Expert Evaluation: Olive Oil Award (OOA)
The Olive Oil Award (OOA) aims to strengthen consumer confidence in the product "Extra Virgin Olive Oil" and to promote transparency in the olive oil market. The project provides a current overview of the quality of olive oil offerings on the Swiss and EU markets.
The sensory assessment of the extra virgin olive oils participating in the OOA is carried out in three steps by a jury - the Swiss Olive Oil Panel (SOP) of the ZHAW, a group of trained olive oil evaluators. Detailed test reports are made available to participants after the competition.
Olive oils that demonstrate sensory excellence based on the applied objective criteria are awarded either "Gold," "Silver," or "Bronze".
| Test step 1 | Test step 2 | Test step 3 |
|---|---|---|
|
Orientation Tasting (Screening) Goal: Selection of oils for Panel Test 1 |
Panel-Test 1 Goal: Selection of oils for Panel Test 2 |
Panel Test 2 (= Decision Tasting) Goal: Awarding of oils with Gold, Silver, Bronze |
|
» 3 Experts (evaluators from the SOP) » Assessment of fruitiness (light, medium, intense) » Detection of potential defects » Results with indicative character |
» SOP - accredited according to ISO 17025 » Extended Profile Sheet (validated) » Sensory laboratory » Coded test samples » Minimum number of evaluators n = 8 - 10 » Statistically significant results |
» SOP – accredited according to ISO 17025 » Extended Profile Sheet (validated) » Coded test samples » Minimum number of evaluators n = 8 - 10 » Statistically significant results |
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Swiss Olive Oil Panel
Extra virgin olive oils from the final round of the Olive Oil Award - Zurich take part in a consumer test. This popularity test is carried out on the occasion of the Gourmesse Zurich.
The classification of your olive oil by the Swiss Olive Oil Panel (SOP) is carried out according to the currently valid legal requirements (EU). In addition, we prepare a description of the characteristic properties of your olive oil for you.
The Swiss Olive Oil Panel (SOP), a group of testers for the evaluation of olive oil that is unique in Switzerland to date, consists of more than 30 trained and educated testers.