Booklet 2012_EN by ZHAW-Sensory

Contents In this booklet you can find everything about the 11th International Olive Oil Award - Zurich 2012 – 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 11th International Olive Oil Award - Zurich 2012 Sensory Profiles of all “extra virgin” Olive Oils of the IOOA 2012 from Italy from Spain from Portugal from Greece from other countries Dates for 2013 Supplier

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2 4 5 6 8 9 11 12 13 13 14 15 15 16 18 21 22 29 37 42 45 52 53

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Foreword

“You are what you eat“ … this is an old adage that still has relevance – not least in connection with “extra virgin olive oil”.

Annette Bongartz Organiser of the International Olive Oil Award – Zurich, Leader of the Swiss Olive Oil Panel (SOP) and Head of the Sensory Science Group at the Institute of Food and Beverage Innovation, Zurich University of Applied Sciences, Switzerland

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Why is this relevant to olive oil? Despite its relatively low proportion of polyunsaturated fatty acids (olive oil comprises 9% polyunsaturated, 77% monounsaturated and 14% saturated fatty acids), olive oil is recommended by nutritionists as part of a healthy balanced diet. This is due to its favourable fatty acid composition plus associated trace substances (phytonutrients, polyphenols, antioxidants, etc.) that have beneficial health effects. Olive oil is also known to have additional useful properties. Since ancient times, olive oil has been regarded as a remedy for various skin diseases when applied externally or as treatment for internal inflammation when taken orally. Extra virgin olive oil contains, for example, low doses of oleocanthal, which has a comparable anti-inflammatory effect to ibuprofen. Olive oil can therefore be regarded as a “medicament”, but it is definitely also an enjoyable foodstuff!

There is ample evidence for this at the annual “International Olive Oil Awards – Zurich” (IOOA), which has been awarded for the past 10 years as part of a project run by the Sensory Science Group at the Institute of Food and Beverage Innovation, Zurich University of Applied Sciences (ZHAW). During its tenth anniversary year in 2011, the Swiss Olive Oil Panel (SOP) could look back on ten exciting and instructive years of International Olive Oil Awards. And it is not getting any less challenging! Olive oil is a natural product and as such, like any other agricultural product, it is subject to changes in quality due to, for example, the crop husbandry and the prevailing climatic conditions during the year of its harvest and the geographical location. The IOOA was established with the goal of ensuring that the quality of the olive oils available to Swiss consumers is recognized and understood. To achieve this objective and to mark the eleventh anniversary of the IOOA, olive oils submitted to the project in the spring of 2012 were subjected to an objective assessment by the ISO 17025 accredited Swiss Olive Oil Panel (SOP). A total of 113

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olive oils from 13 different countries around the world were put to the test. The resulting sensorial profiles are included in this booklet, which enables you to glean exciting information about the sensorial characteristics of a particular oil, for example, whether it is derived from unripe or mature fruit. Or alternatively, does the oil smell and taste more like fresh cut grass or green tomatoes, or perhaps rather more like dried almonds or ripe apples? A huge variety of flavours are there to be explored and to be enjoyed. You can also learn about the quality of the oil you can expect. Of course, we only report “defect-free” oils in this booklet, that is, oils that the SOP has confirmed as “extra virgin”, but even within this product category, there are very clear qualitative differences which can best be assessed through a thorough evaluation of the harmonic notes of each oil’s flavour profile. The award of the Golden and Silver Olive Awards and the additional Special Prizes is the culmination of a three-stage, scientifically-based determination of the relevant sensory data (classification, aroma description and harmony evaluation). A pre-screening provides an initial overview and

basic information about each of the candidate oils. A subsequent panel test (Directive (EC) 640/2008) with a minimum of 8 panellists provides a flavour description and an evaluation of the harmony. The results from the first panel are then checked and confirmed by a final tasting session, again carried out by at least 8 panellists. This time-consuming, but well-grounded methodology is key to the success of our project – particularly in comparison to the many other awards for olive oil that are made both in Europe and worldwide. The winners of this year’s awards were announced on 19 April 2012 to coincide with the “International Olive Congress – Zurich” at ZHAW in Waedenswil. The evaluation methodology and the criteria used in selecting the winners of the “International Olive Oil Award – Zurich” are summarized for you in this booklet.

The results of both events – “The 11th International Olive Oil Award 2012” and “OLIO 2012” – will be published in the trade journals, daily newspapers and on the Internet. Please check our website www.oliveoilaward.ch for further, detailed and regularly updated information concerning our olive oil project.

I hope you enjoy reading this booklet!

The “Gourmesse Zurich”, 5-8 October 2012 at the Congress House in Zurich, provides the opportunity for the general public to assess those olive oils evaluated for the above award. The public’s favourite will receive the coveted “OLIO 2012” award.

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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.3 - 2010 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.

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Variety of aromas

Melon Hazelnut Almond Walnu t Waln utsk Pine in ker nel Ho ney M Va alt nil la

h ee

tis

Nuts

ic Exot ts Frui

et eg

Frui

Fruits

ies Berr

ables Stalks

ers

Flo w

r ppe hit W ck Pe per Bla n Pep e e r G n amo Cinn Clove Rosemary

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

f lea e lad Sa ichok t 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

e eP

Herbac

Rape Green A 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

r Ca

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 Grap u e fr s u it Fru Berg i t amo s t Ora nge B i t t Ca er O nd ran ied ge C 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.

ine er ng Ta hee Lyc aya Pap o ng Ma ruit ion F Pass le pp 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

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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. 3 – 2010 Organoleptic assessment of virgin olive oil). This listing shows slight variation compared to the EC regulation 640/2008 regarding the defect “musty-humid”.

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.

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.

Musty-humid-earthy 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 or of oil obtained from olives that have been collected with earth or mud on them and which have not been washed. 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.

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

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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 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.

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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. 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. 3). 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 9

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IOOA Test procedure – Overview

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.

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

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

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

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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

Datum: ______________

Datum: 13.08.2009

Prüfer-Code: G _____

Probennummer: _____

Negative Attribute 1

fusty / muddy stichig / schlammig

musty modrig

winey - vinegary weinig - essigsauer

metallic metallisch

rancid ranzig

others (to specify) andere (zu spezifizieren)

Positive Attribute 7a fruity fruchtig

Nase

GRÜN

REIF 0

+++

grüne Olive

reife Olive

frisch geschn. Gras

süss (= nicht / wenig bitter)

grüne, unreife Nussschale grüne, unreife Mandelschale grüne, unreife Pinienschale

Nusskerne Mandelkerne Pinienkerne

grüne Artischocke grüne Tomate Kräuter (Rosmarin, Oregano, Thymian, ...)

gekochte Artischocke reife Tomate Pilz

grüner Apfel grüne Banane Zitrus

reifer Apfel reife Banane Cassis Melone Kandierte Früchte

ggf. weitere Attribute (benennen und bewerten)

+++

1 2 3

7b fruity fruchtig 8

bitter bitter

pungent scharf

Gaumen

Gesamteindruck / Ausgewogenheit 10 Harmonie / Komplexität fehlerhaft / unharmonisch

durchschnittlich

kurz

durchschnittlich

komplex / harmonisch

11 Dauerhaftigkeit

Aktualisiert: Bona

Geprüft: QL / 18.09.09

lang

Freigegeben: FGL / 18.09.09

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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

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.

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: » Virgin olive oil (extra) from the European Community. » Selection 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.

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

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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.

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

Olive oil Olive oil is a mixture from refined olive oil and virgin 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.

below 3.5 and fruitiness = 0 on a line scale of 10. In both cases lampant oils are not maketable.

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)

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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.

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. 2012 the International Olive Congress was, like in 2009/2010, dedicated exclusively to paying tribute to the winners of the IOOA.

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 a further major conference on the topic of “Olives and Olive Oil” was organised. This conference was addressed to people working in the production, marketing and evaluation of 14

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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 2012” will take place from October 05 until October 08, 2012 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 IOOA 2012 as “monovariety” olive oils: Spain Arbequina, Hojiblanca, Manzanilla, Picual, Picudo, Royal Italy Biancolilla (Sicily), Carolea (Calabria), Cerasuola (Sicily), Nocellara (Sicily), Ogliarola Garganica (Pulia), Olivastra di Seggiano (Tuscany), Peranzana (Pulia), Taggiasca (Liguria), Tonda Iblea (Sicily) Turkey Edremit, Gemlik, Memecik, Venos France Salonenque Israel Souri, Barnea Greece Koroneiki

FRANKREICH SLOWENIEN PORTUGAL

ITALIEN

KROATIEN

JUGOSLAWIEN

SPANIEN ALBANIEN

MAZEDONIEN TÜRKEI

GRIECHENLAND

SYRIEN

MAROKKO ZYPERN TUNESIEN

LIBANON ISRAEL

ALGERIEN LIBYEN

ÄGYPTEN

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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-

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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

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.

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. 17

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Winners of the 11th International Olive Oil Award - Zurich 2012 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

V L OLI E OIL NA

INTERNATIO

Silver Olive These olive oils provide a very good 2012 complex and harmonious total impression, as well as very long persistency of the oil’s positive attributes. ARD ZURIC AW

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 2012 complex and harmonious total impression, as well as outstanding persistency of the oil’s positive attributes. V L OLI E OIL NA

ARD ZURIC AW

All olive oils which participated in the IOOA 2012 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

INTERNATIO

Award These olive oils provide a good com2012 plex and harmonious total impression, as well as a long persistency of the oil’s positive attributes. L OLIVE OIL NA

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INTERNATIO

2012

Golden Olive

ARD ZURIC AW

V L OLI E OIL NA

Pórtico de la Villa, Extra Virgin Olive Oil Spain - Cordoba ID 124 Page 35 Melgarejo Composicion Delikatessen Spain - Andalusia ID 153 Page 36 Extra virgin olive oil „Vanja“ couvee Slovenia - Istria ID 126 Page 48 Epheser Turkey - Izmir

ID 60

Page 49

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INTERNATIO th

Terre di Giumara Olio Extra Vergine di Oliva Italy - Sicily Early Royal Spain - Andalusia

U Trappitu Italy - Sicily

ID 106 Page 26

2012

Special Prize

Award

2012

Silver Olive

L OLIVE OIL NA

ARD ZURIC AW

V L OLI E OIL NA

Sole di Sicilia Italy - Sicily

ID 15

Page 23

Olio Titone Bio DOP Valli Trapanesi Italy - Sicily ID 25

Page 23

Primo DOP Italy - Sicily

Page 23

ID 125 Page 27

ID 14

Melgarejo Seleccion Hojiblanca Spain - Andalusia ID 65

ID 33

Page 33

ID 72

Page 34

Monocultivar Nocellara del Belice Italy - Calabria ID 155 Page 28

Mueloliva Spain - Cordoba

ID 73

Page 34

Timbro Istriano Croatia - Istria

ID 88

Page 46

Professional Blend Croatia - Istria

ID 89

Page 46

Venos Turkey - Izmir

ID 34

Page 37

ID 150 Page 27

Venta del Barón Spain - Cordoba

Melgarejo Seleccion Gourmet Picual Spain - Andalusia ID 154 Page 36

ID 106 Page 26

Best of Spain Melgarejo Composicion Delikatessen Spain - Andalusia ID 153 Page 36 Best of Portugal Paço dos Infantes Portugal - Alentejo

Page 30 Garda Bresciano DOP – Olio Extravergine di Oliva Italy - Lombardy

Best of Italy U Trappitu Italy - Sicily

ID 61

Page 50

Best of Greece GAEA – Vranas, Lesvos P.G.I. Extra Virgin Olive Oil Greece - Lesvos ID 104 Page 43 Best Monovariety Pórtico de la Villa, Extra Virgin Olive Oil Spain - Cordoba ID 124 Page 35 Best Organic Monocultivar Nocellara del Belice Italy - Calabria ID 155 Page 28

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Sensory Profiles of all “extra virgin” Olive Oils of the IOOA 2012 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.

Legend

green ripe green and ripe

Overall Intensity:

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

Fruitiness:

» On a 10 point scale

Bitterness:

» On a 10 point scale

Pungency:

» On a 10 point scale

Harmony:

» On a 10 point scale

Aroma slightly sweet, dried nutkernel, ripe banana, candied fruit Label biological

» Aroma Description (in downward intensity)

Varieties 60% Ogliarola, 20% Coratina, 20% Altre Source of supply Essenz GmbH

» Varieties (in downward order)

» Label (PDO, PGI, biological, …)

» Source of supply

Detailed information concerning suppliers (email, web) are available from page 53 on.

88756 ZHAWWÄDE Olive Oil 2012 EN.indd 21

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Villa Humbourg Page 22 – 28

Origin ID

Oliveoil from Italy

Product

Italy - Tuscany

Olio di Oliva Extra Vergine – Gioia Verde Italy - Sicily

ID 6

ID 8

Intensität Fruchtigkeit Bitterkeit Schärfe Harmonie green vegetables, freshly cut grass, green nutskin, green banana

Intensität Fruchtigkeit Bitterkeit Schärfe Harmonie freshly cut grass, ripe apple, ripe tomato, herbs, dried nutkernel

green ripe green and ripe

Sensory

Aroma

Label Varieties

IGP Toscano 60% Frantoio, 35% Moraiolo, 5% Pendolino

45% Biancolilla, 40% Carolea, 10% Tonda Iblea, 5% Nocellara Etnea

Source of supply

Villa Humbourg

CHIMERA-Delikatessen

88756 ZHAWWÄDE Olive Oil 2012 EN.indd 22

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INTERNATIO

ID 33

L OLIVE OIL NA

Italy - Sicily

ID 32

INTERNATIO

INTERNATIO th

2012

Italy - Sicily

L OLIVE OIL NA

Product

ARD ZURIC AW

2012

ID 25

ARD ZURIC AW

L OLIVE OIL NA

ARD ZURIC AW

ID 15

Primo DOP

Italy - Sicily

Primo Bio

2012

Origin ID

Olio Titone Bio DOP Valli Trapanesi Italy - Sicily

Sole di Sicilia

green ripe green and ripe

Intensität Fruchtigkeit Bitterkeit Schärfe Harmonie

green vegetables, freshly cut grass, green nutskin, green fruits, herbs (rosemary)

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

freshly cut grass, green vegetables

green vegetables, green fruits, freshly cut grass, herbs

organic

DOP Valli Trapanesi, organic

organic

DOP Monti Iblei

100% Tonda Iblea

Cerasuola, Nocellara del Belice, Biancolila

100% Tonda Iblea

Sicilia Import-Export

food-art GmbH

Imex Delikatessen AG

Sensory

Aroma

Label Varieties

Source of supply 23

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Oro d’Irpinia

MB Biancolilla

Italy - Campania

Olio Extravergine di Oliva Fattoria La Vialla Italy - Tuscany

ID 55

ID 63

ID 67

Intensität Fruchtigkeit Bitterkeit Schärfe Harmonie

Aroma

almond, green nutskin, green fruits

green vegetables, herbs, freshly cut grass, green nutskin

green nutskin, freshly cut grass, green tomato, herbs

freshly cut grass, green nutskin, green tomato, herbs

Label Varieties

DOP Dauno 100% Peranzana

60% Ravece, 30% Ogliarola, 10% Leccine

33% Frantoio, 33% Raggiaia, 33% Morellino

100% Biancolilla

Source of supply

OLIO AMARO TIENILO CARO

Buonsapore AG

Fattoria La Vialla

mgm Group Corporation

Product

Antico Frantoio Ametta

Origin ID

Italy - Apulia ID 45

Sensory

Italy - Sicily

green ripe green and ripe

organic

88756 ZHAWWÄDE Olive Oil 2012 EN.indd 24

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Italy - Sicily

Olio Extra Vergine di Oliva D.O.P. Cru San Francesco Italy - Umbria

ID 68

ID 69

ID 71

ID 77

MB Cerasuola

MB Nocellara

Tenuta Zangara

Product Origin ID

green ripe green and ripe

Intensität Fruchtigkeit Bitterkeit Schärfe Harmonie

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

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

freshly cut grass, green fruits, nuts, green tomato, herbs, dried almondkernel

dried almond- / nutkernel, freshly cut grass, green nutskin

100% Cerasuola

100% Nocellara

60% Moraiolo, 20% Leccino, 20% Frantoio

mgm Group Corporation

Franz Fricker GmbH

DOP Umbria

Sensory

Aroma

Label Varieties

Source of supply 25

88756 ZHAWWÄDE Olive Oil 2012 EN.indd 25

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U Trappitu

ID 83

ID 106

Iré

V L OLI E OIL NA

INTERNATIO

Italy - Sicily ARD ZURIC AW

Origin ID

Monovarietà Olivastra di Seggiano Italy - Tuscany

2012

Italy - Sicily

Olio Extravergine d’Oliva Poggio del Moro Italy - Tuscany

ID 107

ID 110

Product

green ripe green and ripe

Best of Italy 2012

Sensory

Intensität Fruchtigkeit Bitterkeit Schärfe Harmonie

Aroma

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

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

herbs, nuts, green tomato, freshly cut grass

freshly cut grass, citrus, dried almondkernel, ripe apple

Label Varieties

organic 100% Olivastra di Seggiano

50% Cerasuola, 30% Nocellara del Belice, 20% Biancolilla

60% Cerasuola, 40% Nocellara del Belice

50% Leccino, 40% Correggiolo, 5% Pendolino, 5% Moraiolo

Source of supply

Hortulanus

Terre di Shemir

Poggio del Moro

DOP Valli Trapanesi

88756 ZHAWWÄDE Olive Oil 2012 EN.indd 26

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INTERNATIO th

L OLIVE OIL NA

2012

ID 150

ARD ZURIC AW

V L OLI E OIL NA

ARD ZURIC AW

ID 125

Garda Bresciano DOP – Olio Extravergine di Oliva Italy - Lombardy

2012

Olio Extravergine di Oliva Taggiasca Agazan Italy - Liguria

Sapori del Parco DOP Dauno Italy - Apulia

ID 151

ID 152

Product Origin ID

Terre di Giumara Olio Extra Vergine di Oliva Italy - Sicily

green ripe green and ripe

Intensität Fruchtigkeit Bitterkeit Schärfe Harmonie

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

slightly sweet, dried nutkernel, green nut- / almondskin, freshly cut grass, herbs, melon

freshly cut grass, nuts, cooked artichoke

intensive sweet, ripe apple, dried nut- / almondkernel

DOP Garda

DOP Dauno, organic

100% Nocellara del Belice

Lecchino, Casaliva, Frantoio

100% Taggiasca

100% Ogliarola Garganica

Caruso & Minini

Italia & Amore AG

Essenz GmbH

Sensory

Aroma

Label Varieties

Source of supply 27

88756 ZHAWWÄDE Olive Oil 2012 EN.indd 27

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INTERNATIO

L OLIVE OIL NA

ID 155

ARD ZURIC AW

Origin ID

Monocultivar Nocellara del Belice Italy - Calabria

2012

Colonna Molise DOP

Olio d’oliva „Villa Carinzia“

Italy - Molise

Italy - Calabria

ID 156

ID 165

Product

green ripe green and ripe

Best Organic 2012

Sensory

Intensität Fruchtigkeit Bitterkeit Schärfe Harmonie

Aroma

green nutskin, herbs, freshly cut grass, green tomato

herbs, freshly cut grass, nuts, green tomato, green banana

slightly sweet, dried nut- / almondkernel

Label Varieties

organic

DOP Molise

100% Nocellara del Belice

85% Leccino, 15% Gentile di Larino

100% Carolea

Source of supply

Essenz GmbH

Christian Jaldon

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Page 29 – 36

Oliveoil from Spain

Doortegas

Family Reserve Arbequino

Spain

Spain - Andalusia

ID 1

ID 13

Product Origin ID

green ripe green and ripe

Intensität Fruchtigkeit Bitterkeit Schärfe Harmonie

herbs, freshly cut grass, green tomato, green nutskin

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

organic 100% Picual

100% Arbequina

Almazara Deortegas

Castillo de Canena Olive Juice S.L.

Sensory

Aroma

Label Varieties

Source of supply 29

88756 ZHAWWÄDE Olive Oil 2012 EN.indd 29

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Product

Early Royal

Origin ID

ID 14

V L OLI E OIL NA

2012

Dauro

La Maja

Spain - Toledo

Spain

Spain - Navarre

ID 16

ID 23

ID 24

ARD ZURIC AW

INTERNATIO

Spain - Andalusia

Monton Alto

green ripe green and ripe

Sensory

Intensität Fruchtigkeit Bitterkeit Schärfe Harmonie

Aroma

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

sweet, dried nutkernel, slightly cassis

slightly sweet, dried almondkernel, ripe tomato, ripe apple, cooked artichoke

slightly sweet, ripe tomato, dried nutkernel, ripe apple, herbs, green banana

Label Varieties

100% Royal

100 % Arbequina

80% Arbequina, 10% Hojiblanca, 10% Koroneiki

60% Arbequina, 20% Empeltre, 20% Arróniz

Source of supply

Castillo de Canena Olive Juice S.L.

Monton Alto

Rodau

Aceites La Maja

DOP Valli Trapanesi

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Masia El Altet High Quality Spain - Alicante

Masia El Altet Special Selection Spain - Alicante

Masia El Altet Premium Spain - Alicante

Gasull

ID 28

ID 29

ID 30

ID 41

Spain - Catalonia

Product Origin ID

green ripe green and ripe

Intensität Fruchtigkeit Bitterkeit Schärfe Harmonie

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

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

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

ripe apple, ripe tomato, cooked artichoke

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

30% Changlot Real, 30% Picual, 40% Genovesa Blanqueta, Alfafarenca

100% Arbequina

Masia El Altet

Olis Gasull

Sensory

Aroma

Label Varieties

Source of supply 31

88756 ZHAWWÄDE Olive Oil 2012 EN.indd 31

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Parqueoliva Serie Oro

Rincón de la Subbética

Spain - Catalonia

Cortijo de Suerte Alta Coupage Natural Spain - Cordoba

Spain - Andalusia

ID 42

ID 46

ID 52

ID 53

Sensory

Intensität Fruchtigkeit Bitterkeit Schärfe Harmonie

Aroma

cooked vegetables, Pilze, dried nutkernel, licorice

green tomato, green nut- / almondskin, herbs

freshly cut grass, nuts, herbs, green fruits

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

Label Varieties

organic

DOP Priego de Cordoba, organic

DOP Priego de Cordoba

DOP Priego de Cordoba, organic

100% Peranzana

33% Picual, 33% Picudo, 33% Hojiblanca

100% Picudo

100% Hojiblanca

Source of supply

Olis Gasull

Cortijo de Suerte Alta

Imex Delikatessen AG

Product

Gasull ecologic

Origin ID

green ripe green and ripe

88756 ZHAWWÄDE Olive Oil 2012 EN.indd 32

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ID 56

ID 65

V L OLI E OIL NA

2012

Melgarejo Seleccion Arbequina Spain - Andalusia

Abbae de Queiles

ID 66

ID 70

Spain - Navarre

Product Origin ID

ARD ZURIC AW

INTERNATIO

Spain

Melgarejo Seleccion Hojiblanca Spain - Andalusia

Aubocassa

green ripe green and ripe

Intensität Fruchtigkeit Bitterkeit Schärfe Harmonie

slightly sweet, green fruits, freshly cut grass, nuts, green tomato

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

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

slightly sweet, apple, dried almondkernel, ripe banana, herbs, freshly cut grass

100% Arbequina

100% Hojiblanca

100% Biancolilla

100% Nocellara

Agricola Aubocasser

Imex Delikatessen AG

mgm Group Corporation

DOP Mallorca

organic

Sensory

Aroma

Label Varieties

Source of supply 33

88756 ZHAWWÄDE Olive Oil 2012 EN.indd 33

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V L OLI E OIL NA

INTERNATIO

2012

ID 73

ARD ZURIC AW

V L OLI E OIL NA

INTERNATIO

Spain - Cordoba

ID 72

Origin ID

Mueloliva

2012

Casas de Hualdo Reserva de Familia Spain - Toledo

Casas de Hualdo Picual Spain - Toledo

ID 93

ID 94

Venta del Barón

ARD ZURIC AW

Product

green ripe green and ripe

Sensory

Intensität Fruchtigkeit Bitterkeit Schärfe Harmonie

Aroma

slightly sweet, apple, dried almondkernel, ripe banana, herbs, freshly cut grass

freshly cut grass, green tomato, herbs

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

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

Label Varieties

organic 100% Nocellara

100% Picudo

35% Picual, 25% Arbequina, 25% Cornicabra, 15% Manzanilla

100% Picual

Source of supply

mgm Group Corporation

Muela-Olives

Casas de Hualdo

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Tagornar Spain - Catalonia

Pórtico de la Villa Extra Virgin Olive Oil Spain - Cordoba

ID 95

ID 99

ID 124

Tuccioliva Spain - Cordoba

V L OLI E OIL NA

2012

ID 130

Product Origin ID

ARD ZURIC AW

INTERNATIO

Casas de Hualdo Arbequina Spain - Toledo

green ripe green and ripe

Best Monovariety 2012

Intensität Fruchtigkeit Bitterkeit Schärfe Harmonie

freshly cut grass, nuts, green fruits, green vegetables

slightly sweet, dried nut- / almondkernel, ripe tomato, ripe banana, melon

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

freshly cut grass, green tomato, herbs, green fruits

100% Koroneiki

70% Koroneiki, 30% Athinolia

100% Hojiblanca

100% Picual

Casas de Hualdo

Agroles / Grup Actel

Manuel Montes Marín

San Amador S.C.A.

DOP Priego de Cordoba

Sensory

Aroma

Label Varieties

Source of supply 35

88756 ZHAWWÄDE Olive Oil 2012 EN.indd 35

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INTERNATIO

V L OLI E OIL NA

2012

ID 154

INTERNATIO

V L OLI E OIL NA

Melgarejo Seleccion Gourmet Picual Spain - Andalusia ARD ZURIC AW

ID 153

ARD ZURIC AW

Origin ID

Melgarejo Composicion Delikatessen Spain - Andalusia

2012

Product

green ripe green and ripe

Best of Spain 2012

Sensory

Intensität Fruchtigkeit Bitterkeit Schärfe Harmonie

Aroma

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

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

Label Varieties

Source of supply

DOP Sierra Mágina 60% Picual, 20% Hojiblanca, 10% Fantoio, 10% Arbequina

100% Picual

Essenz GmbH

88756 ZHAWWÄDE Olive Oil 2012 EN.indd 36

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Page 37 – 41

Oliveoil from Portugal

Herdade do Esporão Extra Virgin Portugal - Alentejo

Paço dos Infantes

ID 5

ID 34

Portugal - Alentejo

Product Origin ID

green ripe green and ripe

Best of Portugal 2012

Intensität Fruchtigkeit Bitterkeit Schärfe Harmonie

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

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

Galega, Cordovil, Verdeal, Cobrancosa

50% Picual, 50% Cobrançosa

Herdade do Esporão

Riazor

Sensory

Aroma

Label Varieties

Source of supply 37

88756 ZHAWWÄDE Olive Oil 2012 EN.indd 37

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Product

Capitoa Premium

Torrejano

Dom Borba

Origin ID

Portugal - Ribatejo

Portugal - Alentejo

Portugal - Ribatejo

ID 35

ID 36

ID 47

ID 57

Sensory

Intensität Fruchtigkeit Bitterkeit Schärfe Harmonie

Aroma

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

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

green vegetables, bloomy

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

30% Picual, 30% Cobrançosa, 40% Hojiblanca

50% Picual, 50% Cobrançosa

80% Galega, 20% Cobrançosa

keine Angabe

Riazor

Cooperativa de Olivicultores de Borba

Gallo Worldwide

Gallo Novo 2011-2012

green ripe green and ripe

Label Varieties

Source of supply 38

88756 ZHAWWÄDE Olive Oil 2012 EN.indd 38

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Gallo Colheita ao Luar

Gallo Grande Escolha Portugal - Ribatejo

Cabeço das Nogueiras Premium Portugal - Ribatejo

Fresh Olive Oil by Bogaris Portugal - Alentejo

Portugal - Ribatejo ID 58

ID 59

ID 80

ID 81

Product Origin ID

green ripe green and ripe

Intensität Fruchtigkeit Bitterkeit Schärfe Harmonie

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

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

green fruits, freshly cut grass, nuts and almond, herbs

slightly sweet, tomato, cassis, freshly cut grass

keine Angabe

30% Galega, 30% Cobrançosa, 30% Arbequina, 10% Picual

50% Picual, 50% Arbequina

Gallo Worldwide

SAOV

Bogaris Agriculture

Sensory

Aroma

Label Varieties

Source of supply 39

88756 ZHAWWÄDE Olive Oil 2012 EN.indd 39

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Product

De Prado New Crop

Azeite virgem extra Portugal

Oliveira da Serra Lagar do Marmelo Portugal - Alentejo

Oliveira da Serra Ouro Portugal - Alentejo

Origin ID

Portugal ID 82

ID 113

ID 119

ID 120

Sensory

Intensität Fruchtigkeit Bitterkeit Schärfe Harmonie

Aroma

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

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

intensive sweet, dried nut- / almondkernel, ripe fruits, ripe tomato, cooked artichoke

slightly sweet, dried nut- / almondkernel, freshly cut grass, herbs, green banana

Label Varieties

organic 50% Cobrançosa, 30% Picual, 20% Arbequina

15% Aberquina, 15% Picual, 30% Cobrançosa, 40% Galega

50% Arbosana, 50% Cobrançisa

Source of supply

De Prado

Polistock

Sovena Portugal

green ripe green and ripe

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Andorinha Vintage Portugal - Alentejo

Oliveira da Serra Vintage Portugal - Alentejo

ID 121

ID 123

Product Origin ID

green ripe green and ripe

Intensität Fruchtigkeit Bitterkeit Schärfe Harmonie

sweet, freshly cut grass, ripe banana, dried nut- / almondkernel, tomato, herbs

slightly sweet, dried nutkernel, ripe tomato, cassis

50% Arbequina, 50% Cobrançosa

Sovena Portugal

Sensory

Aroma

Label Varieties

Source of supply 41

88756 ZHAWWÄDE Olive Oil 2012 EN.indd 41

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Oliveoil from Greece

D.O.P. Sitia, Crete, Extra Virgin Olive Oil Greece - Crete

ID 39

ID 40

ID 97

Sensory

Intensität Fruchtigkeit Bitterkeit Schärfe Harmonie

Aroma

ripe apple, ripe tomato, herbs, freshly cut grass

freshly cut grass, tomato

slightly sweet, ripe banana, freshly cut grass, tomato, dried nutkernel

Origin ID

Jordan Olivenöl – nativ extra Page 42 – 44

Greece - Lesvos

Jordan Olivenöl BIO – nativ extra Greece - Lesvos

Product

green ripe green and ripe

Label Varieties

organic

DOP Sitia

33% Kolovi, 67% Adramitiani

100% Koroneiki

Source of supply

Jordan Olivenöl

GAEA Products

88756 ZHAWWÄDE Olive Oil 2012 EN.indd 42

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GAEA – Kritsa Extra Virgin Olive Oil Greece - Crete

GAEA – P.G.I. Laconia Extra Virgin Olive Oil Greece - Laconia

ID 98

ID 100

Terra Creta Estate PDO Kolymvari Hania Creta Extra Virgin Olive Oil Greece - Crete

GAEA – Vranas, Lesvos P.G.I. Extra Virgin Olive Oil Greece - Lesvos ID 104

Product Origin ID

ID 103

green ripe green and ripe

Best of Greece 2012

Intensität Fruchtigkeit Bitterkeit Schärfe Harmonie

ripe apple, cooked artichoke, dried nutkernel, mustard

sweet, dried nut- / almondkernel, ripe apple

dried almondkernel, herbs, green tomato

freshly cut grass, green tomato, thyme / rosemary, nuts

IGP Lakonia

DOP Kreta

IGP Lesbos

100% Koroneiki

70% Koroneiki, 30% Athinolia

100% Koroneiki

wilde Olive

GAEA Products

Terra Creta

GAEA Products

Sensory

Aroma

Label Varieties

Source of supply 43

88756 ZHAWWÄDE Olive Oil 2012 EN.indd 43

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Liokarpi Bio

Sparta

Greece - Messinia

KretaNatura – Eleones Manolakis Greece - Crete

Greece - Crete

ID 118

ID 134

ID 157

ID 158

Sensory

Intensität Fruchtigkeit Bitterkeit Schärfe Harmonie

Aroma

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

freshly cut grass, nuts and almond, apple

green fruits, freshly cut grass, nuts

intensive sweet, ripe banana, candied fruits

Label Varieties

organic

IGP Lakonia, organic

100% Koroneiki

Source of supply

maico industrial itools

Kreta Natura

M&C Trading GmbH

Product

Oleos

Origin ID

green ripe green and ripe

88756 ZHAWWÄDE Olive Oil 2012 EN.indd 44

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France - Provence Page 45 – 51

Oliveoil from other countries

Huile d’olive Monovarietale

ID 143

Selection Marc de Passorio Domaine du Bois Gentil Fruité Vert France - Provence

Product Origin ID

ID 162

green ripe green and ripe

Intensität Fruchtigkeit Bitterkeit Schärfe Harmonie

green vegetables, freshly cut grass, nuts

green nutskin, green vegetables, herbs, freshly cut grass, dried nutkernel DOP Baux de Provence

100% Salonenque

60% Aglandau, 20% Salonenque, 10% Verdale, 10% Grossane

Chateau d’Estoublon

Domaine du Bois Gentil

Sensory

Aroma

Label Varieties

Source of supply 45

88756 ZHAWWÄDE Olive Oil 2012 EN.indd 45

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Timbro Istriano

L OLIVE OIL NA

2012

ID 89

INTERNATIO

Croatia - Istria L OLIVE OIL NA

ID 88

INTERNATIO

Croatia - Istria

ID 75

Croatia - Istria

ID 9

Croatia - Istria

Origin ID

Professional Blend

2012

Ex Albis

ARD ZURIC AW

V&M Extra Virgin Olive Oil

ARD ZURIC AW

Product

green ripe green and ripe

Sensory

Intensität Fruchtigkeit Bitterkeit Schärfe Harmonie

Aroma

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

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

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

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

Buza, Oblica, Istarska bjelica, Leccino, Picholine, Carbonazza, Cipressino

Buza, Carbonazza, Istarska bjelica, Morazola, Leccino

100% Frantoio

80% Leccino, 20% Pendolino

Makek O.P.G.

Der Laden / A+W Architekten AG

Agrofin

Label Varieties

Source of supply 46

88756 ZHAWWÄDE Olive Oil 2012 EN.indd 46

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Lesina Classic

Piqual

Souri

Barnea

Croatia - Hvar ID 135

Israel

ID 131

ID 132

ID 133

Product Origin ID

green ripe green and ripe

Intensität Fruchtigkeit Bitterkeit Schärfe Harmonie

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

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

dried nutkernel, ripe apple

50% Oblica, 40% Drobnica, 10% Leccino

100% Picual

100% Souri

100% Barnea

Lesina

Halutza Extra Virgin Olive Oil

Sensory

Aroma

Label Varieties

Source of supply 47

88756 ZHAWWÄDE Olive Oil 2012 EN.indd 47

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ID 164

Morocco

Extra vigin olive oil „Vanja“ couvee Slovenia - Istria ID 126

Al Motawasset Syria V L OLI E OIL NA

ID 4

INTERNATIO

Origin ID

Ekolosko ekstra devisko oljcno olje z geografskim poreklom Abrami Slovenia - Istria

2012

ID 101

La Goutte d’or

ARD ZURIC AW

Product

green ripe green and ripe

Sensory

Intensität Fruchtigkeit Bitterkeit Schärfe Harmonie

Aroma

dried almond- / pinekernel, cooked vegetables, freshly cut grass

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

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

freshly cut grass, nuts, herbs

Label Varieties

DOP Abrami Dolina Draginje, organic

DOP Istria

100% Arbequina

70% Bianchera Istriana, 15% Leccino, 15% Frantoio

15% Maurino, 40% Leccino, 40% Istrian white, 5% andere

95% Sorani

Source of supply

Gelacom

Jereb Gorazd - Abrami

Vanja Dujc

Rai Brothers Co.

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Akkizhan Early Harvest Olive Oil Turkey

Epheser

Turkey - Salihli

Öz-Em Early Harvest Olive Oils Turkey

ID 2

ID 20

ID 21

ID 60

Product

V L OLI E OIL NA

ARD ZURIC AW

INTERNATIO

Turkey - Izmir

2012

Origin ID

Alyattes organic EVOO

green ripe green and ripe

Intensität Fruchtigkeit Bitterkeit Schärfe Harmonie

freshly cut grass, green tomato, green apple, ripe fruits

freshly cut grass, nuts and almond, green tomato, green apple

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

green vegetables, green fruits, freshly cut grass, dried almondkernel

100% Gemlik

100% Edremit

100% Memecik

Alyattes Organik

Öz-Em Olive Oils

deli & more

organic

Sensory

Aroma

Label Varieties

Source of supply 49

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Product

Venos

Origin ID

ID 61

Venos – Memecik

L OLIVE OIL NA

2012

Turkey - Izmir

California Olive Ranch Arbosana USA

ID 62

ID 114

ID 115

ARD ZURIC AW

INTERNATIO

Turkey - Izmir

California Olive Ranch Arbequina USA

green ripe green and ripe

Sensory

Intensität Fruchtigkeit Bitterkeit Schärfe Harmonie

Aroma

sweet, freshly cut grass, herbs, dried almondkernel, ripe apple

freshly cut grass, green tomato, green nutskin

tomato, nuts, cooked artichoke, freshly cut grass

intensive sweet, reife Füchte, dried nutkernel, ripe tomato, ﬂoral

Label Varieties

100% Venos

50% Venos, 50% Memecik

100% Arbequina

100% Arbosana

Source of supply

deli & more

California Olive Ranch Inc.

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California Olive Ranch Miller’s Blend USA

California Olive Ranch Limited Reserve USA

Olivares de Guadalola

ID 116

ID 117

ID 144

Uruguay

Product Origin ID

green ripe green and ripe

Intensität Fruchtigkeit Bitterkeit Schärfe Harmonie

intensive sweet, ripe fruits, nuts, ripe tomato, freshly cut grass, herbs

freshly cut grass, apple, ripe tomato, dried nutkernel

nuts and almond, ripe apple, herbs

70% Arbequina, 20% Arbosana, 10% Koroneiki

50% Arbequina, 50% Koroneiki

70% Arbequina, 15% Coratina, 15% Manzanilla

California Olive Ranch Inc.

Olivos de San Pedro

Sensory

Aroma

Label Varieties

Source of supply 51

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Dates for 2013 Knowing today what is going on next year.

12th International Olive Oil Award – Zurich 2013

12th International Olive Congress – Zurich 2013

OLIO at the Gourmesse – Zurich 2013

Registration for participation up to 15.02.2013 Payment of participation fee up to 18.02.2013 Submission of oil samples up to 18.02.2013

The event will take place on April 18, 2013. Registration for participation up to 31.03.2013

Gourmesse will take place from 4th to 7th october 2013 at Kongresshaus in Zurich.

The detailed announcement of the event will be available by November 2012 at www.oliveoilaward.ch

Details will be available by February 2013 at www.oliveoilaward.ch

Details will be available at www.gourmesse.ch

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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 2012 on: www.oliveoilaward.ch

Aceites La Maja info@aceiteslamaja.com www.aceiteslamaja.com

Bogaris Agriculture vosuna@bogaris.com www.bogarisoliveoil.com

Chateau d’Estoublon yann.jouet@wanadoo.fr www.estoublon.com

Agricola Aubocasser rodarioja@roda.es www.aceitesdauro.es

Buonsapore AG gcarrabs@buonsapore.ch www.buonsapore.ch

Agrofin mrrfeil@gmx.de www.mateoliveoil.com

California Olive Ranch Inc. mmudd@cal-olive.com www.californiaoliveranch.com

Chimera-Delikatessen, Weine & Öle info@culinaria-sicilia.com www.culinaria-sicilia.com

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

Caruso & Minini marketing@carusoeminini.it www.carusoeminini.it

Almazara Deortegas export@deortegas.com www.deortegas.com

Casas de Hualdo japeche@veguilla.com www.casasdehualdo.com

Alyattes Organik Tar.Isl. Ltd.Sti. resatakkan@alyattes.com www.alyattes.com

Castillo de Canena Olive Juice S.L. info@castillodecanena.com www.castillodecanena.com

Christian Jaldon chjaldon@bluewin.ch Cooperativa de Olivicultores de Borba, C.R.L. geral@borbazeite.com www.borbazeite.com

Der Laden / A+W Architekten AG laden@der-laden.ch www.der-laden.ch Domaine du Bois Gentil contact@domaineduboisgentil.fr www.domaineduboisgentil.fr Essenz info@essenz-spezialitaeten.ch www.essenz-spezialitaeten.ch Fattoria La Vialla di G.A. & B. Lo Franco fattoria@lavialla.it

Cortijo de Suerte Alta almazara@suetealta.es www.suertealta.es

food-art GmbH waldburger@food-art.ch www.food-art.ch

De Prado paulalopes@deprado.eu

Franz Fricker GmbH pascal.rothenbuehler@franzfricker.ch www.4moments.ch

deli & more ileri@deliandmore.com www.deliandmore.com

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GAEA Products S.A. info@gaea.gr www.gaea.gr

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

Öz-Em Olive Oils cenk.tezel@ozemolives.com www.ozemolives.com

Jereb Gorazd – Abrami gjereb@gmail.com

Masia El Altet, S.L. info@masia-el-altet.com www.masia-el-altet.com

Gelacom fatine.bouhallaf@yahoo.fr www.gelacom-group.com

Jordan Olivenöl nils.georgi@jordanolivenoel.de www.jordanolivenoel.de

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

Poggio del Moro Societa' Agricola luigipagoni@gmail.com www.poggiodelmoro.it

Halutza Extra Virgin Olive Oil Daniel@jordache.co.il www.halutza.co.il/english/index.html

Kreta Natura info@kretanatura.de www.kretanatura.de

Monton Alto madrid@montonalto.com www.montonalto.com

Herdade do Esporão fernando.coucelo@esporao.com www.esporao.com

Lesina info@lesina.hr www.lesina.hr

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

Hortulanus srl info@hortulanus.it www.hortulanus.it

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

Olio Amaro Tienilo Caro info@olioamarotienilocaro.net www.olioamarotienilocaro.net

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

maico industrial itools b.maier@oleos.at www.oleos.at

Olis Gasull ablasco@molidoligasull.com www.olisgasull.com

Makek O.P.G. miro@makek.ch

Olivos de San Pedro roberto2311@gmail.com www.olivosdesanpedro.com

Gallo Worldwide paula.ferreira@unilever.com www.gallo.pt

Italia & Amore – Fine Wine Trade AG info@finewinetrade.ch www.italiaamore.it

Polistock rpc@casaanadia.pt www.casaanadia.pt Rai Brothers Co. rai-f@scs-net.org www.raioil.com Riazor – Azeites & Óleos Vegetais, S.A. riazor@mail.telepac.pt www.riazor.pt Rodau rodarioja@roda.es www.aceitesdauro.es San Amador S.C.A. amadorsca@teleline.es www.amadorsca.es

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SAOV – Sociedade Agrícola Ouro Vegetal, Lda rita.marques@saov.pt www.saov.pt Sicilia Import-Export hkranz@sicilia-import-export.de www.sicilia-import-export.de Sovena Portugal luisa.braganca@sovena.pt www.sovena.pt Terra Creta info@terracreta.gr www.terracreta.gr Terre di Shemir info@terredishemir.com www.terredishemir.com Vanja Dujc vanjadujc@volja.net www.vanjadujc.net Villa Humbourg ludovica.profous@villahumbourg.it www.villahumbourg.it

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Imprint This brochure was produced in the context of the 11th International Olive Oil Awards – Zurich 2012

Author Annette Bongartz Editor Zurich University of Applied Sciences (ZHAW) Institute of Food and Beverage Innovation (ILGI) Sensory Science Group Gruental / PO Box CH-8820 Waedenswil Switzerland Concept and Layout Therefore GmbH Communication and Sensory Marketing Ringstrasse 70, CH-8057 Zurich, Switzerland

iooa.ilgi@zhaw.ch www.oliveoilaward.ch www.ilgi.zhaw.ch/sensorik www.ilgi.zhaw.ch

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

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