The Olive Oil School of Spain sponsors the ESAO AWARDS in support of Superior Quality Extra Virgin Olive Oil.

Registration fee: €199 until February 28st 2019.
From March 1st 2019, price will be €299.

ESAO Awards Data

EVOOS Participating

Prizes Awarded

COUNTRIES

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What are the ESAO Awards?

The prestigious prizes of The Olive Oil School of Spain are organized every year. In 2019, the ESAO Awards will be launched for the 3rd consecutive year.

A panel with the best tasting experts selected by the Olive Oil School of Spain, will taste each oil in different rounds and establish the common and specific criteria according to each category.

Mejor aove de cooperativa

Mejor aove de cooperativa

BEST INTERNATIONAL

“Best International EVOO 2019”

The international awards to which all EVOO of the world can attend will compete in a unique Ranking of 3 places to obtain the great prize of “Best International EVOO 2019”.

Do not miss the opportunity to present your EVOO to this New Edition of the Awards.  We know how huge is the effort required to make an outstanding oil.

This is why we want to reward the best olive oil mills. It is our aim to offer all our support to promote quality and spread extra virgin olive oil culture.

Why these Awards?

Why should I submit my EVOO?

The best International EVOO Awards recognize the work of the best oils in the world. Our School is located in Spain. Our culture, tradition and experience allow us to recognize the good practices that are made in other parts of the world and that is why it is so important to give value to outstanding Extra Virgin Olive Oils.

Thanks to this Spanish prize, your mill will be able to promote itself better in its own local market and also at international level. Having the hallmark of ESAO’s high quality is synonymous of guarantee and excellence in olive oil production.  

Mejor aove de cooperativa

Mejor aove de cooperativa

Endowment of the prizes.

Within the Olive Oil School of Spain, we carry out a great work on EVOO training. We participate in different forums throughout the year, positioning the School as a reference in the sector. This is why media and experts come to us when they require specific information about the olive oil sector.

We believe that the prize that can most benefit and compensate the great effort of the winners should be oriented to disseminate the quality of their oils and contribute to increase their sales worldwide.

Quality Seal

A logo of the prize will be received. This logo can be exposed in the bottle, packaging, web and the supports that are deemed appropriate.

Special Trophy

A special trophy will be delivered to the winners of the National and International categories.

Communication at the ESAO Awards Website

Communication through the ESAO website, under the specific section of ESAO Awards winners.

Communication through social networks

Communication of winners and finalists through ESAO’s own social networks, email marketing, blog… Conducting interviews and articles on the EVOO winners and finalists.

Diploma

Delivery of Diploma to winners and finalists of each category.

Fairs Presence

Inclusion of oil in the stand of the ESAO Awards at fairs. The stand will be exclusively the three winners of each category. Valued at more than €1,000

Gastrónoma Fair 2019

(First-place winners only) Invitation without cost to have presence in the tasting bar of the Fair Gourmet. Valued at €300

Media communication

Communication through press releases both in conventional media and collaborators.

This communication strategy will be carried out at national and international level, specifically in Japan, where a Japanese Newsletter will be sent to Japanese importers and social networks of ESAO in Japanese.

Sensory valuation

The sensory valuation will be developed in two stages: a first selection whose objective is the elimination of eventual defective oils.

The oils that have exceeded the first sensory evaluation will undergo successive evaluations in order to select the five best oils of each modality.

– The selected oils must exceed the physico-chemical valuation.

– The panel leader will issue a report with the scores of the first three positions of the three modalities. In the case of draws, the physicochemical score will be recorded.

– Subsequently, the jury will identify the finalist samples with their corresponding codification and on the basis of the above, will issue a report specifying the results of the evaluation and the positions occupied by the winners.

– The Organoleptic valuation of the Spanish Ministry of Agriculture shall be used as the basis for scoring criteria.

 

Register your EVOO in the ESAO Awards!

Complete this pre-registration form to guarantee your place. In the next step you can select the category or categories in which you would like to formalize the inscription.
Once you have completed the registration you will receive an email with complete information to send us the samples correctly.

If you have any questions please contact us by phone at +34 601 06 49 49