The 21st edition of Sol d’Oro will be staged from tomorrow to 26 February, with 420 samples of evoo competing from Italy, Albania, Chile, Croatia, Greece, Morocco, Peru, Portugal, Slovenia, Spain and Tunisia. What does ‘evoo’ oil mean? Extra virgin olive oil obtained by pressing only healthy olives without any chemical additives. This is the big difference between an extra virgin olive oil and an olive oil.
Judging the oils presented in Verona is an international panel of jurors led by panel leader Marino Giorgetti, flanked by Milena Bucar Miklavcic (Slovenia), Anunciacion Carpio (Spain), Simone De Nicola (Italy), Yara El Ghalayini (Jordan), Selin Ertur (Turkey), Madhi Fendri (Tunisia), Giuseppe Giordano (Italy), Ernest Kante (Slovenia), Alberto Morreale (Italy), Carlotta Pasetto (Italy), Giulio Scatolini (Italy), Piergiorgio Sedda (Italy), Roberta Ruggeri (Italy), Na Xie (China), Miciyo Yamada (Japan) and Antonio Volani (Italy).
The oils in competition are submitted for assessment by the panel after anonymisation of the bottles by the lawyer appointed by VeronaFiere; blind tasting is one of the features that makes the Sol d’Oro international competition. Six categories are admitted to the competition: Extra Virgin Light, Medium and Intense Fruity, Monovarietal, Organic and DOP. Eligible are extra virgin olive oils from companies and mills that can demonstrate that they produce a minimum quantity of 1,500 litres per oil in the competition.
On Sunday 26 February, at 5 p.m., a Facebook live broadcast is scheduled on the Sol&Agrifood page to announce in real time both the winners of the 21st edition and the winner of the Sol d’Oro Challenge 2023 Prize, awarded to the company that obtains the highest score with the sum of the evaluations of the oils presented in the competition.
Diplomas will be awarded to the winning companies on Sunday 2 April 2023, during the first day of Vinitaly and Sol&Agrifood (Veronafiere 2-5 April 2023).
