A comparative study of the main international extra virgin olive oil competitions: Their impact on producers and consumers

Abstract

Background: Extra virgin olive oil (EVOO) arouses the desire to seek maximum gastronomic value, especially from informed consumers. The olive industry therefore rewards the best oils in competitions that add real commercial value to EVOOs. On the basis of competition-specific rules, judges trained in tasting award prizes that distinguish the best oils and serve as a guide for consumers, encouraging them to discover the diversity of EVOO tastes. Scope and approach: This study compares several international competitions, detailing their rules and practical organization. The article also examines how olive oil competitions impact producers and consumers. Key findings and conclusions: Competitions operate differently, starting with a selection phase that constrains some EVOOs, not all of which are given a fair chance to participate. Although most international competitions apply selection criteria from the International Olive Council Mario Solinas, the sensory evaluation of the oils takes into account numerous descriptors that involve very subtle distinctions. A more standardized approach to evaluation sheets, while leaving room for competitions to add specific descriptors, would be desirable. A thorough inter-competition classification by continent and country to identify the best "EVOO of the year" is realized by EVOO World Ranking. Although the awards promote high quality EVOOs, consumer preferences do not mirror those of tasting experts, particularly on the intensities of bitterness and pungency. Competition results should inform consumers about the organoleptic diversity of oils, enabling them to choose the best oils for their tastes and needs.

Effects of a Harvesting and Conservation Method for Small Producers on the Quality of the Produced Olive Oil

“…To evaluate whether olive oil, extracted from fruit harvested with an MIU and cool stored for several days, attained a quality level that could be regarded as 'premium', samples were sent to the New York International Olive Oil Competition in 2017, 2018, and 2019. The NYIOOC is recognized as one of the major competitions worldwide with tasting panels composed of highly respected professional tasters [7]. Samples of 'Picual', 'Arbequina', and 'Verdial' were taken from the production of the Del Cetino farm where an MIU as described in the study was used for harvesting and the olives were stored at 5 • C for up to 5 days before their transport to the mill.…”

“…During the last decade, a growing number of Spanish mills started to produce so-called EVOO Premiums, instead of the common one-sided attention on maximizing the quantity. This shift gained more ground with the growing importance of international olive oil contests, manned with expert tasters who set the stage for levels of organoleptic excellence beyond the official limits, although without generally accepted standards [7]. This fact entails the need to rigorously assess the quality of the product throughout the production chain, especially at the reception point of the mill [8,9].…”

Sensory Panel Performance Evaluation—Comprehensive Review of Practical Approaches

“…For these, it is observed that there are guidelines, company specifications, standards for testing protocols, which cover the sensory testing environment, specific vessel, sample presentation, etc. Several publications have been published, for example, on the testing of olive oil, honey and protected designation of origin (PDO) expert panels [22][23][24][25][26][27][28][29].…”

“…The current edition of the relevant standard [22] does not include any further analysis for pairwise significant differences among the samples. Some other platforms (e.g., sensory specialized statistical software) offer a suitable tool for the investigation of that type of differences [23]. If the individual panelists are evaluated, Spearman's rank correlation coefficient shall be calculated:…”

Cold Storage and Temperature Management of Olive Fruit: The Impact on Fruit Physiology and Olive Oil Quality—A Review

“…Meanwhile, high-density orchards (HDO) do request specific varieties, such as 'Arbequina', 'Koroneiki' and 'Arbosana', which need to be harvested early in the season [104]. Finally, the success of fresh-flavored oils for the gourmet market, backed up by the growing importance of the international olive oil competitions, favors an early harvest [105]. Consequently, a harvesting campaign that envisions high-end quality olive oil is taking off in September, with day temperature that easily raises above 30 • C.…”