During the months of March and April, the 137 participating oils were evaluated according to the criteria of the Zurich Olive Oil Awards International Competition. A total of 60 expert EVOO tasters from all over Switzerland were responsible for scoring the different oils.
The evaluation of the olive oils was carried out in a multi-stage testing procedure by the Swiss Olive Oil Panel (SOP). The SOP is organised, trained and supervised by the Sensory Science Group of the ZHAW and recognised by the International Olive Oil Council (IOC). The tests to which olive oils are subjected are regulated by the European Union and the IOC.
According to the organisation, Vallejo EVOO provides a complex and harmonious overall impression and a very long persistence of the oil's positive attributes.
In addition to the expert tests conducted by the Swiss Olive Oil Panel, there is also a consumer test. All visitors to Gourmesse in Zurich, a gourmet festival, can taste the participating oils.
The methodology applied at the Zurich Olive Oil Awards offers an added value to compare the quality of olive oils over the course of many years. With this method, they get a detailed description of the aroma profile of each oil, as well as an assessment of harmony and persistence.
The Vallejo Gourmet 100% Picual extra virgin olive has been awarded the silver medal at the Zurich Olive Oil Awards International Competition.
With the above recognition, Vallejo stands out with satisfactory tasting notes such as the aroma of freshly cut leaves, grass, walnut skin, tomato, banana, apples... The fruitiness of our Vallejo Gourmet oil stands out on the palate and qualifies it as an oil as balanced as it is intense.
This oil is the maximum expression of Vallejo quality. We take care in the elaboration of Vallejo Gourmet EVOO and the selection of the fruit down to the smallest detail; in this way, we obtain the purest juices from the selected olives.
The Zurich Olive Oil Awards were first held in 2001, when the Sensory Science group of the Institute for Food and Beverage Innovation (ILGI) of the Zurich University of Applied Sciences (ZHAW) volunteered to evaluate the extra virgin olive oils submitted to a competition held as part of the Gourmesse Zurich trade fair. In this way, the international competition began to develop.
In this year 2021, the organisation was very grateful for the participation of all the oils, despite the global pandemic we are suffering. On this occasion, the ZHAW provided scientific support with the tasting (sensory analysis) of 30 extra virgin olive oils by experts and consumers.
Since 2013, the Zurich International Olive Oil Award has been recognised by the International Olive Oil Council (IOC).