Contest of Extra Virgin Olive Oil

Today, Monday the 30th of November, the council has given prizes for the contest I Extra Virgin Olive Oil. An event which aims to promote the production of olive oil to produce a quality product with added value for marketing.

The vice president and insular counsellor of Agriculture, Livestock and Fisheries, Jesus Morales, highlighted the “high quality” of the oils are produced on the island, “with some 40 hectares devoted to this crop and 100,000 kilos of production.”

Morales insisted that this competition responds “to a commitment by the Corporation island with industry to promote the consumption of this product commitment” and has advanced that a new edition of the competition next year in collaboration with the Government of the Canary Islands will be held.

The director of Canarian Institute of Food Quality (ICCA), Jose Diaz Flores, said “we cannot compete in quantity, but in quality” and has shown willingness to move forward and “improving the promotion and marketing of our oil.”

Award Winners

An extra virgin olive oil, produced by the Cooperative Society Cumbres de Abona under the trademark Oleoteide, won the first edition of the competition organized by the Cabildo. This product-a mixture or blend of oils from arbosana varieties (80%), Arbequina (10%) and koroneiki (10%) – has achieved the highest distinctions of the contest, the Great Golden Olive, accrediting him as the best extra virgin olive oil of Tenerife and the Canary Islands, 2015.

It has also been awarded the Gold award Oliva Arbequina oil produced by Antonio Martin of Tenerife. With Silver Oliva they have been distinguished four oil: two of the Oleoteide brand developed by Cooperativa de Abona Summit, one of the Picual and Arbequina another; other mixture of different varieties presented by Maria Rosario Garcia (Tenerife) and a fourth single variety Arbequina from Fuerteventura under the trademark Teguerey, who also won the award for best presentation.

The Minister Jesus Morales explained that “a total of 23 samples, from Tenerife, Fuerteventura and Gran Canaria, have participated in this first competition and nine competed in paragraph presentation”. All have undergone a tasting “blind” by an expert jury, which evaluated the product as recommended by the International Olive Council.

Oils that have been presented in the event have competed in three categories, two varietal, made from a single variety of olive (Arbequina and picual) and one extra virgin olive oil mixture or blend, resulting from the grinding of different varieties of olives or oil blend of different varieties in varying proportions.

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