8th International Olive Congress – Zurich 2009 / April 02, 2009
Institute for Food and Beverage Innovation / Annette Bongartz 1
WELCOME to the Department of Life Sciences
and Facility Management
8th International Olive Congress – Zurich 2009 / April 02, 2009
Institute for Food and Beverage Innovation / Annette Bongartz 2
Institute of Food and Beverage Innovation
8th International Olive Congress – Zurich 2009 / April 02, 2009
Institute for Food and Beverage Innovation / Annette Bongartz 3
Fields of Activity
• Food Technology / Process Engineering / Cosmetics
• Beverage Technology
• Microbiology
• Food Sensory Science
• Aroma Research
• Nutrition and Consumer Science
• Quality Management / Food Safety
www.ilgi.zhaw.ch
8th International Olive Congress – Zurich 2009 / April 02, 2009
Institute for Food and Beverage Innovation / Annette Bongartz 4
Assignment of Winners
Participation
130 Olive Oils
14 Countries
8th International Olive Congress – Zurich 2009 / April 02, 2009
Institute for Food and Beverage Innovation / Annette Bongartz 5
8th International Olive Oil Award
Zurich 2009
Number of participating Olive Oils
160
157
140 148
143
120 132 130
100
104
80
84
60
40
40
20
0
2002 2003 2004 2005 2006 2007 2008 2009
8th International Olive Congress – Zurich 2009 / April 02, 2009
Institute for Food and Beverage Innovation / Annette Bongartz 6
8th International Olive Oil Award
Zurich 2009
Number of Countries
16
14
14
12
12
10 11 11 11
8 9
8
6
6
4
2
0
2002 2003 2004 2005 2006 2007 2008 2009
8th International Olive Congress – Zurich 2009 / April 02, 2009
Institute for Food and Beverage Innovation / Annette Bongartz 7
Number of
Country %
Participants
Australia 2 1.5
Chile 2 1.5
Croatia 1 0.8
Greece 20 15.4
Israel 1 0.8
Italy 60 46.2
Jordan 1 0.8
Marocco 1 0.8
Portugal 4 3.1
Saudi-Arabia 1 0.8
Slovenia 1 0.8
South-Africa 1 0.8
Spain 32 24.6
Turkey 3 2.3
Total 130 100
8th International Olive Congress – Zurich 2009 / April 02, 2009
Institute for Food and Beverage Innovation / Annette Bongartz 8
8th International Olive Oil Award
Zurich 2009
Participants per Country in % (n = 130)
15
Italy
Greece
Spain
Portugal 25
46
Turkey
France
3
other 2
8
8th International Olive Congress – Zurich 2009 / April 02, 2009
Institute for Food and Beverage Innovation / Annette Bongartz 9
8th International Olive Oil Award
Zurich 2009
Participants per “other” Countries in % (n = 130)
1
Australia
2
Chile 1
Croatia
Israel 1
Jordan
2
Marocco 1
Saudi-Arabia
Slovenia
1
South Africa 2
1
8th International Olive Congress – Zurich 2009 / April 02, 2009
Institute for Food and Beverage Innovation / Annette Bongartz 10
8th International Olive Oil Award
Zurich 2009
• 6 x Golden Olive
• 8 x Silver Olive
• 14 x Award
• 3 x “Best of ...”
– Italy
– Spain
– Greece
8th International Olive Congress – Zurich 2009 / April 02, 2009
Institute for Food and Beverage Innovation / Annette Bongartz 11
8th International Olive Oil Award
Zurich 2009
Amount of Awards (Golden / Silver Olive and Award)
from 2002 until 2009
30
29 Gold Silver Award
25
24
20
20
18 17
15
14
10 12
11 11
10
7 8 8
5 7 6 7 7 6
6 2 5
0
2002 2003 2004 2005 2006 2007 2008 2009
8th International Olive Congress – Zurich 2009 / April 02, 2009
Institute for Food and Beverage Innovation / Annette Bongartz 12
8th International Olive Oil Award
Zurich 2009
Golden / Silver Olives (%)
from 2002 until 2009
Italy
Greece
75
Spain
South Africa
6
Turkey
France
13
8th International Olive Congress – Zurich 2009 / April 02, 2009
other
Institute for Food and Beverage Innovation / Annette Bongartz 1 2 2 1 13
8th International Olive Oil Award
Zurich 2009
Amount of Golden / Silver Olives
from 2002 until 2009
Italy Greece Spain other
100
90 89
88
80 82
70 71 71 69
68
60
57
50
40
36
30 29
20 23
16 15
10 9 8
6 6 6 5
0 8 International Olive Congress – Zurich 2009 / April 02, 2009 0
th 0 0 0 0 0 0 0
Institute for Food and Beverage Innovation / Annette Bongartz 14
2002 2003 2004 2005 2006 2007 2008 2009
8th International Olive Oil Award
Zurich 2009
Category Gold Silver Award
intense 3 2 5
medium 3 5 8
light 0 1 1
Total 6 8 14
8th International Olive Congress – Zurich 2009 / April 02, 2009
Institute for Food and Beverage Innovation / Annette Bongartz 15
8th International Olive Oil Award
Zurich 2009
Country Gold Silver Award
Italy 3 5 10
Spain 3 2 4
Turkey 0 1 0
Total 6 8 14
8th International Olive Congress – Zurich 2009 / April 02, 2009
Institute for Food and Beverage Innovation / Annette Bongartz 16
8th International Olive Oil Award
Zurich 2009
Amount of Olive Oils labelled as Bio / PDO / PGI
from 2004 until 2009
Bio DOP / IGP one variety
80
70
60
50
40
30
20
10
0 8th International Olive Congress – Zurich 2009 / April 02, 2009
Institute for Food and Beverage Innovation / Annette Bongartz 17
2004 2005 2006 2007 2008 2009
8th International Olive Oil Award
Zurich 2009
Category Gold Silver Award
DOP / GUB (33) 4 3 6
IGP / GGA (2) 0 0 0
Area / Country 2 5 8
(95)
Total 6 8 14
8th International Olive Congress – Zurich 2009 / April 02, 2009
Institute for Food and Beverage Innovation / Annette Bongartz 18
DOP / IGP Anzahl
IOOA 2009 DOP Apruntino Pescarese 1
DOP Cartoceto 1
PDO / PGI DOP Dauno Gargano 1
DOP Istria 1
DOP Jaen 1
DOP Kalamata 2
DOP Kolymvari 1
DOP Latzimas 1
DOP Monte Etna 1
DOP Monti Iblei 2
DOP Priego de Cordoba 7
DOP Rioja 1
DOP Rivera Ligure 2
DOP Sierra Magina 1
DOP Sitia 4
DOP Tuscia 1
DOP Umbria 1
DOP Val di Mazara 2
DOP Valli Trapanesi 5
IGP Lakonia 2
8th International Olive Congress – Zurich 2009 / April 02, 2009
Institute for Food and Beverage Innovation / Annette Bongartz IGP Toscano 1 19
8th International Olive Oil Award
Zurich 2009
Category Gold Silver Award
Conventional (110) 3 7 12
Bio (20) 3 1 2
Total 6 8 14
8th International Olive Congress – Zurich 2009 / April 02, 2009
Institute for Food and Beverage Innovation / Annette Bongartz 20
8th International Olive Oil Award
Zurich 2009
Category Gold Silver Award
One variety (60) 3 4 8
More variet. (70) 3 4 6
Total 6 8 14
8th International Olive Congress – Zurich 2009 / April 02, 2009
Institute for Food and Beverage Innovation / Annette Bongartz 21
International Olive Oil Award – Zurich
Test Procedure IOOA
1st step
• Pre-Test (Screening)
• 3 trained experts/panelists orientation
• Screening of the intensity of fruitiness
– light
– medium
– intense
• Search for defects
Aim: Selection of Oils for Panel Test 1
(blind tasting)
8th International Olive Congress – Zurich 2009 / April 02, 2009
Institute for Food and Beverage Innovation / Annette Bongartz 22
International Olive Oil Award – Zurich
Test Procedure IOOA
2nd Step
• Panel-Test 1 (blind tasting)
• Swiss Olive Oil Panel (SOP) min. 8 - 10 results / olive oil
• Blind-Tasting in the Sensory Lab 3 digit coding and „latin
square“ presentation design
• advanced profile sheet
– according to EC regulation 640/ 2008
– advanced with description of aromatic compounds, harmony
and persistency
Aim: Selection of Oils for Panel Test 2
(blind tasting / final evaluation)
8th International Olive Congress – Zurich 2009 / April 02, 2009
Institute for Food and Beverage Innovation / Annette Bongartz 23
International Olive Oil Award – Zurich
Profile Sheet IOOA
Datum: ______________ Prüfer-Code: G _____ Probennummer: _____
Negative Attribute
1 fusty / muddy
stichig / schlammig
2 musty
modrig
3 winey - vinegary
weinig - essigsauer
4 metallic
metallisch
5 rancid
ranzig
6 others (to specify)
andere (zu spezifizieren)
8th International Olive Congress – Zurich 2009 / April 02, 2009
Institute for Food and Beverage Innovation / Annette Bongartz 24
International Olive Oil Award – Zurich
Test Procedure IOOA
Positive Attribute
7a fruity
fruchtig Nase
GRÜN REIF
+ ++ +++ + ++ +++
grüne Olive reife Olive
frisch geschn. Gras süss (= nicht / wenig bitter)
grüne, unreife Nussschale Nusskerne
grüne, unreife Mandelschale Mandelkerne
grüne, unreife Pinienschale Pinienkerne
grüne Artischocke gekochte Artischocke
grüne Tomate reife Tomate
Kräuter (Rosmarin, Oregano, Thymian, ...) Pilz
grüner Apfel reifer Apfel
grüne Banane reife Banane
Zitrus Cassis
Melone
Kandierte Früchte
ggf. weitere Attribute (benennen und bewerten) + ++ +++
1
2
3
8th International Olive Congress – Zurich 2009 / April 02, 2009
7b fruity
Institute for Food and Beverage Innovation / Annette Bongartz 25
fruchtig Gaumen
International Olive Oil Award – Zurich
Test Procedure IOOA
8 bitter
bitter
9 pungent
scharf
Gesamteindruck / Ausgewogenheit
10 Harmonie (Flavour)
negativ (total unharmonisch) Standard positiv (Spitzenöle)
11 Dauerhaftigkeit
kurz Standard lang
8th International Olive Congress – Zurich 2009 / April 02, 2009
Institute for Food and Beverage Innovation / Annette Bongartz 26
8th International Olive Congress – Zurich 2009 / April 02, 2009
Institute for Food and Beverage Innovation / Annette Bongartz 27
8th International Olive Congress – Zurich 2009 / April 02, 2009
Institute for Food and Beverage Innovation / Annette Bongartz 28
International Olive Oil Award – Zurich
Test Procedure IOOA
3rd Step
• Panel-Test 2 (blind tasting / final evaluation)
• Swiss Olive Oil Panel (SOP) min. 8 -10 results / olive oil
• Blind-Tasting 3 digit coding and „latin square“ presentation
design
• advanced profile sheet
– according to EC regulation 640/ 2008
– advanced with description of aromatic compounds, harmony
and persistency
Aim: Definition of Winning Oils in the categories
„Golden Olive“ / „Silver Olive“ / „Award“
8th International Olive Congress – Zurich 2009 / April 02, 2009
Institute for Food and Beverage Innovation / Annette Bongartz 29
AWARD 2009
8th International Olive Congress – Zurich 2009 / April 02, 2009
Institute for Food and Beverage Innovation / Annette Bongartz 30
AWARD 2009
Category „light“
• Product (130)
„Sapori del Parco”
- 100% Ogliarola Garganica
- PDO Dauno Gargano
- Italy / Puglia
• Producer
Frantoio Bisceglia
- Giovanni Bisceglia
- Mattinata, Italy
• Announcement by
Essenz GmbH
- Alois Roth
- Oberkirch, Switzerland
8th International Olive Congress – Zurich 2009 / April 02, 2009
Institute for Food and Beverage Innovation / Annette Bongartz 31
Sapori del Parco (130)
Mean / Intensity Skale 0 - 3
1 = slightly Freshly cut Grass
2 = noticeably 3
3 = intense
Candied Fruit Nut-, Almond-, Pine-Skin / -Shell
2
Ripe Fruit 1 Green Vegetable
0
Ripe / Cooked Vegetable Herbs
Nut-, Almond-, Pine-Kernel Green Fruit
8th International Olive Congress – Zurich 2009 / April 02, 2009 Sweet
Institute for Food and Beverage Innovation / Annette Bongartz ZHAW 32
AWARD 2009
Category „medium“
• Product (005)
„Ravida”
- 50% Cerasuola, 45% Biancolilla,
5% Nocellara del Belice
- Italy / Sicily
• Producer
Ravida Azienda Agricola SRL
- Natalia Ravida
- Menfi, Italy
• Announcement by
the same
8th International Olive Congress – Zurich 2009 / April 02, 2009
Institute for Food and Beverage Innovation / Annette Bongartz 33
Ravida (005)
Mean / Intensity Skale 0 - 3
1 = slightly Freshly cut Grass
2 = noticeably 3
3 = intense
Candied Fruit Nut-, Almond-, Pine-Skin / -Shell
2
Ripe Fruit 1 Green Vegetable
0
Ripe / Cooked Vegetable Herbs
Nut-, Almond-, Pine-Kernel Green Fruit
8th International Olive Congress – Zurich 2009 / April 02, 2009 Sweet
Institute for Food and Beverage Innovation / Annette Bongartz ZHAW 34
AWARD 2009
Category „medium“
• Product (021)
„Olio di Oliva MONACO”
- 60% Biancolilla, 40% Cerasuola
- Italy / Sicily
• Producer
Azienda Monaco Luigi
- Luigi Monaco
- Menfi, Italy
• Announcement by
C. Monaco
- Calogero Monaco
- Menfi, Italy
8th International Olive Congress – Zurich 2009 / April 02, 2009
Institute for Food and Beverage Innovation / Annette Bongartz 35
MONACO (021)
Mean / Intensity Skale 0 - 3
1 = slightly Freshly cut Grass
2 = noticeably 3
3 = intense
Candied Fruit Nut-, Almond-, Pine-Skin / -Shell
2
Ripe Fruit 1 Green Vegetable
0
Ripe / Cooked Vegetable Herbs
Nut-, Almond-, Pine-Kernel Green Fruit
8th International Olive Congress – Zurich 2009 / April 02, 2009 Sweet
Institute for Food and Beverage Innovation / Annette Bongartz ZHAW 36
AWARD 2009
Category „medium“
• Product (050)
„MANDRANOVA Etichetta verde”
- 100% Nocellara del Belice
- Italy / Sicily
• Producer
Azienda Agricola Mandranova
- Giuseppe e Silvia Di Vincenco
- Palermo, Italy
• Announcement by
PRC di Mario Piazzini
- Mario Piazzini
- Bellinzona, Switzerland
8th International Olive Congress – Zurich 2009 / April 02, 2009
Institute for Food and Beverage Innovation / Annette Bongartz 37
Mandranova (050)
Mean / Intensity Skale 0 - 3
1 = slightly Freshly cut Grass
2 = noticeably 3
3 = intense
Candied Fruit Nut-, Almond-, Pine-Skin / -Shell
2
Ripe Fruit 1 Green Vegetable
0
Ripe / Cooked Vegetable Herbs
Nut-, Almond-, Pine-Kernel Green Fruit
8th International Olive Congress – Zurich 2009 / April 02, 2009 Sweet
Institute for Food and Beverage Innovation / Annette Bongartz ZHAW 38
AWARD 2009
Category „medium“
• Product (054)
„Falconero”
- 80% Cerasuola, 10% Nocellara,
10% Biancolilla
- PDO Valli Trapanesi
- Italy / Sicily
• Producer
Azienda Fontanasalsa
- Maria Caterina Burgarella
- Fontanasalsa, Italy
• Announcement by
MGM Group Corporation
- Angela Tanner
8th International Olive Congress – Zurich 2009 / April 02, 2009
- Zürich, Switzerland
Institute for Food and Beverage Innovation / Annette Bongartz 39
Falconero (054)
Mean / Intensity Skale 0 - 3
1 = slightly Freshly cut Grass
2 = noticeably 3
3 = intense
Candied Fruit Nut-, Almond-, Pine-Skin / -Shell
2
Ripe Fruit 1 Green Vegetable
0
Ripe / Cooked Vegetable Herbs
Nut-, Almond-, Pine-Kernel Green Fruit
8th International Olive Congress – Zurich 2009 / April 02, 2009 Sweet
Institute for Food and Beverage Innovation / Annette Bongartz ZHAW 40
AWARD 2009
Category „medium“
• Product (057)
„MB Cerasuola”
- 100% Cerasuola
- PDO Valli Trapanesi
- Italy / Sicily
• Producer
Azienda Fontanasalsa
- Maria Caterina Burgarella
- Fontanasalsa, Italy
• Announcement by
MGM Group Corporation
- Angela Tanner
- Zürich, Switzerland
8th International Olive Congress – Zurich 2009 / April 02, 2009
Institute for Food and Beverage Innovation / Annette Bongartz 41
MB Cerasuola (057)
Mean / Intensity Skale 0 - 3
1 = slightly Freshly cut Grass
2 = noticeably 3
3 = intense
Candied Fruit Nut-, Almond-, Pine-Skin / -Shell
2
Ripe Fruit 1 Green Vegetable
0
Ripe / Cooked Vegetable Herbs
Nut-, Almond-, Pine-Kernel Green Fruit
8th International Olive Congress – Zurich 2009 / April 02, 2009 Sweet
Institute for Food and Beverage Innovation / Annette Bongartz ZHAW 42
AWARD 2009
Category „medium“
• Product (086)
„Hacienda Iber Arbosana”
- 100% Arbosana
- Spain / Saragossa
• Producer
Olivos del Ebro SL
- Oscar Arregui
- Saragossa, Spain
• Announcement by
the same
8th International Olive Congress – Zurich 2009 / April 02, 2009
Institute for Food and Beverage Innovation / Annette Bongartz 43
Arbosana (086)
Mean / Intensity Skale 0 - 3
1 = slightly Freshly cut Grass
2 = noticeably 3
3 = intense
Candied Fruit Nut-, Almond-, Pine-Skin / -Shell
2
Ripe Fruit 1 Green Vegetable
0
Ripe / Cooked Vegetable Herbs
Nut-, Almond-, Pine-Kernel Green Fruit
8th International Olive Congress – Zurich 2009 / April 02, 2009 Sweet
Institute for Food and Beverage Innovation / Annette Bongartz ZHAW 44
AWARD 2009
Category „medium“
• Product (096)
„La Laguna de Fuente de Piedra”
- 100% Viduena
- Spain / Andalucia
• Producer
El Labrador
- Rosario Lopez-Montrero
- Fuente de Piedra, Spain
• Announcement by
the same
8th International Olive Congress – Zurich 2009 / April 02, 2009
Institute for Food and Beverage Innovation / Annette Bongartz 45
Fuente de Piedra (096)
Mean / Intensity Skale 0 - 3
1 = slightly Freshly cut Grass
2 = noticeably 3
3 = intense
Candied Fruit Nut-, Almond-, Pine-Skin / -Shell
2
Ripe Fruit 1 Green Vegetable
0
Ripe / Cooked Vegetable Herbs
Nut-, Almond-, Pine-Kernel Green Fruit
8th International Olive Congress – Zurich 2009 / April 02, 2009 Sweet
Institute for Food and Beverage Innovation / Annette Bongartz ZHAW 46
AWARD 2009
Category „medium“
• Product (123)
„Olio Extra vergine di Oliva BARBÁRA”
- 90% Cerasuola, 10% Biancolilla,
Nocellara del Belice
- PDO Valli Trapanesi
- Italy / Sicily
• Producer
Azienda Agricola Barbára
- Francesco Barbara
- Rilievo / Trapani, Italy
• Announcement by
Azienda Agricola Barbára
- Jean Jacques Broccard
8th International Olive Congress – Zurich 2009 / April 02, 2009
- La-Tour-de-Trême, Switzerland
Institute for Food and Beverage Innovation / Annette Bongartz 47
Barbára (123)
Mean / Intensity Skale 0 - 3
1 = slightly Freshly cut Grass
2 = noticeably 3
3 = intense
Candied Fruit Nut-, Almond-, Pine-Skin / -Shell
2
Ripe Fruit 1 Green Vegetable
0
Ripe / Cooked Vegetable Herbs
Nut-, Almond-, Pine-Kernel Green Fruit
8th International Olive Congress – Zurich 2009 / April 02, 2009 Sweet
Institute for Food and Beverage Innovation / Annette Bongartz ZHAW 48
AWARD 2009
Category „intense“
• Product (010)
„Primo Bio”
- 100% Tonda Iblea
- Bio
- Italy/ Sicily
• Producer
Frantoi Cutrera
- Salvatore Cutrera
- Chiaramonte Gulfi, Italy
• Announcement by
IMEX AG
- Franziska und Otto Sigrist
- Lachen, Switzerland
8th International Olive Congress – Zurich 2009 / April 02, 2009
Institute for Food and Beverage Innovation / Annette Bongartz 49
Primo Bio (010)
Mean / Intensity Skale 0 - 3
1 = slightly Freshly cut Grass
2 = noticeably 3
3 = intense
Candied Fruit Nut-, Almond-, Pine-Skin / -Shell
2
Ripe Fruit 1 Green Vegetable
0
Ripe / Cooked Vegetable Herbs
Nut-, Almond-, Pine-Kernel Green Fruit
8th International Olive Congress – Zurich 2009 / April 02, 2009 Sweet
Institute for Food and Beverage Innovation / Annette Bongartz ZHAW 50
AWARD 2009
Category „intense“
• Product (013)
„Olea de la Marchia - monovarietale”
- 100% Ascolana
- Italy/ Marche
• Producer
Azienda Agraria del Carmine
- Antonella Roversi
- Ancona, Italy
• Announcement by
IMEX AG
- Franziska und Otto Sigrist
- Lachen, Switzerland
8th International Olive Congress – Zurich 2009 / April 02, 2009
Institute for Food and Beverage Innovation / Annette Bongartz 51
Olea de la Marchia (013)
Mean / Intensity Skale 0 - 3
1 = slightly Freshly cut Grass
2 = noticeably 3
3 = intense
Candied Fruit Nut-, Almond-, Pine-Skin / -Shell
2
Ripe Fruit 1 Green Vegetable
0
Ripe / Cooked Vegetable Herbs
Nut-, Almond-, Pine-Kernel Green Fruit
8th International Olive Congress – Zurich 2009 / April 02, 2009 Sweet
Institute for Food and Beverage Innovation / Annette Bongartz ZHAW 52
AWARD 2009
Category „intense“
• Product (068)
„CLADIVM”
- 100% Hojiblanca
- PDO Priego de Cordoba
- Spain / Cordoba
• Producer
Aroden SAT
- Luis Torres Flores
- Carcabuey, Spain
• Announcement by
the same
8th International Olive Congress – Zurich 2009 / April 02, 2009
Institute for Food and Beverage Innovation / Annette Bongartz 53
CLADIVM (068)
Mean / Intensity Skale 0 - 3
1 = slightly Freshly cut Grass
2 = noticeably 3
3 = intense
Candied Fruit Nut-, Almond-, Pine-Skin / -Shell
2
Ripe Fruit 1 Green Vegetable
0
Ripe / Cooked Vegetable Herbs
Nut-, Almond-, Pine-Kernel Green Fruit
8th International Olive Congress – Zurich 2009 / April 02, 2009 Sweet
Institute for Food and Beverage Innovation / Annette Bongartz ZHAW 54
AWARD 2009
Category „intense“
• Product (072)
„Fuente la Madera”
- 70% Hojiblanca, 30% Picudo
- PDO Priego de Cordoba
- Spain / Cordoba
• Producer
Manuel Montes Marin
- Manuel Montes Marin
- Priego de Cordoba, Spain
• Announcement by
the same
8th International Olive Congress – Zurich 2009 / April 02, 2009
Institute for Food and Beverage Innovation / Annette Bongartz 55
Fuente la Madera (072)
Mean / Intensity Skale 0 - 3
1 = slightly Freshly cut Grass
2 = noticeably 3
3 = intense
Candied Fruit Nut-, Almond-, Pine-Skin / -Shell
2
Ripe Fruit 1 Green Vegetable
0
Ripe / Cooked Vegetable Herbs
Nut-, Almond-, Pine-Kernel Green Fruit
8th International Olive Congress – Zurich 2009 / April 02, 2009 Sweet
Institute for Food and Beverage Innovation / Annette Bongartz ZHAW 56
AWARD 2009
Category „intense“
• Product (093)
„Cartoceto Cuvée”
- 40% Leccino, 20% Raggiola,
20% Frantoio, 10% Moraiolo,
10% Pendolino
- PDO Cartoceto
- Italy / Marche
• Producer
Azienda Agricola La Collina
- Domenico Bianchini
- Cartoceto, Italy
• Announcement by
the same
8th International Olive Congress – Zurich 2009 / April 02, 2009
Institute for Food and Beverage Innovation / Annette Bongartz 57
Cartoceto “Cuvée” (093)
Mean / Intensity Skale 0 - 3
1 = slightly Freshly cut Grass
2 = noticeably 3
3 = intense
Candied Fruit Nut-, Almond-, Pine-Skin / -Shell
2
Ripe Fruit 1 Green Vegetable
0
Ripe / Cooked Vegetable Herbs
Nut-, Almond-, Pine-Kernel Green Fruit
8th International Olive Congress – Zurich 2009 / April 02, 2009 Sweet
Institute for Food and Beverage Innovation / Annette Bongartz ZHAW 58
SILVER OLIVE 2009
8th International Olive Congress – Zurich 2009 / April 02, 2009
Institute for Food and Beverage Innovation / Annette Bongartz 59
SILVER OLIVE 2009
Category „light“
• Product (053)
„Abbae de Queilles”
- 100% Arbequina
- Bio
- Spain / Navarra
• Producer
Hacienda Queilles SL
- Juan José Nicuesa
- Tudela, Spain
• Announcement by
MGM Group Corporation
- Angela Tanner
- Zürich, Switzerland
8th International Olive Congress – Zurich 2009 / April 02, 2009
Institute for Food and Beverage Innovation / Annette Bongartz 60
Abbae de Queilles (053)
Mean / Intensity Skale 0 - 3
1 = slightly Freshly cut Grass
2 = noticeably 3
3 = intense
Candied Fruit Nut-, Almond-, Pine-Skin / -Shell
2
Ripe Fruit 1 Green Vegetable
0
Ripe / Cooked Vegetable Herbs
Nut-, Almond-, Pine-Kernel Green Fruit
8th International Olive Congress – Zurich 2009 / April 02, 2009 Sweet
Institute for Food and Beverage Innovation / Annette Bongartz ZHAW 61
SILVER OLIVE 2009
Category „medium“
• Product (055)
„Torre di Mezzo”
- 90% Cerasuola, 5% Noceallara,
5% Biancolilla
- PDO Valli Trapanesi
- Italy / Sicily
• Producer
Frantoio Torre di Mezzo
- Alberto Galuffo
- Marausa / Trapani, Italy
• Announcement by
MGM Group Corporation
- Angela Tanner
8th International Olive Congress – Zurich 2009 / April 02, 2009
- Zürich, Switzerland
Institute for Food and Beverage Innovation / Annette Bongartz 62
Torre di Mezzo (055)
Mean / Intensity Skale 0 - 3
1 = slightly Freshly cut Grass
2 = noticeably 3
3 = intense
Candied Fruit Nut-, Almond-, Pine-Skin / -Shell
2
Ripe Fruit 1 Green Vegetable
0
Ripe / Cooked Vegetable Herbs
Nut-, Almond-, Pine-Kernel Green Fruit
8th International Olive Congress – Zurich 2009 / April 02, 2009 Sweet
Institute for Food and Beverage Innovation / Annette Bongartz ZHAW 63
SILVER OLIVE 2009
Category „medium“
• Product (058)
„MB Nocellara”
- 100% Nocellara del Belice
- Italy / Sicily
• Producer
Azienda Fontanasalsa
- Maria Caterina Burgarella
- Fontanasalsa, Italy
• Announcement by
MGM Group Corporation
- Angela Tanner
- Zürich, Switzerland
8th International Olive Congress – Zurich 2009 / April 02, 2009
Institute for Food and Beverage Innovation / Annette Bongartz 64
MB Nocellara (058)
Mean / Intensity Skale 0 - 3
1 = slightly Freshly cut Grass
2 = noticeably 3
3 = intense
Candied Fruit Nut-, Almond-, Pine-Skin / -Shell
2
Ripe Fruit 1 Green Vegetable
0
Ripe / Cooked Vegetable Herbs
Nut-, Almond-, Pine-Kernel Green Fruit
8th International Olive Congress – Zurich 2009 / April 02, 2009 Sweet
Institute for Food and Beverage Innovation / Annette Bongartz ZHAW 65
SILVER OLIVE 2009
Category „medium“
• Product (011)
„Primo DOP”
- 100% Tonda Iblea
- PDO Monti Iblei
- Italy / Sicily
• Producer
Frantoi Cutrera
- Salvatore Cutrera
- Chiaramonte Gulfi, Italy
• Announcement by
IMEX AG
- Franziska und Otto Sigrist
- Lachen, Switzerland
8th International Olive Congress – Zurich 2009 / April 02, 2009
Institute for Food and Beverage Innovation / Annette Bongartz 66
Primo DOP (011)
Mean / Intensity Skale 0 - 3
1 = slightly Freshly cut Grass
2 = noticeably 3
3 = intense
Candied Fruit Nut-, Almond-, Pine-Skin / -Shell
2
Ripe Fruit 1 Green Vegetable
0
Ripe / Cooked Vegetable Herbs
Nut-, Almond-, Pine-Kernel Green Fruit
8th International Olive Congress – Zurich 2009 / April 02, 2009 Sweet
Institute for Food and Beverage Innovation / Annette Bongartz ZHAW 67
SILVER OLIVE 2009
Category „medium“
• Product (119)
„EPHESER”
- 100% Memecik
- Turkey / Izmir
• Producer
Ab U Hayat
- Atilay Ileri
- Zürich, Switzerland
• Announcement by
Deli & More
- Ayten Ileri
- Zürich, Switzerland
8th International Olive Congress – Zurich 2009 / April 02, 2009
Institute for Food and Beverage Innovation / Annette Bongartz 68
EPHESER (119)
Mean / Intensity Skale 0 - 3
1 = slightly Freshly cut Grass
2 = noticeably 3
3 = intense
Candied Fruit Nut-, Almond-, Pine-Skin / -Shell
2
Ripe Fruit 1 Green Vegetable
0
Ripe / Cooked Vegetable Herbs
Nut-, Almond-, Pine-Kernel Green Fruit
8th International Olive Congress – Zurich 2009 / April 02, 2009 Sweet
Institute for Food and Beverage Innovation / Annette Bongartz ZHAW 69
SILVER OLIVE 2009
Category „medium“
• Product (132)
„Aureo”
- 50% Carpellese, 50% Frantoio
- Italy / Campania
• Producer
Oleificio Isoldi
- Isoldi
- Buccino, Italy
• Announcement by
Essenz GmbH
- Alois Roth
- Oberkirch, Switzerland
8th International Olive Congress – Zurich 2009 / April 02, 2009
Institute for Food and Beverage Innovation / Annette Bongartz 70
Aureo (132)
Mean / Intensity Skale 0 - 3
1 = slightly Freshly cut Grass
2 = noticeably 3
3 = intense
Candied Fruit Nut-, Almond-, Pine-Skin / -Shell
2
Ripe Fruit 1 Green Vegetable
0
Ripe / Cooked Vegetable Herbs
Nut-, Almond-, Pine-Kernel Green Fruit
8th International Olive Congress – Zurich 2009 / April 02, 2009 Sweet
Institute for Food and Beverage Innovation / Annette Bongartz ZHAW 71
SILVER OLIVE 2009
Category „intense“
• Product (035)
„Durius all Natural”
- 40% Manzanilla, 40% Picual,
20% Madurol
- Spain / Salamanca
• Producer
Hacienda de Espana
Wine Estates & Hotel
- Gemma Cambero
- Castellanos de Villiquera, Spain
• Announcement by
the same
8th International Olive Congress – Zurich 2009 / April 02, 2009
Institute for Food and Beverage Innovation / Annette Bongartz 72
Durius all Natural (035)
Mean / Intensity Skale 0 - 3
1 = slightly Freshly cut Grass
2 = noticeably 3
3 = intense
Candied Fruit Nut-, Almond-, Pine-Skin / -Shell
2
Ripe Fruit 1 Green Vegetable
0
Ripe / Cooked Vegetable Herbs
Nut-, Almond-, Pine-Kernel Green Fruit
8th International Olive Congress – Zurich 2009 / April 02, 2009 Sweet
Institute for Food and Beverage Innovation / Annette Bongartz ZHAW 73
SILVER OLIVE 2009
Category „intense“
• Product (102)
„Feudotto”
- 60% Nocellara del Belice,
20% Biancolilla, 20% Cerasuola
- PDO Val di Mazara
- Italy / Sicily
• Producer
La Goccia d‘Oro SCA
- Alagna Accursio
- Menfi, Italy
• Announcement by
the same
8th International Olive Congress – Zurich 2009 / April 02, 2009
Institute for Food and Beverage Innovation / Annette Bongartz 74
Feudotto (102)
Mean / Intensity Skale 0 - 3
1 = slightly Freshly cut Grass
2 = noticeably 3
3 = intense
Candied Fruit Nut-, Almond-, Pine-Skin / -Shell
2
Ripe Fruit 1 Green Vegetable
0
Ripe / Cooked Vegetable Herbs
Nut-, Almond-, Pine-Kernel Green Fruit
8th International Olive Congress – Zurich 2009 / April 02, 2009 Sweet
Institute for Food and Beverage Innovation / Annette Bongartz ZHAW 75
GOLDEN OLIVE 2009
8th International Olive Congress – Zurich 2009 / April 02, 2009
Institute for Food and Beverage Innovation / Annette Bongartz 76
GOLDEN OLIVE 2009
Category „medium“
• Product (033)
„Sole di Sicilia”
- 100% Tonda Iblea
- PDO Monti Iblei
- Italy / Sicily
• Producer
Azienda Agricola di Maurizio Marino
- Helmut Kranz
- Ferla, Italy
• Announcement by
Sicilia Import-Export
- Helmut Kranz
- Mammendorf, Germany
8th International Olive Congress – Zurich 2009 / April 02, 2009
Institute for Food and Beverage Innovation / Annette Bongartz 77
Sole di Sicilia (033)
Mean / Intensity Skale 0 - 3
1 = slightly Freshly cut Grass
2 = noticeably 3
3 = intense
Candied Fruit Nut-, Almond-, Pine-Skin / -Shell
2
Ripe Fruit 1 Green Vegetable
0
Ripe / Cooked Vegetable Herbs
Nut-, Almond-, Pine-Kernel Green Fruit
8th International Olive Congress – Zurich 2009 / April 02, 2009 Sweet
Institute for Food and Beverage Innovation / Annette Bongartz ZHAW 78
GOLDEN OLIVE 2009
Category „medium“
• Product (128)
„Titone DOP di Agricultura Biologica”
- Nocellara, Biancolilla, Cerasuola
- PDO Valli Trapanesi
- Italy / Sicily
• Producer
Azienda Agricola Titone
- Antonella Titone
- Loco Granda, Italy
• Announcement by
Sizilianische Delikatessen AG
- Linda Mathis
- Wetzikon, Switzerland
8th International Olive Congress – Zurich 2009 / April 02, 2009
Institute for Food and Beverage Innovation / Annette Bongartz 79
Titone DOP (128)
Mean / Intensity Skale 0 - 3
1 = slightly Freshly cut Grass
2 = noticeably 3
3 = intense
Candied Fruit Nut-, Almond-, Pine-Skin / -Shell
2
Ripe Fruit 1 Green Vegetable
0
Ripe / Cooked Vegetable Herbs
Nut-, Almond-, Pine-Kernel Green Fruit
8th International Olive Congress – Zurich 2009 / April 02, 2009 Sweet
Institute for Food and Beverage Innovation / Annette Bongartz ZHAW 80
GOLDEN OLIVE 2009
Category „medium“
• Product (019)
„Parqueoliva”
- 80% Picudo, 20% Hojiblanca
- PDO Priego de Cordoba
- Spain / Andalucia
• Producer
Almazaras de la Subbética
- Pilar Guerrero Roldán
- Priego de Cordoba, Spain
• Announcement by
IMEX AG
- Franziska und Otto Sigrist
- Lachen, Switzerland
8th International Olive Congress – Zurich 2009 / April 02, 2009
Institute for Food and Beverage Innovation / Annette Bongartz 81
Parqueoliva (019)
Mean / Intensity Skale 0 - 3
1 = slightly Freshly cut Grass
2 = noticeably 3
3 = intense
Candied Fruit Nut-, Almond-, Pine-Skin / -Shell
2
Ripe Fruit 1 Green Vegetable
0
Ripe / Cooked Vegetable Herbs
Nut-, Almond-, Pine-Kernel Green Fruit
8th International Olive Congress – Zurich 2009 / April 02, 2009 Sweet
Institute for Food and Beverage Innovation / Annette Bongartz ZHAW 82
GOLDEN OLIVE 2009
Category „intense“
• Product (018)
„Rincón de la Subbéttica”
- 100% Hojiblanca
- PDO Priego de Cordoba
- Spain / Andalucia
• Producer
Almazaras de la Subbética
- Pilar Guerrero Roldán
- Priego de Cordoba, Spain
• Announcement by
IMEX AG
- Franziska und Otto Sigrist
- Lachen, Switzerland
8th International Olive Congress – Zurich 2009 / April 02, 2009
Institute for Food and Beverage Innovation / Annette Bongartz 83
Rincón de la Subbéttica (018)
Mean / Intensity Skale 0 - 3
1 = slightly Freshly cut Grass
2 = noticeably 3
3 = intense
Candied Fruit Nut-, Almond-, Pine-Skin / -Shell
2
Ripe Fruit 1 Green Vegetable
0
Ripe / Cooked Vegetable Herbs
Nut-, Almond-, Pine-Kernel Green Fruit
8th International Olive Congress – Zurich 2009 / April 02, 2009 Sweet
Institute for Food and Beverage Innovation / Annette Bongartz ZHAW 84
GOLDEN OLIVE 2009
Category „intense“
• Product (063)
„Terre di Giumara”
- 100% Nocellara del Belice
- Italy / Sicily
• Producer
Caruso & Minini
- Stefano Caruso
- Marsala, Italy
• Announcement by
the same
8th International Olive Congress – Zurich 2009 / April 02, 2009
Institute for Food and Beverage Innovation / Annette Bongartz 85
Terre di Giumara (063)
Mean / Intensity Skale 0 - 3
1 = slightly Freshly cut Grass
2 = noticeably 3
3 = intense
Candied Fruit Nut-, Almond-, Pine-Skin / -Shell
2
Ripe Fruit 1 Green Vegetable
0
Ripe / Cooked Vegetable Herbs
Nut-, Almond-, Pine-Kernel Green Fruit
8th International Olive Congress – Zurich 2009 / April 02, 2009 Sweet
Institute for Food and Beverage Innovation / Annette Bongartz ZHAW 86
GOLDEN OLIVE 2009
Category „intense“
• Product (071)
„Pórtico de la Villa”
- 80% Hojiblanca, 20% Picudo
- PDO Priego de Cordoba
- Spain / Cordoba
• Producer
Manuel Montes Marin
- Manuel Montes Marin
- Spain, Priego de Cordoba
• Announcement by
the same
8th International Olive Congress – Zurich 2009 / April 02, 2009
Institute for Food and Beverage Innovation / Annette Bongartz 87
Pórtico de la Villa (071)
Mean / Intensity Skale 0 - 3
1 = slightly Freshly cut Grass
2 = noticeably 3
3 = intense
Candied Fruit Nut-, Almond-, Pine-Skin / -Shell
2
Ripe Fruit 1 Green Vegetable
0
Ripe / Cooked Vegetable Herbs
Nut-, Almond-, Pine-Kernel Green Fruit
8th International Olive Congress – Zurich 2009 / April 02, 2009 Sweet
Institute for Food and Beverage Innovation / Annette Bongartz ZHAW 88
SPECIAL PRICE 2009
BEST of ... 2009
8th International Olive Congress – Zurich 2009 / April 02, 2009
Institute for Food and Beverage Innovation / Annette Bongartz 89
BEST of GREECE 2009
Category „medium“
• Product (038)
„Kalamata”
- 100% Koroneiki
- PDO Kalamata
- Greece / Kalamata
• Producer
Agricultural Cooperatives
Union of Messinia
- Katerina Vrioni
- Greece, Kalamata
• Announcement by
the same
8th International Olive Congress – Zurich 2009 / April 02, 2009
Institute for Food and Beverage Innovation / Annette Bongartz 90
Kalamata (038)
Mean / Intensity Skale 0 - 3
1 = slightly Freshly cut Grass
2 = noticeably 3
3 = intense
Candied Fruit Nut-, Almond-, Pine-Skin / -Shell
2
Ripe Fruit 1 Green Vegetable
0
Ripe / Cooked Vegetable Herbs
Nut-, Almond-, Pine-Kernel Green Fruit
8th International Olive Congress – Zurich 2009 / April 02, 2009 Sweet
Institute for Food and Beverage Innovation / Annette Bongartz ZHAW 91
BEST of SPAIN 2009
Category „intense“
• Product (071)
„Pórtico de la Villa”
- 80% Hojiblanca, 20% Picudo
- PDO Priego de Cordoba
- Spain / Cordoba
• Producer
Manuel Montes Marin
- Manuel Montes Marin
- Spain, Priego de Cordoba
• Announcement by
the same
8th International Olive Congress – Zurich 2009 / April 02, 2009
Institute for Food and Beverage Innovation / Annette Bongartz 92
Pórtico de la Villa (071)
Mean / Intensity Skale 0 - 3
1 = slightly Freshly cut Grass
2 = noticeably 3
3 = intense
Candied Fruit Nut-, Almond-, Pine-Skin / -Shell
2
Ripe Fruit 1 Green Vegetable
0
Ripe / Cooked Vegetable Herbs
Nut-, Almond-, Pine-Kernel Green Fruit
8th International Olive Congress – Zurich 2009 / April 02, 2009 Sweet
Institute for Food and Beverage Innovation / Annette Bongartz ZHAW 93
BEST of ITALY 2009
Category „intense“
• Product (063)
„Terre di Giumara”
- 100% Nocellara del Belice
- Italy / Sicily
• Producer
Caruso & Minini
- Stefano Caruso
- Marsala, Italy
• Announcement by
the same
8th International Olive Congress – Zurich 2009 / April 02, 2009
Institute for Food and Beverage Innovation / Annette Bongartz 94
Terre di Giumara (063)
Mean / Intensity Skale 0 - 3
1 = slightly Freshly cut Grass
2 = noticeably 3
3 = intense
Candied Fruit Nut-, Almond-, Pine-Skin / -Shell
2
Ripe Fruit 1 Green Vegetable
0
Ripe / Cooked Vegetable Herbs
Nut-, Almond-, Pine-Kernel Green Fruit
8th International Olive Congress – Zurich 2009 / April 02, 2009 Sweet
Institute for Food and Beverage Innovation / Annette Bongartz ZHAW 95
8th International Olive Oil Award
Zurich 2009
Congratulation
to all Winners
!!!
8th International Olive Congress – Zurich 2009 / April 02, 2009
Institute for Food and Beverage Innovation / Annette Bongartz 96
brand new ...
Booklet 2009
• Containing interesting
information out of the
“World of Olive Oil”
• Containing all “extra
virgin” Olive Oils of the
Olive Oil Award 2009
• Including a short
Sensory Description of
all Olive Oils of the
IOOA 2009
FREE for participants of the IOC
8th International Olive Congress – Zurich 2009 / April 02, 2009
Institute for Food and Beverage Innovation / Annette Bongartz 97
We hope to see you again –
Next year on the occasion of the …
IOOA 2010 March 2010
8th International Olive Congress – Zurich 2009 / April 02, 2009
Institute for Food and Beverage Innovation / Annette Bongartz IOC 2010 April 15, 2010 98
Now, I‘d like to
invite you to a
small „Apéro“
in our
„Olive Oil Bar“
Let us taste and
talk about the
winning oils
2009 !
8th International Olive Congress – Zurich 2009 / April 02, 2009
Institute for Food and Beverage Innovation / Annette Bongartz 99