After the success of the previous editions, the EVOOLEUM Guide returns to the market with the World's Best 100 Extra Virgin Olive Oils -EVOO TOP100 -, recognized at the EVOOLEUM Awards, International Prizes for Quality in Extra Virgin Olive Oil, born as the result of an alliance between Mercacei Publishing Group and AEMO (Spanish Association of Olive Producing Municipalities), two entities with a solid career path in the olive oil sector, whose alliance offers maximum guarantees of quality, rigor and objectivity.
The Guide -published annually, with a circulation of 10,000 copies- includes a complete file of information on each of the 100 extra virgins (organoleptic characteristics, origins of the varieties, geographical location of the olive groves, commercial volume, ... Kosher and Halal Certificates, organoleptic tasting, pairings...), as well as an image of its packaging.
Extra virgin olive oils from Spain, Portugal, Italy, Croatia, Israel, Greece, France, Slovenia, Turkey, Morocco, Chile, Jordan, Saudi Arabia, Germany, South Africa, Tunisia and United States have participated in this third edition of the contest. The main producer countries and an array of varietals such as the Spanish Picual, Hojiblanca, Cornicabra, Arbequina, Manzanilla or Picuda; the Italian Leccino, Coratina or Frantoio; the Portuguese Cobrançosa, Verdeal or Cordovil or the Moroccan Picholine, are represented in this unique Guide that introduces the world’s best EVOOs every year; as well as those oils that have won the EVOOLEUM Packaging Awards -Prizes for Best EVOO Packaging, one of the great innovations of this International EVOOLEUM Awards competition- in the categories of Best Premium EVOO Design, Best Innovative Design and Best Design in Retail, which will are be in the Guide addressed in a specific and differentiated manner, thus recognizing the incredible creative revolution of this sector in recent years.
Yet there is more, much more. Prefaced by Italian Chef Carlo Cracco, MasterChef Italia Jury and owner of Cracco (Milan, Italy), the Guide includes a score of articles about the art of olive oil tasting, international olive-growing, an analysis of the global evolution of olive oil production, EVOO and gastronomy -with Mediterranean Recipes by 3 Michelin-star-chef Quique Dacosta (Quique Dacosta Restaurant in Denia, Spain)-, the most stunning points of sale around the world, Trends on Extra Virgin, Health, Packaging, an Olive Oil Dictionary…
Ultimately, this Guide -whose app for iOS and Android will come out soon- also sheds light on the stories hidden behind the best oils, with the aim of helping the consumer begin to understand that a great extra virgin olive oil is not just another product or ingredient, but rather the end result of a strong and millennial alliance -that is certainly beneficial- between mankind and the olive tree, the legendary Olea europaea.