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The extra virgin olive oil (EVOO) awards are a recognition of quality, innovation and are a recognition of the quality, innovation and sensory characteristics of this wonderful product.
These awards highlight the work of mills and producers, and help to differentiate oils that meet the highest quality standards. The evaluation process is very rigorous and is based on several essential criteria, ranging from sensory quality to technical and regulatory aspects.
Let’s take a look at how these prestigious awards are given in the extra virgin olive oil industry.
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Sensory evaluation
One of the key steps in the awarding of awards to EVOOs is the sensory evaluation. This is carried out by tasting panels made up of experts who analyze the organoleptic characteristics of the oil. What aspects are evaluated?
- Fruity: the intensity and quality of the aromas of fresh and ripe olives. Winning oils usually present a balanced and attractive fruitiness, which is a sign of superior quality.
- Bitter and spicy: these positive attributes indicate the presence of polyphenols, antioxidant compounds that not only benefit health, but also add complexity to the flavor.
- Sensory defects: Tasting panels also look for the absence of defects such as rancidity, vinegary or metallic, which indicate problems in the production or conservation of the oil. Sensory purity is essential for winning awards.
Sensory evaluation makes it possible to differentiate between exceptional oils and those that do not reach the required level of quality. The oils that achieve the best results in these sensory tests are the ones that are finally considered for prestigious awards, such as the Mario Solinas Awardone of the most important at international level.
And at the national level, we have the Alimentos de España Awards for the Best Extra Virgin Olive Oil, which recognize the quality of the best oils in several categories: sweet, medium and intense fruity.which recognize the quality of the best oils in several categories: sweet, medium and intense fruity .
Innovation and quality
The prizes for innovation and quality in EVOO are not only awarded for their sensory attributes, but also for the methods used in their production.
In recent years, special emphasis has been placed on technological advances and sustainable practices that improve oil quality and reduce environmental impact.
State-of-the-art technologies
The application of new technologies in oil extraction is a key factor. For example, the use of high-efficiency mills that extract the maximum amount of oil from olives without altering their organoleptic properties is highly valued. Mills that incorporate innovative cold-pressing methods or advanced separation techniques are more competitive in international competitions.
Organic production
Respect for the environment is another of the aspects evaluated. The oils produced under organic practices, as in our caseas in our case, where we have selected plots of land for organic production, and with certifications such as Organic Agriculture, are recognized in special categories due to the responsible use of resources and the elimination of pesticides and chemical products. This brings additional value to the oils and is a factor that influences the awarding of prizes.
Quality control
The oil mills that we implement strict controls throughout the production process, such as at Almazara ArtalFrom the harvesting of the olives to the bottling of the oil, we ensure the highest quality. The processes that guarantee the freshness and purity of the oil are key to obtain award-winning oils.
Specific categories
In the extra virgin olive oil competitions, prizes are awarded in different categories, each of which recognizes particular aspects of this liquid gold:
- Fruit intensity: oils are divided according to the intensity of the fruitiness, which can be intense, medium or light fruity. This allows jurors to compare products that, although different in intensity, maintain high quality standards. Intense fruity oils usually win in categories that highlight their aromatic richness and complexity.
- Organic EVOO: In recognition of the growing demand for organic products, certified organic oils have their own category. Organic oils win awards for their commitment to sustainability, biodiversity and consumer health.
- Olive variety: some competitions also reward oils made from specific varieties of olives, such as Picual, Arbequina or Hojiblanca. These awards help to highlight the unique qualities of each type of olive and the characteristics they bring to the oil.
- Local and international awards: in some cases, oils are evaluated according to their geographical origin. National competitions such as the Food of Spain Award and international competitions such as the New York International Olive Oil Competition awards prizes based on the excellence of oils from different producing regions.
Certification and compliance with requirements
To qualify for an award, oils must meet certain regulatory requirements and certifications. and certifications that guarantee their quality and that guarantee their quality and traceability. In many cases, products need to be certified as extra virgin olive oil according to standards set by the European Union and other regulatory authorities.
- Certification of origin: oils with a Protected Designation of Origin (PDO) or Protected Geographical Indication (PGI) are usually highly valued in competitions. These certifications guarantee that the oil has been produced in a specific region under controlled conditions, ensuring its authenticity and quality.
- Compliance with regulations: oils submitted to the competition must undergo a rigorous chemical analysis to ensure that they meet the quality standards required by the competent authorities. These analyses include the measurement of acidity levels, peroxides and volatile compounds, which determine whether the oil is extra virgin. Only oils that pass these controls can participate in competitions and be considered for awards.
- Traceability and transparency: the competitions place a high value on product traceability, i.e. the ability to trace every step of the production process, from the olive to the final packaging. This ensures that the oil has been produced following best practices and without compromising quality at any stage.
At Almazara Artalwe have been awarded on several occasions as a result of ouras a result of our continuous commitment to quality and innovation:
- Gold Medal in the EVO International Olive Oil Contest (EVO IOOC) 2021 for its oil “El Aceite de Marta”, a recognition that reaffirms its quality at international level.
- Prize for the Best Oil of Southern Aragon 2023, awarded by the Regulatory Council of the Protected Designation of Origin Aceite del Bajo Aragón. This recognition highlights the mill’s commitment to excellence in production.
- Oleomaq Excellence Award 2023, which values not only product quality, but also innovation in production processes.
- Gold Medal at the CINVE 2023, where its variety “Safeito Fulla de Salze” was one of the most highly valued
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Have you already tasted our olive oils? If you want a unique experience for your palate, choose yours and receive it at your doorstep. The best extra virgin olive oil from Aragon, from our mill to your table.from our mill to your table.
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