General Information
The panel consists of judges with years of experience in the organoleptic assessment of olive oil, judges accredited by the International Olive Council (IOC) or by other international or national bodies. These bodies are in turn accredited either by the IOC or by other recognized educational institutions offering relevant training according to IOC standards. The total number of judges will depend on the total number of samples submitted to the competition. In any case, two thirds (2/3) of the judges will be foreign nationals. Judges will be assigned to panels comprised of 5 to 7 members. Each panel will have a panel leader who will be responsible for the panel’s compliance with the appropriate organoleptic assessment procedures and the competition’s rules. The evaluation procedure will take place in the morning, and each panel will assess a maximum of 35 samples each day. All entries will be sampled in the opaque cobalt blue tasting glasses that have been certified by the IOC as the official vessels for the organoleptic assessment of olive oil.
Entry Fees
Participation with 1 sample: € 190.00 24% VAT = € 235.60
Participation with 2 samples: € 380.00 24% VAT = € 471.20
Participation with 3 samples: € 541.50 24% VAT = € 671.46
Participation with 4 samples: € 693.50 24% VAT = €859,94
Participation with 5 samples: € 693.50 24% VAT = €859,94
Participation with 6 samples: € 845.50 24% VAT = € €1.048,42
SHIP TO:
VINETUM Ltd.
41 Kareas Avenue
162 33 Vyronas
Athens, Greece
All olive oil entries are assessed using a scoring system with a maximum score of 100.
Awards are based on the following table:|
65/100 to 75/100: bronze medal
75.50/100 to 85/100: silver medal
85.50/100 to 95/100: gold medal
95.50/100 to 100/100: double gold medal
AWARDS CEREMONY:
The ATHIOOC also includes a special awards ceremony for all competition winners, attended by official representatives of major organizations from the olive oil industry and the media, olive oil and food professionals, and olive oil aficionados. The ceremony is preceded by a day-long tasting event featuring the winning entries which is open to all ATHIOOC competitors, HORECA professionals and food editors.
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