Olive Oil Award Zurich 2016

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1 Status November Subject to change - Design: ZHAW LSFM - ILGI - Sensory Group Olive Oil Award Zurich Regulations

2 Foreword "The objectives of the Olive Oil Award are to increase consumer confidence in the product "Extra Virgin Olive Oil" and to promote transparency in the olive oil market. The award scheme also provides a comprehensive overview of the quality of the olive oils currently available on the Swiss and EU markets." The Olive Oil Award has been dedicated to these objectives for over 15 years. Since the award scheme was initiated it has been continually developed and improved. On the occasion of this year s anniversary we have again re-appraised the whole concept and have made fundamental and substantial changes to the Award, in particular with respect to its external impact. You probably will have noticed that the entire structure of the scheme has been changed and a dynamic new logo has been introduced. Furthermore, we have revised the grouping of oils in to "gold", "silver", and "bronze" categories to be more self-explanatory and easier to understand. The calculation of the entrance fees has also been simplified, details of which are included in this brochure. Among the many new considerations there are some aspects of the award scheme that remain unchanged and I think we can be justly proud of the special features which have characterized the Olive Oil Award right from the beginning. Have you ever asked yourself why such an olive oil award scheme is organized and managed by a scientific institution, such as the Zurich University of Applied Sciences (ZHAW), and in Switzerland a non-producing country? For over 15 years, the ZHAW has maintained an accredited panel of sensory experts, the Swiss Olive Oil Panel (SOP), which is recognized by the International Olive Oil Council. This panel of trained sensory assessors with many years of experience also functions as the expert jury for the Olive Oil Award. The panel proudly encompasses the fundamental Swiss values of: "Independence, Neutrality und Professionalism" We, the team at the ZHAW and the members of the SOP, are looking forward to assessing and recognizing your olive oil under the terms of the award scheme in accordance with these values. Kind regards Annette Bongartz

3 Art. 1 Eligibility Those eligible to take part are: Producers Importers Retailers By registering for the Olive Oil Award Zurich (hereinafter referred to as OOA), all participants automatically agree to the sensorial assessment of their submitted oil by the Swiss Olive Oil Panel (SOP) under the current conditions of participation. Art. 2 Admission requirements for olive oil Entry is restricted to Extra Virgin Olive Oils in their original containers. The oils submitted must conform to Swiss or EU legislation, or the provisions of the IOC. All olive oils must be delivered in their original packaging bearing the original labels. All labels must be accordance with Swiss and/or EU legislation. Art. 3 Registration The deadline for registration is 15 February. Fully completed registration forms should be submitted: Online via Via to Or via regular mail to: ZHAW / Zurich University of Applied Sciences Olive Oil Award Zurich Sensory Group Grüental / Postbox CH 8820 Wädenswil / Switzerland The registration of one or more olive oils will be confirmed by us in writing (via ). At this time an entry number will be assigned for every oil registered. When the oil is sent to the ZHAW for assessment, this entry number should be clearly visible on the containers. For each oil registered, at least four (or more) units totaling at least 3 liters should be delivered. Example: 6 x 500 ml = 3000 ml. Art. 4 Submission of oil The olive oils registered for the Olive Oil Award should be sent (along with the oil s entry number) to the following address: ZHAW / Zurich University of Applied Sciences Olive Oil Award Zurich Sensory Group Entry No. Grüental / Postbox CH 8820 Wädenswil / Switzerland The delivery of the olive oils is at the expense and risk of the participant. On receipt, the organizers assume the ownership of the oils. Only the oils that arrive at the ZHAW by 22 February and whose participation fees are registered as paid by a recognized payment method on or before 01 April can be considered for the award scheme. Non-compliance with the above requirements (Articles 2-4), will result in removal of the oils from the scheme. This does not absolve the participant from the payment of fees.

4 Art. 5 Award categories "Expert assessment" The awarding of a prize for the sensory quality of an olive oil first requires a defect-free product. Such extra virgin olive oils, which feature particularly complex aromas with an excellent and permanent interaction of these aromas (fruitiness) and which have the characteristic olive oil bitterness and sharpness, typically exhibit outstanding harmony and persistency. Such olive oils are recognized with an appropriate award. There can be multiple winners in each of the three award categories. The categories are graded in descending order from Gold and Silver to Bronze. GOLD SILVER BRONZE Further special prizes for extra virgin olive oils will be awarded in addition to the aforementioned winning categories of Gold, Silver and Bronze. The prize Best Mono-Variety will be awarded to the oil that is considered the best mono-varietal oil, i.e. produced from a single gene olive variety. The prize Best Organic will be awarded to the oil which is considered to be the best oil originating from controlled organic production. The individual country prizes, Best of Country, will be awarded to the extra virgin olive oils considered to be the best from a particular country, provided at least 10 or more registrations have been received from that country. "Consumer assessment" The award of the audience prize OLIO will be based on an acceptance test by a panel of end consumers. A special prize Best Design will also be awarded for the most popular or attractive packaging (bottle, can, label ). Art. 6 Place and time frame Expert assessment in March/April at the ZHAW, CH 8820 Wädenswil Consumer assessment October, at the Gourmesse in the Kongresshaus Zurich, CH 8002 Zurich Art. 7 Registration fees BEST DESIGN All prices quoted are in Swiss Francs (CHF) and are inclusive of value added tax. For one oil CHF For each additional oil CHF Example: 1 oil CHF oils CHF oils CHF oils CHF BEST...

5 Art. 8 Benefits and services Results will be published in the daily and trade press, on the Internet ( in the Swiss gastronomy magazine Salz & Pfeffer and on the award scheme app Olive Oil Award (available for ios und Android). "Expert assessment" Three-stage assessment by the Swiss Olive Oil Panel (SOP), recognized by the IOC, in accordance with ISO 17025: 1. Pre-tasting (minimum 3 assessors of the SOP): Assessment of intensity of fruitiness. Objective: To establish the tasting order for Panel Test I and II 2. Panel Test l (minimum 8 assessors of the SOP): Classification according to EU 1348/2013, description of aroma and assessment of harmony. Objective: Sensory evaluation of all oils and selection of award-worthy oils for Panel Test II. 3. Panel Test II (minimum 8 assessors of the SOP): Repetition of Panel Test l to confirm the winning oils (usually about 50% of the submitted oils). Objective: Confirmation of the results of Panel Test I and determination of the winning oils. Analysis of chemical parameters (NIR analysis) with respect to the following chemical parameters: - Free fatty acids - Peroxide number - K232 value - K270 value - Pyropheophytin - 1,2-Diglycerides - Fatty acid distribution Announcement of results and presentation of awards on the evening of Thursday 28 April as part of the Olive Congress Zurich (see Art. 11). Award of prizes in the designated categories resulting from the expert assessment in accordance with Art. 5. Individual information for all participants and a detailed test report for all those olive oils submitted. The report will contain information about the sensory classification and description, and the evaluation of aroma harmony in addition to selected chemical parameters. "Consumer assessment" Consumer assessment at the Gourmesse Zurich by a panel of end consumers: 1. Evaluation of sets of 5-6 oils on a 9 point hedonic scale. Olive oils that have reached Panel Test ll of the OOA will be included. Approximately consumer opinions per olive oil. Recognition of the group of most popular oils. 2. Selection of the most popular or attractive packaging (bottle, can, label,...). Each participant has one (1) vote. Recognition of the olive oil which receives the most votes. Award of prizes in the designated categories resulting from the consumer assessment in accordance with Art. 5. Individual information to all participants.

6 Art. 9 Jury Swiss Olive Oil Panel (SOP) The SOP is a sensory panel specialized in the assessment of olive oil and based at the ZHAW. It was founded in 2002 and constitutes the jury for the Olive Oil Award. It is recognized by the IOC (International Olive Council), is ISO accredited and is trained regularly in accordance with the requirements of the EU and the IOC. Consumer panel The panel of end consumers for the acceptance test will comprise visitors to the Gourmesse in Zürich. These are primarily regular consumers of the product category olive oil and hence can be considered part of the target consumer group. Art. 10 Evaluation of the olive oils The olive oils are tasted and evaluated in order of intensity of fruitiness (light middle intensive). The tasting is blind, that is the assessors do not receive any information about the products and it is not possible for them to draw any conclusions about the oil and its properties from visual observations. Art. 11 Olive Congress The Olive Congress will take place on 28 and 29 April and coincides with the 15th anniversary of the Olive Oil Award Zurich. As part of the conference, recognized speakers will explore various perspectives of the topic: Quality of Olive Oil. In addition, practical tasting workshops will enable participants to experience for themselves the sensory qualities of selected edible oils. The results of the Olive Oil Award and the award ceremony will take place during the evening of 28 April. Art. 12 Organizer / Partner Organizer: ZHAW / Zurich University of Applied Sciences Sensory Group Grüental / Postbox CH 8820 Wädenswil / Switzerland Partner: Edition Salz & Pfeffer AG Stampfenbachstrasse 137 / Postbox 98 CH 8042 Zürich / Switzerland Art. 13 Recourse The data collected during the award scheme and the decisions of the panels will be final. There is no right of appeal. powered by

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