Friday 14 December 2018 - Director LUIGI CARICATO - staff@olioofficina.net

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Evooleum Guide 2019 with the World's Best 100 EVOOs

Mercacei has launched the third edition of the World's Top 100 Extra Virgin Olive Oils Guide that showcases the selection of the 100 best EVOOs in the world according to the results obtained in the Evooleum Awards. A deluxe edition, prologued by the renowned Italian chef Carlo Cracco, where the reader can find Mediterranean recipes by 3 Michelin-star-chef Quique Dacosta, surprising articles about culinary uses of extra virgin olive oil, the latest trends in the world of the olive tree and more, much more

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Evooleum Guide 2019 with the World's Best 100 EVOOs

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.

OO G - 15-09-2018 - All rights reserved

Luigi Caricato
EDITORIAL

LUIGI CARICATO

DIXIT
TASTE
Antico Borgo, the scent and flavours of the Frantoio, Moraiolo and Leccino trine

Antico Borgo, the scent and flavours of the Frantoio, Moraiolo and Leccino trine

A Tuscan PGI oil made by Terre dell’Etruria, a farming cooperative society that has invested all it has on its members, expertly helping and guiding them towards quality and success. The most impressive features of this extra virgin oil, flavour apart, are its remarkable quality/price ratio and extraordinary yield > Luigi Caricato

COOKING
Ravioli with Garda extra virgin olive oil stuffing and black olive charcoals

Ravioli with Garda extra virgin olive oil stuffing and black olive charcoals

Extra Virgin Garda DOP olive oil’s distinctive traits are its naturally delicate flavor and its elegance. At the taste it can be recognized for harmony or its organoleptic notes and for the light and balanced aromas: the scents of fresh grass, aromatic herbs, hay and artichoke, together with the typical almond aftertaste, make it unique. Recipe by chef Carlo Bresciani

WEB
Olio Turri's blog, a happy exception

Olio Turri's blog, a happy exception

Very few oil producers run blogs. Turri's, with its minimalistic design, is both simple and elegant. It is also available in English: posts are published at regular intervals and dispatched through newsletters > Luigi Caricato

OO VIDEO

The art of healthy eating

The fruit of tradition, care and a passion for quality. Our story starts here, in Puglia. The beating heart of the Mediterranean Sea. This is the birthplace of our oil-making art, an art that has always considered olives as a living body. Video Spot Corporate by Masseria di Sant'Eramo