Booklet 2011_EN by ZHAW-Sensory

Contents In this booklet you can find everything about the 10th International Olive Oil Award – Zurich 2011 – including all details concerning the participating “extra virgin” olive oils.

Introduction Sensory properties of olive oil Variety of aromas Defects International Olive Oil Award – Zurich (IOOA) The Swiss Olive Oil Panel (SOP) The Profile Sheet IOOA Declaration of Origin Classification Labels International Olive Congress – Zurich (IOC) OLIO at the Gourmesse Zurich Olive Varieties Brief ABC of Olive Oil Winners of the 10th International Olive Oil Award - Zurich 2011 Sensory Profiles of all “extra virgin” Olive Oils of the IOOA 2011 from Italy from Spain from Portugal from Greece from other countries Dates for 2012 Supplier

2 4 5 6 8 9 11 12 13 13 14 15 15 16 17 20 21 34 43 48 51 56 57

Foreword HAPPY BIRTHDAY – The Food Sensory Science Group of the Institute of Food and Beverage Innovation (ILGI) at the Zurich University of Applied Sciences (ZHAW) has now been organising the International Olive Oil Award – Zurich for ten years. The results of the sensory product evaluations in this project make up the main part of this booklet, published annually.

Annette Bongartz Head of the Institute for Food and Beverage Innovation (ILGI) and Organiser of the International Olive Oil Award – Zurich

The project itself – but also the “Swiss Olive Oil Panel” (SOP) at the ZHAW, which is a panel of olive oil experts – are both celebrating their 10 th Anniversary! The SOP is part of the “Testing Laboratory for Consumer Tests and Sensory Analysis of Food” (STS 240) at the ZHAW, which is accredited in accordance with ISO 17025. Since autumn 2010 the SOP has also been recognised by the International Olive Council (IOC) in Madrid as an official test panel for olive oil and is shown on the corresponding list (“List of Laboratories Undertaking the Sensory Analysis of Virgin Olive Oils”, published by the International Olive Council for the period from 01.11.2011 to 31.10.2011). As a matter of course the SOP makes sure that all panellists are regularly trained in the objective sensory assessment of olive oil, in order to guarantee that the both the individuals in the panel and the panel as a whole are impeccably qualified.

In March 2011 the “10th International Olive Oil Award – Zurich” took place. The relevance of the event for the national olive oil market in Switzerland as well as the internationality of the competition can once more be seen in the overall number of registrations (143) as well as in the broad spectrum of participants from six European (Italy, Spain, Portugal, Greece, France, Slovenia) and four non-European countries (Croatia, Israel, Turkey, USA). The scientifically established evaluation of sensory data, on which the prizes awarded to the olive oils depends, is another critical success factor. The three-step procedure starts with the screening of the oils, followed by classification during a first panel test in accordance with EC regulation 640/2008. This is extended to include the description of characteristic aroma compounds with respect to their quality and perceived intensity, as well as an evaluation of their harmony and persistency. In conclusion, a second panel test serves to confirm these results and decides on the award of Golden Olives, Silver Olives, Awards and Special Prizes.

Further information concerning the general procedure as well as the mode of evaluation of the International Olive Oil Award – Zurich can be found in this booklet. At the Gourmesse Zurich, taking place from October 7 – 10, 2011 at the Kongresshaus Zurich, participating olive oils of the IOOA will be evaluated by consumers. The public favourites will win the “OLIO 2011” award. The results of both events – “10th International Olive Oil Award 2011” and “OLIO 2011” – will be published in professional journals and daily newspapers and on the Internet. Further detailed and regularly updated information concerning our project is available on our homepage: www.oliveoilaward.ch.

We hope you enjoy reading this booklet!

The announcement of winners took place on April 14, 2011 on the occasion of the International Olive Congress – Zurich at the ZHAW in Waedenswil. 3

Sensory properties of olive oil During classification (panel test) the following positive properties of olive oil are assessed for intensity (Source: COI / T.20 / Doc.15 / Rev. 2 - 2007 Organoleptic assessment of virgin olive oil).

Fruitiness Set of olfactory sensations characteristic of the oil which depends on the variety of olives and comes from sound, fresh olives in which neither green nor ripe fruitiness predominates. It is perceived directly and/or through the back of the nose. Fruitiness is divided into 3 groups according to the degree of ripeness of the processed olives:

1. Green

Set of olfactory sensations characteristic of the oil which is reminiscent of green fruit, dependent on the variety of olive and coming from green, sound, fresh olives. 2. Ripe

Set of olfactory sensations characteristic of the oil which is reminiscent of ripe fruit, dependent on the variety of olive and coming from sound, fresh olives, green or ripe. 3. Green and ripe

Set of olfactory sensations characteristic of the oil which is reminiscent of green and ripe fruit, dependent on the variety of olive and coming from sound, fresh olives, green or ripe.

Additionally the following two attributes are positive characteristics, since they are typical for olives and olive oils: Bitterness

Characteristic primary taste of oil obtained from green olives or olives turning colour. It is perceived in the circumvallate papillae on the â&#x20AC;&#x153;Vâ&#x20AC;? region of the tongue. Pungency

Biting tactile sensation characteristic of oils produced at the start of the crop year, primarily from olives that are still unripe. It can be perceived throughout the whole of the mouth cavity, particularly in the throat.

Variety of aromas

Melon Hazelnut Almond Walnu t Waln u Pine tskin ker nel Ho n Ma ey Va lt nil la

ic Exot ts u Fr i

tis

Nuts

et eg

Frui

Fruits

ies Berr

ables Stalks

ers

Flo w

Basil Marjoram eous Eucalyptu s Pepp ermin t Gre en T ea Gra ss Oli v Sp e Le a Ro inach f ck et

f lea lad oke Sa h tic er Ar Pepp er Red epp en P Gre to Toma Red Tomato Green Cucumber Tomato Leaves

ple Ap pple d A Re en e Gr sis s y Ca pberr Ras urrant C Red berry Black y Blueberr Cranberry Lemon

use a designation of origin.

Spi

er pp Pe r e ppe hit W ck Pe per Bla n Pep e Gre n amo Cinn e Clov Rosemary

Herbac

Rape G en A re sparagu s Whit eA Jasm sparagus Cam ine om W ile i Pe ld Flo ar we rs

Source: COI / T.20 / Doc. 22 – 2005; Method for the organoleptic assessment of extra virgin olive oil applying to

ce s pi

Fruitiness of Olive Oil has many different characteristics. In the following overview you can see a variety of aromas, that are mainly perceivable on the retronasal way.

Lime Citr Gra u p e fr s u it Fru Berg i t amo s t Ora nge B i t t Ca er O nd ran ied g C e a O n ran d ied ge Pe Fr el uit

Aroma is perceived either orthonasal (on the direct way through the nostrils) or retronasal (on the way via throat, pharynx to the olfactory bulb). Combined with taste and trigeminal stimuli (Pungency, Astringency, …) the flavour of an oil results.

e rin ge n Ta hee Lyc aya Pap o ng Ma ruit ion F Pass le p p Pinea Banana

The Fruitiness of Olive Oil can have many different characteristics and shows a fascinating spectrum of aroma components.

Aroma Wheel: © www.swisspocketguide.com 5

Defects During classification (panel test) the absence of the following negative properties (defects) of olive oil is assessed (Source: COI / T.20 / Doc.15 / Rev. 2 - 2007 Organoleptic assessment of virgin olive oil).

Fusty / Muddy sediment Characteristic flavour of oil obtained from olives piled or stored in such conditions as to have undergone an advanced stage of anaerobic fermentation, or of oil which has been left in contact with the sediment that settles in underground tanks and vats and which has also undergone a process of anaerobic fermentation. Musty Characteristic flavour of oils obtained from fruit in which large numbers of fungi and yeasts have developed as a result of its being stored in humid conditions for several days. Winey-vinegary Characteristic flavour of certain oils reminiscent of wine or vinegar. This vinegary flavour is mainly due to a process of aerobic fermentation in the olives or in olive paste that leads to the formation of acetic acid, ethyl acetate and ethanol.

Metallic Flavour that is reminiscent of metals. It is characteristic of oil which has been in prolonged contact with metallic surfaces during crushing, mixing, pressing or storage. Rancid Flavour of oils which have undergone an intense process of oxidation.

The following additional negative properties of olive oil are also classified as defects (“other”):

Heated or burnt Characteristic flavour of oils caused by excessive and/or prolonged heating during processing, particularly when the paste is mixed under unsuitable thermal conditions. Hay–wood Characteristic flavour of certain oils produced from olives that have dried out. Rough Thick, pasty mouthfeel sensation produced by certain old oils. Greasy Flavour of oil reminiscent of that of diesel oil, grease or mineral oil. Vegetable Flavour acquired by the oil as a result of prolonged contact with vegetable water which has undergone fermentation processes.

Brine Flavour of oil extracted from olives which have been preserved in brine.

Wet wood Characteristic flavour of oils extracted from olives which have been injured by frost while on the tree.

Esparto Characteristic flavour of oil obtained from olives pressed in esparto mats. The flavour may differ depending on whether the mats are made of green esparto or dried esparto. Earthy Flavour of oil obtained from olives which have been collected with earth or mud on them and not washed. Grubby Flavour of oil obtained from olives which have been heavily attacked by the grubs of the olive fly (Bactrocera oleae). Cucumber Flavour produced when an oil is hermetically packed for too long, particularly in tin containers, whereas 2,6 nonadienal is formed. 7

International Olive Oil Award â&#x20AC;&#x201C; Zurich (IOOA) Since 2002 the Swiss Olive Oil Panel (SOP) of the Sensory Science Group at the Institute for Food and Beverage Innovation (ILGI) of ZHAW is engaged in the yearly evaluation and award of extra vergin olive oils.

Since 2002 the International Olive Oil Award Zurich (IOOA) is organised and accomplished every spring by the Food Sensory Science Group at the Institute for Food and Beverage Innovation (ILGI) of the Zurich University of Applied Sciences (ZHAW). All announced olive oils that reach the final round of the IOOA are included in an additional competition, the OLIO (see separate section on page 15). However, IOOA and OLIO have two completely different approaches to the sensory assessment of the participating olive oils. While the IOOA carries out an objective assessment by a panel of trained experts, the OLIO conducts a subjective assessment by consumers. The evaluation and interpretation of data out of both surveys lead to interesting knowledge, thinking of consumer expectations towards extra virgin olive oils on the one hand and the sensory quality of olive oils on the market on the other hand.

Participants are provided with this information in form of detailed test reports following the competition. It is our concern to carry out ongoing quality research for the product category olive oil, to provide useful information to IOOA participants and / or olive oil producers about the sensory properties of their oils, and also to enhance the transparency of the olive oil market for consumers.

The Swiss Olive Oil Panel (SOP) The Swiss Olive Oil Panel (SOP) of ZHAW is a group of skilled experts who are trained regularly in according to EC and IOC requirements.

Who is testing ? The sensory assessment of olive oils participating in the IOOA is carried out by a jury – the “Swiss Olive Oil Panel” (SOP) – the expert olive oil panel of ZHAW. Per olive oil at least 8 to 10 single results are collected by the SOP on the different levels of the competition. Eventually the results are merged together as a panel result. The Swiss Olive Oil Panel (SOP) is part of the “Testing Laboratory for Consumer Tests and Sensory Analysis of Food” (STS 240) at the ZHAW, which is accredited in accordance with ISO 17025. Since autumn 2010 the SOP has also been recognized by the International Olive Council (IOC) in Madrid as the official test panel for olive oil and is shown on the corresponding list (“List of Laboratories Undertaking the Sensory Analysis of Virgin Olive Oils” published by the International Olive Council for the period from 01.11.2011 to 31.10.2011). The SOP offers professional sensory assessment of olive oil (panel test), in accordance with EC and IOC regulations, as a service to interested par-

ties. Apart from this regular activity the panel is involved in the IOOA project in spring and conducts panel tests during this event. The panel is composed of experts who are either for professional reasons or due to personal interest closely involved with the product group olive oil. The panel exists since 2002 and has been trained regularly since then according to the requirements of the EU and the IOC. Testers who wish to be accepted by the panel have to complete an intense training course, including a qualification test. Four to five panel training courses take place over the year at ZHAW in Waedenswil in form of group training sessions. To ensure continuity and good panel-performance additional practice units are accomplished regularly by dispatch of samples and collection of tasting results by email (= “virtual” training). This procedure guarantees a neutral and objective sensory assessment of olive oil in accordance with international standards.

How is tested ? In the run-up of the sensory assessment of IOOA by the SOP (expert olive oil panel of ZHAW), the participating oils undergo a Pre-Tasting or “screening”, designed to determine the intensity of the oils (light, medium, intense) and to detect any defect oils before the panel test itself takes place. The pre-tasting is carried out by a threeperson testing group out of the SOP and is used only to provide rough orientation for the main tasting process. The next step within the IOOA is an extended Panel Test 1 based on EU Regulation 640/2008, appendix VII, as well as the IOC’s instructions for the objective assessment of olive oil (COI / T. 20 / Doc. No. 15 / Rev. 1). The tasting is conducted as blind test in the sensory laboratory of ZHAW. All oils are coded with three-digit random numbers and tasted from at least 8 to 10 panellists in order to ensure the reliability of the test statistics. The assessment form used (= profile sheet) is based on the IOC’s testing sheet but further developed

to make sure that besides classification of the oils more focus is laid on the aroma description, the complexity of positive attributes as well as the perception of harmony and persistency. Qualitatively outstanding olive oils identified in the first extended panel test (approx. 50 %) undergo further sensory assessment during a second, concluding Panel Test. The aim is to confirm the results of the first extended panel test as well as to make final decisions on the three award categories “Golden Olive”, “Silver Olive” and “Award”. Like the extended panel test, this tasting is also a blind test. The oils are presented anonymous and tasted from at least 8 to 10 panellists to guarantee statistically reliable results.

IOOA Test procedure – Overview 1st step: Pre-Tasting (screening) of participating olive oils Aim: Selection of oils for the Panel Test 1 » 3 experts (panellists from SOP) » Screening of the intensity of fruitiness (light, medium, intense) » Search for defects » Results for orientation 2nd step: Panel-Test 1 Aim: Selection of oils for the Panel Test 2 » SOP accredited according to ISO 17025 » E xtended profile sheet (validated) » Sensory Lab » 3 digit coding for every single olive oil » Min. n = 8 - 10 single results per olive oil » Statistically relevant data

3rd Step: Panel-Test 2 (final evaluation) Aim: Definition of winning oils in the categories: Golden Olive, Silver Olive, Award » SOP accredited according to ISO 17025 » E xtended profile sheet (validated) » 3 digit coding for every single olive oil » Min. n = 8 - 10 single results per olive oil » Statistically relevant data

The Profile Sheet IOOA Prüfverfahren

On the base of the EC/COI profile sheet advanced and validated IOOA profile sheet.

LMT-SEN-F48-303c Seite: 1 / 1

Profile Sheet (Paneltest + Positivbeschreibung) FG Lebensmittel-Sensorik

Date: ______

Datum: 13.08.2009

Tester: G _____

Code: _____

Negative Attributes 1

fusty / muddy

musty-humid

winey - vinegary

metallic

rancid

others (to specify)

Positive Attributes 7a fruity

Nose (orthonasal)

GREEN

RIPE +

+++

Green olive

Ripe olive

Freshly cut grass

Sweet (not bitter)

Green nutskin Green almondskin Green pineskin

Dried nuts Dried almonds Dried pinekernel

Green artichoke

Cooked artichoke Ripe tomato Mushrooms

Green tomato Herbs (rosemary, oregano, thyme, ...) Green apple Green banana Citrus

+++

Ripe apple Ripe banana Cassis Melon Candied fruit

Additional attributes (to specify and evaluate) 1 2 3

7b fruity 8

bitter

pungent

Palate (retronasal)

Overall-Impression 10 Harmony (Flavour) defective / unharmonious

average

short

average

complex / harmonious

11 Persistency

Aktualisiert: Bona

Geprüft: QL / 18.09.09

long

Freigegeben: FGL / 18.09.09

Q:\Auftragsdaten\88\88488 ZHAWWÄDE 2009 11 Olive Oil Award Booklet 2010\Tabellendaten\LMT-SEN-F48-303_english.xls

Declaration of Origin The designation of origin on an olive oil label indicates a lot about the level of the oil’s quality.

There are four different categories to put the Designation of origin onto the olive oil label – in qualitatively descending order (Source: Informationsgemeinschaft Olivenöl, 2006):

Example as follows: » Virgin olive oil (extra) from Portugal. » Selection of virgin olive oils (extra), originated (75%) in Portugal.

1. Virgin olive oils from particular mills, locations, areas, or regions: The oil has to be obtained and pressed from fruit of the region or location (Regulation (EC) No. 1107/97).

3. Blends of virgin olive oils from several producing countries of the EC: The oil has to be obtained (pressed) in an EC country, from fruit that where harvested in one or more EC countries or in … (e.g. country X). The country where the oil is bottled has no relationship to the region of origin.

Example as follows: » E xtra virgin olive oil from Nyons (FR) = Protected Designation of origin (PDO) » E xtra virgin olive oil from Tuscany (IT) = Protected Geographical Indication (PGI) » E xtra virgin olive oil out of ecological cultivation. 2. Blends of virgin olive oils from a particular producing country of the EC: The oil has (for example) to be obtained (pressed) in Spain, from olives harvested in Spain. The location where the oil is bottled has no relationship to the region of origin. 12

Example as follows: » Virgin olive oil (extra) from the European Community.

» S election of virgin olive oil (extra), originated (75%) in the European Community. » Virgin olive oil (extra) obtained in … (e.g. Greece) from olives harvested in … (e.g. the European Community) 4. Blends of virgin olive oils from several mediterranean producing countries: The country where the oil is bottled is mentioned, but has no relationship to the origin of the oil.

Classification The classification of olive oil falls into three categories:

Extra Virgin olive oil (= relevant category for IOOA) » Declaration: First quality class – … obtained directly from olives using only mechanical pro cesses. » Sensory requirement: No defects and fruitiness above 0 on a line scale of 10.

» S ensory requirement: Defects max. 3.5 and fruitiness above 0 on a line scale of 10. Lampant oil Lampant oil can show defects above 3.5 and fruitiness above 0 on a line scale of 10 or defects below 3.5 and fruitiness = 0 on a line scale of 10. In both cases lampant oils are not maketable.

Virgin olive oil » Declaration: … obtained directly from olives using only mechanical processes.

Olive oil Olive oil is a mixture from refined olive oil and vir-

gin olive oil. The official declaration is: “… contains refined olive oil or olive oil obtained directly from olives”. Unlike virgin olive oils, no official regulation does exist, that describes the sensory requirements or defines limits for defects. But, consumer should assume basically sound products, meaning products without any defects.various chemical-physical measurement variables which can be found in Regulation 640/2008 of the European Commission.

Labels There are three EC Labels of quality for olive oil: “Protected Designation of Origin” means that production, processing and manufacturing of a product must take place in a certain geographical area in a recognized and fixed procedure. Synonymous terms from different languages are: * g.U. (German) * PDO (English) * DOP (Italian, Spanish, Portuguese) * AOP (French)

Food products labelled as “Protected Geographical Indication” must have a connection between one of the production stages and the named area of origin. These products must be produced and/or processed and/or manufactured in the indicated area.

“Biological ” or “Organic” is a label for food, that is produced according to the EC regulation for organic agriculture and contains 95% organic food.

Synonymous terms from different languages are: » g.g.A. (German) » PGI (English) » IGP (Italian, French, Spanish, Portuguese)

International Olive Congress – Zurich (IOC) The closing event of the “International Olive Oil Award – Zurich”.

From 2002 to 2008 the event had the character of an expert conference, focussing on various olive oil topics related to the particular slogan chosen for each year. The climax of the meeting was always the announcement of the winners in the categories: “Golden Olive”, “Silver Olive” and “Award”, which were chosen annually at the International Olive Oil Award – Zurich event by the expert panel for olive oil, the Swiss Olive Oil Panel (SOP) at the ZHAW. In 2009 and 2010 the IOC was exclusively dedicated to paying tribute to the winners of the IOOA. Golden Olives, Silver Olives and Awards were presented to the winners at an official ceremony. 2010 was the first year in which a country-by-country evaluation took place, in which all participating olive oils from countries represented by more than 10 olive oils had the chance to win the additional special prize “Best of… ”. To mark the 10th birthday of the International Olive Oil Award – Zurich further Special Prizes (“Best Mono-Variety” and “Best Non-European”) have been advertised. Moreover a major conference on the topic of “Olives and Olive Oil” took place on 14

April 14, 2011. This conference was addressed to people working in the production, marketing and evaluation of olives and olive oil; interested parties from the areas of public health, medicine and nutrition, federal authorities, consumers, and “last but not least”, participants in the IOOA.

OLIO at the Gourmesse Zurich All the extra virgin olive oils participating in the IOOA are presented at the Gourmesse Zurich.

Extra virgin olive oils which reach the fi nal round of the International Olive Oil Award – Zurich (panel Test 2) additionally take part in a consumer test (acceptance test) in the same calendar year, which aims for the identifi cation of public favourites. This hedonic test takes place on the occasion of the Gourmesse Zurich (www.gourmesse. ch) and collects at least 90 consumer opinions per olive oil in order to provide reliable statistical data.

The most preferred olive oils receive the “OLIO”, a public popularity prize.

This year Gourmesse Zurich and “OLIO 2011” will take place from October 7 until October 10, 2011 at the Kongresshaus Zürich.

Additionally all participating “extra virgin” classifi ed olive oils of the IOOA are exhibited at the Gourmesse Zurich and can be tasted by visitors at the Olive Oil Bar.

Olive Varieties List of olive varieties present in the competition as “monovariety” olive oils: Spain Arbequina, Cobrancosa, Galega, Hojiblanca, Morrut, Palomar, Picudo, Serrana Espadan, Sevillenc Italy Ascolana (Marche), Biancolilla (Sicily), Carolea (Calabria), Cerasuola (Sicily), Coratina (Apulia), Frantoio (Tuscany), Lecchino (Tuscany), Moraiolo (Tuscany), Nera di Gonnos (Sardegna), Nocellara (Sicily), Ogliarola Garganica (Apulia), Olivastra di Seggiano (Tuscany), Taggiasca (Liguria), Tonda Iblea (Sicily) Turkey Ayvalik, Edremit, Memecik, Trilya France Olive noir de Nyons (Rhône-Alpes) Israel Souri, Barnea Greece Koroneiki

FRANCE SLOVENIA PORTUGAL

ITALY

CROATIA

YUGOSLAVIA

SPAIN ALBANIA

MACEDONIA TURKEY

GREECE

SYRIA

MAROCCO CYPRUS TUNISIA

LEBANON ISRAEL

ALGERIA LIBYA

EGYPT

Brief ABC of Olive Oil A few important keywords

Acidity The declaration of acidity, or the highest permissible level of acidity, is only acceptable, according to Article 5 of Regulation 1019/2002 of the European Commission, when the peroxide value, the wax content and the extinction coefficient as prescribed by Regulation (EWG) No. 2568/91, are listed in the same print size and field of view. Cold pressing / Cold extraction The designation “cold pressing” is only permitted for virgin olive oil and extra virgin olive oil, according to Article 5 of Regulation 1019/2002 of the European Commission. The oil must be obtained from the first mechanical pressing of the olive mass at a maximum temperature of 27°C, using a traditional extraction system with a hydraulic press. The designation “Cold extraction” is only permitted for virgin olive oil and extra virgin olive oil that is obtained through percolation or centrifugation of the olive mass at a maximum temperature of 27°C.

Harmony Under harmony we understand the degree of balance of all the positive characteristics of the olive oil being assessed. Presence as well as complexity of all olfactory, gustatory, tactile and kinaesthetic stimuli are taken into account during assessment. Intensity » Light Olive oils which have a low level of fruitiness (< 3 on a scale of 10) » Medium Olive oils which have a moderately intense fruitiness (> 3 and < 6 on a scale of 10) » Intense Olive oils which have intense fruitiness (> 6 on a scale of 10) International Olive Council The International Olive Oil Council – or IOC / COI shortened – was founded following the first “International Olive Oil Agreement” in 1956, and has its headquarters in Madrid. Since then, the Agree-

ment has been renewed several times and more nations have joined the founding countries. The main duties of the IOC / COI include the coordination of national olive oil production, the development of marketing strategies for olive oil and table olives, as well as the development of standards designed to ensure the authenticity and quality of products. The regulations of the European Community regarding the classification and sensory and chemical-physical assessment of olive oil are based on the preparatory work of the IOC / COI. Homepage: www.internationaloliveoil.org Mild Olive Oil Olive Oil with a very low median for fruitiness and bitterness and pungency (< 2 on a 10 point scale). Panel test The classification of olive oil is carried out partly by the determination of various chemical-physical parameters and partly by organoleptic testing (= panel test). The panel test is conducted by a sensory testing panel in accordance with the stipulations in Appendix XII of the Regulation 640/2008 of the European Commission.

Winners of the 10th International Olive Oil Award - Zurich 2011 Those extra virgin olive oils which were classified as sensorially outstanding, according to the objective criteria applied, were honoured with the designations “Golden Olive”, “Silver Olive” and “Award”.

INTERNATIO th

INTERNATIO

Silver Olive These olive oils provide a very good 2011 complex and harmonious total impression, as well as very long persistency of the oil’s positive attributes. V L OLI E OIL NA

ARD ZURIC AW

INTERNATIO

Award These olive oils provide a good com2011 plex and harmonious total impression, as well as a long persistency of the oil’s positive attributes. L OLIVE OIL NA

Oils that did win in one of the three award-categories are mentioned in particular as well as the winning oils in the country competition “Best of …” and other “special prizes”.

Golden Olive These olive oils provide an excellent 2011 complex and harmonious total impression, as well as outstanding persistency of the oil’s positive attributes. V L OLI E OIL NA

All olive oils which participated in the IOOA 2010 and fulfil the sensory requirements of extra virgin olive oil (in accordance with IOC / EU regulations), are listed in this booklet. Besides general information concerning origin, varieties, producer, etc., the most important characteristics of the oils are named in note form and in descending order.

ARD ZURIC AW

Persistency By persistency we understand the lasting nature of all the positive characteristics of the olive oil being assessed. During assessment, all olfactory, gustatory, tactile and kinaesthetic stimuli are taken into consideration.

INTERNATIO th

page 40

Primo Bio Italy - Sicily

ID 14

page 31

Oliveda extra virgen Olivenoel Spain - Catalonia ID 8

page 39

page 29

Murgo Italy - Sicily

ID 82

page 27

Primo DOP Italy - Sicily

ID 13

page 31

Terre di Giumara Olio Extra Vergine di Oliva Italy - Sicily ID 81 page 33

Capitoa - Premium Portugal - Ribatejo

ID 86

page 44

Parqueoliva Serie Oro Spain - Andalusia

ID 19

page 40

Mandranova etichetta verde Italy - Sicily

ID 126 page 25

Olivenöl Monaco - extra vergine Italy - Sicily ID 87

page 30

DOP Riviera Ligure Lucchi & Guastalli Italy - Liguria ID 23 page 23

Selección Melgarejo Spain - Andalusia

ID 175 page 41

Hyblon Italy - Sicily

ID 127 page 24

Olio Titone Bio Italy - Sicily

ID 46

page 29

Ex Albis Croatia - Istria

ID 133 page 51

Early Harvest Turkey - Edremit Ayvalik

ID 62

page 53

CiBe Turkey - Izmir

ID 79

page 53

Hacienda Iber Unico Spain - Aragon

ID 104 page 37

ID 18

Olio Titone Bio DOP Valli Trapanesi Italy - Sicily ID 45

Montalbano Olio extra vergine d’oliva Italy ID 178 page 26

2011

Award

Rincon de la Subbetica Spain - Andalusia

2011

Silver Olive

L OLIVE OIL NA

ARD ZURIC AW

2011

Golden Olive

V L OLI E OIL NA

ARD ZURIC AW

V L OLI E OIL NA

Special Prize 2011

Casas de Hualdo-Arbequina Spain - Castile-La Mancha

ID 161 page 35

U Trappitu Italy - Sicily

ID 163 page 33

Ekstradensko oljcno dje vanja „couveé“ Slovenia - Istria ID 172 page 52 Selección Melgarejo Spain - Andalusia

ID 173 page 41

Best of Italy Terre di Giumara Olio Extra Vergine di Oliva Italy - Sicily ID 81 page 33 Best of Spain Rincon de la Subbetica Spain - Andalusia

ID 18

page 40

Best of Portugal Capitoa - Premium Portugal - Ribatejo

ID 86

page 44

Best of Greece Kritsa extra virgin Olive Oil Greece - Crete

ID 145 page 49

Best Monovariety Mandranova etichetta verde Italien - Sizilien

ID 126 page 25

Best Non-European Olive Oil Ex Albis Kroatien - Istrien ID 133 page 51

Legend green ripe green and ripe

Fruitiness:

» Overall Intensity of Fruitiness “medium” (2 of 3) on a scale from light to medium to intense » On a 10 point scale

Bitterness:

» On a 10 point scale

Pungency:

» On a 10 point scale

Harmony:

» On a 10 point scale

Overall Intensity:

Aroma Label Varieties Source of supply

slightly sweet, dried nutkernel, ripe banana, candied fruit Biological

» Aroma Description (in downward intensity)

60% Ogliarola, 20% Coratina, 20% Altre Essenz GmbH

» Varieties (in downward order)

» Label (PDO, PGI, Biological, …)

» Source of supply

Detailed information concerning suppliers (email, web) are available from page 50 on.

Page 21 – 33

All sensory profiles of all the participating oils are collected on the following pages. The oils are presented by country and in alphabetical order. Sensory Profiles are only valid for the submitted lots.

Oliveoil from Italy

Sensory Profiles of all “extra virgin” Olive Oils of the IOOA 2011

Agresti - Agrolio

Aiello Azzinnari

Aureo

Italy - Apulia

Italy - Calabria

Italy - Campania

Bio Italienisches Olivenรถl e.v. Italy - Sicily

ID 72

ID 114

ID 169

ID 171

Product Origin ID

green ripe green and ripe

Intensity Fruitiness Bitterness Pungency Harmony

freshly cut grass, green vegetables, herbs, green nutskin

slightly sweet, ripe banana, cassis, candied fruits

green artichoke, ripe banana, nuts / almonds / pine, herbs, freshly cut grass

dried nutkernel, ripe banana

DOP Monti Iblei

biological

100% Coratina

70% Roggianelle, 30% Dolce di Rossano

50% Carpellese, 50% Frantoio

65% Biancolilla di Montagna, 25% Cerasuolo, 10% Coratina

Agrolio Srl

Aiello Azzinnari

Essenz GmbH

Sunray

Sensory

Aroma

Label Varieties

Source of supply 21

Product Origin ID

Biologico - DOP Bruzio Colline Joniche Presilane „IGRECO“ Italy - Calabria

Cetinali

Crù Turé

Di Bennardo Olivenöl

Italy - Tuscany

Italy - Liguria

Italy - Sicily

ID 143

ID 182

ID 40

ID 101

green ripe green and ripe

Sensory

Intensity Fruitiness Bitterness Pungency Harmony

Aroma

cinnamon

dried almond- / Nusskernel, ripe apple, green banana

sweet, ripe apple, freshly cut grass, green nutskin

slightly sweet

Label Varieties

DOP Bruzio 80% Dolce di Rossano, 10% Carolea, 5% Tondina, 5% Ogliastra

100% Leccino

100% Taggiasca

70% Biancolilla, 30% Nocellara

Source of supply

Fattorie Greco

oliviera sant'angelo

PrOlive Notter & Cie.

Di Bennardo

DOP Riviera Ligure

L OLIVE OIL NA

2011

DulcĂ¨do

Fine Food Olio d'oliva extra

Italy - Liguria

Falconero DOP Valli Trapanesi Italy - Sicily

ID 128

ID 29

ID 88

Product

vergine Leccio DOP Cartoceto

Italy - Marche

Origin ID

ARD ZURIC AW

ID 23

INTERNATIO

DOP Riviera Ligure Lucchi & Guastalli Italy - Liguria

green ripe green and ripe

Intensity Fruitiness Bitterness Pungency Harmony

sweet, almonds, ripe apple, freshly cut grass, green nutskin, vanilla

slightly sweet, ripe fruits, dried almondkernel

freshly cut grass, green vegetables, green nutskin, herbs, green apple, citrus

almonds / nuts, freshly cut grass

DOP Rivera Ligure

DOP Valli Trapanesi

DOP Carto Ceto

80% Razzola, 20% others

100% Taggiasca

80% Cerasuola, 10% Biancolilla, 10% Nocellara

100% Leccio

mgm Group Corporation

PRC di Mario Piazzini

mgm Group Corporation

Coop Genossenschaft

Sensory

Aroma

Label Varieties

Source of supply 23

Globus Organic Olivenรถl E.U. Italy - Tuscany

Hyblon

ID 24

ID 166

ID 127

La Vecchia Macina - Agrolio Italy - Apulia V L OLI E OIL NA

INTERNATIO

Italy - Sicily ARD ZURIC AW

Origin ID

Frantoio Torre di Mezzo DOP Valli Trapanesi Italy - Sicily

2011

ID 73

Product

green ripe green and ripe

Sensory

Intensity Fruitiness Bitterness Pungency Harmony

Aroma

sweet, freshly cut grass, nuts / almonds / pine, green artichoke, ripe / candied fruits

sweet, nuts, dried almondkernel, herbs, vegetables, cassis, freshly cut grass

freshly cut grass, nuts, green tomato, apple, green almondskin, artichoke

fruits, nuts / almonds

Label Varieties

DOP Valli Trapanesi

biological

90% Cerasuola, 5% Nocellara, 5% Biancolilla

80% Frantoio, 20% Leccino

80% Tonda Iblea, 20% Marmurigna

100% Coratina

Source of supply

mgm Group Corporation

Globus

PRC di Mario Piazzini

Agrolio Srl

l'oliveto matarazzo

Mandranova etichetta verde

MB Biancolilla

Italy - Sicily

Italy - Lazio

Italy - Sicily

ID 74

ID 5

ID 126

V L OLI E OIL NA

2011

ID 26

Product Origin ID

ARD ZURIC AW

INTERNATIO

Lo Zucco

green ripe green and ripe

Best Monovariety 2011

Intensity Fruitiness Bitterness Pungency Harmony

dried nutkernel, mushrooms

freshly cut grass, green nutskin, green vegetables / fruits, herbs, vanilla

freshly cut grass, green artichoke, green nut- / almondskin, green artichoke, herbs

freshly cut grass, almonds, vegetables, green nutskin

biological

DOP Tuscia, biological

Nocellara, Tonda Iblea

70% Caninese, 20% Frantoio, 10% Leccino

100% Nocellara del Belice

100% Biancolilla

Carl Geiger

l'oliveto matarazzo

PRC di Mario Piazzini

mgm Group Corporation

Sensory

Aroma

Label Varieties

Source of supply 25

Italy - Sicily

ID 27

ID 28

Montalbano Olio extra vergine dâ&#x20AC;&#x2122;oliva

Italy - Tuscany

Italy

ID 85

ID 178

INTERNATIO

Origin ID

MonovarietĂ Olivastra di Seggiano Biologico

V L OLI E OIL NA

MB Nocellara

2011

MB Cerasuola

ARD ZURIC AW

Product

green ripe green and ripe

Sensory

Intensity Fruitiness Bitterness Pungency Harmony

Aroma

herbs, freshly cut grass, green vegetables, fruits, dried nut- / almondkernel

sweet, nuts / almonds / pine, vegetables, green banana

slightly sweet, green nutskin, mushrooms, artichoke, tomato, herbs, dried nutkernel

green nutskin, freshly cut grass, green tomato, green apple, dried nutkernel, ripe apple

Label Varieties

100% Cerasuola

100% Nocellara

100% Olivastra di Seggiano

90% Biancolilla, 10% Nocellara

Source of supply

mgm Group Corporation

Hortulanus

Montalbano

biological

Murgo

V L OLI E OIL NA

2011

Olio del Carmine Blend Italy - Marche

Olio di Oliva extra vergine Daniele Italy - Tuscany

ID 34

ID 35

ID 9

Product Origin ID

ARD ZURIC AW

ID 82

INTERNATIO

Italy - Sicily

Oleo de la Marchia Monovarietale Italy - Marche

green ripe green and ripe

Intensity Fruitiness Bitterness Pungency Harmony

freshly cut grass, green nutskin, green vegetables, herbs

green nut- / almond- / pineskin, green tomato, herbs, green fruits

freshly cut grass, green vegetables, green nut- / almondskin, green fruits, vanilla

green nutskin, freshly cut grass, green tomato, herbs, green fruits

100% Nocellara dell'Etna

100% Ascolana

60% Leccino, 20% Frantoio, 20% Ascolana

60% Frantoio, 30% Moraiolo, 10% Sicina

Az. Agr. E. Scammacca del Murgo SSA

Imex Delikatessen AG

Pasta Pizza Daniele

Sensory

Aroma

Label Varieties

Source of supply 27

Product Origin ID

Olio di Oliva Extra Vergine Letizia Italy - Sicily

Olio extravergine di oliva Fattoria La Vialla Italy - Tuscany

Olio extravergine di oliva Gusto fruttato Italy - Apulia

ID 179

ID 125

ID 37

Olio extravergine di oliva ottenuto a freddo antica Masseria Caroli - â&#x20AC;&#x17E;Classicoâ&#x20AC;&#x153; Italy - Apulia ID 38

green ripe green and ripe

Sensory

Intensity Fruitiness Bitterness Pungency Harmony

Aroma

freshly cut grass, green nut- / almondskin, green vegetables, green apple, herbs

green nut- / almondskin, freshly cut grass, herbs, green vegetables, green fruits

freshly cut grass, green nutskin, green tomato, green banana

freshly cut grass, green nutskin, green vegetables

Label Varieties

DOP Monti Iblei

biological

100% Tonda Iblea

33% Frantoio, 33% Raggiaia, 33% Morellino

60% Olivastra, 20% Carolea, 20% Coratina

40% Coratina, 30% Leccino, 20% Ogliarola, 10% Olivastra

Source of supply

Antonello Amato Import

Fattoria La Vialla di G.A. & B. Lo Franco

Puglia Alimentare S.R.L.

2011

INTERNATIO

ID 45

V L OLI E OIL NA

L OLIVE OIL NA

INTERNATIO

ID 46

Italy - Sicily

ID 180

Italy - Abruzzo

ID 181

Italy - Abruzzo

Olio Titone Bio DOP Valli Trapanesi Italy - Sicily

2011

Product Origin ID

Olio Titone Bio

ARD ZURIC AW

Olio extravergine Val di Foro

ARD ZURIC AW

Olio extravergine Gemini

green ripe green and ripe

Intensity Fruitiness Bitterness Pungency Harmony

slightly sweet, dried nutkernel, apple, ripe tomato

dried nut- / almondkernel, freshly cut grass

green tomato, green nutskin, freshly cut grass, green artichoke, herbs, green banana

freshly cut grass, green artichoke, green tomato, herbs, green nut- / almondskin, green apple, citrus

biological

DOP Valli Trapanesi, biological

50% Dritta, 25% Gentile, 25% Leccino

70% Leccino, 20% Gentile, 10% Ditta

Cerasuola, Biancollila, Nocellara del Belice

Cerasuola, Nocellara del Belice Biancolilla 20%

Stanlio e Olio

Antonella Meyer-Masciulli

food-art

Sensory

Aroma

Label Varieties

Source of supply 29

Italy - Sicily ID 102

ID 87

V L OLI E OIL NA

INTERNATIO

Origin ID

Olivenรถl Monaco extra vergine Italy - Sicily

2011

Oliviera Sant'Angelo biologico Italy - Tuscany

Olivus Galluffo DOP Cerasuola Italy - Sicily

ID 142

ID 25

Olivenoel

ARD ZURIC AW

Product

green ripe green and ripe

Sensory

Intensity Fruitiness Bitterness Pungency Harmony

Aroma

ripe tomato, ripe apple, nuts / almonds, freshly cut grass, herbs

freshly cut grass, green nut- / almondskin, green tomato, green artichoke, green apple, green banana, citrus

green vegetables, freshly cut grass, green nut- / almondskin, green apple

slightly sweet, green tomato, freshly cut grass, nuts / almonds, herbs, apple

IGP Toscano, biological

DOP Valli Trapanesi

Biancolilla, Nocellara del Belice, Nocellara Etnea

40% Biancolilla, 30% Nocellara del Belice, 30% Cerasuola

40% Frantoio, 30% Moraiolo, 20% Leccino, 5% Pendolino, 5% Maurino

100% Cerasuola

Chiarello

C. Monaco

oliviera sant'angelo

mgm Group Corporation

Label Varieties

Source of supply 30

2011

INTERNATIO

Italy - Sicily L OLIVE OIL NA

ID 13

INTERNATIO

Italy - Sicily V L OLI E OIL NA

ID 14

Italy - Sicily

ID 149

Ravida

2011

ID 165

Product Origin ID

Italy - Sicily

Primo DOP

ARD ZURIC AW

Primo Bio

ARD ZURIC AW

Perla Verde

green ripe green and ripe

Intensity Fruitiness Bitterness Pungency Harmony

freshly cut grass, green vegetables, green nutskin, citrus

freshly cut grass, green tomato, green nut- / almondskin, green artichoke, herbs, citrus

freshly cut grass, green tomato, green nutskin, green artichoke, citrus, herbs

vegetables, freshly cut grass, herbs, green nutskin, almonds, citrus

biological

DOP Monti Iblei

biological

100% Nocellara del Belice

100% Tonda Iblea

60% Biancolilla, 20% Cerasuola, 20% Nocellara

F&F lâ&#x20AC;&#x2122;oro dellâ&#x20AC;&#x2122;oliva

Imex Delikatessen AG

Ravida Azienda Agricola Srl

Sensory

Aroma

Label Varieties

Source of supply 31

Riparbella Olio di oliva extra vergine Italy - Tuscany

Sapori del Parco

Sole di Sicilia

Italy - Apulia

SĂŠlection OlivenĂśl aus Sizilien Italy - Sicily

ID 21

ID 168

ID 65

ID 41

Sensory

Intensity Fruitiness Bitterness Pungency Harmony

Aroma

slightly sweet, green nutskin, fruits, freshly cut grass, green vegetables, herbs

vegetables, herbs, freshly cut grass, nuts, green banana, dried almond-, pinekernel

freshly cut grass, nuts / almonds, vegetables, herbs, green banana

freshly cut grass, green vegetables, nuts / almonds, herbs, citrus, ripe apple

Label Varieties

biological

DOP Gauno Gargano, biological

Moraiolo, Frantoio, Leccino, Maurino, Pendolino

100% Ogliarola Garganica

100% Biancolilla

100% Tonda Iblea

Source of supply

Riparbella

Essenz GmbH

Migros Genossenschafts Bund

Sicilia Import-Export

Product Origin ID

Italy - Sicily

green ripe green and ripe

biological

ID 81

L OLIVE OIL NA

ID 163

2011

Italy - Sicily

ARD ZURIC AW

V L OLI E OIL NA

Product

INTERNATIO

ID 138

U Trappitu

ID 30

INTERNATIO

Terre di Giumara Olio Extra Vergine di Oliva Italy - Sicily

ARD ZURIC AW

Italy - Sicily

Terra Verde Olio di Oliva Extra Vergine Italy - Campania

2011

Origin ID

Tenuta Zangara

green ripe green and ripe

Best of Italy 2011

Intensity Fruitiness Bitterness Pungency Harmony

green nut- / almondskin, citrus, freshly cut grass, green vegetables, herbs, green apple

sweet, dried almondkernel, ripe apple, dried almondkernel, green apple, ripe tomato, honey, freshly cut grass

freshly cut grass, green nut- / almondskin, green tomato, herbs, green artichoke, green apple, green banana

green tomato, freshly cut grass, green artichoke, green nut- / almondskin, citrus

biological 100% Nocellara del Belice

no information available

100% Nocellara del Belice

50% Biancolilla, 40% Cerasuola, 10% Nocellara del Belice

mgm Group Corporation

Terra Verde Bio-Gourmet AG

Caruso & Minini

Azienda agricola Terre di Shemir di Creuso Lara

Sensory

Aroma

Label Varieties

Source of supply 33

Abbae de Queiles

ID 148

ID 2

Sensory

Intensity Fruitiness Bitterness Pungency Harmony

Aroma

sweet, ripe fruits, ripe tomato, nuts / pine, herbs

cassis

slightly sweet, freshly cut grass, green artichoke / tomato, nuts, herbs, ripe fruits

Label Varieties

biological 100% Arbequina

70% Hojiblanca, 30% Picual

100% Arbequina

Source of supply

mgm Group Corporation

Aceites Maeva

Rodau

Page 34 â&#x20AC;&#x201C; 43

ID 31

Origin ID

Oliveoil from Spain

Aubocassa

Spain - Navarre

AH Spaanse Olijfolie Extra Vierge Spain

Product

Spain

green ripe green and ripe

DOP Mallorca

Casas de Hualdo-Arbequina

Spain - Catalonia

Spain - Castile-La Mancha

ID 130

ID 161

L OLIVE OIL NA

2011

Cortijo de Suerte Alta Coupage Natural Spain - Andalusia

Dauro

ID 89

ID 3

Spain

Product Origin ID

ARD ZURIC AW

INTERNATIO

Bancals Morrut

green ripe green and ripe

Intensity Fruitiness Bitterness Pungency Harmony

apple, freshly cut grass, candied fruits, green nut- / pineskin, green tomato, green banana

green nutskin, herbs, freshly cut grass, green artichoke, dried almond- / Nusskernel, banana, ripe apple, cassis

green vegetables, freshly cut grass, green nutskin, herbs, fruits, cassis

sweet, nuts / almonds, fruits, vegetables, herbs, freshly cut grass

DOP Baena

biological

100% Morrut

100% Arbequina

33% Hojiblanca, 33% Picuda, 33% Picual

80% Arbequina, 10% Hojiblanca, 10% Koroneiki

PRC di Mario Piazzini

Agroexplotaciones Tocuman, S.L.

Cortijo de Suerte Alta

Rodau

Sensory

Aroma

Label Varieties

Source of supply 35

Product

Dominus

Fuente de la Salud

Gasull

Hacienda Iber Arbequina

Origin ID

Spain - Andalusia

Spain - Catalonia

Spain - Aragon

ID 15

ID 20

ID 56

ID 98

Sensory

Intensity Fruitiness Bitterness Pungency Harmony

Aroma

cassis, dried nutkernel

freshly cut grass, green vegetables, green nut- / almondskin, leaves, green apple, astringent

sweet, almonds / nuts / pine, tomato, freshly cut grass, mushrooms, melon, herbs

freshly cut grass, green nutskin, green tomato, mushrooms

Label Varieties

DOP Sierra Magina

DOP Priego de Cordoba

95% Picual, 5% Frantoio

100% Picudo

100% Arbequina

Source of supply

Imex Delikatessen AG

MolĂ dâ&#x20AC;&#x2122;oli Gasull S.L.

Hacienda Iber

green ripe green and ripe

Hacienda Iber Unico

Imperial Virgen de Zocueca

Marques de Valdueza

Spain - Aragon

Spain - Andalusia

Spain - Extremadura

ID 96

ID 104

ID 121

ID 155

L OLIVE OIL NA

2011

Product Origin ID

ARD ZURIC AW

INTERNATIO

Hacienda Iber Arbosana

green ripe green and ripe

Intensity Fruitiness Bitterness Pungency Harmony

dried nutkernel, ripe apple

green nut- / almondskin, freshly cut grass, green tomato, herbs, green artichoke, green apple

slightly sweet, freshly cut grass, nuts / almonds, herbs, cassis

dried nut- / almondkernel, tomato, fruits, freshly cut grass

100% Arbosana

50% Arbequina,30% Arbosana, 10% Koroneiki, 10% Empeltre

100% Picual

80% Arbequina, 20% Picual

Hacienda Iber

SCA Agricola Bailen Virgen de Zocueca

Imex Delikatessen AG

Sensory

Aroma

Label Varieties

Source of supply 37

Product

Masia el Altet High Quality

Masia el Altet Premium

Melgarejo Gourmet

Spain

Melgarejo Composicion Delicatessen Spain - Andalusia

Origin ID

Spain ID 91

ID 92

ID 167

ID 170

Sensory

Intensity Fruitiness Bitterness Pungency Harmony

Aroma

nuts, green tomato, herbs, green apple

freshly cut grass, green nutskin, herbs, green tomato, green fruits

slightly sweet, green vegetables, freshly cut grass, green nut- / almondskin, herbs

green nutskin, freshly cut grass, green vegetables, herbs, green apple

60% Picual, 20% Arbequina, 20% (Blanqueta, Genovesa, Alfafarenca)

30% Changlot real, 30% Picual, 40% (Genovesa, Blanqueta and Alfafarenca)

60% Picual, 20% Hojiblanca, 10% Frantoio, 10% Arbequina

100% Picual

Masia el Altet

Essenz GmbH

Spain - Andalusia

green ripe green and ripe

Label Varieties

Source of supply 38

Nekeas

OLEVUM BONVM HISPANIA

Spain - Castile-La Mancha

Spain - Navarre

Spain - Andalusia

Oliveda extra virgen Olivenoel Spain - Catalonia

ID 64

ID 154

ID 183

ID 8

Product

L OLIVE OIL NA

2011

Origin ID

ARD ZURIC AW

INTERNATIO

Monton Alto

green ripe green and ripe

Intensity Fruitiness Bitterness Pungency Harmony

slightly sweet, almonds / nuts / pine, freshly cut grass, green artichoke, herbs

nuts, green tomato, freshly cut grass, ripe apple

slightly sweet, freshly cut grass, green tomato, cassis, green nutskin, herbs, ripe banana, candied fruits

sweet, dried almondkernel, ripe tomato, freshly cut grass, cooked artichoke

100% Arbequina

60% Hojiblanca, 40% Arbequina

100% Arbequina

Monton Alto

Bodega Nekeas

Finca La Torre

Oliveda Care

biological

Sensory

Aroma

Label Varieties

Source of supply 39

Parqueoliva Serie Oro

P贸rtico de la Villa

Rincon de la Subbetica

Origin ID

Spain - Catalonia

Spain - Andalusia

ID 17

ID 19

ID 43

ID 18

2011

V L OLI E OIL NA

ARD ZURIC AW

L OLIVE OIL NA

INTERNATIO

Oulesa

INTERNATIO

Product

green ripe green and ripe

Best of Spain 2011

Sensory

Intensity Fruitiness Bitterness Pungency Harmony

Aroma

slightly sweet, ripe fruits, almonds / nuts, ripe tomato, freshly cut grass, green nutskin

freshly cut grass, green nutskin, green artichoke, green tomato, green almondskin

freshly cut grass, green vegetables, green nut- / almondskin, herbs

freshly cut grass, green tomato, green nutskin, herbs, green apple, citrus

Label Varieties

DOP Priego de Cordoba

DOP Priego de Cordoba, biological

100% Palomar

50% Picudo, 50% Hojiblanca

80% Hojiblanca, 20% Picuda

100% Hojiblanca

Source of supply

Oposat

Imex Delikatessen AG

Manuel Montes Mar铆n

Imex Delikatessen AG

Selecci贸n Melgarejo

Spain - Valencia

Spain - Andalusia

ID 55

ID 16

ID 173

V L OLI E OIL NA

2011

Origin ID

2011

ID 175

Product

ARD ZURIC AW

L OLIVE OIL NA

INTERNATIO

Segorbe Nostrum

INTERNATIO

San Leandro Extra Virgin Olive Oil Spain - Andalusia

green ripe green and ripe

Intensity Fruitiness Bitterness Pungency Harmony

slightly sweet, cassis, dried nut- / almondkernel, mushrooms, ripe fruits, melon, freshly cut grass

sweet, cassis, candied fruits, bitter almonds, ripe tomato, ripe fruits, pineapple

freshly cut grass, green artichoke, herbs, green nut- / almondskin, green tomato, green apple

freshly cut grass, herbs, green nutskin, green tomato

50% Picual, 50% Arbequina

100% Serrana Espadan

100% Hojiblanca

100% Arbequina

Med International S.A.

Segorbe Nostrum

Imex Delikatessen AG

Sensory

Aroma

Label Varieties

Source of supply 41

Product

SEﾃ前RIO DE SEGURA

Tagornar

Tuccioliva

Spain - Andalusia

Spanische Olivenﾃｶl Extra Nativ, Dumet Spain - Andalusia

Origin ID

Spain - Catalonia

Spain - Andalusia

ID 135

ID 90

ID 131

ID 162

Sensory

Intensity Fruitiness Bitterness Pungency Harmony

Aroma

green nutskin, herbs, cassis, freshly cut grass, green banana, candied fruits

freshly cut grass, artichoke, green nutskin, tomato, herbs, green banana, cassis

slightly sweet, almonds / nuts, cooked artichoke, ripe fruits

freshly cut grass, green nut- / almondskin, green vegetables, herbs, green fruits

Label Varieties

DOP Sierra de Segura

DOP Estepa (Sevilla)

95% Picual, 5% (Royal, Cornicabra)

Arbequina, Hojiblanca, Lechﾃｭn, Manzanilla

100% Arbequina

100% Picual

Source of supply

Olivar de Segura S.C.A.

Dumet AG

Agroles / Gru Actel

S.C.A. San Amador

green ripe green and ripe

ID 39

Andorinha 1927 Page 43 – 47

Spain - Andalusia

Oliveoil from Portugal

Venta del Barón

Portugal

Azeite Vigem Extra Casa Anadia Portugal

ID 160

ID 137

Product Origin ID

green ripe green and ripe

Intensity Fruitiness Bitterness Pungency Harmony

freshly cut grass, green nutskin, green tomato, green fruits, herbs, citrus

fruits, ripe vegetables

green vegetables, freshly cut grass, green nutskin, herbs, fruits, cassis

70% Hojiblanca, 30% Picuda

100% Arbequina

70% Cobrançosa, 10% Arbequina, 20% (Picual, Cobrançosa)

Muela-Olives, S.L.

Sovena Portugal Consumer Goods

Casa Anadia - Quinta do Bom Sucesso

DOP Priego de Cordoba

Sensory

Aroma

Label Varieties

Source of supply 43

Capitoa - Premium

ID 113

ID 86

Casa Grande Portugal - Trás-os-Montes V L OLI E OIL NA

INTERNATIO

Portugal - Ribatejo ARD ZURIC AW

Origin ID

Cabeço das Nogueiras Premium Portugal - Ribatejo

2011

ID 120

Extra Virgin Olive Oil Gourmet - Galega Olives Sol Portugal Portugal - Alentejo ID 97

Product

green ripe green and ripe

Best of Portugal 2011

Sensory

Intensity Fruitiness Bitterness Pungency Harmony

Aroma

green nut- / almondskin, green vegetables, freshly cut grass, herbs

freshly cut grass, green nutskin, herbs, green artichoke, green tomato, green apple, green banana, citrus

nuts, green tomato, herbs, green fruits, cassis, freshly cut grass, melon

slightly sweet, mushrooms, melon, candied fruits, cassis, herbs

30% Picual, 5% Arbequina, 10% Galega, 15% Cornicabra, 40% Cobrançosa

35% Picual, 30% Cobrançosa, 35% Arbequina

30% Madural Transmontana, 30% Verdeal Transmontana, 30% Cobrançosa, 10% Outras

100% Galega

SAOV - Sociedade Agrícola Ouro Vegetal, Lda

Riazor - Azeites & Óleos Vegetais, S.A

Cooperativa de Viticultores e Olivicultores de Freixo de Numão, crl

Cooperativa Agrícola de Vidigueira, CRL

Label Varieties

Source of supply 44

DOP Tras-o-Montes

Extra Virgin Olive Oil PDO Sol Portugal Portugal - Alentejo

Extra Virgin Olive Oil Sol Portugal Portugal - Alentejo

Gallo Colheita ao Luar

Gallo Grande Escolha

Portugal - Trás-os-Montes

ID 99

ID 95

ID 71

ID 70

Product Origin ID

green ripe green and ripe

Intensity Fruitiness Bitterness Pungency Harmony

ripe fruits, ripe tomato, dried almondkernel, freshly cut grass

cassis, melon, candied fruits, raspberry

freshly cut grass, green vegetables, green nut- / pineskin, herbs, green fruits

freshly cut grass, green nutskin, herbs, green artichoke, green fruits

70% Galega, 20% Cobrançosa, 10% Cordovil

20% Galega, 60% Cobrançosa, 20% Cordovil

Cobrançosa, Madural, Negrinha

Cooperativa Agrícola de Vidigueira, CRL

Victor Guedes

DOP Alentejo Interior

Sensory

Aroma

Label Varieties

Source of supply 45

Product

Gallo Novo

Herdade Paรงo do Conde Portugal - Alentejo

Marialva Special Edition Extra Virgin Portugal

Oliveira da Serra Lagar do Marmelo Portugal - Alentejo

Origin ID

Portugal - Trรกs-os-Montes ID 69

ID 132

ID 47

ID 158

Sensory

Intensity Fruitiness Bitterness Pungency Harmony

Aroma

freshly cut grass, green nut- / pineskin, green vegetables, herbs, green banana

green nutskin, freshly cut grass, vegetables, almonds, ripe apple

freshly cut grass, green nutskin, green vegetables, citrus, herbs

ripe apple, ripe banana, cassis, dried nutkernel, cooked artichoke

Label Varieties

Cobranรงosa, Madural, Negrinha

50% Picual, 50% Frantoio

40% Cobranรงosa, 30% Picual, 20% Cornicabra, 10% Arbequina

100% Arbequina

Source of supply

Victor Guedes

Sega, S.A.

JCCoimbra

Sovena Portugal Consumer Goods

green ripe green and ripe

Oliveira Ramos

Quinta do Pouchao DOP

Quinta Vale do Conde

Portugal - Alentejo

Portugal - Ribatejo

Portugal - Trás-os-Montes

ID 84

ID 115

ID 54

Product Origin ID

green ripe green and ripe

Intensity Fruitiness Bitterness Pungency Harmony

cooked artichoke, ripe apple, nuts

freshly cut grass, green nut- / almondskin, green tomato

slightly sweet, freshly cut grass, green almond- / nutskin, vegetables, herbs, mushrooms

DOP Aceites de Ribatejo

DOP Tras-o-Montes

70% Cobrançosa, 20% Picual, 10% Galega

45% Galega, 55% Cobrançosa

50% Cobrançosa, 25% Verdeal, 25% Madural

J. Portugal Ramos Azeites S.A.

SAOV - Sociedade Agrícola Ouro Vegetal, Lda

Quinta Vale do Conde

Sensory

Aroma

Label Varieties

Source of supply 47

Oliveoil from Greece

D.O.P. Sitia extra virgin Olive Oil Greece - Crete

ID 176

ID 141

ID 146

Sensory

Intensity Fruitiness Bitterness Pungency Harmony

Aroma

green nutskin, ripe apple, freshly cut grass, green vegetables

nuts / pine, vegetables, herbs, ripe apple, freshly cut grass

dried nutkernel, ripe apple, freshly cut grass, green banana

Label Varieties

biological

DOP Kalamata

DOP Kreta

100% Koroneiki

Source of supply

mercato verde

Gaea Products

Origin ID

Angelos Bio Page 48 â&#x20AC;&#x201C; 50

Greece - Peloponnes

D.O.P. Kalamata extra virgin Olive Oil Greece - Peloponnes

Product

green ripe green and ripe

Eleones Zakros extra virgin olive oil Greece - Crete

Filion

Kritsa extra virgin Olive Oil

LandHaus

Greece - Laconia

Greece - Crete

Greece - Peloponnes

ID 7

ID 156

ID 145

ID 103

Product Origin ID

green ripe green and ripe

Best of Greece 2011

Intensity Fruitiness Bitterness Pungency Harmony

slightly sweet, freshly cut grass, nuts, vegetables, fruits

freshly cut grass, nuts, green vegetables, herbs, fruits

green tomato, freshly cut grass, nuts, herbs

slightly sweet, ripe tomato, dried almondkernel, freshly cut grass

100% Koroneiki

95% Koroneiki, 5% other varieties

Eleones Zakros

Union of Agricultural Cooperatives of Lakonia

Gaea Products

HellasOils

Sensory

Aroma

Label Varieties

Source of supply 49

M-SĂŠlection OlivenĂśl aus Griechenland Greece

P.G.I Laconia extra virgin Olive Oil Greece - Laconia

Plot 22, BIO-DOP Kalamata extra virgin Olive Oil Greece - Peloponnes

ID 63

ID 144

ID 49

Sensory

Intensity Fruitiness Bitterness Pungency Harmony

Aroma

slightly sweet, freshly cut grass, green vegetables, herbs, nuts / pine, banana, mushrooms, ripe apple

green nutskin, cooked artichoke, banana, ripe apple

Product Origin ID

green ripe green and ripe

Label Varieties

IGP Lakonia

DOP Kalamata, biological

100% Koroneiki

30% Athinolia, 70% Koroneiki

100% Koroneiki

Source of supply

Migros Genossenschafts Bund

Gaea Products

Pinetas International LTD (HK)

INTERNATIO

ID 133

V L OLI E OIL NA

Croatia - Istria

ID 117

Page 51 – 55

Israel

ID 75

Product

Oliveoil from other countries

Ex Albis

2011

Origin ID

Halutza - Piqual

ARD ZURIC AW

Huile d'Olive Vierge Extra „Mas de Vertégoux“ France - Rhône-Alpes

green ripe green and ripe

Best Non-European 2011

Intensity Fruitiness Bitterness Pungency Harmony intensive sweet, ripe apple, plum, pineapple, cassis

Intensity Fruitiness Bitterness Pungency Harmony

slightly sweet, dried nutkernel, cooked artichoke, cassis

freshly cut grass, apple, herbs, almonds / nuts, green tomato, green banana, citrus

100% Tanche

100% Picual

Buza, Carbonazza, Istarska Bjelica, Morazola, Leccino

SUD COM Meyer-Merian & Cie

Halutza Olive Oil

A+W Architekten AG/ Der Laden

Sensory

Aroma

Label Varieties

Source of supply 51

Professional Blend

Timbro Istriano

Trasparenza Marina

Origin ID

Croatia - Istria

Ekstradensko oljcno dje vanja „couveé“ Slovenia - Istria

ID 53

ID 51

ID 52

ID 172

L OLIVE OIL NA

2011

ARD ZURIC AW

INTERNATIO

Product

green ripe green and ripe

Sensory

Aroma

Label Varieties

Source of supply 52

Intensity Fruitiness Bitterness Pungency Harmony freshly cut grass, fruits, green tomato

Intensity Fruitiness Bitterness Pungency Harmony

green vegetables, freshly cut grass, green nut- / almondskin, herbs, citrus

freshly cut grass, green vegetables, green nut- / almondskin, green fruits, citrus

freshly cut grass, green nutskin, green tomato, herbs, green apple, green banana

60% Frantoio, 30% Leccino, 10% Pendolino

100% Frantoio

80% Leccino, 20% Pendolino

40% Maurino, 60% Leccino

Agrofin

Vanja Dujc

DOP

2011

INTERNATIO

Turkey - Izmir L OLIVE OIL NA

ID 62

INTERNATIO

Turkey - Edremit Ayvalik L OLIVE OIL NA

ID 79

Turkey - Izmir

ID 78

Epheser

2011

ID 77

Product Origin ID

Turkey - Izmir

Early Harvest

ARD ZURIC AW

CiBe

ARD ZURIC AW

Ab-U Hayat

green ripe green and ripe

Intensity Fruitiness Bitterness Pungency Harmony

sweet, dried almondkernel, green apple, green nutskin

freshly cut grass, green artichoke, tomato, herbs, almonds / nuts, green apple

sweet, dried almond- / nutskin, freshly cut grass, herbs, green apple

freshly cut grass, green fruits, almonds / nuts, green vegetables, herbs

100% Trilya

100% Memecik

100% Edremit Ayvalik

100% Memecik

Deli & More

Art of Olive

Deli & More

Sensory

Aroma

Label Varieties

Source of supply 53

Product

Oro Turkey - Izmir

California Olive Ranch Arbequina USA - North California

California Olive Ranch Arbosana USA - North California

California Olive Ranch Everyday Fresh USA - North California

Origin ID

ID 80

ID 58

ID 59

ID 152

Sensory

Intensity Fruitiness Bitterness Pungency Harmony

Aroma

sweet, freshly cut grass, green artichoke, dried nutkernel

sweet, dried nutkernel, ripe tomato, ripe apple, melon, green artichoke, ripe banana, candied fruits, freshly cut grass, green pineskin, green tomato, green banana

sweet, freshly cut grass, nuts / almonds / pine, vegetables, fruits

nuts, dried almondkernel, cooked artichoke, banana, green apple

Label Varieties

100% Memecik

100% Arbequina

100% Arbosana

100% Arbequina

Source of supply

Deli & More

California Olive Ranch

green ripe green and ripe

California Olive Ranch Limited Reserve USA - North California

California Olive Ranch Millerâ&#x20AC;&#x2122;s Blend USA - North California

ID 151

ID 60

Product Origin ID

green ripe green and ripe

Intensity Fruitiness Bitterness Pungency Harmony

sweet, dried nut- / pinekernel, cooked artichoke, ripe apple

sweet, dried nutkernel, tomato, ripe apple, freshly cut grass, herbs

100% Arbequina

70% Arbequina, 19% Arbosana, 11% Koroneiki

California Olive Ranch

Sensory

Aroma

Label Varieties

Source of supply 55

Dates for 2012 Knowing today what is going on next year.

11th International Olive Oil Award – Zurich 2012

11th International Olive Congress – Zurich 2012

OLIO at the Gourmesse – Zurich 2012

Registration for participation up to 15.02.2012 Payment of participation fee up to 20.02.2012 Submission of oil samples up to 20.02.2012

The event will take place on April 19, 2012. Registration for participation up to 31.03.2012

Gourmesse will take place from 5th to 8th october 2012 at Kongresshaus in Zurich.

The detailed announcement of the event will be available by November 2011 at www.oliveoilaward.ch

Details will be available by February 2012 at www.oliveoilaward.ch

Details will be available at www.gourmesse.ch

Supplier (Register in alphabetical order) Points of sale in Switzerland and other countries can be seen in the detailed list of “extra virgin” olive oils of the IOOA 2011 on: www.oliveoilaward.ch.

A+W Architekten AG Der Laden peschenotebook@aw-architekt.ch Aceites Maeva sales@aceitesmaeva.com www.aceitesmaeva.com Agroexplotaciones Tocuman, S.L. japeche@veguilla.com

Antonella Meyer-Masciulli antonella.meyer@gmail.com Antonello Amato Import info@antonelloamato.com www.antonelloamato.com Art of Olive info@artofolive.ch www.artofolive.ch

Agrofin avekic@bluelight.ch www.mateoliveoil.com

Az. Agr. E. Scammacca del Murgo SSA murgo@murgo.it www.murgo.it

Agroles / Gru Actel amillan@agroles.com www.agroles.com

Az. Agr. La Basentana info@labasentana.it www.labasentana.it

Agrolio Srl info@agrolio.com www.agrolio.com

Azienda agricola Terre di Shemir di Creuso Lara info@terredishemir.com www.terredishemir.com

Aiello Azzinnari azzinnari59@bluewin.ch www.aiaz.ch

Bioshop Natura info@bioshopnatura.ch bioshopnatura.ch

Chiarello chiarello@gmx.net www.olivenoel-chiarello.ch

Bodega Nekeas nekeas@nekeas.com www.nekeas.com

Coop Genossenschaft felipe.fernandez@coop.ch www.coop.ch

C. Monaco cmonaco@bluewin.ch

Cooperativa Agrícola de Vidigueira, CRL info@cavidigueira.com www.cavidigueira.com

California Olive Ranch klucchesi@cal-olive.com www.californiaoliveranch.com Carl Geiger m.geiger@carlgeiger.de Caruso & Minini info@carusoeminini.it www.carusoeminini.it Casa Anadia - Quinta do Bom Sucesso ilidiomagalhaes5@sapo.pt

Cooperativa de Viticultores e Olivicultores de Freixo de Numão, crl cooperativa.numao@mail.telepac.pt www.cfnumao.com Cortijo de Suerte Alta almazara@suertealta.es www.suertealta.es Deli & More ileri@deliandmore.com www.deliandmore.com 57

Di Bennardo info@dibennardo.ch www.dibennardo.ch

food-art info@food-art.ch www.food-art.ch

Imex Delikatessen AG info@imex.ch www.imex.ch

mercato verde info@mercato-verde.ch mercato-verde.ch

Dumet AG t.tshibuabua@dumet.ch www.dumet.ch

Gaea Products antoniat@gaea.gr www.gaea.gr

J. Portugal Ramos Azeites S.A. veramagalhaes@jportugalramos.pt www.jportugalramos.com

mgm Group Corporation bgiessler@mgm-group.com www.mgm-group.com

Eleones Zakros trikoili@gmail.com www.zakrosoliveoil.com

Garidis Olivenöl info@garidis-oliveoil.de www.garidis-oliveoil.de

JCCoimbra jccoimbra@jccoimbra.pt www.jccoimbra.pt

Essenz GmbH info@essenz-spezialitaeten.ch www-essenz-spezialitaeten.ch

Globus richard.kaegi@globus.ch www.globus.ch

l’oliveto matarazzo info@oliomatarazzo.it www.oliomatarazzo.it

Migros Genossenschafts Bund christian.auer@mgb.ch www.migros.ch

F&F l'oro dell'oliva francesco@f-und-f.ch www.f-und-f.ch

Hacienda Iber manager@haciendaiber.com www.haciendaiber.com

M&C Trading info@mc-trading.ch www.mc-trading.ch

Fattoria La Vialla di G.A. & B. Lo Franco www.fattoria@lavialla.it

Halutza Olive Oil Daniel@jordache.co.il www.halutza.co.il

Manuel Montes Marín mmm@montesmarin.com www.montesmarin.com

Fattorie Greco ufficio_marketing@igreco.it www.igreco.it

HellasOils Hellasoils@live.it

Masia el Altet export@aceitemasiaelaltet.com www.masia-el-altet.com/

Finca La Torre info@fincalatorre.com www.fincalatorre.com 58

Hortulanus info@hortulanus.it www.hortulanus.it

Med International S.A. laura.rodriguez@med-int.com www.med-int.com

Molí d’oli Gasull S.L. ablasco@molidoligasull.com www.olisgasull.com Montalbano F_montalbano@yahoo.de www.olio-montalbano.com Monton Alto madrid@montonalto.com www.montonalto.com Mosaic International bm@bernardomartin.ch www.mosaic-international.ch

Muela-Olives, S.L. rmuela@mueloliva.es www.mueloliva.es

PrOlive Notter & Cie. info@prolive.ch www.prolive.ch

SAOV - Sociedade Agrícola Ouro Vegetal, Lda alberto.serralha@saov.pt saov.pt

SUD COM Meyer-Merian & Cie hans.r.meyer@bluewin.ch www.sudcom.ch

Olivar de Segura S.C.A. export@olivardesegura.es www.olivardesegura.es

Puglia Alimentare S.R.L. info@caroli.it puglialimentare.it

SCA Agricola Bailen Virgen de Zocueca oleinnova@hotmail.com www.virgendezocueca.es

Sunray peter.schweizer@sunray.ch www.sunray.ch

Oliveda Care thomas.lommel@oliveda.com www.oliveda.com oliviera sant’angelo info@olivierasantangelo.it www.olivierasantangelo.it

Quinta Vale do Conde info@quintavaledoconde.pt www.quintavaledoconde.pt Ravida Azienda Agricola Srl ravida@ravida.it www.ravida.it

Oposat oposat@gmail.com

Riazor - Azeites & Óleos Vegetais, S.A riazor@mail.telepac.pt

Pasta Pizza Daniele mail@shop-daniele.ch www.shop-daniele.ch

Riparbella riparbella@riparbella.com www.riparbella.com

Pinetas International LTD (HK) frank.wang@pinetas.com www.pinetas.com

Rodau glainez@roda.es www.roda.es

PRC di Mario Piazzini info@prc-shop.ch www.prc-shop.ch

S.C.A. San Amador amadorsca@teleline.es www.amadorsca.es

Sega, S.A. geral@encostadoguadiana.com www.pacodoconde.com

Terra Verde Bio-Gourmet AG verena.weber@biowein.ch www.biowein.ch

Segorbe Nostrum segorbenostrum@segorbenostrum.com www.segorbenostrum.com

Union of Agricultural Cooperatives of Lakonia easlsale@otenet.gr www.easlakonia.gr

Sicilia Import-Export hkranz@sicilia-import-export.de www.sicilia-import-export.de

Vanja Dujc vanjadujc@volja.net www.vanjadujc.net

Sovena Portugal Consumer Goods isabel.roseiro@sovena.pt www.sovena.pt

Victor Guedes paula.lopes@unilever.com www.gallo.pt

Stanlio e Olio marcovalpiani@yahoo.it

Imprint This brochure was produced in the context of the 10th International Olive Oil Awards – Zurich 2011

Author Annette Bongartz Editor Zurich University of Applied Sciences (ZHAW) Institute of Food and Beverage Innovation (ILGI) Food Sensory Science Group Grüental / PO Box CH-8820 Waedenswil Switzerland Concept and Layout Therefore GmbH Communication and Sensory Marketing Militärstrasse 109, CH-8026 Zurich, Switzerland

iooa.ilgi@zhaw.ch www.oliveoilaward.ch www.degu.zhaw.ch www.ilgi.zhaw.ch

www.therefore.ch www.sensorikmarketing.ch www.swisspocketguide.com