The Olive Oil School of Spain sponsors the ESAO AWARDS in support of Superior Quality Extra Virgin Olive Oil
What are the ESAO Awards?
The prestigious prizes of The Olive Oil School of Spain are organized every year:
BEST INTERNATIONAL EVOO
The international awards to which all EVOO of the world can attend will compete in a Ranking of 3 places to obtain the great prize of «Best International EVOO». And also, you can obtain the prize of «Best International EVOO Packager / Trader».
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.
BEST EVOOs BY PRODUCER COUNTRIES
The international awards to which all EVOO of the world can obtain different prizes by producer or cooperative.
Best Producer EVOOs
Best Cooperative EVOOs
Innovation Award to the producer, cooperative or packager, national or international, that presents its innovation.
LOCAL VARIETY AWARD
Local Variety Award for the Best Extra Virgin Olive Oil of Local, Native or Special Interest Variety
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.
The ESAO Awards are included in the EVOO WORLD RANKING
Register your EVOO in the ESAO Awards!
Complete this pre-registration form to guarantee your place.
Once you have completed the registration you will receive an email with complete information to send us the samples correctly.
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 Olive Oil School of Spain shall be used as the basis for scoring criteria.
ESAO AWARDS DATA
THEY TALK ABOUT US IN
ESAO AWARDS EVENTS
ESAO Awards Ceremony
Veles e Vents emblematic building in Valencia, Spain
A Ceremony to pay tribute to EVOO highest quality.
Mejor aove de productor
Mejor aove de productor
Presentation of the ESAO Awards winners at the WOOE
World Olive Oil Exhibition in Madrid, Spain
The award-winning EVOOs are presented within the framework of the WOOE – World Olive Oil Exhibition.
Presentation of the ESAO Awards winners at Mediterranea Gastronoma
Gastrónoma, the Great Event of Gastronomy in Valencia, Spain
The award-winning EVOOs are every year present at “Mediterránea Gastrónoma”, the most important Gastronomic Fair of the Valencian Community.