Evaluation System IOOA

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

1st 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


2nd 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


3rd 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
Kontakt / Contact

Swiss Olive Oil Panel (SOP)

 List of IOC Panels 2013/2014

Annette Bongartz

Food Sensory Science Group
+41 (0) 58 934 59 00
 +41 (0) 58 934 57 22


E-Mail
Reglemente / Regulations 2014
Anmeldung / Registration 2014
Testing Lab STS 240