Olive Oil AwardZurich 2016

Regulations

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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 dy-namic 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 calcu-lation 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 reco-gnizing your olive oil under the terms of the award scheme in accordance with these values.

Kind regards

Annette Bongartz

Art. 1 Eligibility

Those eligible to take part are: • Producers• Importers• Retailers

By registering for the Olive Oil Award – Zurich 2016 (hereinafter referred to as OOA), all parti-cipants automatically agree to the sensorial as-sessment of their submitted oil by the Swiss Oli-ve 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 provi-sions of the IOC. All olive oils must be delivered in their original packaging bearing the original la-bels. All labels must be accordance with Swiss and/or EU legislation.

Art. 3 Registration

The deadline for registration is 15 February 2016. Fully completed registration forms should be submitted:• Online via www.oliveoilaward.ch• Via email to iooa.ilgi@zhaw.ch• Or via regular mail to:

ZHAW / Zurich University of Applied Sciences Olive Oil Award Zurich 2016Sensory GroupGrüental / PostboxCH 8820 Wädenswil / Switzerland

Regulations

The registration of one or more olive oils will be confirmed by us in writing (via email). At this time an entry number will be assigned for every oil re-gistered. 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 SciencesOlive Oil Award Zurich 2016Sensory Group Entry No. _________Grüental / PostboxCH 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 Febru-ary 2016 and whose participation fees are regis-tered as paid by a recognized payment method on or before 01 April 2016 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 partici-pant from the payment of fees.

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 par-ticularly complex aromas with an excellent and permanent interaction of these aromas (fruiti-ness) and which have the characteristic olive oil bitterness and sharpness, typically exhibit out-standing 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 gra-ded in descending order from “Gold 2016” and “Silver 2016” to “Bronze 2016”.

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 2016” will be awar-ded to the oil that is considered the best mo-no-varietal oil, i.e. produced from a single gene olive variety. The prize “Best Organic 2016” 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 2016”, 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 coun-try.

Regulations

"Consumer assessment"

The award of the audience prize “OLIO 2016” will be based on an acceptance test by a panel of end consumers. A special prize “Best Design 2016” 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 2016 at the ZHAW, CH 8820 Wädenswil

• “Consumer assessment” 07-10 October 2016, at the “Gourmesse” in the Kongress-haus Zurich, CH 8002 Zurich

Art. 7 Registration fees

All prices quoted are in Swiss Francs (CHF) and are inclusive of value added tax.

• For one oil CHF 600.00• For each additional oil CHF 300.00

Example:• 1 oil CHF 600.00• 2 oils CHF 900.00• 3 oils CHF 1200.00• 4 oils CHF 1500.00

GOLD

OLIVE OILAWARDZURICH

2016

SILVER

OLIVE OILAWARDZURICH

2016

BRONZE

OLIVE OILAWARDZURICH

2016

BEST...

OLIVE OILAWARDZURICH

2016

OLIVE OILAWARDZURICH

2016

BEST DESIGN

Art. 8 Benefits and services

Results will be published in the daily and trade press, on the Internet (www.oliveoilaward.ch), 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 ac-cordance with ISO 17025: 1. Pre-tasting (minimum 3 assessors of the

SOP): Assessment of intensity of fruiti-ness. 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: Sen-sory 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 determinati-on of the winning oils.

• Analysis of chemical parameters (NIR ana-lysis) with respect to the following chemical parameters:

- Free fatty acids - Peroxide number - K232 value - K270 value - Pyropheophytin - 1,2-Diglycerides - Fatty acid distribution

Regulations

• Announcement of results and presentation of awards on the evening of Thursday 28 Ap-ril 2016 as part of the Olive Congress Zurich (see Art. 11).

• Award of prizes in the designated categories resulting from the expert assessment in ac-cordance 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 descrip-tion, 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 80-90 consumer opinions per olive oil. Recognition of the group of most popular oils.

2. Selection of the most popular or attracti-ve packaging (bottle, can, label,...). Each participant has one (1) vote. Recognition of the olive oil which receives the most vo-tes.

• Award of prizes in the designated categories resulting from the consumer assessment in accordance with Art. 5.

• Individual information to all participants.

Art. 9 Jury

Swiss Olive Oil Panel (SOP)

The SOP is a sensory panel specialized in the as-sessment 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 17025 accre-dited 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 conclusi-ons about the oil and its properties from visual observations.

Regulations

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Art. 11 Olive Congress

The “Olive Congress 2016” will take place on 28 and 29 April 2016 and coincides with the 15th anniversary of the Olive Oil Award Zurich. As part of the conference, recognized speakers will ex-plore various perspectives of the topic: “Quality of Olive Oil”. In addition, practical tasting work-shops 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 2016.

Art. 12 Organizer / Partner

Organizer:ZHAW / Zurich University of Applied Sciences Sensory GroupGrüental / PostboxCH 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.