“Il premio per il miglior Olio Extravergine di Oliva Biologico del mondo.
Nato nel 1996 ad Andria, in Puglia, per iniziativa del C.i.Bi. e dello staff tecnico del Programma Olio & Qualità, rappresenta la più importante manifestazione internazionale dell’intero settore dell’olio extravergine di oliva per numero di partecipanti (produttori olivicoli), numero di paesi coinvolti, numero di esperti e consumatori coinvolti, citazioni sulla stampa specializzata e non.”

ANNO

2021

“The EVOOLEUM World’s Top 100 Extra Virgin Olive Oils Guide introduces each year the exclusive TOP 100 EVOOs, or in other words, the best 100 extra virgin olive oils in the world, according to the results obtained in the EVOOLEUM Awards, International Prizes for Quality in Extra Virgin Olive Oil. A competition that, in addition to standing out for its absolute rigor and reliability, it boasts having the most spectacular jury, or tasting panel, that currently exists, and possibly the best group of international tasters never before gathered.”

ANNO

2021

“Olio Officina Festival – Condimenti per il palato & per la mente è un progetto culturale che punta all’affermazione di una solida cultura dell’olio, nonché dell’aceto e di ogni altro condimento, oltre alla valorizzazione di una sana e corretta dieta alimentare intesa quale presidio di medicina preventiva e fonte di benessere.”

ANNO

2020

“The NYIOOC World Olive Oil Competition is the largest and most prestigious olive oil quality contest. Its annual list of award winners is the authoritative guide to the world’s best olive oils and the dedicated producers who craft them.”

ANNO

2019

“the Los Angeles International Extra Virgin Olive Oil Competition is one of the top ranking Olive Oil competition’s in the United States and fifth worldwide, bringing together the highest standards of integrity and professionalism in awarding medals to the best oils from around the globe.”

ANNO

2018

“It started in 2001. The Sensory Science Group within the Institute for Food and Beverage Innovation (ILGI) at ZHAW – University of Applied Sciences Zurich (former: HSW), took part in a competition concerning extra virgin olive oil. On this occasion the ZHAW rendered scientific support with the tasting (sensory analysis) of 30 extra virgin olive oils by experts and consumers. At the end of February 2002 for the first time ever a sensory evaluation of Olive Oils took place, the 1st International Olive Oil Award – Zurich 2002 (IOOA), organised by the ZHAW. The extra virgin olive oils were then tasted, judged objectively and awarded by an international panel of experts (Golden Olive / Silver Olive). Since this event took place, the Olive Oil Award – Zurich was held in every single year with great success. Thereby its concept was continuously developed further and improved. The most important aspect for the conduction of the IOOA was the setup of a trained panel of tasters, the Swiss Olive Oil Panel (SOP), which is accredited according to ISO 17025 since October 2006 and since 2013 recognized by the International Olive Council (IOC).”

ANNO

2021

“OLIVE JAPAN® 2020 judged 700 Extra Virgins from 23 countries with 20 Japanese Judges and tasters by June 4. 9 Olive Oils are awarded BEST OF SHOW 2020, 284 GOLD Medals and 277 SILVER Medals are awarded.”

2020

“Oil China Competition is the only olive oil competition in China and is also a famous olive oil competition in the world.”

ANNO

2018

“The Australian International Olive Awards (AIOA) is one of the newest and most comprehensive olive oil and table olive competitions in the world. Its aim is to professionally judge extra virgin olive oil (EVOO), flavoured olive oils and table olives from around the globe, uncover those with the highest quality and flavour and then award them medals and trophies in recognition of excellence.”

ANNO

2020