3rd Cretan Olive Oil Competition
Perfecture of Crete and the Agronutritional Cooperation of Region of Crete, in collaboration with all involved authorities of the island organizes the 3rd Cretan Olive Oil Competition.
In the competition can participate:
- Standardization companies
- Producers and Producer Groups that are producing bottled and branded Cretan Extra Virgin Olive Oil.
Key dates of the competition:
- 25th January 2017: Registration opening.
- 1st February 2017: We are receiving the samples
- 6th March 2017: Closing of entries and receiving of samples .
- 11th March 2017: Evaluation of the samples .
- 12th March 2017: Awarding and closing ceremony in Rethimnon
All required documents have can be found here!
Both conventional and organic olive oils can participate.
In all the samples will be carried out chemical analysis before sensory evaluation. In case that we’ll find samples out of specification in accordance with the EU regulation and the IOC, the sample will be excluded from the competition.
Head of Jury Committee are two world-famous scientists with extensive experience in all stages of production and quality assessment of olive oil.
From Italy, Mr. Giuseppe Antonio Lauro, an agronomist, an expert in the cultivation of olive, professional connoisseur, a judge at major international competitions and consultant for Rural Development of the Calabria Region, Italy. Also is a professor in olive cultivation and promotion consultant issues (marketing) for extra virgin olive oil
From Greece, Mrs. Effie Christopoulou, panel suvervisor and recognized trainer of the International Olive Council in chemical and organoleptic properties, chemical expert for EU and the IOC.
Coordinator of the competition is the experienced olive oil jury Ms. Eleftheria Germanaki, panel supervisor in the organoleptic Rethymno Laboratory, with multiple appearances in international competitions.
The ten-member jury composed of trained testers and of the four prefectures of Crete, participating in accredited sensory team, have experience in the application of sensory method and have participated as judges in Greek and / or international olive oil competitions.
The competition and all the oils to be awarded, will be published at recognized Greek and foreign media.