In its latest effort to encourage Spanish olive oil producers to strive for the highest quality, the Ministry of Environment and Rural and Marine Affairs presented three companies the “Best Olive Oil in Spain” award for the 2010 – 2011 campaign Wednesday in Córdoba.
The ceremony, attended by government officials, olive oil industry professionals and the press, coincided with the Beyond Extra Virgin conference. The judges for the awards consisted of the ministry’s own panel of experts.
In the category for “fruity bitter green oils” the jury decided to award the prize to Montes Manuel Marin, Priego de Córdoba (Córdoba) calling it “a very intense fruity oil of green olives, balanced, harmonious and complex. Between its constituent notes, mainly green, it shows apple, grass, almonds and cinnamon. The palate is very aromatic, with bitter almond of alloza and spicy medium to high intensity, all very balanced and persistent.”
Among “sweet green fruity oils” the prize went to Labrador, SAT, Fuente de Piedra (Málaga). Its oil was defined as “intense fruity, complex, green olive, herb, and tomato alloza. The palate is very aromatic, persistent and full bodied. Sweet entry, has a medium bitterness, somewhat spicy and nutty, all very balanced.” Labrador also won the Mario Solinas award a few weeks ago in the robust category.
For the “ripe fruity oils” the prize went to LA Canalejo, SL, Mérida (Badajoz). The jury found Canalejo “an intense fruity olive oil, mixed with green notes and ripe. Highlights of apple and tomato, herb and green almond with light intensity and with greater intensity in the notes of other ripe fruit and almonds, also mature. The palate entry is sweet, slightly bitter, somewhat spicy, very nutty and very well balanced.”
Finally, the ministry added a new category for extra virgin olive oils of organic production which went to Moli Dels Torms, SL, Els Torms (Lleida), whose oil was defined as “fruity green olive, complex with notes of apple, grass and green almond, somewhat ripe apple and very balanced. The palate entry is sweet, slightly bitter, somewhat spicy with almond.”
Related Articles
Sep. 16, 2024
Invasive Sheep Devastate Olive Groves in Eastern Spain
Over the past 50 years, invasive species like the Barbary sheep have rapidly increased in both population and range, leading to more frequent interactions with agriculture.
Feb. 29, 2024
Supermarkets in Spain Poised to Clash Over Olive Oil Prices
Olive oil prices at origin remain at historic highs, but direct-to-consumer promotions by some brands have supermarkets weighing their next move.
Feb. 5, 2024
Agricultural Groups Call on Spanish Government to Step Up Climate Change Response
Climate and agricultural advocates seek funding for insurance and investments in water-saving infrastructure.
Feb. 7, 2024
Acesur CEO Highlights Andalusia's Key Role in Sector's Future
Gonzalo Guillén believes production capacity is the limiting factor to increase olive oil consumption and Andalusia remains best positioned to expand the market.
Apr. 3, 2024
Nurseries in Spain Are Running Low on Olive Tree Seedlings
High olive oil prices at origin, interest from private equity and farmers seeking to shift away from more water-intensive crops are fueling the shortages.
Dec. 5, 2023
Soaring Expenses Strain Producers in Southern Europe
Olive oil producers in Spain, Italy and Greece are grappling with challenges that threaten the viability of the sector.
Mar. 7, 2024
Sustainability Keeps This Award-Winning Producer Grounded
Treurer is working to establish a circular economy to promote high-quality olive oil production and Mallorca’s natural beauty.
Jul. 9, 2024
Enhancing Excellence: How the World's Best Restaurant Uses Extra Virgin Olive Oil
Locally sourced extra virgin olive oil is an essential ingredient for the Michelin-star chefs at Disfrutar Barcelona and their award-winning tasting menu.