1. PURPOSE OF THE COMPETITION
2. ENTRY PROCEDURE
2.1 Participating Olive Oils
2.2 Entry Form
2.3 Entry Fees
2.4 Payment Methods
2.5 Sample Submission
2.6 Sample Shipping
2.7 Submission Deadline
3. SAMPLE RECEIPT
3.1 Entry Committee
4. SAMPLE EVALUATION
4.1 Panel of Judges
4.2 Sample Assessment Procedure
5.1 Grand Awards – Medals
5.2 Special Awards
5.4 Awards Ceremony
6. CRITICAL DATES
1) PURPOSE OF THE COMPETITION
The “Athena International Olive Oil Competition” (AΤΗIOOC) is an international olive oil competition held annually in Greece.
The competition is international in terms of the judges and the samples submitted. Foreign nationals constitute a majority on the panel of judges, while sample entries from abroad must account for at least 25% of the total number of samples submitted, and eventually exceed 50% of all samples submitted. The competition is named “Athena”, deriving its name from the ancient Greek goddess Athena who bestowed the olive to the city οf Athens that was named after her.
Greece is one of the leading olive oil producers worldwide and by far 1st in terms of per capita consumption. These facts alone suffice to justify a “Greek” olive oil competition. However, there’s an extra dimension that should be taken into consideration: Greece was the first country in the world to uplift the olive and olive oil into cultural products and contributed towards establishing the health benefits of the Mediterranean diet.
The Athena competition will also include various original and innovative culinary initiatives aimed at establishing a solid brand name and further developing the market for premium olive oils. These initiatives are announced in due time.
The Athena International Olive Oil Competition is organized by Vinetum Event Management, a company with considerable experience in handling prestigious exhibitions, conferences, contests and other high profile events. The competition is chaired by Dinos Stergidis, principal owner and CEO of Vinetum, and directed by Maria Katsouli, accredited olive oil connoisseur and first Olive Oil Sommelier in Greece.
2) ENTRY PROCEDURE
2.1 Participating olive oils
The Athena International Olive Oil Competition is international and open to all olive oil producing countries of the world, from both the northern or southern hemisphere, provided that the participating entries are “extra virgin” olive oils. Flavored or infused olive oils are also eligible to compete.
Entries to the competition can be submitted by: individual producers, olive oil mills, producer cooperatives and cooperative associations, bottlers, export companies and any type of business enterprise that produces, bottles and trades in branded extra virgin olive oil.
Moreover, all the following criteria must be met to participate in the competition:
A) All submitted samples must contain olive oil produced in the competition crop year.
B) All samples must be submitted in their normal retail packaging and brand labels and their packaging must be for purely commercial purposes.
C) All submitted samples must bear an official brand label compliant with the laws of the country of origin or the country they were bottled in.
D) The biggest eligible sample size is 1lt.
E) Every brand sample participating in the contest must be from a single homogeneous batch of at least 500kg.
F) The entry form for this year’s competition must be submitted to the organizers no later than March 3, 2017.
2.2 Entry form
A fully completed and signed entry form must be submitted to Vinetum, the event organizer either by email or via fax.
Once payment has been submitted, participants will receive entry confirmations, proof of payment and an invoice from the organizers.
The entry form for each sample must be followed by the submission of a chemical analysis certificate issued by an accredited (ISO 17025 compliant) testing lab indicating free fatty acids, peroxides and absorption characteristics (Κ232nm, Κ270nm and ΔΚ) and dated no longer than 120 days prior to submission. The chemical analysis certificate must be submitted to the organizers within a reasonable amount of time from the date the entry is submitted and in all cases before or together with the samples being submitted.
2.3 Entry fees
The entry fee per sample is €170 plus VAT, which, based on the competition’s discount policy, is reduced to €140 if two samples are submitted and can be further reduced for multiple samples (see below).
Α) QUANTITY BASED
15% discount for the 3rd sample
20% discount for the 4th sample
20% discount for every sample over 5
With every 4 samples the 5th entry is free of charge.
Specifically, for entries submitted after January 10, 2017 (end of the discount period):
1 Sample: €170 + 24% VAT = €211
2 Samples: €340 + 24% VAT = €422
3 Samples: €484.50 + 24% VAT = €601
4 Samples: €620 + 24% VAT = €769
5 Samples: €620 + 24% VAT = €769
6 Samples: €769 + 24% VAT = €937
Β) TIME BASED
The early bird entry fee per sample for entry forms and payment received prior to January 10, 2017 is €140. This discount can be combined with the above mentioned quantity discount.
Specifically, for entries submitted by January 10, 2017:
1 Sample: €140 + 24% VAT = €174
2 Samples: €280 + 24% VAT = €347
3 Samples: €399 + 24% VAT = €495
4 Samples: €511 + 24% VAT = €634
5 Samples: €511 + 24% VAT = €634
6 Samples: €623+ 24% VAT = €773
2.4 Payment methods
Α) Direct bank deposit:
– NATIONAL BANK OF GREECE (IBAN): GR0601106140000061447038391 SWIFT: ETHNGRAA
– EUROBANK (IBAN): GR0502600360000650200340705 SWIFT: ERBKGRAA
PLEASE NOTE: If payment is submitted through a direct bank deposit or via wire transfer the name of the depositor must be included on the deposit slip or transfer order and a copy of the relevant document must be faxed to Vinetum at: (30) 210 766 0680.
- B) By check issued to VINETUM LTD.
- C) By credit card using Paypal.
2.5 Number of samples that must be submitted
Depending on bottle size, the required number of samples for every entry submitted is as follows:
A) 3 samples for 500ml, 750ml or 1lt bottles
B) 4 samples for 350ml bottles
C) 5 samples for 250ml bottles
2.6 Sample shipping
Samples must be shipped “door to door” and the use of a freight forwarder or courier company is recommended. Participating producers are responsible for all shipping costs and any customs duties. The competition organizer cannot be held responsible for the condition of the samples or any breakage prior to their receipt. Moreover, the organizer bears no responsibility for late shipments or delays by the shipping/forwarding company. The competition organizer guarantees the secure warehousing of all samples in a climate controlled facility and their safe transfer to the event venue.
All sample packaging must be clearly labeled “SAMPLE WITH NO COMMERCIAL VALUE – NOT FOR SALE” or be accompanied by an invoice with a nominal value of €1.0.
All competition participants must submit a copy of the shipping manifest of their samples to the competition organizer.
All samples should be shipped to the following address:
VINETUM Ltd., 41 Kareas Ave, 162 33 Kareas, Athens Greece, Tel. no: (30) 210 766 0560
All samples must be received by the competition organizer no later than Friday, March 10, 2017. The organizer cannot guarantee that samples received after March 11, 2017 will be assessed. Late sample entries received just before or right after the first day of the competition will not be assessed or returned. Entry fees are not refundable.
3) SAMPLE RECEIPT
3.1 Entry Committee
The entry committee is responsible for the receipt of submitted samples, the review of all associated documents and legal compliance of all brand labels submitted, and the recording, classification and encoding of samples, as well as the formation of the panel of judges.
Upon receipt of samples the entry committee will review all submitted and accompanying documents and notify participants as to their adequacy.
4.) SAMPLE EVALUATION
4.1 Panel of Judges
The panel is comprised of judges with a long and systematic experience in the organoleptic assessment of olive oil, accredited by the IOC and other international or national bodies which in turn are accredited either by the IOC or other recognized educational institutions offering relevant training according to IOC standards. The total number of judges will depend on the total number of samples submitted. In any case, two thirds (2/3) of the judges will be foreign nationals.
Judges will be assigned to panels comprised of 5 to 7 members. Each panel will have a panel leader who will be responsible for the panel’s compliance with the appropriate organoleptic assessment procedures and the competition’s rules.
The judging panels will assess samples during morning hours and each panel member will assess a maximum of 35 samples daily. All entries will be sampled in the opaque cobalt blue tasting glasses that have been certified as the official vessels for the organoleptic assessment of olive oil.
4.2 Sample assessment procedure
Samples are assessed using the blind tasting method, with each entry identified only by a random code number. Sample classification –that is the order in which samples are assessed, ensures that all samples will be judged on a fair and equal basis. Each panel of judges will clearly identify the organoleptic qualities of the olive oils as well as any negative qualities on the assessment sheet.
5.1 GRAND AWARDS – MEDALS
All olive oil entries are assessed using a scoring system with a maximum score of 100. Awards are based on the following table:
65/100 to 75/100: bronze medal
75.50/100 to 85/100: silver medal
85.50/100 to 95/100: gold medal
95.50/100 to 100/100: double gold medal
5.2 SPECIAL AWARDS
The Athena International Olive Oil Competition will present the following special awards based on the scores of all samples to further reward specific efforts:
1) Highest score
2) Best olive oil per country of origin (minimum of 5 entries required)
3) Best single varietal olive oil
4) Best entry per variety (minimum of 5 entries required)
5) Best blended (multi-varietal) olive oil
6) Best olive oil from the koroneiki variety worldwide
7) Best Greek olive oil from the koroneiki variety
8) Best organic extra virgin olive oil worldwide
9) Best Greek organic extra virgin olive oil
10) Best olive oil produced by a winemaker
11) Best Greek olive oil per region: Crete, the Peloponnese, Central Greece, Thessaly, Epirus, Macedonia, Thrace, Ionian Islands, Aegean Islands (except Crete).
12) Best flavoued or infused olive oil.
The results and awards will be posted on the Vinetum website www.athenaoliveoil.gr on Friday, March 31, 2017 at 12:00 noon.
All participants will be separately notified via discreet email of the judges’ assessment and scoring of their samples.
The medals and diplomas certifying their awards will be shipped to the winners within 30 days from the end of the competition. Winners may also order adhesive award labels for their awarded entries exclusively from the organizer.
5.4 Awards Ceremony
The ATHIOCC also includes a special awards ceremony for all competition winners, attended by official representatives of major organizations from the olive oil industry, the media, olive oil and food professionals, as well as olive oil aficionados. The ceremony is preceded by a day-long tasting event featuring the winning entries, which is open to all ATHIOOC competitors, HORECA professionals and media food editors.
4) CRITICAL DATES
20/10/2016: Competition officially open to entries
02/01/2017: First day samples can be shipped to Vinetum
10/01/2017 (extended to 25/01/2017): Last day for early bird entries
03/03/2017: Last day for all entries
10/03/2017: Final deadline for samples to reach Vinetum