The winners of WOOE’s 4th Olive Oil Delicatessen Awards

These awards aim at recognizing the quality of those products that use olive oil as the main ingredient, an improving ingredient, a preservative ingredient, or as part of non-edible products. The winners will be displayed at the World Olive Oil Exhibition.

The World Olive Oil Exhibition has already revealed the winners of the 4^th Olive Oil Delicatessen Awards; these awards aim at recognizing the quality of the products that use olive oil as an ingredient. The winners have been selected from among 50 samples.

The ultimate decision was reached by the jury: Juan Vilar, the WOOE’s strategic consultant; Otilia Romero de Condes, CEO of Pomona Keepers; José Luis Murcia; executive director of the WOOE; Monji Msallen and Jorge Pereira, international consultants on olive growing; and Clara Parejas, export manager of Oleícola Jaén Group.

All products —including those awarded and those which participated in the competition— will be displayed throughout the World Olive Oil Exhibition, which will be held on the coming 8^th and 9^th of March at Pavilion 1 in IFEMA MADRID. The awarded products of the 2020 edition, which couldn’t take place due to pandemic, will also be exhibited.

2022 Categories and winners

Olive oil as the main ingredient

The first prize went to the “Seasoning of dry tomato and basil” by Suerte de Ariza, a gourmet seasoning product, in which EVOO has been incorporated to achieve freshness and an aroma of its own. The second prize went to “Olive oil Jelly” by Puente Sierra; and a special recognition for “Lemon Seasoning” by Suerte de Ariza.

Olive oil as an improving ingredient

The first prize was a tie between Santo Reino and Mykes Gourmet: Santo Reino won with their biodegradable can of organic potato chips with tomato and black garlic made with organic EVOO; and Mykes Gourmet with their cream of sheep’s cheese with Iberian jam, to which extra virgin olive oil is added to give smoothness.

The second prize was a tie between La Chinata and Visconti: La Chinata for their cherry-flavored popcorn with EVOO; and Visconti won thanks to their melting cacao spread with extra virgin olive oil. Special recognitions were to the pistachio shortbreads made by La Chinata and also to Belluga Gourmet for their vegan sobrassada with olives.

Olive oil as a preservative ingredient

First prize went to La Chinata with their Cantabrian anchovies in EVOO. The runner-up was a cheese covered in EVOO and wheat bran elaborated by Aceite Periana. Special recognition for the sheep cheese in EVOO with black truffle made by Mykes Gourmet.

Cosmetics or non-edible products including the use of olive oil

The first prize went to the respiratory liquid oil by Montes Norte Group; a product with antibacterial, expectorant and cough-suppressant proprieties. The second prize was a draw between Top Dog for its Dry Cleaning, a dry shampoo for dogs, and La Chinata for its face and eyes’ cleanser. Special recognition was given to DLR Cosmetics for its facial cream and to Notaliv for its hand-sanitizer with EVOO.