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Named as a tribute to the late Professor Mario Solinas from Italy, one of the driving forces behind the sensory analysis of olive oil, this competition aims to pick out the extra virgin olive oils with the best organoleptic characteristics in four categories: intense, medium and mild green fruitiness and ripe fruitiness. Entries must come from a uniform batch of at least 3 000 litres of oil stored in the same tank.
The deadline for registration and receipt of samples is 14 February 2014. The top three winners in each category will walk away with a gold, silver or bronze medal and a diploma. Finalists will also take home a diploma. The prizes will be awarded by the Executive Director of the IOC and other authorities during an official ceremony. Winners are allowed to mention their prize on the labels of bottles containing oil from the same batch as the winning sample. The competition rules are posted on the IOC website:
