With more than 800 participants from 27 different nationalities, Vallejo EVOO has managed to stand out thanks to its organoleptic tasting notes, its the absence of defects and the high quality of the oil presented.
The contest has highlighted the Vallejo picual variety gourmet extra virgin olive oil for its robust taste and its intense fruity aroma, with good retro-olfaction notes. This oil has an intense sensory profile thanks to the fruit with which it is made, an early-ripening olive with green nuances.
On the nose, Vallejo extra virgin olive oil is reminiscent of olive leaves and freshly cut grass, giving way to notes of banana peel, green almond and aromatic herbs. In the mouth, this oil gives rise to a balanced bitter and spicy, with an aftertaste with nuances of tomato, green walnut, pepper and fig.
The Olive Japan international competition is organized by the Association of Olive Oil Sommeliers of Japan (OSAJ), the only Japanese professional organization for the training and certification of olive oil experts independent of any trade organization.