour category. The oils will be presented anonymously to the participants who must select them, according to the established format and regulations.

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    The competition was set up and organised by IRVEA – International Olive Oil Agency and Olive Oil Academy in collaboration with Parma Chamber of Commerce and SSICA – Experimental Station for the Food Preserving Industry and its call will run until February 10. The... 
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  • Canada's biggest Olive Oil Contest Olive d’Or 2016

    The Olive d’Or competition takes place within the framework of SIAL Canada, the largest food industry fair in this country on the North American continent.

    The olive oils entering the contest should come from a homogenous batch of at least 1,000 liters, and not be distributed under a generic brand. Each participant can register various products, but only two per category.

    During the fair all the olive oils entering the contest are displayed at the Olive d’Or space, which is especially designed to highlight the qualities of each of the oils (origin, information on the producer and distributor, classification), and these can be sampled by the visitors at the event.

    Participating olive oils must respect the following criteria:

    Extra virgin olive oil
    Contain less than 0.8% of oleic acid
    Be issued from a minimum homogenous lot of 1.000 L
    Participants must determine in which category they want their olive oil to be presented in. There are 4 different categories: Ripe fruitiness, Light Fruit Flavour, Medium Fruit Flavour, Strong Fruit Flavour.

    Each participant can register one or several products.

    COMPETITION

    The selection of winners will be held under the rules and ethics of International Olive Oil Council (COI) by an independent jury. The jury’s decision is final and without appeal. The results will be announced during the SIAL Canada show. No explanation will be given.

    1st selection: April 11th, 2016
    Date of jury: April 12th, 2016

    PACKAGES

    Package 1: Participation at 2016 contest + showcase your product in the Olive d’Or area + get referenced in the official showguide.

    Package 2: Package 1 + sampling of your product in the Olive d’Or area during the 3 days of SIAL Canada 2016 + get the list of potential buyers who visited this space.

    Tasting session in the Olive d’Or area
    By choosing Package 2, your product will be offered for tasting to all visitors of the Olive d’Or area. Tasting sessions will be driven by a professional hostess. This hostess will scan the badge of each visitor in order to retrieve their contact information. The list of these professional buyers or potential business partners will then be sent to participants who choose Package 2.
    As a reminder, SIAL Canada’s attendees are potential buyers from the retail and foodservice sectors.

    Participants will not be allowed to promote their products themselves in the Olive d’Or area.

    SAMPLE SHIPPING

    Product reception deadline: March 30th, 2016

    QUANTITY:

    If you choose Package 1: please send 3 bottles
    If you choose Package 2: please send 6 bottles (3 for the jury tasting sessions and 3 for the tasting in Olive d’Or area).
    All bottles must be of one of the following formats: 500ml or 750ml. If in your country, formats are different, 375ml formats can be exceptionally accepted. Tinted or transparent glass bottles are accepted.

    ADDRESS:
    OLIVE D’OR – SIAL CANADA
    Expo Canada France Inc.
    To Magalie Moreau
    2120 Sherbrooke Est, # 901
    Montréal (Qc) Canada H2K 1C3

    Download brochure

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    The Olive d’Or competition takes place within the framework of SIAL Canada, the largest food industry fair in this country on the North American continent. The olive oils entering the contest should come from a homogenous batch of at least 1,000 liters, and not be distributed... 
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  • EVOOLEUM WORLD'S TOP100 EVOO Competition is now open for registration

    Competition, sponsored by Mercacei and AEMO, is already running. From today until January 25th 2016 individual producers, producer associations and production companies around the world can submit their EVOOs of the 2015/16 Campaign to participate in a Contest that will choose the best 100 extra virgin olive oils around the world. This competition has been created with the intention of becoming the best and most rigorous international contest regarding quality of extra virgin olive oils.

    But this is only the beginning. The best 100 EVOOs in the world, sorted according to their score in the competition, will be presented at the EVOOLEUM Guide. WORLD’S TOP100 EXTRA VIRGIN OLIVE OILS, published in English and of annual periodicity, which will be distributed at major fairs and events in the olive sector, as well as gourmet and delicatessen stores, bookstores and specialist outlets spread around the five continents.

    EVOOLEUM WORLD’S TOP100 EVOOs Competition will have two distinguishing factors: Rules that guarantee the most objective, rigorous and independent process of valuation and classification of samples; and Tasting Panel formed by the most prestigious international experts.

    The different categories established in the contest will allow consumers to know which are the best EVOOs in the world attending to their organoleptic characteristics, origin, olive varieties, Protected Designation of Origin or packaging, without forgetting the organic oils.

    Therefore, the following awards in different categories will be established: Award for Best Extra Virgin Olive Oil, which will be the one who obtains the highest absolute score; EVOO TOP 3, the best three EVOOs in total score (whose image will serve to illustrate the cover of the Guide); Best Green Fruitiness and Best Ripe Fruitiness (as the category of fruitiness); Best Intense Fruitiness, Best Medium Fruitiness and Best Light Fruitiness (as the intensity of fruitiness); Best of each country, considering only those countries presenting five or more samples (depending on the origin); Best Monovarietal, also considering only those olive varieties that have five or more samples; Best Southern Hemisphere and Best Northern Hemisphere; Best Ecologic Oil in the categories of Intense Fruitiness, Medium and Light; Special Award for the Best Protected Designation of Origin, which will be the one whose three best oils add up more points than the rest of PDOs; Award for Best packaging, in the following categories: Best Design EVOO Premium (gourmet segment), Best innovative Design and Best Design in Retail (those oils oriented to the market sales in the retail area). In each of the three categories Gold, Silver and Bronze medals will be awarded.

    The EVOOs submitted should come from a batch of at least 2,500 liters, stored in the oil mill and the candidate must maintain the oil in their facilities until at least 30 days after the closing of the competition notice. Each candidate may submit only one sample per trademark or type of oil.

    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.

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    Competition, sponsored by Mercacei and AEMO, is already running. From today until January 25th 2016 individual producers, producer associations and production companies around the world can submit their EVOOs of the 2015/16 Campaign to participate in a Contest that will choose... 
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  • Mario Solinas Quality Award of the International Olive Council for the 2015/16 Campaign

    Every year the International Olive Council organises the competition for the Mario Solinas Quality Awards, whose main objective is to select, among the EVOOs that participate those with the highest organoleptic characteristics in each of the categories set (Green fruitiness -Intense, Medium and Mild fruitiness- and Ripe fruitiness.

    The international competition for extra virgin olive oils leading to the Mario Solinas Quality Award of the International Olive Council (IOC) is based on Decision No DEC-1/82-IV/00 which the Council adopted on 8 June 2000. According to this decision, the Award was launched in the 2000–2001 crop year in the wake of the Council’s 1993 decision to create it as a memorial and tribute to one of the most important advocates of the sensory analysis of virgin olive oil, the late Professor Mario Solinas of Italian nationality.

    Its main objective is to select the extra virgin olive oils entered for the competition that display the best organoleptic characteristics in each of the categories established in these rules.

    Extra virgin olive oils presented by registered individual producers, producers’ associations and packers may be entered for the competition. Two editions of the competition will be held in 2016 in order to increase the number and geographical diversity of entries. The deadlines will be 27 January 2016 for the first edition and 21 June 2016 for the second.

    The prizes for the winning oils shall be awarded by the Executive Director of the International Olive Council or other authorities, at a place and on a date which have yet to be determined. The prizes shall comprise a medal (gold, silver or bronze) for the winners in each category who will also receive a diploma. The three finalists in each category will receive a finalist diploma.

    The results of the competition shall be published on the IOC website.

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    Every year the International Olive Council organises the competition for the Mario Solinas Quality Awards, whose main objective is to select, among the EVOOs that participate those with the highest organoleptic characteristics in each of the categories set (Green fruitiness -Intense,... 
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  • The EVOOLEUM Guide of the TOP100 World's Best EVOOs

    The EVOOLEUM Guide of the TOP100 World’s Best EVOOs recognized in the EVOOLEUM Awards, an International Quality Competition for Extra Virgin Olive Oils called by these two entities to be delivered each year in a different European capital.

    The initiative, which began to take shape three years ago, will be released in 2016 based on three pillars: assurance, rigor and independence. In EVOOLEUM, the best tasters worldwide will rate every sample submitted, which will be sorted and characterized organoleptically. The results of the Competition will obtain each year a global diffusion through an exclusive Guide which will be presented in a careful detailed publication aimed at consumers, distribution and restaurateurs around the world.

    But what is EVOOLEUM? Primarily it intends to be a useful tool and 100% reliable for the consumer and international olive sector, consisting of a list of the 100 World’s Best Extra Virgin Olive Oils, obtained from the most rigorous, objective and independent process of valuation and classification based on encryption keys that scrupulously respect the rules established by the International Olive Council (IOC) and ensure that the most fruity, balanced and harmonious juices will be classified.

    Thus, a group of renowned worldwide expert tasters will be responsible for conducting the evaluation of the organoleptic quality of the EVOOs submitted to the contest each campaign (the first, 2015/16), originating the exclusive World’s TOP100 EVOOs in its different categories and geographical areas.

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    The EVOOLEUM Guide of the TOP100 World’s Best EVOOs recognized in the EVOOLEUM Awards, an International Quality Competition for Extra Virgin Olive Oils called by these two entities to be delivered each year in a different European capital. The initiative, which began to... 
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  • Domina International Olive Oil Contest (D-IOOC)

    In October 2015, the Domina Milano Fiera, will be officially presented a new idea that will revolutionize the world of international competitions of extra virgin olive oil.

    This time, the center of the scene, Italy the great oils copyright.

    Name revealed: Domina International Olive Oil Contest (D-IOOC), which brings together so many events into one. Besides the competition, there will be training sessions, an international conference, guided tastings by large tasters world, and a playful side to the city that will host the International contest: Palermo; all these elements that embellish the new event world oil production.

    Organized by Vinar Argentina SA and Antonio G. Lauro Italy Domina, Domina competition International Olive Oil Contest was founded in order to promote and develop the sector of extra virgin olive oil of high quality and with the aim to combine the olive oil olive oil to healthy eating and nutrition, and to inform about the benefits to the health of consumers.

    The olive oil taster and consultant Antonio Lauro has for years believed that Southern Italy — including the famous olive oil-producing regions such as Calabria, Apulia and Sicily — was in need of its very own high-profile olive oil competition.

    Now he says it will have just that, with Lauro at the helm of the new Domina International Olive Oil Contest (D-IOOC) to be held from May 13-17, 2016 in Palermo, Sicily.

    website

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    In October 2015, the Domina Milano Fiera, will be officially presented a new idea that will revolutionize the world of international competitions of extra virgin olive oil. This time, the center of the scene, Italy the great oils copyright. Name revealed: Domina International... 
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  • The second edition of Mario Solina's PRIZE WINNERS & FINALISTS

     

     

    The second edition of the International Olive Council’s Mario Solinas Quality Award 2015 drew 37 entries from Argentina (2), Australia (1), Chile (2), Greece (1), Italy (2), Peru (1), Portugal (20), Spain (7) and Uruguay (1).

    Individual producers, producers’ associations or packers in any producer country could enter extra virgin olive oils for the competition. According to the competition rules released in June 2014, the entries for this second edition were classified in one of the following sections on the basis of the median intensity of their fruitiness: Green fruitiness, Intense fruitiness, Medium fruitiness, Mild fruitiness and Ripe fruitiness.

    All the entries were assessed by the international panel of judges for this second edition who selected the six oils with the highest scores in each section. Next, the international panel selected the winner of the first prize in each section according to a special 100-point score sheet which marks the oils for their olfactory, gustatory and retronasal sensations and their harmony, complexity and persistence. The judges also proposed the second and third prize winners and finalists except in the intense green fruitiness section for which no third prize or finalist was proposed, and the ripe fruitiness section for which no second prize, third prize or finalist was proposed.

    PRIZE WINNERS

    First prize

    Intense green fruitiness:
    Azienda Agricola Leone Sabino, Canosa di Puglia (Barletta) – Italy

    Medium green fruitiness:
    Murtigão – Sociedade Agricola, S.A., Elvas – Portugal

    Mild green fruitiness:
    Victor Guedes, S.A., Abrantes – Portugal

    Ripe fruitiness:
    Celso Hernâni Gastalho Madeira, Vilar de Amargo – Portugal

    Second prize

    Intense green fruitiness:
    Torres Morente, S.A., Escúzar (Granada) – Spain

    Medium green fruitiness:
    Frantoio Romano, Ponte (Benevento) – Italy

    Mild green fruitiness:
    Sociedade Agrícola Vale do Ouro, S.A., Ferreira do Alentejo – Portugal

    Third prize

    Medium green fruitiness:
    Castillo de Canena Olive Juice, S.L., Canena (Jaén) – Spain

    Mild green fruitiness:
    Elaia Lagar – Produção e Comercialização de Azeites, S. A., Ferreira do Alentejo – Portugal

    FINALISTS

    Medium green fruitiness:
    •1st – Jerónimo Pedro Mendonça de Abreu e Lima, Mirandela – Portugal
    •2nd – Boundary Bend Olives, Victoria – Australia 3rd Sociedad Exportadora Olivares de Quepo, S.A., Talca – Chile

    Mild green fruitiness:
    •1st – Sovena – Portugal Consumer Goods, S.A., Algés – Portugal
    •2nd – Oasis Olives, S.A.C., Lima – Peru
    •3rd – Filipe José de Albuquerque Roboredo Madeira, Vilar de Amargo – Portugal

    All the competitors can now break the seal of the tank holding the batch of oil they entered for the competition.

    The winners are allowed to announce the prize on the labels of the extra virgin olive oil belonging to the same batch as the winning sample and can obtain a special logo from the Executive Secretariat for this purpose. The Awards ceremony will be held on 29 June 2015 during the Fancy Food Show in New York (United States).

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        The second edition of the International Olive Council’s Mario Solinas Quality Award 2015 drew 37 entries from Argentina (2), Australia (1), Chile (2), Greece (1), Italy (2), Peru (1), Portugal (20), Spain (7) and Uruguay (1). Individual producers, producers’... 
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  • ArgOliva 2015 – 5th International Olive Culture Meeting in Argentina

    The Argentine olive culture has an important place in the international ranking with more than three centuries of history. In recent decades, the Argentine olive sector has suffered a profound restructuring, not only in implanted surfaces, but also in varieties, technology and quality of production.

    That is why, in order to show these profound changes, San Juan will host this year the “Argoliva – 5th International Olive Culture Meeting. San Juan | Argentina 2015”.
    bg_This international event arises from the need to give prominence to one of the most important productive sectors of San Juan and project it to national and international spheres.

    And that’s the aim of organizing this meeting, holding it as a valuable response to the needs of promotion and excellence in the olive industry.

    Argoliva counts with the support of: Ministry of Production and Economic Development of San Juan, Secretary of Economic Policy, the Department of Foreign Trade, the Tasting Panel of the UCC; CREA Group, the Federal Investment Council (CFI) and with many other national and provincial governmental and private organizations.

    ArgOliva 2015, through its various activities, has the essential mission of strengthening and fostering the development of the olive sector, seeking active participation of different public and private actors in a single area of professionalism and experience exchange.ArgOliva 2015

    Objectives of the meeting:
    – To give national and international prominence to the Olive culture of Argentina.
    – To collaborate with an updating of olive growing sector, through knowing new consumer trends, target markets, technical issues, etc.
    – To recognize and give the public knowledge about the quality of Argentine olive oils by their awarding in this prestigious competition.
    – To contribute towards the creation and/or strengthening of international business contacts.
    – To promote economic growth of the province by strengthening one of the most important productive sector and exporter of San Juan.
    – To generate the participation of olive producers in greatly beneficial activities for the sector.

    ArgOliva 2015 consists of:
    – 7th Updating Workshop on Olive Growing
    – 5th International Extra Virgin Olive Oil Tasting | Domingo Faustino Sarmiento Award
    Tasting Panel of the Universidad Católica de Cuyo
    – International Business Rounds Argoliva 2015
    Ministry of production and Economic Development | Fundación Exportar
    – Cooking contest: Innovative uses of olive oil in sweet and savory dishes
    – Cooking classes
    – Tasting and pairing
    – Festival Argoliva
    – Argolivita / The space dedicated to children in Argoliva

    Call us +54.264.4306420 o vía e-mail a contacto@argoliva.com.ar
    website:

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    The Argentine olive culture has an important place in the international ranking with more than three centuries of history. In recent decades, the Argentine olive sector has suffered a profound restructuring, not only in implanted surfaces, but also in varieties, technology and... 
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  • California Olive Oil Competition winners named

    After more than a month of waiting, results from the 10th California Olive Oil Competition are in.

    Presented by the Yolo County Fair, the competition was held on April 1, featuring 123 entries by 44 olive oil producers throughout the state. These products were sampled by nine judges, who took most of the day evaluating conventional, organic and flavored oils.

    This year, there were several new producers entering their olive oils.

    Being a California only event, the competition really showcased the many olive producers throughout the state as we had entries from as far north as Oroville and as far south as Santa Ynez and many towns in between.

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    The top winners for 2015 are as follows:

    Best of Show Delicate was won by California Olive Ranch from Artois with Other Blends “Miller’s Choice”. California Olive Ranch set out to craft a delicious and affordable American olive oil on par with the best imported olive oils. The Ranch has three of its own orchards and contract with a number of growers near the Sierra Nevada foothills of Northern California. The company is pioneering an innovative farming method wherein the olives are planted on trellis systems much like wine grapes. The olive bushes are irrigated with drip irrigation, reducing the amount of water used. California Olive Ranch olives go from branch to bottle in a few hours.

    The Best of Show Robust was won by Frate Sole Olive Oil from Woodland with “Tuscan Blend”. Frate Sole Olive also won the Best of Show Yolo County Resident. Frate Sole Olive Oil is a family operation committed to sustainable farming since 1999. The Mayer family grows 10 varieties of olives between Woodland and Davis. To ensure quality, the olives are hand-picked at their peak ripeness. The oil is cold-extracted within 24 hours, stored in steel tanks and bottled to meet demand. This is the Mayer’s seventh Yolo gold medal and the second time receiving the Best of Yolo County award.

    • Sutter Buttes Olive Oil from Sutter received the Best Citrus Flavored Oil with Meyer Lemon. Sutter Buttes Olive Oil designs products for the gourmet as well as for the general food lover. They believe that the use of simple, but exceptional ingredients, can transform ordinary into extraordinary. The blends for their infused Extra Virgin Olive Oils start with a base extracted from the Arbequina olive. Sutter Buttes takes perfectly ripe ingredients and locks in flavors so you can enjoy them year round.

    • The Best Other Flavored Oil with Jalapeno/Lime was won by Il Fiorello Olive Oil Company from Fairfield. Located in Suisun Valley, the Il Fiorello is a family owned Olive Farm that produces international award winning extra virgin olive oils and co-milled flavored oils. After a trip to Italy Ann and Mark Sievers came home and planted 100 olive trees at their home in Green Valley. They state “Good olives make Good oils” and have proven it having won over 60 medals in competitions since 2009.

    Best of Show Intermediate was won by California Gold Olive Oil Company from Oakdale with a Mono Cultivar “Estate Coratina” which went on to win The Patty Bogle-Roncoroni Award Best of the Best. This award is in honor of the late Patty Bogle-Roncoroni who was a Fair Board Director for several years. She was very instrumental in getting the Olive Oil Competition started at the Yolo County fair.

    Kevin Tazelaar, the owner of California Gold Olive Oil in Oakdale stated that he is an almond farmer with an olive oil hobby. He and his wife around 1998/99 had gone to an Art and Olive Festival.

    After tasting some really good olive oil, it inspired them to plant some olive trees. He remarked, fast forward to the present, “the hobby” now has about 10 acres tucked here and there around the almond trees.

    Tazelaar commented that in November of 2014 they decided that the Coratina crop looked sufficient enough to justify crushing it alone. His prize winning “Estate Coratina” — The Best of the Best.

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    On the featured picture by Jim Smith:
    Preparing their olive oil samples for tasting are, from left, Arden Kremer and John Hadley. The pair were among three teams of three judges each sampling some 123 types of olive oils in April.

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    After more than a month of waiting, results from the 10th California Olive Oil Competition are in. Presented by the Yolo County Fair, the competition was held on April 1, featuring 123 entries by 44 olive oil producers throughout the state. These products were sampled by nine... 
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    35 Greek Olive Oils earned a coveted spot as ‘one of the world’s best’ at NYIOOC 2015

    For centuries, Greek extra virgin olive oil has been used by producers in other countries to enhance their blends. Now, in the midst of a financial crisis, Greek olive oil producers are determined to take their rightful place on the world stage by distinguishing their brands and promoting the distinctive flavors and unique profiles of Greek olive oils.

    On April 15, 2015 the results of the world’s largest and most prestigious olive oil competition were revealed in New York, where nearly 700 olive oil from 25 countries were evaluated by an international jury of experts.

    Below are 35 Greek Olive Oils earned a coveted spot as ‘one of the world’s best’ at this year’s New York International Olive Oil Competition (NYIOOC). The judges awarded for 19 of them, Gold Award status and for 16 of them, Silver Award status.

    The New York International Olive Oil Competition is the largest, and most publicized olive oil quality competition in the world.

    Congratulations to the Winners!

    Here are the best Greek extra virgin olive oils for 2015:



    NYIOOC gold award39-22 (Koroneiki) By Great Stories / Greece
    The 39-22 brand marks the coordinates of the exciting Greek foodscape. It can also be seen as an opportunity to present you the different varieties of our premium monovarietal extra virgin olive oil. One of these is Koroneiki. Taste it with all of your senses and explore the value of your choice. View Website



    NYIOOC silver awardAcaia By Hellenic Agricultural Enterprises / Greece
    Acaia is a new brand of high quality olive oil, made of the Kolovi olive variety, and produced in the southern part of the island of Lesvos in Greece. View Website



    NYIOOC gold awardArhetipon By Eleokomia ltd / Greece. Arhetipon olive oil of ultra premium quality from Messenia, Greece. It is a single-varietal olive oil (100% Koroneiki variety) with medium fruity, medium bitter and medium pungent flavour and freshly cut grass, green apple and citrus fruit notes aroma. During the process of packing, it has maximum acidity of 0,3%. Available in 500 ml e 16.9 fl.oz./ 3 lt e 101,4 fl.oz. View Website



    NYIOOC gold awardBiosphere By NOOS TRADE / Greece
    Biosphere is organically produced by the first unripe olives, only from the few and finest especially selected olive trees, and harvested by hand in mid-October. Significant characteristics and high nutritional properties give shape to the strong personality of this unique green olive oil. View Website



    NYIOOC gold awardCharisma By Vassilakis Emm. S.A.- VASSILAKIS ESTATE / Greece
    Nature of Crete and 150 years of olive-growing expertise are combined to produce consistently superior extra virgin olive oils. View Website



    NYIOOC gold awardDivine. Mount Olympus By Nature Blessed / Greece
    Divine makes us really proud with its extremely low acidity, the richness of its taste and an aftertaste you can never forget. We hand pick the olives from the Pierian Mountains, the backyard of the Olympian Gods, and gently crush them within hours of picking them, to ensure a premium extra virgin olive oil of exceptional quality. View Website



    NYIOOC gold awardDoleon By Natures Icons / Greece
    Doleon extra virgin olive oil is made from our family’s olive trees which are situated near the scenic village of Doloi in the Kalamata region of the Southern Greece. Some of the finest olive oils remain a well-kept secret between the producer’s families and friends. We are not content with a good olive oil. We strive for the utmost superiority in quality for our olive oil. View Website



    NYIOOC gold awardEirini Plomariou By Konstantina Kalampoka / Greece
    Eirini plomariou is a monocultivar unfiltered organic olive oil which is harvested by hand on the highlands of Plomari. Fresh grass, bitter almond and wild artichoke are the unique aromas.
    View Website



    NYIOOC silver awardEleon By MNF – Mediterranean Natural Foods S.A. / Greece
    Greek extra virgin olive oil cold extracted. Superior class olive oil extracted directly from hand-picked olives and exclusively by mechanical means. Acidity 0,18%.
    View Website



    NYIOOC silver awardEstate Agrilia By Estate Agrilia / Greece.
    Agrilia is a brand of organic extra virgin olive oil derived from hand-picked, organically grown olives of the ‘Koroneiki’ variety that are carefully processed to ensure that the oil they produce is of the highest quality. Family-owned grove is situated on Antiparos, a small picturesque island in the heart of the Aegean Sea. View Website



    NYIOOC silver awardEsti Kalamata PDO By Lelia Foods SA / Greece. A premium extra virgin olive oil with Protected Designation of Origin (PDO), produced exclusively from Koroneiki variety of olives from Kalamata region. This superb olive oil, boasts unprecedented organoleptic characteristics with distinctive aroma of freshly-cut olives. Its production is limited and all bottles are numbered. View Website



    NYIOOC gold awardGaea Fresh By Gaea North America LLC / Greece
    To maintain “freshness” we have replaced oxygen in all tanks with nitrogen, thus stopped olive oil oxidation. Nitrogen is also being added to the head space of the stylish tin, where we “bottle” our exceptional Gaea. View Website



    NYIOOC silver awardKaldi Organic By Kaldi / Greece
    Kaldi organic extra virgin olive oil is made from rare Adramytiani and Kolovi olives grown and harvested on the island of Lesvos, Greece. The organic olives produce a light, fruity tasting olive oil that is low in chlorophyll and free fatty acids. View Website



    NYIOOC silver awardKavourorachi By Kavourorachi / Greece. This organic extra virgin olive oil comes only from organically managed, single-variety ‘Koroneiki’ olive orchard. The oil is intensely peppery with apple and almond nuances. The mixture of centuries old and younger olive trees grow on deep, fertile loess and partially on hard, porous, rocky soil (tragana). The ancient name (“crab slope”) finds its origin in the presence of crabs on the southwestern flanks of the Messinian Gulf. View Website



    NYIOOC gold awardLaconiko By Our Family’S Olive Oil Llc / Greece
    Perfected over four generations, our single estate handpicked koroneiki olives are picked in Trinisa, Laconia, off the sandy beaches of the southern Peloponnese. This unique microclimate gives our olive oil its unique flavor and rich aroma. View Website



    NYIOOC silver awardLadolea By Melissi & co / Greece
    Melissi & Co produces and distributes, in unique handmade ceramic pots, superior quality monovarietal extra virgin olive oils, Ladolea from the region of Corinthia, in Northern Peloponnese.
    View Website



    NYIOOC gold awardLIA By LIÁ Premium Extra Virgin Olive Oil. Our Messenian roots, family roots and tree roots are what we have learned to love and appreciate. This is what made us produce “LIA.” Our trees belong to Koroneiki variety and produce olive oil of excellent quality whose special features comprise a combination of a fruity, bitter and pungent taste and flavour apart from its exceptionally low acidity. View Website



    NYIOOC gold awardMakaria Terra By Makaria Terra. We are a family-run business based in Skala Messinia, Greece. Our foremost aim is absolute and uncompromised quality throughout the entire process, from cultivation all the way to harvesting, olive oil extraction, storage and bottling. Our oil is produced exclusively from our own olive grove of Koroneiki variety trees which are native to the area. View Website



    NYIOOC gold awardMani Blauel By Friedrich Bläuel & Co Ltd / Greece
    The Mani Bläuel organic brand stands for absolute quality, sustainable production methods and fair trade standards implemented in every aspect of business. View Website



    NYIOOC silver awardMelissinos Estate By Melissinos Estate / Greece
    Our premium extra virgin olive oil comes from a family owned estate in Greece where the organically grown olives are hand picked and selected with exceptional care to produce the purest and highest quality product. View Website



    NYIOOC gold awardMythocia Bio Olympia By Papadopoulos Olive Oil / Greece
    A Medium Koroneiki from Greece Early harvested from our own selected organic PGI groves in Ancient Olympia close to our own mill and grown in a Mediterranean climate world-renowned for its delicate and fertile soil, Mythocia Bio Olympia PGI EVOO has a high nutritional quality and exquisite aroma. View Website



    NYIOOC silver awardNavarino Icons By Greka Icons S.A. / Greece
    Produced without any chemical fertilizers or pesticides, using time-honored organic methods. Made from Koroneiki variety olives, sustainably grown in centuries old groves, carefully gathered by hand without mechanical means, these organic olives are taken to a nearby mill within a few hours from picking to preserve all the valuable components and guarantee the lowest olive oil acidity level. The olives are immediately cold processed and malaxed less than 20 minutes to maintain their lovely fruity and spicy flavor and distinctive aroma. View Website



    NYIOOC silver awardOleajuice (Medium Well – Tender) By MFSA-Olea Groves / Greece
    100% Extra virgin olive oil of superior quality obtained from handpicked and sorted olives only, cold extracted without the pits solely by mechanical means. View Website



    NYIOOC gold awardOleum Crete By Kydonakis Bros G.P. / The Greek, extra virgin olive oil Oleum Crete comes from the Messara valley in southern Crete It is one of the top quality olive oils with very fine flavour, acidity that does not exceed 0.3% Oleum Crete is an oil with intense fruity flavour and a perfume that makes it unique and special. Variety: 100% Koroneiki Pressing conditions: cold extraction, malaxation temperature up to 27 °C, malaxation time up to 40 minutes. Colour: Golden green Flavour: Fruity. View Website



    NYIOOC silver awardOlive Mill Kyklopas By Kyklopas Olive Mill Kelidis Argyris S.A. / Greece. Aromas of green fruit, green grass, exotic fruits and notes of banana, almond, vanilla. Taste exhibits medium fruitiness, green grass, sweetness, light pungency and notes of fruity green, green pepper, tomato, with exceptional harmony, a high complexity and a high persistence. View Website



    NYIOOC silver awardOlive Myth – Organic By G3 Foods – Greek Golden Groves / Greece
    Extra virgin olive oil “Olive Myth Organic” starts from the organic cultivation of several specially chosen olive groves of Lakonia utilising environmentally-friendly techniques which replenish and maintain soil fertility. Without any fertilizers or chemicals, just making the best of whatever beautiful, strong and healthy goodness the sun, the breeze of the Aegean and the uniquely fertile soil of the Lakonian land have to offer, is a unique combination of strong flavors, velvety texture and a unique aroma of freshly-cut fruit. View Website



    NYIOOC silver awardPaniperi By Paniperi Olive oil / Greece
    Ultra Premium extra virgin olive oil. Acidity 0.2%(during production) – K270=0.09 – K232=1.3. Cold-pressed ultra premium extra virgin olive oil from the finest selection of olives picked by hand at Πaniperi area of Greece. View Website



    NYIOOC gold awardPelion Olive Farms By Vasileios Frantzolas / Greece
    Organic olive oil made from green olives of Amfissis variety in Pelion area of Central Greece, carefully collected in October 2014, characterized by complex strong aromas, medium bitterness and pungency. View Website



    NYIOOC silver awardPersephone’s Table Conventional By Persephone’s Table / Greece
    Persephone’s Table is a family cooperative in Megara, Greece. The olives come from family trees overlooking the sea in the Kinetta region of the Megarian plateau. View Website



    NYIOOC gold awardPhilippos Delicate By Philippos Hellenic Goods / Greece. This delicate EVOO possesses a medium to intense fruity flavour, a delicate sensation coming from the well-balanced freshness, a hint of pungency and slight bitterness reflecting the natural characteristics of the early maturity stage of the olives, obtained the moment the olives turn colour. The pleasant freshly cut grass scent, the aroma of spring leaves and apple aftertaste is characteristic of Philippos Delicate. View Website



    NYIOOC gold awardPJ KABOS By PJ Kabos / Greece
    PJ KABOS is a privately-owned label exclusively producing, award winning, Greek extra virgin olive oil. The source of this oil is the ‘Koroneiki’ variety of olive. The groves are located on the western side of the Peloponnese, not far from the site of Ancient Olympia. View Website



    NYIOOC silver awardPremium Greek Indeed By Discover Greek Nutritional Treasures Co. Aromas of green fruit, green leaves, olive leaf and notes of olive leaf. Taste exhibits medium fruitiness, green grass, some sweetness, bitterness, medium pungency and notes of olive leaf, with exceptional harmony, a high complexity and a high persistence.
    View Website



    SNYIOOC silver awardparta Groves By Sparta Groves PCC / Greece
    Aromas of green fruit, green grass, tomato and notes of green almond. Taste exhibits medium fruitiness, green grass, some sweetness, some bitterness, light pungency and notes of artichoke, with exceptional harmony, a high complexity and a high persistence. View Website



    NYIOOC gold awardTsounati By kardiafood / Greece
    The Diva of all olives, 100% Tsounati. Aroma: medium fruity, smells like freshly cut grass, green and unripe nutshell, herbs, artichokes. Taste: complex harmonic, slightly bitter, with some intense focus, elegant and durable. View Website



    NYIOOC gold awardZiro Eleolado Sitias By Beis Vasilis / Greece. The Proestaki family is engaged in producing EVOO obtained exclusively from Koroneiki variety olives. A craft that passes from generation to generation with this philosophy. Our olive trees are located in mountainous areas of eastern Crete in the village Ziros Sitia, an area with protected designation of origin P.D.O. Sitia Lasithiou Kritis. View Website


    For the complete list of the winners, visit the official results website, www.bestoliveoils.com

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    For centuries, Greek extra virgin olive oil has been used by producers in other countries to enhance their blends. Now, in the midst of a financial crisis, Greek olive oil producers are determined to take their rightful place on the world stage by distinguishing their brands... 
    Read More →
  • NYIOOC introducing the WORLD'S BEST OLIVE OILS for 2015

    A record number of entries from dozens of countries were judged at the world’s largest and most prestigious olive oil quality competition this week in New York.

    Despite one of the most challenging harvest seasons in recent memory, 671 olive oils competed at the third annual New York International Olive Oil Competition.

    Spain took home the most awards with 73, followed by Italy with 43. United States won 39 awards and Greece won 35 awards.

    The announcement of the results capped an all-day conference on the culture of olive oil at the International Culinary Center (ICC) in New York’s Soho neighborhood. Speakers at the conference included the fashion designer Norma Kamali, Lionsgate Entertainment founder and philanthropist Frank Giustra, Oldways president Sara Baer-Sinnott, ICC founder Dorothy Cann-Hamilton and many others.

    Conference attendees were the first to taste the newly-crowned NYIOOC winners at an awards reception hosted by the International Culinary Center immediately following the unveiling.

    On April 15, 2015 the results of the world’s largest and most prestigious olive oil competition were revealed in New York, where nearly 700 olive oil from 25 countries were evaluated by an international jury of experts.

    Here are the best extra virgin olive oils for 2015.

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    A record number of entries from dozens of countries were judged at the world’s largest and most prestigious olive oil quality competition this week in New York. Despite one of the most challenging harvest seasons in recent memory, 671 olive oils competed at the third annual... 
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  • EXTRASCAPE - International Competition for the best EVOO from a quality olive growing landscape

    EXTRASCAPE is an international innovative and particularaward promoted by the MolisExtra Association. Besides rewarding the best extra virgin olive oil, it aims to reward the quality of the connected landscape.

    Awards ceremony will held on June 7, 2015

    The olive tree is not only a simple tree that produces olives. The olive oil that came from is the base of Mediterranean diet and is recognized as indispensable element for nutrition.

    Olive tree is a strong symbol of Mediterranean history and culture, and it is a characteristic element of the rural landscape in all countries of the Mediterranean basin, but increasingly also in other continents from America to Oceania.

    Extrascape competition is born to enhance the landscape and culture of the olive cultivation, its deep link with the territory and its potential importance in the tourist circuits.

    In this way we aim to promote a real knowledge of the area through its products, its history and its culture. The competition for extra virgin olive oils and olive-growing landscapes, in fact, takes place during the event “Sosta al Tratturo”.

    The intention is to organize an international network to protect and enhance the landscape in the olive sector, in line with the implementation of the European Landscape Convention.

    The initiative provides the organization of an international competition with a double soul.

    On one hand we assess the organoleptic quality of extra virgin olive oils from different latitudes, on the other hand we want to compare and enhance the olive landscape. For the first time a competition award “a certain portion of land”, where olive trees are cultivated.

    Just to underline this conception and give the good practices, Extrascape competition will coincide with “Carrese”, an important and traditional village festival of the rural and popular culture of San Martino in Pensilis.
    fabrizio-nocera-EXTRASCAPE

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    EXTRASCAPE is an international innovative and particularaward promoted by the MolisExtra Association. Besides rewarding the best extra virgin olive oil, it aims to reward the quality of the connected landscape. Awards ceremony will held on June 7, 2015 The olive tree is not only... 
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  • The Winners of the 1st Cretan Olive Oil Competition

    Local Governor of Crete, Mr. Stavros Arnaoutakis, awarded the winners of the 1st Cretan Olive Oil Competition (see here), which completed on Sunday.

    The winners of the competition:

    Golden “ELAIA”: Valirakis Giorgos (Kardia Tsounati)
    Silver “ELAIA”: Terra Creta (Kolimbari, Koroneiki)
    Bronze “ELAIA” Terra Creta Platinium (0.2, Koroneiki)

    “Such efforts are successful from the beginning and we have to continue the competition, in order to promote our local products by the brand name “CRETE”, said Mr. Arnaoutakis.

    All olive oils which participatged in the 1st Cretan Olive Oil Competition will also participate in NYIOOC (New York International Olive Oil Competition), from April 13 to 15, along with 700 olive oils from 25 countries.

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    1st Cretan Olive Oil Competition

    On 20 march was announced the 1st Cretan Olive Oil Contest, referred to as Cretan Olive Oil Competition 2015 (COOC).

    This newly established event has been organized by Agro-Food Partnership Of Crete – Region Of Crete with the kind support of Association of Olive Municipalities of Crete (SEDYK), Cretan Olive Oil Network, Exporters Association Of Crete (SEK), Organoleptic Evaluation Laboratory of the Union Of Agricultural Cooperatives Of Rethymnon, Crete, Association Of Olive Oil Labelling Producers Of Crete (SYTEK), Institute of Olive, Subtropical Plants and Vine, Hania, Crete.

    The competition will highlight branded olive oils from Crete and help them distinguish as important delegates of this superior quality food to international as well as local markets.

    COOC strongly believes that the participating olive oil brands will:

    – Promote the particular organoleptic characteristics of high quality branded Cretan olive oil.
    – Upgrade the overall quality by developing our expertise.
    – Endorse the good image of the branded olive oils of Crete and further promote them in the domestic and international markets.

    The Jury (Tasting Panel) comprises of connoisseurs from the four prefectures of Crete. Our judges have participated in accredited groups and acquired valuable experience in domestic and international olive oil competitions.

    Head of the evaluation team is Greece’s representative in the International Olive Council, Ms Christopoulou Efi, chemist, accredited trainer of the IOC, EU and International Olive Oil Council and panel leader.

    Coordination manager is Ms Germanaki Eleftheria, distinguished olive oil expert and Director of the UACR laboratory.

    The Jury (Tasting Panel) comprises of:

    Evaggelia Stefanoudaki, chemist, Hania
    Heleni Barbopoulou, agriculturist, Hania
    Evaggelos Rodinos, agriculturist, Rethymnon
    Maria Spanoudaki, chemist, Rethymnon
    Nikos Fakourelis, chemist, Heraklion
    Manolis Fafoutakis, chemist, Heraklion
    Zacharenia Siganou, chemical engineer, Lasithi
    Maria Parlavantza, chemical engineer, Lasithi

    COMPETITION DETAILS

    Evaluation of the samples will be held on Saturday, March 21st 2015, at the ESYD-accredited and independent laboratory of organoleptic evaluation at the installations of the Union of Agricultural Cooperatives in Rethymnon.

    The producers of all the awarded olive oil brands will have the opportunity to participate in international competitions with the support of the organizers.

    We invite all the olive oil producers of Crete to present their quality products and participate in the competition.

    Organizer:
    Agro-Food Partnership Of Crete – Region Of Crete
    Contact person Manolis Hnaris, Director

    source

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    Local Governor of Crete, Mr. Stavros Arnaoutakis, awarded the winners of the 1st Cretan Olive Oil Competition (see here), which completed on Sunday. The winners of the competition: Golden “ELAIA”: Valirakis Giorgos (Kardia Tsounati) Silver “ELAIA”: Terra Creta (Kolimbari,... 
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  • The South African "SA Olive Competition"

    The SA Olive Competition is held annually to award the finest of that year’s vintage. Entries are blind judged over a period of three days.

    ”The South African consumer is increasingly aware of the high quality of locally produced olive oils and keeps a close eye on the results of this competition,” says Andries Rabie, prior SA Olive chairperson.

    2014 AWARDS
    The competition, was in its ninth year, attracted 76 locally-produced extra virgin olive oils. A total of 17 exceptional extra virgin oils received gold medals in three categories – 3 for Delicate, 8 for Medium and 6 for Intense style oils.

    WHAT THE SEAL MEANS:
    1. The content is 100% South African.
    2. The year of harvest is prominently displayed, indicating the freshness of the oil.
    3. The producer is committed to the standards set in the SA Olive Codes of Practice and based on international quality standards.
    4. Labelling is honest and transparent.


    About SA Olive

    SA Olive is an association representing the common interests of the South African olive industry. SA Olive members consist of olive growers, olive oil producers, table olive producers, tree nurseries and olive importers.
    SA Olive is committed to supporting a healthy future, i.e. ensuring a healthy future for its members, healthy growth and development for the industry and a healthy lifestyle for all South Africans.

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    Postal address: P O Box 357, Paarl, 7620
    Physical address: 258 Main Street, Paarl
    Tel nr: 021-870 2900
    Fax nr: 021-870 2915
    Contact the Manager, Vittoria Jooste, at
    manager@saolive.co.za
    Contact the Chair, Nick Wilkinson, at chairman@saolive.co.za
    Contact the Secretariat at info@saolive.co.za
    Read more here.

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    The SA Olive Competition is held annually to award the finest of that year’s vintage. Entries are blind judged over a period of three days. ”The South African consumer is increasingly aware of the high quality of locally produced olive oils and keeps a close eye on the... 
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  • San Joaquin Valley Olive Oil Competition calling all olive oil makers

    The Big Fresno Fair is launching its inaugural San Joaquin Valley Olive Oil Competition. The competition, in partnership with the California Olive Oil Council, is open to all olive oil producers in the State of California with olive oil made from the most recent olive harvest. There will be two classes for entries: Extra Virgin Olive Oil and Flavored Olive Oil. Awards will be given out for Gold and Silver medals in each category, as well as one overall “Best of Show.” Entries are now being accepted and the deadline to enter is May 8, 2015.

    Producers may submit multiple entries under one category but may not submit a particular entry to more than one category. All entries must be available for commercial sale at the time of submittal. Judging will be held on May 21 and 22, at the California Olive Oil Council, headquartered in Berkeley. The judging panel will be comprised of six olive oil sensory experts provided by the California Olive Oil Council. Winners will be announced on May 29, 2015.

    Each submission must include an entry form, at least two 250 ml bottles of the olive oil with retail labels attached and a $60 non-refundable fee per entry. Entries can be dropped off at The Big Fresno Fair Administration Office or can be shipped to SJVOOC – The Big Fresno Fair, 1121 S. Chance Ave. Fresno, CA 93702 no later than 5 p.m. on May 8, 2015. Any entry delivered by mail, freight or express must be prepaid. The Administration Office is open Monday through Friday from 8 a.m. to 4:30 p.m. for drop offs.

    For more information about the new San Joaquin Valley Olive Oil Competition including downloadable entry forms and deadlines, please visit www.fresnofair.com/sjv-olive-oil-competition, email questions to srianda@fresnofair.com or call The Big Fresno Fair office at (559) 650-FAIR.

    Source

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    The Big Fresno Fair is launching its inaugural San Joaquin Valley Olive Oil Competition. The competition, in partnership with the California Olive Oil Council, is open to all olive oil producers in the State of California with olive oil made from the most recent olive harvest.... 
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