Booklet 2013_EN by ZHAW-Sensory

Contents In this booklet you can find any information related to the 12th International Olive Oil Award – Zurich 2013 – 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 12th International Olive Oil Award – Zurich 2013 Sensory Profiles of all “extra virgin” Olive Oils of the IOOA 2013 from Italy from Spain from Portugal from Greece from other countries Dates for 2014 Supplier

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2 4 5 6 8 9 11 12 13 13 14 15 15 16 18 21 22 32 39 43 47 51 52

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Foreword

Annette Bongartz Organiser of the International Olive Oil Award – Zurich, Panel Leader of the Swiss Olive Oil Panel (SOP) and Head of the Food Sensory Science in the Institute of Food and Beverage Innovation at ZHAW

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Extra Nativ ... Extra Vergine ... Vierge Extra ... Extra Virgin ...? Of course, if you see this on a label, you immediately know that this refers to an “extremely good” olive oil, or it should... . But – be honest now – do you know exactly what “extra virgin” means? This term can be readily explained, “extra virgin” olive oils are oils exclusively produced from olives that are harvested and processed by mechanical means, as defined by the International Olive Council (IOC). This definition is also incorporated in EU legislation, which usually forms the relevant legal basis for olive oils consumed in this country. Furthermore, “extra virgin” olive oils have no sensory defects, as evaluated by trained sensory panels, such as the Swiss Olive Oil Panel of the Zurich University of Applied Sciences (ZHAW) – and – they also have to meet around thirty defined criteria determined by chemical analysis, e.g. “extra virgin” olive oils have a free fatty acid content below 0.8%. But it’s only when you go beyond meeting these “extra virgin” criteria that things get really exciting as you try to get an overview of the aromatic variety of olive oils. The range of sensory experiences that can be found in different intensities in olive oils is enormous – and can vary from greenish to

mature-fruity notes, from bitter to sharp sensations, from nut and almond-like aromas to scents that are reminiscent of freshly cut grass, artichoke and green tomatoes. Alternatively there can be aromas that are reminiscent of green or ripe apples, of ripe berry fruits, such as blackcurrants, or even candied fruits! The quality of the final oil is highly dependent on the quality of the production process. Furthermore, the aroma and taste – the flavour – of the olive oil is dependent on just a few factors. In particular relevant are the varieties of olives used and the time of harvesting (still unripe / green or already ripe / violett-black). In general, unripe olives produce a more robust oil, dominated by green notes and with a longer shelf life. More mature olives produce a milder oil characterized with aromas of ripe fruits, but these oils have a higher potential risk of developing defects during their shelf life. Every single olive variety has a unique flavour profile depending on the climatic conditions of the region of origin, just like an apple or a wine grape. And, depending on whether the olive is processed to oil individually (i.e. as mono-variety) or processed as a combination of different varieties (i.e. as a blend), unique differences and better or less

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well-balanced sensory sensations are achieved in the final product. The task of the Swiss Olive Oil Panel (SOP), which is ISO 17025 accredited, is precisely to detect the sensory differences between different “extra virgin” olive oils and describe them. In addition, the SOP reviews the harmony and persistency of the overall sensory properties of olive oil, as these characteristics are considered a barometer for the qualitative differences within the “extra virgin” category. The diversity of the aromatic characteristics of 105 defect-free, “extra virgin” olive oils from 10 different countries, which were presented during the 2013 International Olive Oil Award, Zurich, are detailed in this booklet. You will find the expected, and sometimes very large, variation in respect of their sensory expression described in detail, as well as differences in terms of their durability and harmony. Gold and Silver Olive awards and other special prizes are awarded to the best olive oils based on the outcome of our 3-stage, science-based identification of their relevant sensory parameters (classification, description, flavour harmony). The as-

sessment process involves a pre-test (screening) which provided an initial overview and orientation of those oils under consideration. Subsequently the oils were profiled in detail (flavour description, evaluation of harmony, following Directive (EC) 640/2008) by a panel of at least 8 assessors. As part of a final assessment, the results of the first panel tests were checked and confirmed by a minimum of 8 assessors. This very complex and extensive, but methodology-based approach is a key success factor in our project – not least when compared to the many other prizes for olive oil awarded both within Europe and globally. The announcement of the winning olive oils took place during the “International Olive Congress – Zurich” at ZHAW in Waedenswil on April 18, 2013. Further information concerning the general procedure as well as the methods of evaluation of the “International Olive Oil Award – Zurich” can be found in this booklet. The olive oils that were considered in this year’s award process will be evaluated by consumers at the “Gourmesse Zurich”, 04 – 07 October 2013, at the Kongresshaus Zurich. The public’s favorites will gain the “OLIO 2013” award. Take advantage of this opportunity to check out your individual

preferences and discover which olive oil is your own personal favorite! The results of both events – the “12th International Olive Oil Award 2013” and the “OLIO 2013” – will be published in trade journals, daily newspapers and on the Internet. Further detailed and regularly updated information concerning our project is available on our homepage: www.oliveoilaward.ch With kind regards,

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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. 4 / 2011 – organoleptic assessment of extra 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 “V” 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 The Fruitiness of Olive Oil can have many different characteristics and shows a fascinating spectrum of aroma components.

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. 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.

Source: COI / T.20 / Doc. 22 – 2005; Method for the organoleptic assessment of extra virgin olive oil applying to use a designation of origin. Aroma Wheel: © ZHAW 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. 4 / 2011 â&#x20AC;&#x201C; organoleptic assessment of extra 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-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.

or in acid-sour olive paste left on pressing mats which have not been properly cleaned and leads to the formation of acetic acid, ethyl acetate and ethanol. Frostbitten olives (wet wood)* Characteristic flavour of oils extracted from olives which have been injured by frost while on the tree. Rancid Flavour of oils which have undergone an intense process of oxidation.

Winey-vinegary, acid-sour 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

* This listing shows slight variation compared to the EC regulation 640/2008.

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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. 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. 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. 7

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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. 15 / Rev. 4 / 2011). 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 On the base of the EC/COI profile sheet advanced and validated IOOA profile sheet.

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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 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.

» V irgin 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.

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

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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. In the years 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. Since 2010 additionally a countryby-country evaluation takes place, in which all participating olive oils from countries represented by more than 10 olive oils have 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

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.

In the years 2012 and 2013 the International Olive Congress was dedicated again exclusively to paying tribute to the winners of the IOOA.

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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. Additionally all participating “extra virgin” classifi ed olive oils of the IOOA are exhibited at the Gour-

messe Zurich and can be tasted by visitors at the Olive Oil Bar. This year Gourmesse Zurich and “OLIO 2013” will take place from October 04 until October 07, 2013 at the Kongresshaus Zürich.

Olive Varieties List of olive varieties present in the IOOA 2013 as “mono-variety” olive oils: Italy Spain Greece Israel Turkey Egypt Portugal Slovenia

Biancolilla (Sicily), Cerasuola (Sicily), Frantoio (Tuscany), Itrana (Lazio), Moresca (Sicily), Nocellara del Belice (Sicily, Calabria), Nocellara dell'Etna (Sicily), Ogliarola di Lecce (Apulia), Ogliarola Garganica (Apulia), Tonda Iblea (Sicily) Arbequina, Changlot Real, Cornicabra, Farga, Hojiblanca, Picual, Picudo, Royal Coronega, Kolovi, Koroneiki, Manaki, Mastoidis (Tsounati) Coratina, Barnea, Picual Arbequina, Arbosana Coratina Arbequina Frantoio

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 12th International Olive Oil Award – Zurich 2013 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 2013 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 2013 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 2013 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 com2013 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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Venta del Barón Spain - Córdoba Parqueoliva Serie Oro Spain - Córdoba Gallo Grande Escolha Portugal - Tras-os-Montes

INTERNATIO th

Olio Titone BIO Italy - Sicily

Olio Extra Vergine di Oliva Cetrone Delicato Italy - Lazio

2013

Silver Olive

2013

Golden Olive

V L OLI E OIL NA

ARD ZURIC AW

V L OLI E OIL NA

Gran Cru Cutrera Nocellara dell‘Etna Italy - Sicily ID 20 Page 23 ID 118

Page 26 Gran Cru Cutrera Nocellara del Belice Italy - Sicily ID 23 Page 24

ID 132

ID 40

ID 44

ID 32

Page 27 Sole di Sicilia Italy - Sicily

ID 55

Page 25

u Trappitu Italy - Sicily

ID 144

Page 29

Mueloliva Picuda Spain - Córdoba

ID 41

Page 34

Melgarejo Seleccion Arbequina Spain - Andalusia ID 54

Page 35

Page 33

Page 34

Page 39

Melgarejo Composicion Delicatessen Spain - Andalusia ID 143 Page 37 Huile d‘olive de la Vallée des Baux de Provence A.O.P. France - Provence ID 26

Page 47 19

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INTERNATIO

2013

Special Prize

Award

2013

ARD ZURIC AW

L OLIVE OIL NA

Primo Bio Italy - Sicily

ID 17

Page 22

Ravidà Italy - Sicily

ID 141 Page 28

Primo DOP Monti Iblei Italy - Sicily

ID 18

Page 22

Oro del Desierto Organic Spain - Andalusia

ID 38

ID 19

Page 23

Rincón de la Subbética Alamoda Spain - Córdoba ID 43

Page 34

Gran Cru Cutrera Tonda Iblea Italy - Sicily ID 24

Page 24

Melgarejo Seleccion Hojiblanca Spain - Andalusia ID 47

Page 35

Gran Cru Cutrera Cerasuola Italy - Sicily

ID 68

Page 25

Casas de Hualdo Reserva de Familia Spain - Toledo ID 110 Page 36

Di Bennardo Italy - Sicily

ID 95

Page 25

Fuenroble Spain - Andalusia

Italy - Lazio Olio Titone Bio DOP Italy - Sicily

O-Med Arbequina Spain - Andalusia

Best of Spain Venta del Barón Spain - Córdoba

ID 40

Page 33

Best of Portugal Gallo Grande Escolha Portugal - Tras-os-Montes

ID 32

Page 39

Best of Greece Eirini Plomariou Organic Greece - Lesbos

ID 157 Page 46

Best Mono-Variety Olio Extra Vergine di Oliva Cetrone Delicato Italy - Lazio

ID 118 Page 26

Best Organic Olio Titone BIO Italy - Sicily

ID 132 Page 27

ID 137 Page 37

ID 165 Page 37

ID 117 Page 26 Herdade do Esporão Selecção Portugal - Moura ID 155 Page 42 ID 131 Page 27

ID 118 Page 26

Page 33

Mandranova Etichetta verde Italy - Sicily

Olio Extra Vergine di Oliva Cetrone Intenso

Best of Italy Olio Extra Vergine di Oliva Cetrone Delicato Italy - Lazio

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Sensory Profiles of all “extra virgin” Olive Oils of the IOOA 2013 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 52 on.

88878 ZHAWWÄDE Olive Oil 2013 EN.indd 21

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2013

INTERNATIO

L OLIVE OIL NA

ID 18

INTERNATIO th

Page 22 – 31

Italy - Sicily L OLIVE OIL NA

Oliveoil from Italy

ID 17

Italy - Sicily

Italy - Sicily ID 16

Primo DOP Monti Iblei

ARD ZURIC AW

Primo Bio

ARD ZURIC AW

Origin ID

CS-Olio

2013

Product

green ripe green and ripe

Sensory

Aroma

Intensity Fruitiness Bitterness Pungency Harmony green fruit (apple, banana), nutskin, green tomato, fresh cut grass, citrus

Intensity Fruitiness Bitterness Pungency Harmony fresh cut grass, green tomato, nutskin, citrus, herbs

Intensity Fruitiness Bitterness Pungency Harmony nutskin, fresh cut grass, green tomato, green fruit (apple, banana), citrus, exotic fruit

Label Varieties

IGP Toscano 100% Biancolilla

100% Tonda Iblea

Source of supply

OlivenOel Cottone

Imex Delikatessen AG

organic

88878 ZHAWWÄDE Olive Oil 2013 EN.indd 22

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INTERNATIO th

V L OLI E OIL NA

2013

ID 20

ARD ZURIC AW

L OLIVE OIL NA

ARD ZURIC AW

ID 19

INTERNATIO

Italy - Sicily

Gran Cru Cutrera Nocellara dell‘Etna Italy - Sicily

2013

Gran Cru Cutrera Moresca

Gran Cru Cutrera Biancolilla

Italy - Sicily

ID 21

ID 22

Product Origin ID

Gran Cru Cutrera Cerasuola

green ripe green and ripe

Intensity Fruitiness Bitterness Pungency Harmony

fresh cut grass, green banana, nutskin, green vegetables (artichoke, tomato), herbs

fresh cut grass, nut- and almondskin, green tomato, herbs, green banana

green vegetables (tomato, artichoke), fresh cut grass, herbs, green apple, nutskin

green vegetables (artichoke, tomato), green fruit (apple, banana), herbs, fresh cut grass

organic

DOP Monte Iblei

100% Cerasuola

100% Nocellara dell‘Etna

100% Moresca

100% Biancolilla

Imex Delikatessen AG

Sensory

Aroma

Label Varieties

Source of supply 23

88878 ZHAWWÄDE Olive Oil 2013 EN.indd 23

28.03.2013 14:26:19

INTERNATIO

L OLIVE OIL NA

2013

ID 24

INTERNATIO

V L OLI E OIL NA

ARD ZURIC AW

ID 23

Gran Cru Cutrera Tonda Iblea Italy - Sicily ARD ZURIC AW

Origin ID

Gran Cru Cutrera Nocellara del Belice Italy - Sicily

2013

Chiarello

Piantatella

Italy - Sicily

Italy - Apulia

ID 25

ID 35

Product

green ripe green and ripe

Sensory

Intensity Fruitiness Bitterness Pungency Harmony

Aroma

green tomato, nutskin, fresh cut grass, green artichoke, herbs

fresh cut grass, green artichoke, herbs, green tomato, nutskin

slightly sweet / ripe fruit (banana, apple, melon), dried nut-kernel, cooked artichoke

apple, grass nutskin, herbs, nut-kernel

Label Varieties

100% Nocellara del Belice

100% Tonda Iblea

40% Nocellara del Belice, 40% Nocellara Etnea, 20% Biancolilla

50% Nocellara, 50% Peranzana

Source of supply

Imex Delikatessen AG

CHIARELLO

Da Vinci Oliveoil

88878 ZHAWWĂ&#x201E;DE Olive Oil 2013 EN.indd 24

28.03.2013 14:26:22

2013

INTERNATIO

Italy -Sicily L OLIVE OIL NA

ID 95

INTERNATIO

INTERNATIO th

L OLIVE OIL NA

Italy - Sicily

ID 68

Terre di Giumara

ARD ZURIC AW

2013

Italy - Sicily ARD ZURIC AW

V L OLI E OIL NA

ARD ZURIC AW

ID 55

Di Bennardo

Italy - Sicily

Mandranova Etichetta verde

2013

ID 103

Product Origin ID

Sole di Sicilia

green ripe green and ripe

Intensity Fruitiness Bitterness Pungency Harmony

slightly sweet / nut- and almondskin, almond kernel, grass, fruit (banana, apple, exotic), tomato

green vegetables (tomato, artichoke), fresh cut grass, nutskin, herbs, green apple

green vegetables (tomato, artichoke), citrus, green banana, fresh cut grass, herbs

slightly sweet / grass, nut- and almond kernel, nutskin, herbs, apple

organic

DOP Monte Iblei, organic

100% Tonda Iblea

100% Nocellara del Belice

70% Biancolilla, 30% Nocellara

100% Nocellara del Belice

Sicilia Import-Export

PRC Sagl

DI BENNARDO

CARUSO & MININI

Sensory

Aroma

Label Varieties

Source of supply 25

88878 ZHAWWĂ&#x201E;DE Olive Oil 2013 EN.indd 25

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2013

INTERNATIO

ID 118

V L OLI E OIL NA

ARD ZURIC AW

L OLIVE OIL NA

ID 117

Olio Extra Vergine di Oliva Cetrone Delicato Italy - Lazio

Italy - Sicily ID 105

INTERNATIO

Origin ID

Olio Extra Vergine di Oliva Cetrone Intenso Italy - Lazio

2013

Tenute Duma – Olio Extra Vergine di Oliva Italy- Apulia ID 128

Gioia Verde

ARD ZURIC AW

Product

green ripe green and ripe

Best Monovariety 2013

Best of Italy 2013

Sensory

Intensity Fruitiness Bitterness Pungency Harmony

Aroma

apple, nut- and pine kernel, grass

vegetables (tomato, artichoke), herbs, grass apple, almonds

grass, herbs, banana, nutskin, tomato, spicy (cinnamon, resin), ﬂoral

grass, vegetables, apple

60% Tonda Iblea, 20% Carolea, 15% Biancolilla, 5% Nocellara Etnea

100% Itrana

75% Ogliarola leccese, 15% Cellina di Nardò, 5% Frantoio, 5% Pesciolen

CHIMERA-Delikatessen, Weine & Öle

Azienda Agricola Alfredo Cetrone

Tenute Duma

Label Varieties

Source of supply 26

88878 ZHAWWÄDE Olive Oil 2013 EN.indd 26

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Italy - Sicily

ID 131

V L OLI E OIL NA

2013

ID 132

ARD ZURIC AW

L OLIVE OIL NA

Montalbano Olio Extra Vergine d‘Oliva Italy - Sicily INTERNATIO

Italy - Tuscany ID 129

INTERNATIO

Olio Titone Bio

2013

ID 133

Product Origin ID

Olio Titone Bio DOP

ARD ZURIC AW

Per amici

green ripe green and ripe

Best Organic 2013

Intensity Fruitiness Bitterness Pungency Harmony

nut- and almondskin, grass, herbs, fruit (apple, banana)

fresh cut grass, green fruit (apple, banana), nut- and almondskin, citrus, herbs, green tomato, blossom

fresh cut grass, nut- and almondskin, green tomato, green apple, citrus

slightly sweet / nut- and almond kernel, fruit, grass, nutskin, malt

20% Frantoio, 20% Pendolino, 20% Moraiolo, 40% Leccino

50% Cerasuola, 50% Nocellara del Belice

Cerasuola, Nocellara del Belice, Biancolilla

100% Biancolilla

per amici Olivenöl

food-art GmbH

Monte de Falco GmbH

Sensory

Aroma

Label Varieties

Source of supply 27

88878 ZHAWWÄDE Olive Oil 2013 EN.indd 27

28.03.2013 14:26:31

Italy - Tuscany

Italy - Sicily

ID 134

ID 140

ID 141

Sapori del Parco Italy - Apulia INTERNATIO

Ravidà

L OLIVE OIL NA

Specialità il Casale

ARD ZURIC AW

Origin ID

Montalbano Olio Extra Vergine d‘Oliva Italy - Sicily

2013

ID 142

Product

green ripe green and ripe

Sensory

Intensity Fruitiness Bitterness Pungency Harmony

Aroma

slightly sweet / almond- and nut-kernel, grass, nutskin, herbs, banana, vegetables, malt

nutskin, green vegetables, citrus, ﬂoral

fresh cut grass, green vegetables (tomato, artichoke), herbs (rosemary), nut- and almondskin

herbs, fresh cut grass, orange

Label Varieties

DOP Valli Trapanesi, organic

organic

60% Biancolilla, 40% Nocellara

40% Leccino, 40% Correggiolo, 10% Moraiolo, 10% Olivastro

50% Cerasuola, 30% Biancolilla, 20%Nocellara

100% Ogliarola Garganica

Source of supply

Monte de Falco GmbH

Podere il Casale (Schweiz)

Essenz

88878 ZHAWWÄDE Olive Oil 2013 EN.indd 28

28.03.2013 14:26:34

u Trappitu

V L OLI E OIL NA

2013

Molise D.O.P. Italy - Molise

Brigitte Wegmann exklusives OlivenĂśl Italy - Apulia

ID 145

ID 146

ID 150

Product Origin ID

ARD ZURIC AW

ID 144

INTERNATIO

Italy - Sicily

Monocultivar Nocellara del Belice Italy - Calabria

green ripe green and ripe

Intensity Fruitiness Bitterness Pungency Harmony

fresh cut grass, nut- and almondskin, herbs, green vegetables (artichoke, tomato), green apple

fresh cut grass, nut- and almondskin, herbs, green artichoke

sweet / nutskin, grass, almond kernel, fruit, cinnamon

nut- and almond kernel, grass, vegetables (artichoke, tomato), fruit (apple, banana), nutskin, herbs

organic 30% Cerasuola, 10% Nocellara del Belice, 60% Biancolilla Azienda agricola Terre di Shemir di Creuso Lara

DOP Dauno, organic 100% Nocellara del Belice

85% Leccino, 15% Gentile di Larino

80% Cellina, 20% Ogliarola

Essenz

COBRI AG

Sensory

Aroma

Label Varieties

Source of supply 29

88878 ZHAWWĂ&#x201E;DE Olive Oil 2013 EN.indd 29

28.03.2013 14:26:37

San Felice Chianti Classico DOP Italy - Tuscany

Agrestis Fiore d‘Oro DOP

Donvito Terra d‘Otranto DOP

Olio di oliva fruttato

Italy - Sizlien

Italy - Apulia

Italy

ID 156

ID 158

ID 169

ID 172

Sensory

Intensity Fruitiness Bitterness Pungency Harmony

Aroma

fresh cut grass, nutskin, citrus, green tomato, herbs, vanille

green vegetables (artichoke, tomato), fresh cut grass, herbs, nutskin, citrus

nutskin, green tomato, fresh cut grass

almond- and nut-kernel, fruit, nutskin

Label Varieties

organic

DOP Molise

DOP Chianti Classico

DOP Monte Iblei

33% Frantoio, 33% Moraiolo, 33% Leccino

100% Tonda Iblea

100% Ogliarola di Lecce

Coratina, Cima di Bitonto

Source of supply

Agricola San Felice

Galeffi Olivenprodukte

Vital Produkte AG

Byodo Naturkost GmbH

Product Origin ID

green ripe green and ripe

88878 ZHAWWÄDE Olive Oil 2013 EN.indd 30

28.03.2013 14:26:40

Perla Verde

Villa Magra

Fattoria di Colubro â&#x20AC;&#x201C; Riserva

Italy - Sicily

Italy - Tuscany

ID 175

ID 176

ID 177

Product Origin ID

green ripe green and ripe

Intensity Fruitiness Bitterness Pungency Harmony

fresh cut grass, green tomato

herbs, fresh cut grass, green vegetables (artichoke, tomato), nutskin, citrus

nut- and almondskin, fresh cut grass, green artichoke, herbs

organic

DOP Terra d'Otranto, organic

95% Nochellara del Belice, 5% Biancolilla

50% Frantoio, 35% Moraiolo, 15% Leccino

100% Frantoio

F&F l'oro dell'oliva

PrOlive Notter & Cie.

Sensory

Aroma

Label Varieties

Source of supply 31

88878 ZHAWWĂ&#x201E;DE Olive Oil 2013 EN.indd 31

28.03.2013 14:26:42

Spain - Catalonia

Spain - Mallorca

Castillo de Canena Family Reserve Arbequina Spain

ID 6

ID 7

ID 11

Sensory

Intensity Fruitiness Bitterness Pungency Harmony

Aroma

sweet / grass, vegetables (tomato, artichoke), almond kernel, nutskin, citrus, malt

sweet / fruit (apple, banana), artichoke, nut-kernel

grass, nut and almond kernel, nutskin, herbs, tomato

Label Varieties

integrated farming

DOP Mallorca

80% Arbequina, 10% Hojiblanca, 10% Koroneiki

100% Arbequina

Source of supply

REGUILME S.L.

CASTILLO DE CANENA

Origin ID

Page 32 â&#x20AC;&#x201C; 38

Aubocassa

Oliveoil from Spain

Dauro

Product

green ripe green and ripe

88878 ZHAWWĂ&#x201E;DE Olive Oil 2013 EN.indd 32

28.03.2013 14:26:44

Venta del Barón

Spain - Andalusia

Spain - Córdoba

ID 12

ID 13

ID 38

INTERNATIO th

V L OLI E OIL NA

2013

ID 40

Product

L OLIVE OIL NA

ARD ZURIC AW

INTERNATIO

Oro del Desierto Organic

2013

Origin ID

Coto Bajo Fiorentina (Exklusive Linie) Spain - Andalusia

ARD ZURIC AW

Castillo de Canena Early Royal Spain - Andalusia

green ripe green and ripe

Best of Spain 2013

Intensity Fruitiness Bitterness Pungency Harmony

herbs, vegetables (tomato, artichoke), fresh cut grass, nutskin

green tomato, fresh cut grass, nutskin, herbs

fresh cut grass, nutskin, herbs, green apple, green tomato

fresh cut grass, herbs, nutskin, green vegetables (artichoke, tomato), green fruit (apple, banana, fig)

integrated farming

organic

DOP Priego de Córdoba

100% Royal

100% Picual

60% Picual, 20% Hojiblanca, 20% Arbequina

75% Hojiblanca, 25% Picuda

CASTILLO DE CANENA

VinOliva GmbH

ORO DEL DESIERTO

MUELA-OLIVES, S.L.

Sensory

Aroma

Label Varieties

Source of supply 33

88878 ZHAWWÄDE Olive Oil 2013 EN.indd 33

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2013

V L OLI E OIL NA

INTERNATIO

Spain - Córdoba ID 44

INTERNATIO

L OLIVE OIL NA

INTERNATIO th

ID 43

ID 42

2013

Spain - Córdoba

V L OLI E OIL NA

ID 41

Parqueoliva Serie Oro

2013

Spain - Córdoba

Rincón de la Subbética Alamoda Spain - Córdoba

ARD ZURIC AW

Origin ID

El Empiedro

ARD ZURIC AW

Mueloliva Picuda

ARD ZURIC AW

Product

green ripe green and ripe

Sensory

Intensity Fruitiness Bitterness Pungency Harmony

Aroma

fresh cut grass, nut- and almondskin, green tomato, herbs, green fruit (apple, banana, fig)

grass, nutskin, apple, black currant, tomato, fig, eucalyptus

fresh cut grass, green vegetables (tomato, artichoke), herbs, nutskin, green apple

grass, nutskin, tomato, apple, almond kernel

Label Varieties

DOP Priego de Córdoba

DOP Priego de Córdoba, organic

DOP Priego de Córdoba

100% Picuda

70% Hojiblanca, 30% Picudo

100% Hojiblanca

100% Picudo

Source of supply

MUELA-OLIVES, S.L.

S.C.A. OLIVARERA LA PURÍSIMA

ALMAZARAS DE LA SUBBÉTICA

88878 ZHAWWÄDE Olive Oil 2013 EN.indd 34

28.03.2013 14:26:50

INTERNATIO th

V L OLI E OIL NA

2013

ID 54

ARD ZURIC AW

L OLIVE OIL NA

ARD ZURIC AW

ID 47

Melgarejo Seleccion Arbequina Spain - Andalusia

2013

Masia el Altet High Quality Spain - Valencia

Masia el Altet Premium Spain - Valencia

ID 63

ID 64

Product Origin ID

Melgarejo Seleccion Hojiblanca Spain - Andalusia

green ripe green and ripe

Intensity Fruitiness Bitterness Pungency Harmony

slightly sweet / vegetables (tomato, artichoke), fruit (apple, banana), grass, nutskin, herbs

fresh cut grass, green tomato, herbs, nutskin, green apple, exotic fruit

nutskin, tomato, apple

nutskin, banana, tomato

100% Hojiblanca

100% Arbequina

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

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

Imex Delikatessen AG

Masia el Altet

Sensory

Aroma

Label Varieties

Source of supply 35

88878 ZHAWWĂ&#x201E;DE Olive Oil 2013 EN.indd 35

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Casas de Hualdo Cornicabra Spain - Toledo

Casas de Hualdo Reserva de Familia Spain - Toledo

ID 65

ID 66

ID 109

ID 110

L OLIVE OIL NA

INTERNATIO

Masia el Altet High End Spain - Valencia

ARD ZURIC AW

Origin ID

Masia el Altet Special Edition Spain - Valencia

2013

Product

green ripe green and ripe

Sensory

Intensity Fruitiness Bitterness Pungency Harmony

Aroma

nut-kernel, grass, nutskin, tomato, banana

fresh cut grass, green vegetables (tomato, artichoke), herbs, almondskin

fresh cut grass, nutskin, herbs

green vegetables (tomato, artichoke), fresh cut grass, herbs (rosemary), nutskin

Label Varieties

100% Changlot Real

100% Picual

Arbequina, Picual, Cornicabra, Manzanilla

Source of supply

Masia el Altet

Agroexplotaciones Tocuman

88878 ZHAWWĂ&#x201E;DE Olive Oil 2013 EN.indd 36

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INTERNATIO

ID 165

L OLIVE OIL NA

INTERNATIO

Spain - Andalusia

ID 164

Product

2013

Spain - Andalusia

V L OLI E OIL NA

O-Med Arbequina

ARD ZURIC AW

2013

ID 143

ARD ZURIC AW

L OLIVE OIL NA

O-Med Selection

Spain - Andalusia ID 137

INTERNATIO

Melgarejo Composicion Delicatessen Spain - Andalusia

2013

Origin ID

Fuenroble

green ripe green and ripe

Intensity Fruitiness Bitterness Pungency Harmony

fresh cut grass, green vegetables (artichoke, tomato), nut- and almondskin, herbs (sage)

nut- and almondskin, grass, tomato, herbs, fruit

green tomato, fresh cut grass, nutskin

fresh cut grass, green tomato, herbs, green apple, nutskin

100% Picual

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

100% Picual

100% Arbequina

POTOSI 10-FUENROBLE

Essenz

VENCHIPA SL

DOP SIERRA DE SEGURA

Sensory

Aroma

Label Varieties

Source of supply 37

88878 ZHAWWĂ&#x201E;DE Olive Oil 2013 EN.indd 37

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Product

Finca la Torre

Pecatum 7

El Vilar Mil-Lenari

Origin ID

Spain - Andalusia

Spain - Catalonia

ID 171

ID 173

ID 174

Sensory

Intensity Fruitiness Bitterness Pungency Harmony

Aroma

grass, tomato, herbs, nut-kernel

slightly sweet / banana, nut- and almond kernel, grass

sweet / nut- and almond kernel, apple, grass

Label Varieties

organic (Demeter) 100% Hojiblanca

100% Arbequina

100% Farga

Source of supply

Rapunzel Naturkost GmbH

Del Català Import Tomás Tomás

green ripe green and ripe

88878 ZHAWWÄDE Olive Oil 2013 EN.indd 38

28.03.2013 14:26:59

Portugal - Tras-os-Montes

ID 30

ID 31

ID 32

Product

V L OLI E OIL NA

INTERNATIO

Gallo Grande Escolha

2013

Origin ID

Page 39 – 42

Gallo Colheita Ao Luar

ARD ZURIC AW

Oliveoil from Portugal

Gallo Azeite Novo Colheita 2012-2013 Portugal - Tras-os-Montes

green ripe green and ripe

Best of Portugal 2013

Intensity Fruitiness Bitterness Pungency Harmony

fresh cut grass, green tomato, herbs, nutskin

fresh cut grass, nutskin, green vegetables (artichoke, tomato)

fresh cut grass, green tomato, nutskin, green artichoke, citrus

Cobrançosa, Galega, Cornicabra, Verdeal, Madural

Gallo Worldwide

Sensory

Aroma

Label Varieties

Source of supply 39

88878 ZHAWWÄDE Olive Oil 2013 EN.indd 39

28.03.2013 14:27:02

Product

Quinta Vale do Conde

Oliveira da Serra Ouro

Portugal - Tras-os-Montes

Oliveira da Serra Lagar do Marmelo Portugal - Alentejo

Portugal - Alentejo

Oliveira da Serra 1ª Colheita 2012/2013 Portugal - Alentejo

Origin ID

ID 50

ID 96

ID 97

ID 98

Sensory

Intensity Fruitiness Bitterness Pungency Harmony

Aroma

herbs, green vegetables (artichoke, tomato), fresh cut grass, nutskin

ripe banana, black currant, candied fruit

slightly sweet / nut- and almond kernel, tomato, black currant, grass, herbs

slightly sweet / ripe fruit (melon, banana), dried nut- and pine kernel, malt

Label Varieties

DOP Trás-os-Montes 100% Arbequina

Arbosana, Cobrançosa

100% Arbequina

Sovena Portugal

green ripe green and ripe

Source of supply

50% Cobrançosa, 25% Verdial transmontana, 25% Madural Sociedade Agricola do Conde, unipessoal, Ldª

88878 ZHAWWÄDE Olive Oil 2013 EN.indd 40

28.03.2013 14:27:04

Paço dos Infantes

Torrejano

Herdade Paço do Conde

Portugal - Alentejo

Portugal - Ribatejo

Portugal - Alentejo

Herdade do Esporão DOP MOURA Portugal - Moura

ID 101

ID 102

ID 127

ID 153

Product Origin ID

green ripe green and ripe

Intensity Fruitiness Bitterness Pungency Harmony

fresh cut grass, nutskin, herbs, green banana, eucalyptus

nutskin, fresh cut grass, green artichoke, citrus

sweet / dried nut-kernel, black currant, ripe fruit, chocolate

nutskin, fresh cut grass, green tomato, herbs, green apple

40% Picual, 40% Cobrançosa, 20% Cornicabra

40% Koroneiki, 60% Cobrançosa

RIAZOR- Azeites e Óleos Vegetais, SA

60%Cobrançosa, 30% Picual, 10% Arbequina S.E.G.A. - SOCIEDADE DE EXPLORAÇÃO E GESTÃO AGRÍCOLA, SA

DOP Moura 50% Galega, 40% Cordovil, 10% Verdeal Herdade do Esporão

Sensory

Aroma

Label Varieties

Source of supply 41

88878 ZHAWWÄDE Olive Oil 2013 EN.indd 41

28.03.2013 14:27:07

ID 154

ID 155

L OLIVE OIL NA

INTERNATIO

Herdade do Esporão Selecção Portugal - Moura ARD ZURIC AW

Origin ID

Herdade do Esporão Virgem Extra Portugal - Moura

2013

Deprado New Crop 2012/2013 Organic Extra Virgin Olive Oil Portugal - Alentejo

Acushla Portugal - Tras-os-Montes ID 170

ID 160

Product

green ripe green and ripe

Sensory

Intensity Fruitiness Bitterness Pungency Harmony

Aroma

ripe apple, other ripe fruit (exotic), vanilla

green vegetables (tomato, artichoke), fresh cut grass, nutskin

green fruit (apple, banana), nutskin, fresh cut grass

sweet / nut- and almond kernel, apple, nutskin

organic

30% Cobrançosa, 20% Galega, 20% Cordovil, 20% Arbequina, 10% Verdeal Herdade do Esporão

80% Cobrancosa, 15% Galega, 5% Cordovil

50% Cobrançosa, 40% Cordovil, 10% Galela

48% Cobrançosa, 23% Verdeal, 20% Madural, 9% Cordovil

Herdade do Esporão

Deprado

Acushla, S.A.

Label Varieties

Source of supply 42

88878 ZHAWWÄDE Olive Oil 2013 EN.indd 42

28.03.2013 14:27:09

Page 43 – 46

Oliveoil from Greece

Olea Juice

Olea Juice (Delicate)

Greece - Peloponnese

ID 88

ID 89

Product Origin ID

green ripe green and ripe

Sensory

Intensity Fruitiness Bitterness Pungency Harmony

apple, grass, nut

grass, artichoke, black currant

90% Manaki, 10% Koroneiki

100% Manaki

Label Varieties

OLEA GROVES

Source of supply

Aroma

88878 ZHAWWÄDE Olive Oil 2013 EN.indd 43

28.03.2013 14:27:11

Product

Olea Juice (Medium)

Olea Juice (Robust)

Tripiti

Samiko

Origin ID

Greece - Peloponnese

ID 90

ID 91

ID 92

ID 93

Sensory

Intensity Fruitiness Bitterness Pungency Harmony

Aroma

slightly sweet / nut- and almond kernel, fruit (apple, banana), herbs, nutskin

artichoke, herbs, nut-kernel

sweet / dried nut- and almond kernel, ripe fruit, cookeds vegetables

sweet / almondskin, apple

Label Varieties

70% Manaki, 30% Koroneiki

90% Koroneiki, 10% Athenolia

100% Koroneiki

Source of supply

OLEA GROVES

Xelona Food (Rueegg-Tsiva Family AGRO)

green ripe green and ripe

88878 ZHAWWĂ&#x201E;DE Olive Oil 2013 EN.indd 44

28.03.2013 14:27:14

Fyties

A (Alpha)

Moria Elea

Andelea Estate

Greece - Peloponnese

Greece- Crete

Greece - Peloponnese

Greece - Messenia

ID 94

ID 111

ID 123

ID 125

Product Origin ID

green ripe green and ripe

Intensity Fruitiness Bitterness Pungency Harmony

slightly sweet / ripe fruit (apple, banana), dried nut- and almond kernel, cooked artichoke, ripe tomato

fresh cut grass, nutskin, green vegetables

sweet / nut-kernel, vegetables, grass

nut- and almond kernel, fruit (apple, banana), vegetables, grass, nutskin, herbs

organic 100% Koroneiki

100% Mastoidis (Tsounati)

50% Koroneiki, 50% Manaki

100% Koroneiki

Xelona Food (Rueegg-Tsiva Family AGRO)

Manias

OlivenĂśle & Delikatessen Brun & Kanellopoulou GmbH

ANDELEA ESTATE

Sensory

Aroma

Label Varieties

Source of supply 45

88878 ZHAWWĂ&#x201E;DE Olive Oil 2013 EN.indd 45

28.03.2013 14:27:16

Product

SPAR Natur Pur Bio Olivenöl

Terra Olympia

Eirini Plomariou Organic

Alexis Griechisches Olivenöl

Origin ID

Greece

Greece - Peloponnese

Greece - Lesbos

Greece - Peloponnese

ID 135

ID 151

ID 157

ID 159

green ripe green and ripe

Best of Greece 2013

Sensory

Intensity Fruitiness Bitterness Pungency Harmony

Aroma

sweet / dried nut- and almond kernel, ripe tomato, ripe fruit

slightly sweet / banana, almond kernel, grass

herbs, fresh cut grass, green vegetables, green fruit (apple)

apple, tomato, almond- and nut-kernel, grass

Label Varieties

organic 100% Koroneiki

100% Koroneiki

100% Kolovi

100% Koroneiki

Source of supply

Spar Handels GmbH

Ambrosia Comestibles

EIRINI PLOMARIOU

Bläuel Greek Organic Products

IGP Lesbos, organic

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INTERNATIO th

2 1

Page 47 – 50

V L OLI E OIL NA

2013

Huile d‘olive le domaine de Maruéjols France - Provence ID 138

Product Origin ID

ID 26

ARD ZURIC AW

Oliveoil from other countries

Huile d‘olive de la Vallée des Baux de Provence A.O.P. France - Provence

green ripe green and ripe

Intensity Fruitiness Bitterness Pungency Harmony

nut- and almondskin, grass, tomato, herbs, almond kernel, apple, spicy (cinnamon, vanilla), ﬂoral

nut- and almondskin, fresh cut grass, green artichoke, herbs

DOP Vallée des Baux de Provence

DOP Nîmes

15% Salonenque, 45% Bérugette, 30% Verdales des Bouches du Rhône, 7% Picholine, 3% Cailletier

90% Picholine, 10% Negrette

Domaine de la Lieutenante

Weber Siegfried

Sensory

Aroma

Label Varieties

Source of supply 47

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Halutza-Koratina

Halutza-Barnea

Croatia - Istria

Israel - Ramat Negev

ID 29

ID 71

ID 72

Intensity Fruitiness Bitterness Pungency Harmony

green vegetables (tomato, artichoke), fresh cut grass, nutskin

nut- and almondskin, green vegetables (artichoke, tomato), fresh cut grass, herbs, rocket salad

green vegetables (artichoke, tomato), nutskin, fresh cut grass

green vegetables (artichoke, tomato), fresh cut grass, nut- and almondskin, herbs, green banana

Leccino, Pendolino, Frantoio, Istarska bjelica, Buza, Oblica

100% Frantoio

100% Coratina

100% Barnea

Terra Rossa

Agrofin

Halutza Extra Virgin Olive Oil

Product

Terra Rossa

Timbro Istriano

Origin ID

Croatia - Istria ID 15

Sensory

Aroma

green ripe green and ripe

Label Varieties

Source of supply 48

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Mafaza extra virgin

Epheser

Egypt

Turkey - Izmir

USA

ID 81

ID 82

ID 104

ID 147

California Olive Ranch

Product Origin ID

green ripe green and ripe

Intensity Fruitiness Bitterness Pungency Harmony

slightly sweet / dried nut- and almond kernel, ripe apple, ripe tomato, buttery

slightly sweet / dried almond kernel, ripe apple, candied fruit

slightly sweet / nut-kernel, fruit, herbs

slightly sweet / herbs, fresh cut grass, malt

100% Coratina

50% Coratina, 50% Koroneiki

100% Memecik

100% Arbequina

El-Kenana For Poultry GP Mafaza

deli & more

California Olive Ranch

Sensory

Aroma

Label Varieties

Source of supply 49

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Product

California Olive Ranch

Origin ID

USA

ID 148

ID 149

Sensory

Intensity Fruitiness Bitterness Pungency Harmony

Aroma

slightly sweet / nut- and almond kernel, cooked artichoke, fruit, herbs (laurel), malt, ďŹ&#x201A;oral

slightly sweet / vegetables, fruit, nut-kernel, malt (caramel / honey)

Label Varieties

100% Arbosana

60% Arbequina, 35% Arbosana, 5% Koroneiki

Source of supply

California Olive Ranch

green ripe green and ripe

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Dates for 2014 Knowing today what is going on next year.

13th International Olive Oil Award – Zurich 2014

13th International Olive Congress – Zurich 2014

OLIO at the Gourmesse – Zurich 2014

Registration for participation, Payment of participation fee, Submission of oil samples up to February 15, 2014.

The event will take place on April 24, 2014. Registration for participation up to March 31, 2014.

Gourmesse will take place from 10th to 13th October 2014 at Kongresshaus in Zurich.

The detailed announcement of the event will be available by November 2013 at www.oliveoilaward.ch

Details will be available by February 2014 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 2013 on: www.oliveoilaward.ch

Acushla, S.A. acushla.com Agricola San Felice agricolasanfelice.it Agroexplotaciones Tocuman casasdehualdo.com Agrofin www.mateoliveoil.com Almazaras de la Subbética almazarasdelasubbetica.com Ambrosia Comestibles e-gourmetshop.ch ANDELEA ESTATE andelea.gr Azienda Agricola Alfredo Cetrone cetrone.it

Azienda agricola Terre di Shemir di Creuso Lara terredishemir.com Bläuel Greek Organic Products blauel.gr Byodo Naturkost GmbH byodo.de California Olive Ranch californiaoliveranch.com CARUSO & MININI carusoeminini.it

COBRI AG brigitte.wegmann@cobri.ch Da Vinci Oliveoil davincioliveoil.ch

El-Kenana For Poultry GP Mafaza el-kenana.com Essenz essenz-spezialitaeten.ch

Del Català Import Tomás Tomás delcatala.ch

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

deli & more deliandmore.com

food-art GmbH food-art.ch

Deprado deprado.eu

CASTILLO DE CANENA castillodecanena.com

DI BENNARDO dibennardo.ch

CHIARELLO olivenoel-chiarello.ch

Domaine de la Lieutenante lalieutenante.com

CHIMERA-Delikatessen, Weine & Öle culinaria-sicilia.com

EIRINI PLOMARIOU irini-oliveoil.gr

Galeffi Olivenprodukte olivenprodukte.galeffi.ch Gallo Worldwide gallooliveoil.com Halutza Extra Virgin Olive Oil halutza.co.il Herdade do Esporão esporaoazeites.com

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Imex Delikatessen AG imex.ch

ORO DEL DESIERTO orodeldesierto.com

Manias maniasestate.com

per amici Olivenöl peramici.ch

Masia el Altet masia-el-altet.com

Podere il Casale (Schweiz) ilcasale.ch

Monte de Falco GmbH olio-montalbano.com MUELA-OLIVES, S.L. mueloliva.es OLEA GROVES oleajuice.com OlivenOel Cottone olivenoel-aus-sizilien.de Olivenöle & Delikatessen Brun & Kanellopoulou GmbH olivenoele-delikatessen.ch

RIAZOR- Azeites e Óleos Vegetais, S.A. riazor.pt S.C.A. OLIVARERA LA PURÍSIMA coopurisimapriego.com

POTOSI 10-FUENROBLE potosi10-fuenroble.com

S.E.G.A. - SOCIEDADE DE EXPLORAÇÃO E GESTÃO AGRÍCOLA, S.A. pacodoconde.com

PRC Sagl prc-shop.ch

Sicilia Import-Export sicilia-import-export.de

PrOlive Notter & Cie. prolive.ch Rapunzel Naturkost GmbH rapunzel.de REGUILME S.L. aceitesdauro.es

Sociedade Agricola do Conde, unipessoal, Ldª quintavaledoconde.pt Sovena Portugal sovena.pt

Tenute Duma tenuteduma.it Terra Rossa terra-rossa.ch VENCHIPA SL omedoil.com VinOliva GmbH vinoliva.ch Vital Produkte AG vital-produkte.ch Weber Siegfried siegfried.weber@orange.fr Xelona Food (Rueegg-Tsiva Family AGRO) xelona-food.com

Spar Handels GmbH spar.ch 53

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Imprint This brochure was produced in the context of the 12th International Olive Oil Awards – Zurich 2013

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

Reproduction, entirely or partly, only with written permission of the editor. © 2013 ZHAW University of Applied Sciences Zurich Pictures: Aroma Wheel by ZHAW, photos by DAN - Fotolia.com (cover picture), iStock and ZHAW

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