"Extra Virgin Olive Oils" can be submitted for a three-stage expert evaluation by the Swiss Olive Oil Panel (SOP) by producers, importers, or retailers. The evaluation includes testing for aromas and absence of defects. There can be multiple winners in each of the three award categories "Gold," "Silver," or "Bronze."

• More Information on the Expert Evaluation
• The OOA Winners

Extra virgin olive oils from the final round of the Olive Oil Award – Zurich participate in a consumer test. The top-ranked olive oils receive the audience award "OLIO".

• More Information on the Consumer Evaluation
• the Winners

The classification of your olive oil by the Swiss Olive Oil Panel (SOP) is conducted according to the current legal requirements (EU). Additionally, we will prepare a description of the characteristic properties of your olive oil.

• More Information on the Sensory Assessment

The Swiss Olive Oil Panel (SOP), a unique group of evaluators in Switzerland for the assessment of olive oil, consists of more than 30 trained and experienced evaluators. The panel within the testing facility STS 0240 is accredited according to ISO 17025 for the assessment of olive oil.

• More Information on the Swiss Olive Oil Panel

You want to further educate yourself - test and/or expand your sensory skills? We offer one or several day tasting courses for beginners, modular training programs for those deeply interested in sensory analysis, and courses tailored specifically to companies and/or products. The courses are currently offered only in German. Company-specific courses are also available in English.

• Sensorik-Lizenz Olivenöl
• Degustationskurs Olivenöl

The articles from various professional journals and magazines report on the events and results related to the "International Olive Oil Award - Zurich" and "OLIO" from 2002 to the present day.

• To download page for publications and articles