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Home / Blog / The International Jury of the Mario Solinas Quality Award wraps up its tasting sessions
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The International Jury of the Mario Solinas Quality Award wraps up its tasting sessions

MADRID, SPAIN / 12.03.2024

The 24th edition of the northern hemisphere competition received more than 100 EVOOs

The International Jury of the 24th edition of the Mario Solinas Quality Award for northern hemisphere extra virgin olive oils (EVOO) met from Tuesday 5th to Friday 8th March at the IOC’s headquarters in Madrid. During this intense week, the members of the International Jury tasted a total of 113 samples from ten different countries. To this end, the International Jury, which is composed of heads of panels of IOC-recognized tasting laboratories, used the IOC Panel platform designed by the Fundación del Olivar. The winning oils will be celebrated on the occasion of an awards cermony later this year.

The Mario Solinas Quality Award, the IOC’s international competition for EVOOs with the finest organoleptic characteristics from northern hemisphere countries, has been running since the 2000/2001 crop year. Its name pays tribute to the late Italian professor Mario Solinas, one of the most important advocates for the sensory analysis of virgin olive oils. This year, for the first time in history, the IOC has also launched the Mario Solinas edition for southern hemisphere EVOOs, scheduled to take place in Uruguay.

More information regarding the competition can be found here.

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    Olive and the Plant-Forward Kitchen

    Inspiration from the Mediterranean Diet for Contemporary Cooking Learn more about this collaboration between The Culinary Institute of America and the International Olive Council to advance Healthy, sustainable, delicious food choices -with a special focus on technical training and menu innovation for chefs.

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    Olive et la cuisine avant-gardiste

    Inspiration du régime méditerranéen pour les biscuits contemporains

    Apprenez-en plus sur cette collaboration entre le Culinary Institute of America et le Conseil oléicole international pour faire progresser des choix alimentaires sains, durables et délicieux, avec un accent particulier sur la formation technique et l’innovation des menus pour les chefs.

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