Evaluation System IOOA

Test procedure on the occasion of the International Olive Oil Award - Zürich

1^st Step: Pre Test of the participating Olive Oils

1. screening of the intensity of fruitiness
   • light 
   • medium
   • intense
2. search for defects = classification "extra vergine"

Aim: Selection of Oils for the Blind Tasting

2^nd Step: Blind Tasting in the Sensory Lab

1. 3 digit coding for every single olive oil
2. Presentation according to "Williams latin square" design
3. min. 8 judgments per olive oil

Aim: Selection of oils for the final evaluation

3^rd Step: Concluding Blind Tasting (Final Evaluation)

1. 3 digit coding for every single olive oil
2. min. 8 judgments per olive oil

Aim: Definition of winning oils in the categories:

• Golden Olive
• Silver Olive
• Award