Olive Oil Award Zurich 2020

English Edition Contents

In this booklet you can find any information related to the Olive Oil Award - Zurich 2020 – including all details concerning the participating “extra virgin” olive oils.

Introduction 2 Sensory properties of olive oil 3 Variety of aromas 4 Defects 5 Olive Oil Award – Zurich (OOA) 7 The Swiss Olive Oil Panel (SOP) 8 Classification 10 Brief ABC of Olive Oil 11 Winners of the Olive Oil Award – Zurich 2020 12 Sensory Profiles of all “extra virgin” Olive Oils of the OOA 2020 15 from Italy 16 from Spain 24 from Greece 33 from Portugal 38 from other countries 43 Dates 2021 47 Supplier 48 Foreword

The dominant topic in recent weeks and days assessment must be carried out in succession. has been - and continues to be - the global co- The first evaluation, which was already carried rona pandemic. The practical implementation of out at the end of February / beginning of March the Olive Oil Award - Zurich (OOA) in 2020 was 2020, could still take place within the usual frame- not spared from this crisis situation. In mid-March work, i.e. "in situ" on site in the sensory laboratory 2020, in the middle of the sensory evaluations for of the ZHAW. The second evaluation - after the the OOA taking place during this period, all face- "lockdown" of the ZHAW laboratories - was then to-face events at the ZHAW were prohibited until carried out "virtually". For this purpose, the olive further notice... - with the consequence that the oils to be tested were sent by parcel post to the Swiss Olive Oil Panel (SOP) was no longer able members of the panel. And thanks to the long- to meet on site at the ZHAW. From then on, only standing integration of so-called home testing "contactless", "digital" and "online" work was all- stations into the official accreditation (according to owed. But, isn't that a contradiction in terms? Is ISO 17025) of the ZHAW sensory testing laborato- it really possible to operate sensor technology ry, it was thus possible to carry out rule-compli- and organise tastings in accordance with the ru- ant data collection by the SOP in this way as well. Annette Bongartz les - without meeting "physically"? Yes, you can! Organiser of the Olive Oil Award – Zurich / The Swiss Olive Oil Panel has been working for So every crisis offers many challenges, but always Panel Leader of the Swiss Olive Oil Panel (SOP) years, both in the context of its training courses new opportunities! and Head of the Food Perception Group in the and for sensory evaluations, on the one hand "in Institute of Food and Beverage Innovation at situ" but also very often in a "virtual" way. The ZHAW latter enabled us to convert all the tastings still to come in connection with the OOA relatively spontaneously to a "contactless digital" version. What did that mean in concrete terms? Our regulations state that for the verification of the results of the OOA, two sensory assessments (pa- Sincerely yours nel tests), plus aroma description and harmony Sensory properties of olive oil

In the classification of olive oil (in short: the panel test) the following positive characteristics are assessed in terms of intensity (Source: COI / T. 20 / Doc. 15 - organoleptic assessment of extra virgin olive oil)

Fruitiness 1. Green Additionally the following two attributes are posi- Set of olfactory sensations characteristic of the oil tive characteristics, since they are typical for olives which depends on the variety of olives and comes and olive oils: from sound, fresh olives in which neither green nor Set of olfactory sensations characteristic of the oil ripe fruitiness predominates. It is perceived direct- which is reminiscent of green fruit, dependent on Bitterness ly and/or through the back of the nose. the variety of olive and coming from green, sound, fresh olives. Fruitiness is divided into 3 groups according to the Characteristic primary taste of oil obtained from degree of ripeness of the processed olives: 2. Ripe green olives or olives turning colour. It is perceived in the circumvallate papillae on the “V” region of the tongue. Set of olfactory sensations characteristic of the oil which is reminiscent of ripe fruit, dependent on Pungency the variety of olive and coming from sound, fresh olives, green or ripe. Biting tactile sensation characteristic of oils pro- 3. Green and Ripe duced 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, particu- Set of olfactory sensations characteristic of the oil larly in the throat. which is reminiscent of green and ripe fruit, dependent on the variety of olive and coming from sound, fresh olives, green or ripe.

3 Die Aromen

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). Com- bined 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

4 Defects

During classification (panel test) the absence of the following negative properties (defects) of olive oil is assessed (Source: COI / T. 20 / Doc. 15 – organoleptic assessment of extra virgin olive oil).

Fusty / Muddy sediment mats which have not been properly cleaned and Characteristic flavour of oil obtained from olives leads to the formation of acetic acid, ethyl aceta- piled or stored in such conditions as to have te and ethanol. undergone an advanced stage of anaerobic fermentation, or of oil which has been left in contact Frostbitten olives (wet wood) with the sediment that settles in underground Characteristic flavour of oils extracted from olives tanks and vats and which has also undergone a which have been injured by frost while on the tree. process of anaerobic fermentation. Rancid Musty-humid-earthy Flavour of oils which have undergone an intense Characteristic flavour of oils obtained from fruit process of oxidation. 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, 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 or in acid-sour olive paste left on pressing

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

Heated or burnt Brine Characteristic flavour of oils caused by excessive Flavour of oil extracted from olives which have and/or prolonged heating during processing, par- been preserved in brine. ticularly when the paste is mixed under unsuitable thermal conditions. Metallic Flavour that is reminiscent of metals. It is charac- Hay–wood teristic of oil which has been in prolonged contact Characteristic flavour of certain oils produced with metallic surfaces during crushing, mixing, from olives that have dried out. pressing or storage.

Rough Esparto Thick, pasty mouthfeel sensation produced by Characteristic flavour of oil obtained from olives certain old oils. pressed in esparto mats. The flavour may dif- fer depending on whether the mats are made of Greasy green esparto or dried esparto. Flavour of oil reminiscent of that of diesel oil, grease or mineral oil. Grubby Flavour of oil obtained from olives which have Vegetable been heavily attacked by the grubs of the olive fly Flavour acquired by the oil as a result of prolonged (Bactrocera oleae). contact with vegetable water which has undergone fermentation processes. Cucumber Flavour produced when an oil is hermetically packed for too long, particularly in tin containers, whereas 2,6 nonadienal is formed. 6 Olive Oil Award – Zurich (OOA)

Since 2002 the Swiss Olive Oil Panel (SOP) of the Food Perception Group at the Institute of Food and Beverage Innovation (ILGI) of ZHAW is engaged in the yearly evaluation and award of extra vergin olive oils.

Since 2002 the Olive Oil Award - Zurich (OOA) is It is our concern to carry out ongoing quality re- organised and accomplished every spring by the search for the product category olive oil, to pro- Food Perception Group at the Institute of Food vide useful information to OOA participants and / and Beverage Innovation (ILGI) of the Zurich Uni- or olive oil producers about the sensory proper- versity of Applied Sciences (ZHAW) ties of their oils, and also to enhance the transpar- ency of the olive oil market for consumers. On the occasion of the OOA, an objective assessment is made by a panel of sensory experts and on the occasion of the OLIO, a subjective assessment is made by consumers (with the exception of 2020). The evaluation and interpretation of the data from both surveys provides interesting insights into consumer expectations of extra virgin olive oils on the one hand and the actual sensory quality of olive oil on the market on the other.

The individual results are available to each partici- pant after the competitions in the form of detailed test reports.

7 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 ? who wish to be accepted by the panel have to com- The next step within the IOOA is an extended Pan- The sensory assessment of olive oils participating plete an intense training course, including a qualifi- el Test 1 based on Regulation (EEC) No 2568/91 in the OOA is carried out by a jury – the “Swiss cation test. Four to five panel training courses take (as amended) , as well as the IOC’s instructions for Olive Oil Panel” (SOP) – the expert olive oil panel place over the year at ZHAW in Waedenswil in form the objective assessment of olive oil (COI / T. 20 / of ZHAW. Per olive oil at least 8 to 10 single results of group training sessions. To ensure continuity Doc. 15). The tasting is conducted as blind test in are collected by the SOP on the different levels of and good panel-performance additional practice the sensory laboratory of ZHAW. All oils are coded the competition. Eventually the results are merged units are accomplished regularly by dispatch of with three-digit random numbers and tasted from together as a panel result. samples and collection of tasting results by email at least 8 to 10 panellists in order to ensure the (= “virtual” training). This procedure guarantees a reliability of the test statistics. The assessment The Swiss Olive Oil Panel (SOP) is part of the “Test- neutral and objective sensory assessment of olive form used (= profile sheet) is based on the IOC’s ing Laboratory for Consumer Tests and Sensory oil in accordance with international standards. testing sheet but further developed to make sure Analysis of Food” (STS 0240) at the ZHAW, which that besides classification of the oils more focus is accredited in accordance with ISO 17025. Apart ow is tested ? is laid on the aroma description, the complexity from this regular activity the panel is involved in the In the run-up of the sensory assessment of OOA of positive attributes as well as the perception of OOA project in spring and conducts panel tests by the SOP, the participating oils undergo a Pre- harmony and persistency. during this event. Tasting or “screening”, designed to determine the intensity of the oils (light, medium, intense) and to The panel is composed of experts who are either detect any defect oils before the panel test itself for professional reasons or due to personal interest takes place. The pre-tasting is carried out by a closely involved with the product group olive oil. three-person testing group out of the SOP and is The panel exists since 2002 and has been trained used only to provide rough orientation for the main regularly since then according to the requirements tasting process. of the EU and the IOC. Since 2013 the SOP has been consistently recognised by the IOC. Testers

8 OOA Test procedure – Overview 3rd Step: Panel-Test 2 (final evaluation) 1st step: Aim: Definition of winning oils in the categories: Pre-Tasting (screening) of participating olive oils Gold, Silver, Bronze Aim: Selection of oils for the Panel Test 1 » SOP accredited according to ISO 17025 » 3 experts (panellists from SOP) » Extended profile sheet (validated) » Screening of the intensity of fruitiness (light, » 3 digit coding for every single olive oil medium, intense) » Min. n = 8 - 10 single results per olive oil » Search for defects » Statistically relevant data Qualitatively outstanding olive oils identified in the » Results for orientation first extended panel test (approx. 50%) undergo further sensory assessment during a second, 2nd step: concluding Panel Test. The aim is to confirm the Panel-Test 1 results of the first extended panel test as well as to Aim: Selection of oils for the Panel Test 2 make final decisions on the three award catego- » SOP accredited according to ISO 17025 ries “Gold”, “Silver” and “Bronze”. » Extended profile sheet (validated) Like the extended panel test, this tasting is also a » Sensory Lab blind test. The oils are presented anonymous and » 3 digit coding for every single olive oil tasted from at least 8 to 10 panellists to guarantee » Min. n = 8 - 10 single results per olive oil statistically reliable results. » Statistically relevant data

9 Classification

The classification of olive oil falls into three categories:

Extra Virgin olive oil Virgin olive oil Olive oil (= relevant category for OOA) » Declaration: …obtained directly from olives us- Olive oil is a mixture from refined olive oil and vir- » Declaration: First quality class – …obtained ing only mechanical processes. gin olive oil. The official declaration is: “…contains directly from olives using only mechanical pro » Sensory requirement: Defects max. 3.5 and refined olive oil or olive oil obtained directly from cesses. fruitiness above 0 on a line scale of 10. olives”. Unlike virgin olive oils, no official regulation » Sensory requirement: No defects and fruitiness does exist, that describes the sensory require- above 0 on a line scale of 10. Lampant oil ments or defines limits for defects. But, consumer Lampant oil can show defects above 3.5 and should assume basically sound products, mean- fruitiness above 0 on a line scale of 10 or defects ing 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 Food products labelled as “Pro- “Biological” or “Organic” is a Origin” means that production, tected Geographical Indica- label for food, that is produced ac- processing and manufacturing of a tion” must have a connection cording to the EC regulation for or- product must take place in a cer- between one of the production ganic agriculture and contains 95% organic food. tain geographical area in a recognized and fixed stages and the named area of origin. These prod- procedure. ucts must be produced and/or processed and/or manufactured in the indicated area.

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

10 Brief ABC of Olive Oil

A few important keywords

Persistency International Olive Council a traditional extraction system with a hydraulic By persistency we understand the lasting nature The International Olive Oil Council – or IOC / COI press. of all the positive characteristics of the olive oil be- shortened – was founded following the first “In- The designation “Cold extraction” is only permit- ing assessed. During assessment, all olfactory, ternational Olive Oil Agreement” in 1956, and has ted for virgin olive oil and extra virgin olive oil that gustatory, tactile and kinaesthetic stimuli are taken its headquarters in Madrid. Since then, the Agree- is obtained through percolation or centrifugation into consideration. ment has been renewed several times and more of the olive mass at a maximum temperature of nations have joined the founding countries. The 27°C. Harmony main duties of the IOC / COI include the coordina- Under harmony we understand the degree of tion of national olive oil production, the develop- Mild Olive Oil balance of all the positive characteristics of the ment of marketing strategies for olive oil and table Olive Oil with a very low median for fruitiness and olive oil being assessed. Presence as well as olives, as well as the development of standards bitterness and pungency (< 2 on a 10 point scale). complexity of all olfactory, gustatory, tactile and designed to ensure the authenticity and quality of kinaesthetic stimuli are taken into account during products. The regulations of the European Com- Panel test assessment. munity regarding the classification and sensory The classification of olive oil is carried out partly and chemical-physical assessment of olive oil are by the determination of various chemical-physical Intensity based on the preparatory work of the IOC / COI. parameters and partly by organoleptic testing » Light : Homepage: www.internationaloliveoil.org (= panel test). The panel test is conducted by a Olive oils which have a low level of fruitiness (< 3 sensory testing panel in accordance with the on a scale of 10) Cold pressing / Cold extraction stipulations in Regulation (EEC) No 2568/91 (as » Medium: The designation “cold pressing” is only permitted amended). Olive oils which have a moderately intense fruiti- for virgin olive oil and extra virgin olive oil, accord- ness (> 3 and < 6 on a scale of 10) ing to Article 5 of Regulation 1019/2002 of the » Intense European Commission. The oil must be obtained Olive oils which have intense fruitiness (> 6 on a from the first mechanical pressing of the olive scale of 10) mass at a maximum temperature of 27°C, using 11 Winners of the Olive Oil Award – Zurich 2020

Those extra virgin olive oils which were classified as sensorially outstanding, according to the objective criteria applied, were honoured with the designations “Gold”, “Silver” and “Bronze”.

OLIVE OIL All olive oils which participated in the Olive Oil AWARD Gold ZURICH Award - Zurich 2020 and fulfill the sensory re- 2020 These olive oils provide an excellent

quirements of extra virgin olive oil (in accordance GOLD complex and harmonious total impres- with IOC/EU regulations), are listed in this booklet. sion, as well as outstanding persisten- Besides general information concerning origin, cy of the oil’s positive attributes. varieties, producer, etc., the most important characteristics of the oils are named in note form and

OLIVE OIL in descending order. AWARD Silver ZURICH 2020 These olive oils provide a very good

Oils that did win in one of the three award-cate- SILVER complex and harmonious total impres- gories are mentioned in particular as well as the sion, as well as very long persistency of winning oils in the country competition “Best of …” the oil’s positive attributes. and other “special prizes”.

OLIVE OIL AWARD Bronze ZURICH 2020 These olive oils provide a good com-

BRONZE plex and harmonious total impression, as well as a long persistency of the oil’s positive attributes.

12 OLIVE OIL OLIVE OIL AWARD AWARD ZURICH ZURICH 2020 Gold 2020 Silver

GOLD SILVER

Primo Bio Cutrera Nocellara del Belice Almaoliva Arbequino Italy - Sicily ID 10 Seite 17 Italy - Sicily ID 8 Seite 16 Spain - Andalusia ID 29 Seite 26

Finca La Torre Selection Hojiblanca Primo DOP Coop Naturaplan DOP Priego de Cordoba Spain - Bobadilla ID 12 Seite 25 Italy - Sicily ID 9 Seite 17 Spain - Andalusia ID 30 Seite 26

Rincon de la Subbetica San Giuliano - Fruttato Goya Organics Spain - Andalusia ID 31 Seite 27 Italy ID 81 Seite 22 Spain ID 111 Seite 31

Venta del Barón Giovanni Cutrera Riserva Gallo Reserva Spain - Andalusia ID 44 Seite 28 Italy - Sicily ID 109 Seite 23 Portugal ID 72 Seite 41

Goya Único El Empiedro Salvela Aurum Spain ID 112 Seite 31 Spain - Priego de Cordoba ID 6 Seite 24 Croatia - Istria ID 61 Seite 43

Palacio de los Olivos - Picual Bertolli Black Label Spain - Ciudad Real ID 14 Seite 25 European Union ID 84 Seite 46

Dominus Cosecha Temprana Spain - Mancha Real ID 18 Seite 25

Parqueoliva Serie Oro Spain - Andalusia ID 28 Seite 26

13 OLIVE OIL OLIVE OIL AWARD AWARD ZURICH ZURICH 2020 Bronze 2020

BRONZE BEST... Monini Frantoio Knolive Epicure Italy ID 35 Seite 19 Spain - Andalusia ID 56 Seite 29

Monini GranFruttato Hispasur Gold Best of Italy Italy ID 36 Seite 19 Spain - Andalusia ID 57 Seite 29 Primo Bio ID 10 Seite 17

San Giuliano - Primér Terra Creta Grand Cru Best of Spain Italy ID 79 Seite 21 Greece - Crete ID 54 Seite 34 Venta del Barón ID 44 Seite 28

San Giuliano - l'Originale Olival da Risca - Reserva de Familia Best of Portugal Italy ID 82 Seite 22 Portugal - Alentejo ID 17 Seite 38 Gallo Reserva ID 72 Seite 41

Olio di Gio Oliveira da Serra Gourmet Best of Greece Italy - Sicily ID 88 Seite 22 Portugal - Alentejo ID 45 Seite 39 Terra Creta Grand Cru ID 54 Seite 34

Ravidà "Natalia's Selection" Oliveira da Serra Selecção Ouro Best Mono-Variety Italy - Sicily ID 108 Seite 23 Portugal - Alentejo ID 48 Seite 39 Finca La Torre Hojiblanca ID 12 Seite 25 Rincon de la Subbetica ID 31 Seite 27 Palacio de los Olivos - Arbequina Quinta da Lagoalva Spain - Ciudad Real ID 15 Seite 25 Portugal ID 64 Seite 40 Best Organic Finca La Torre Hojiblanca ID 12 Seite 25 Patio de los Leones Carapelli Founders Edition Rincon de la Subbetica ID 31 Seite 27 Spain - Andalusia ID 49 Seite 28 European Union ID 85 Seite 46

Finca Badenes Carapelli 125 Years Celebration Spain - Andalusia ID 50 Seite 28 European Union ID 86 Seite 46 14 Sensory Profiles of all “extra virgin” Olive Oils of the OOA 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 dried nutkernel, ripe banana, » Aroma Description (in downward intensity) candied fruit Label organic » Label (PDO, IGP, biological, …)

Varieties 60% Ogliarola, 20% » Varieties (in downward order) Coratina, 20% Altre Point of sale » Source of supply

Detailed information concerning suppliers (email, web) are available from page 48 on.

15 Product Di Bennardo Fruttato Il Primizio Cutrera Nocellara del Belice

Origin Italy - Sicily Italy - Sicily Italy - Sicily

OLIVE OIL ID ID 1 ID 7 ID 8 AWARD ZURICH 2020

SILVER Olive oil Italy from Page 16 – 23

green ripe green and ripe

Sensory Intensity Intensity Intensity profile Fruitiness Fruitiness Fruitiness Bitterness Bitterness Bitterness Pungency Pungency Pungency Harmony Harmony Harmony Aroma leaves, nut skin, green apple, freshly leaves, nuts, apple, tomato, freshly leaves, freshly cut grass, nut skin, cut grass cut grass green apple, tomato

Label organic organic, IGP Sicilia IGP Sicilia Varieties 100% Tonda Iblea 100% Verdese 100% Nocellara del Belice

Source of supply Di Bennardo Tenuta Chiaramonte Imex Delikatessen AG

16 Product Primo DOP Primo Bio Bona Furtuna Biancolilla Cen- Bona Furtuna Heritage Blend tinara Origin Italy - Sicily Italy - Sicily Italy - Sicily Italy - Sicily

OLIVE OIL OLIVE OIL ID ID 9 AWARD ID 10 AWARD ID 19 ID 20 ZURICH ZURICH 2020 2020

SILVER GOLD

OLIVE OIL AWARD ZURICH 2020 green ripe BEST OF ITALY green and ripe

Label PDO Monti Iblei organic organic organic Varieties 100% Tonda Iblea 100% Tonda Iblea 100% Biancolilla Centinara Biancolilla, Nocellara del Belice, Cerasuola, Tonda Iblea, Moresca, Minuta, Passulunara Source of supply Imex Delikatessen AG Imex Delikatessen AG Bona Furtuna Bona Furtuna

17 Product Migros Bio Italyisches Olivenöl Migros Selection Biancolilla Fiori di Cottone - Monini Nocellara Nocellara del Belice Origin Italy Italy - Sicily Italy - Sicily Italy ID ID 25 ID 26 ID 27 ID 32

green ripe green and ripe

Label organic organic Varieties 100% Buiddello 100% Biancolilla 100% Nocellara del Belice 100% Nocellara del Belice

Source of supply Migros Migros Fiori di Cottone Migros

18 Product Monini BIOS Monini Coratina Monini Frantoio Monini GranFruttato

Origin Italy Italy Italy Italy

OLIVE OIL OLIVE OIL ID ID 33 ID 34 ID 35 AWARD ID 36 AWARD ZURICH ZURICH 2020 2020

BRONZE BRONZE

green ripe green and ripe

Label organic organic organic Varieties Ogliarola Garganica, Coratina 100% Coratina 100% Frantoio Ogliarola Garganica, Coratina, Ogliarola Barese, weitere

Source of supply Migros Migros Migros Migros

19 Product Centonze "Case di Latomie" Fattoria La Vialla Biologico IGP Toscano Primoli IGP Sicilia Primoli Biologico Origin Italy - Sicily Italy - Tuscany Italy - Tuscany Italy - Sicily ID ID 52 ID 55 ID 58 ID 59

green ripe green and ripe

Label organic organic IGP Toscano IGP Sicilia Varieties 100% Nocellara del Belice Leccine Frantoiane, Morelline, Frantoio, Moraiolo, Leccino, 90% Biancolilla, 5% Cerasuola, 5% Raggiaie Pendolino Nocellara del Belice

Source of supply Buonvicini Food AG Fattoria La Vialla Edeka Edeka

20 Product DOP Terra die Bari Castel del L'Ottobratica San Giuliano - Primér San Giuliano - Bosana Monte Primoli Origin Italy - Apulia Italy - Calabria Italy Italy

OLIVE OIL ID ID 60 ID 76 ID 79 AWARD ID 80 ZURICH 2020

BRONZE

green ripe green and ripe

Sensory Intensity Intensity Intensity Intensity profile Fruitiness Fruitiness Fruitiness Fruitiness Bitterness Bitterness Bitterness Bitterness Pungency Pungency Pungency Pungency Harmony Harmony Harmony Harmony Aroma leaves, nuts, freshly cut grass, apple, nuts, leaves, herbs leaves, nut skin, freshly cut grass, leaves, nuts, freshly cut grass, herbs, tomato, apple, banana tomato, apple, artichoke, herbs, apple, vegetables, banana, citrus banana Label PDO Terra di Bari Varieties 100% Coratina 100% Ottobratica Semidana 100% Bosana

Source of supply Edeka Casa Nobile Coop Coop

21 Product San Giuliano - Fruttato San Giuliano - l'Originale Olio di Gio Olixir

Origin Italy Italy Italy - Sicily Italy - Sicily

OLIVE OIL OLIVE OIL OLIVE OIL ID ID 81 AWARD ID 82 AWARD ID 88 AWARD ID 91 ZURICH ZURICH ZURICH 2020 2020 2020

SILVER BRONZE BRONZE

green ripe green and ripe

Label Varieties Bosana, Coratina, Ogliarola Coratina, Ogliarola 100% Tonda Iblea 100% Calamignara

Source of supply Coop Coop DaGiovanni Food For Health

22 Product Olivenöl extra vergine Ravidà "Natalia's Selection" Giovanni Cutrera Riserva

Origin Italy - Sicily Italy - Sicily Italy - Sicily

OLIVE OIL OLIVE OIL ID ID 107 ID 108 AWARD ID 109 AWARD ZURICH ZURICH 2020 2020

BRONZE SILVER

green ripe green and ripe

Sensory Intensity Intensity Intensity profile Fruitiness Fruitiness Fruitiness Bitterness Bitterness Bitterness Pungency Pungency Pungency Harmony Harmony Harmony Aroma vegetables, nuts nuts, leaves, freshly cut grass, herbs, nuts, apple, leaves, freshly cut grass, spices banana, tomato, artichoke

Label organic, PDO Monti Iblei Varieties 100% Biancolilla 100% Nocellara del Belice 100% Tonda Iblea

Source of supply Il Punto Gentili Kaffee Service Essenz Spezialitäten Terra Verde Bio-Gourmet AG

23 Product Jardin de Pedrissa El Empiedro Magnun Sess Premium

Origin Spain - Mallorca Spain - Priego de Cordoba Spain - Andalusia

OLIVE OIL ID ID 3 ID 6 AWARD ID 11 ZURICH 2020

SILVER Olive oil Spainfrom Page 24 – 32

green ripe green and ripe

Sensory Intensity Intensity Intensity profile Fruitiness Fruitiness Fruitiness Bitterness Bitterness Bitterness Pungency Pungency Pungency Harmony Harmony Harmony Aroma herbs, freshly cut grass, leaves, nuts, nut skin, leaves, freshly cut grass, leaves, apple, nuts, herbs, freshly cut tomato herbs, artichoke grass

Label PDO Priego de Cordoba Varieties 100% Empeltre 100% Hojiblanca 100% Picual

Source of supply Jardin de Pedrissa Olivarera la Purísima Magnun Sess

24 Product Finca La Torre Selection Palacio de los Olivos - Picual Palacio de los Olivos - Arbequina Dominus Cosecha Temprana Hojiblanca Origin Spain - Bobadilla Spain - Ciudad Real Spain - Ciudad Real Spain - Mancha Real

OLIVE OIL OLIVE OIL OLIVE OIL OLIVE OIL ID ID 12 AWARD ID 14 AWARD ID 15 AWARD ID 18 AWARD ZURICH ZURICH ZURICH ZURICH 2020 2020 2020 2020

GOLD SILVER BRONZE SILVER

OLIVE OIL AWARD ZURICH 2020 green ripe BEST ORGANIC

OLIVE OIL green and ripe AWARD ZURICH 2020

BEST MONO-VARIETY

Sensory Intensity Intensity Intensity Intensity profile Fruitiness Fruitiness Fruitiness Fruitiness Bitterness Bitterness Bitterness Bitterness Pungency Pungency Pungency Pungency Harmony Harmony Harmony Harmony Aroma freshly cut grass,leaves, nuts, herbs, freshly cut grass, nut skin, leaves, leaves, nuts, herbs, freshly cut grass, nuts, freshly cut grass, leaves, herbs, tomato, banana, apple, artichoke, banana, herbs, tomato, citrus tomato banana, apple, black tea, tomato citrus Label organic PDO Sierra Magina Varieties 100% Hojiblanca 100% Picual 100% Arbequina 100% Picual

Source of supply EVOO Olivapalacios Olivapalacios Imex Delikatessen AG

25 Product Migros Bio Spanisches Olivenöl Parqueoliva Serie Oro Almaoliva Arbequino Coop Naturaplan DOP Priego de Cordoba Origin Spain - Castilla-La Mancha Spain - Andalusia Spain - Andalusia Spain - Andalusia

OLIVE OIL OLIVE OIL OLIVE OIL ID ID 24 ID 28 AWARD ID 29 AWARD ID 30 AWARD ZURICH ZURICH ZURICH 2020 2020 2020

SILVER SILVER SILVER

green ripe green and ripe

Sensory Intensity Intensity Intensity Intensity profile Fruitiness Fruitiness Fruitiness Fruitiness Bitterness Bitterness Bitterness Bitterness Pungency Pungency Pungency Pungency Harmony Harmony Harmony Harmony Aroma banana, nuts, leaves, artichoke, leaves, nuts, herbs, tomato, artichoke nut skin, leaves, freshly cut grass, leaves, tomato, freshly cut grass, apple, tomato, freshly cut grass, herbs, tomato, artichoke, citrus nuts, apple, artichoke vegetables Label organic PDO Priego de Cordoba organic, PDO Priego de Cordoba Varieties 70% Arbequina, 25% Cornicabra, 80% Picuda, 20% Hojiblanca 100% Arbequina Picuda, Picual, Hojiblanca 5% Picual

Source of supply Migros Selektessen GmbH Weinhandel Peral Coop

26 Product Rincon de la Subbetica La Matilla Arbequina Casa del Águila Gordal Reserva Casa del Águila Picual Reserva Familiar Familiar Origin Spain - Andalusia Spain Spain - Andalusia Spain - Andalusia

OLIVE OIL ID ID 31 AWARD ID 37 ID 40 ID 41 ZURICH 2020

GOLD

OLIVE OIL AWARD ZURICH 2020 green ripe BEST ORGANIC

OLIVE OIL green and ripe AWARD ZURICH 2020

BEST MONO-VARIETY

Sensory Intensity Intensity Intensity Intensity profile Fruitiness Fruitiness Fruitiness Fruitiness Bitterness Bitterness Bitterness Bitterness Pungency Pungency Pungency Pungency Harmony Harmony Harmony Harmony Aroma leaves, freshly cut grass, tomato, vegetables, nuts leaves, tomato, herbs, apple, berries, leaves, nuts, apple, freshly cut grass, nuts, artichoke, apple Scharztee vegetables, tomato, artichoke, banana Label organic, PDO Priego de Cordoba organic PDO Sierra Magina PDO Sierra Magina Varieties 100% Hojiblanca 100% Arbequina 100% Gordal de Granada 100% Picual

Source of supply Coop Les Iberiques Casa del Águila Casa del Águila

27 Product Casa del Águila Picual Reserva Venta del Barón Patio de los Leones Finca Badenes Familiar Origin Spain - Andalusia Spain - Andalusia Spain - Andalusia Spain - Andalusia

OLIVE OIL OLIVE OIL OLIVE OIL ID ID 42 ID 44 AWARD ID 49 AWARD ID 50 AWARD ZURICH ZURICH ZURICH 2020 2020 2020

GOLD BRONZE BRONZE

OLIVE OIL AWARD ZURICH 2020 green ripe BEST OF SPAIN green and ripe

Label PDO Sierra Magina PDO Priego de Cordoba Varieties 100% Picual 80% Hojiblanca, 20% Picuda 33% Picual, 33% Hojiblanca, 33% Picual, Frantoio, Arbequina Arbequina

Source of supply Casa del Águila Metro Deutschland GmbH Torres Morente de Aceites Maeva Aires de Jaen

28 Product Fidelco Gold Arbequina Knolive Epicure Hispasur Gold Carbonell Magna Oliva

Origin Spain - Guadalajara Spain - Andalusia Spain - Andalusia Spain - Andalusia

OLIVE OIL OLIVE OIL ID ID 51 ID 56 AWARD ID 57 AWARD ID 87 ZURICH ZURICH 2020 2020

BRONZE BRONZE

green ripe green and ripe

Sensory Intensity Intensity Intensity Intensity profile Fruitiness Fruitiness Fruitiness Fruitiness Bitterness Bitterness Bitterness Bitterness Pungency Pungency Pungency Pungency Harmony Harmony Harmony Harmony Aroma banana, nuts, leaves, herbs, leaves, nut skin, freshly cut grass, leaves, herbs, freshly cut grass, leaves, freshly cut grass, tomato, vegetables, freshly cut grass, spices tomato, herbs, artichoke, apple tomato, artichoke, black tea, spices nuts, herbs, apple, artichoke

Label Varieties 100% Arbequina 70% Hojiblanca, 30% Picuda 100% Picual Picual, Hojiblanca, Picudo

Source of supply Aceites Delgado Knolive Oils Knolive Oils DEOLEO

29 Product Leah Linh selezione unica Valdezarza Haza La Centenosa Premium Haza La Centenosa Produción Ecológica Origin Spain - Cordoba Spain - Toledo Spanien - Andalusien Spanien - Andalusien ID ID 89 ID 101 ID 104 ID 105

green ripe green and ripe

Label organic, PDO Sierra Magina Varieties 100% Picual 100% Cacereña 100% Picual 100% Picual

Source of supply Jaquier Vu Jacqueline Alimenta GmbH Haza La Centenosa Haza La Centenosa

30 Product Murillo Goya Organics Goya Único Goya Extra Virgin

Origin Spain - Granada Spain Spain Spain

OLIVE OIL OLIVE OIL ID ID 102 ID 111 AWARD ID 112 AWARD ID 113 ZURICH ZURICH 2020 2020

SILVER GOLD

green ripe green and ripe

Label organic Varieties 60% Picuda, 20% Picual, 20% Picual, Hojiblanca, Picuda Hojiblanca, Picuda Hojiblanca, Lechin, Picual, Arbequina, Gordal Marzalla

Source of supply Pícon de Murillo Alhama Goya España Goya España Goya España

31 Product Goya Robusto

Origin Spain ID ID 114

green ripe green and ripe

Sensory Intensity profile Fruitiness Bitterness Pungency Harmony Aroma nuts, herbs, artichoke, freshly cut grass, banana

Label Varieties Hojiblanca, Arbequina

Source of supply Goya España

32 Product OEL Maagers Koroneiki ALEXIS Koroneiki

Origin Greece - Messenia Greece - Messenia Greece ID ID 2 ID 13 ID 16 Olive oil Greece from Page 33 – 37

green ripe green and ripe

Sensory Intensity Intensity Intensity profile Fruitiness Fruitiness Fruitiness Bitterness Bitterness Bitterness Pungency Pungency Pungency Harmony Harmony Harmony Aroma nuts, leaves, herbs nuts, leaves, herbs, tomato, apple, nuts, leaves, banana, herbs freshly cut grass

Label organic organic Varieties 100% Koroneiki 100% Koroneiki 100% Koroneiki

Source of supply Tzamouranis & Schmidt Maager Olivenoel GmbH Migros

33 Product Domaine Katrantzis Jordan Olivenöl Jordan Bio Olivenöl Terra Creta Grand Cru

Origin Greece - Lesbos Greece - Lesbos Greece - Lesbos Greece - Crete

OLIVE OIL ID 23 ID 38 ID 39 ID 54 AWARD ID ZURICH 2020

BRONZE

OLIVE OIL AWARD ZURICH 2020 green ripe BEST OF GREECE green and ripe

Label organic IGP Lesvos organic, IGP Lesvos Varieties 70% Kolovi, 30% Adramitiani Kolovi, Adramitiani Kolovi, Adramitiani 100% Koroneiki

Source of supply Domaine Katrantzis Jordan Olivenöl GmbH Jordan Olivenöl GmbH Manor

34 Product Astarti Exclusive Premium one BIO 1st harvest Agourelaion Finest BIO 1st Fresh harvest Origin Greece - Kithira Greece - Peloponnese Greece - Peloponnese Greece - Peloponnese ID ID 62 ID 65 ID 66 ID 67

green ripe green and ripe

Label organic organic organic Varieties 100% Koroneiki 78% Koroneiki, 22% Kothreiki 100% Kothreiki 100% Kothreiki

Source of supply George The Greek Elaion GmbH Elaion GmbH Elaion GmbH

35 Product Iliada Kalamata PDO Olivenöl von Dimosthenis HERGETOS Ελαιόλαδο βελανιδια

Origin Greece - Kalamata Greece - Peloponnese Greece - Mani Greece - Peloponnese ID ID 68 ID 92 ID 93 ID 94

green ripe green and ripe

Label PDO Kalamata organic Varieties 100% Koroneiki 100% Koroneiki 100% Koroneiki 100% Koroneiki

Source of supply Coop Olivenöl von Dimosthenis Hergetos Olivenöl Marktecken

36 Product Eleia Melies

Origin Greece - Ilia Greece ID ID 95 ID 96

green ripe green and ripe

Sensory Intensity Intensity profile Fruitiness Fruitiness Bitterness Bitterness Pungency Pungency Harmony Harmony Aroma leaves, tomato, nuts, banana, freshly freshly cut grass, leaves, tomato, cut grass, apple nuts, artichoke, herbs, apple

Label Varieties 100% Koroneiki Koroneiki

Source of supply TRANSGOURMET / PRODEGA TRANSGOURMET / PRODEGA

37 Product Herdade do Esporão - Biologico Herdade do Esporão - Selecção Olival da Risca - Reserva de Familia Origin Portugal - Alentejo Portugal - Alentejo Portugal - Alentejo

OLIVE OIL ID ID 4 ID 5 ID 17 AWARD ZURICH 2020

BRONZE Olive oil Portugal from Page 38 – 42

green ripe green and ripe

Sensory Intensity Intensity Intensity profile Fruitiness Fruitiness Fruitiness Bitterness Bitterness Bitterness Pungency Pungency Pungency Harmony Harmony Harmony Aroma herbs, nuts, tomato, leaves, freshly leaves, nut skin, herbs, freshly cut leaves, nut skin, tomato, herbs, apple cut grass grass, tomato

Label organic organic Varieties 80% Cobrançosa, 20% Arbequina 100% Cobrançosa 100% Cobrançosa

Source of supply Paul Ullrich AG Paul Ullrich AG Werner Schefer

38 Product Seleçao Moura DOP Oliveira da Serra Gourmet Oliveira da Serra Lagar do Marmelo Origin Portugal - Moura Portugal - Moura Portugal - Alentejo Portugal - Alentejo

OLIVE OIL ID ID 21 ID 22 ID 45 AWARD ID 46 ZURICH 2020

BRONZE

green ripe green and ripe

Sensory Intensity Intensity Intensity Intensity profile Fruitiness Fruitiness Fruitiness Fruitiness Bitterness Bitterness Bitterness Bitterness Pungency Pungency Pungency Pungency Harmony Harmony Harmony Harmony Aroma berries, banana, nuts, vegetables, berries, black tea, herbs, leaves leaves, nuts, freshly cut grass, leaves, tomato, nuts, freshly cut herbs tomato, apple, black tea, herbs, grass, herbs, apple banana Label PDO Moura Varieties Cobrançosa, Galega, Verdeal, Cordovil, Galega, Verdeal 100% Sikitita Sikitita, Arbosana, Arbequina Cordovil

Source of supply Moura e Barrancos Moura e Barrancos Sovena Sovena

39 Product Oliveira da Serra Oliveirinha Oliveira da Serra Selecção Ouro Rosmaninho Grand Selection Quinta da Lagoalva

Origin Portugal - Alentejo Portugal - Alentejo Portugal - Trás-os-Montes Portugal

OLIVE OIL OLIVE OIL ID ID 47 ID 48 AWARD ID 63 ID 64 AWARD ZURICH ZURICH 2020 2020

BRONZE BRONZE

green ripe green and ripe

Label PDO Trás-os-Montes PDO Priego de Cordoba Varieties 100% Arbequina Sikitita, Arbosana, Arbequina 40% Cobrançosa, 40% Madural, 50% Frantoio, 50% Moraiolo 20% Verdeal

Source of supply Sovena Sovena Olivicultores de Valpaços Rutishauser Barossa Weinshop

40 Product Gallo Novo Colheita 2019-2020 Gallo Colheita Madura Gallo Grande Escolha Gallo Reserva

Origin Portugal Portugal Portugal Portugal

OLIVE OIL ID ID 69 ID 70 ID 71 ID 72 AWARD ZURICH 2020

SILVER

OLIVE OIL AWARD ZURICH 2020 green ripe BEST OF PORTUGAL green and ripe

Sensory Intensity Intensity Intensity Intensity profile Fruitiness Fruitiness Fruitiness Fruitiness Bitterness Bitterness Bitterness Bitterness Pungency Pungency Pungency Pungency Harmony Harmony Harmony Harmony Aroma leaves, freshly cut grass, herbs, nuts, leaves, nuts, freshly cut grass, herbs, leaves, nut skin, freshly cut grass, leaves, nuts, herbs, freshly cut grass, tomato, apple, banana apple, vegetables, banana, citrus tomato, artichoke, apple, herbs, apple, tomato banana Label Varieties 49% Picual, 35% Cobrançosa, 16% 40% Arbosana, 30% Coratina, 30% 50% Picual, 50% Cobrançosa 35% Picual, 35% Cobrançosa, 20% Picudo Picual Koroneiki

Source of supply Gallo Worldwide Gallo Worldwide Gallo Worldwide Gallo Worldwide

41 Product Gallo BIO Azeite de Cides 0.28 Azeite de Cides 0.31

Origin Portugal Portugal - Trás-os-Montes Portugal - Trás-os-Montes ID ID 73 ID 99 ID 100

green ripe green and ripe

Sensory Intensity Intensity Intensity profile Fruitiness Fruitiness Fruitiness Bitterness Bitterness Bitterness Pungency Pungency Pungency Harmony Harmony Harmony Aroma nuts, leaves, herbs, artichoke, banana, nuts, leaves, apple, tomato, nuts, leaves, tomato, freshly cut vegetables, banana, berries, black honey grass, herbs, apple tea Label organic Varieties 100% Picual

Source of supply Gallo Worldwide Cides Cides

42 Product Nonno Mio Salvela Aurum NAI 3.3

Origin Croatia - Dalmatia Croatia - Istria Croatia - Dalmatia

OLIVE OIL ID ID 43 ID 61 AWARD ID 98 ZURICH 2020

SILVER Olive oil from oil Olive from countries other Page 43 – 46

green ripe green and ripe

Sensory Intensity Intensity Intensity profile Fruitiness Fruitiness Fruitiness Bitterness Bitterness Bitterness Pungency Pungency Pungency Harmony Harmony Harmony Aroma leaves, nuts, herbs, apple, spices, leaves, herbs, freshly cut grass, nuts, freshly cut grass, apple, banana, freshly cut grass tomato, apple, spices, vegetables banana, leaves, tomato

Label organic organic Varieties 100% Oblica Bura, Bianchera, Rosignola, Leccione 100% Coratina

Source of supply Necozio alla Fattoria Medea - Vinski Podrum OPG Nives Morović

43 Product Neapolis Carthagène olivos 37 Empire Huile Bleue de Marrakech

Origin Tunisia - Nabeul Tunisia Tunisia - Siliana Morocco ID ID 74 ID 75 ID 83 ID 110

green ripe green and ripe

Label organic organic Varieties 100% Chemlali 100% Chetoui 100% Chetoui 100% Picholine

Source of supply Rajhi & Ferjani Rajhi & Ferjani 37 Empire Huile Bleue

44 Product Grande Cuvée Gerbaud Vert Intense

Origin France France ID ID 53 ID 77

green ripe green and ripe

Sensory Intensity Intensity profile Fruitiness Fruitiness Bitterness Bitterness Pungency Pungency Harmony Harmony Aroma leaves, tomato, nuts, freshly cut leaves, green apple, freshly cut grass, grass, herbs, banana, apple herbs, nut skin

Label organic, PDO Provence PDO Provence Varieties Aglandau, Salonenque, Grossane 95% Aglandau, 5% Weitere

Source of supply Lobenbergs Gute Weine Les Templiers de Provence

45 Product Bertolli Black Label Carapelli Founders Edition Carapelli 125 Years Celebration

Origin European Union European Union European Union

OLIVE OIL OLIVE OIL OLIVE OIL ID ID 84 AWARD ID 85 AWARD ID 86 AWARD ZURICH ZURICH ZURICH 2020 2020 2020

SILVER BRONZE BRONZE

green ripe green and ripe

Sensory Intensity Intensity Intensity profile Fruitiness Fruitiness Fruitiness Bitterness Bitterness Bitterness Pungency Pungency Pungency Harmony Harmony Harmony Aroma leaves, freshly cut grass, nut skin, nuts, freshly cut grass, leaves, herbs, freshly cut grass, nut skin, leaves, tomato, herbs, apple apple, tomato herbs, apple, tomato

Label Varieties Hojiblanca, Picudo, Coratina, Cobrançosa, Coratina, Hojiblanca, Hojiblanca, Picudo, Coratina, Cobrançosa Picudo Cobrançosa

Source of supply DEOLEO DEOLEO DEOLEO

46 Dates for 2021

Knowing today what is going on next year.

Olive Oil Award Zurich 2021 Announcement of the Winners

Registration for participation, Payment of partici- The event will take place on April 29, 2021. pation fee, Submission of oil samples up to Febru- Registration for participation up to March 31, 2021. ary 15, 2021.

The detailed announcement of the event will be available by Details will be available by February 2021 at www.oliveoilaward.ch November 2020 at www.oliveoilaward.ch

47 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 Olive Oil Award 2020 on: www.oliveoilaward.ch

37 Empire Coop Fattoria La Vialla Huile Bleue [email protected] www.coop.ch www.lavialla.it www.leshuilesprecieuses.com

Aceites Delgado DaGiovanni Fiori di Cottone Il Punto Gentili Kaffee Service www.aceitesdelgado.com www.dagiovanni.com www.fioridicottone.com www.gentili-kaffee.de

Aires de Jaen DEOLEO Food For Health www.airesdejaen.com www.deoleo.com www.foodforhealth.ch Imex Delikatessen AG www.imex.ch Alimenta GmbH Di Bennardo Gallo Worldwide www.dibennardo.com www.gallooliveoil.com Jaquier Vu Jacqueline www.swissandalus.com Bona Furtuna Domaine Katrantzis DI BENNARDO www.bonafurtuna.com www.katrantzis.ch Jardin de Pedrissa dibennardo.ch www.jardin-de-pedrissa.com Buonvicini Food AG EDEKA George The Greek www.buonvicini.ch www.edeka.de [email protected] Jordan Olivenöl GmbH www.jordanolivenoel.de Goya España Casa del Águila Elaion GmbH www.goyaspain.com Knolive Oils www.casadelaguila.eu www.elaion.com www.knolive.com Casa Nobile Essenz Spezialitäten Haza La Centenosa www.casa-nobile.ch www.essenz-spezialitaeten.ch www.hazalacentenosa.com Les Iberiques www.lesiberiques.ch Cides EVOO AG Hergetos Olivenöl [email protected] www.evoo.ch www.hergetos.ch

48 Les Templiers de Provence Migros Pícon de Murillo Alhama Torres Morente de Aceites Maeva www.lestempliersdeprovence.com www.migros.ch www.murillo.ch www.aceitesmaeva.com

Lobenbergs Gute Weine MOURA E BARRANCOS Rajhi & Ferjani TRANSGOURMET / PRODEGA www.gute-weine.de www.azeitemoura.pt [email protected] www.transgourmet.ch

Maager Olivenoel GmbH Olivapalacios Rutishauser Barossa Weinshop Tzamouranis & Schmidt www.maagerolivenoel.ch www.olivapalacios.es https://www.rutishauser.com/ www.oel-berlin.de

Magnun Sess Olivarera la Purísima Weinhandel Peral Selektessen GmbH www.mgnss.com www.coopurisimapriego.com www.weinhandel-peral.de www.olivenoele.com/de Olivenöl von Dimosthenis Manor Werner Schefer olivenoel-von-dimosthenis@ www.manor.ch Sovena www.wsdi.ch bluewin.ch www.sovenagroup.com Marktecken Olivicultores de Valpaços www.marktecke.ch Tenuta Chiaramonte www.azeite.valpacos.com www.tenutachiaramonte.com Medea - Vinski Podrum OPG Nives Morovic Terra Verde Bio-Gourmet AG www.salvela.hr www.nai3-3.com www.terra-verde.ch Metro Deutschland GmbH Paul Ullrich AG www.metro.de Terra Rossa www.ullrich.ch terra-rossa.ch

49 Imprint

This brochure was produced in the context of the Olive Oil Award – Zurich 2020

Authors Annette Bongartz and Martin Popp

Editor Zurich University of Applied Sciences (ZHAW) Institute of Food and Beverage Innovation (ILGI) [email protected] Food Perception Group Gruental www.oliveoilaward.ch CH-8820 Waedenswil www.ilgi.zhaw.ch/sensorik Switzerland www.ilgi.zhaw.ch