OLIO NUOVO 2026 EVOO competition results

Official publication

Olio Nuovo Days 2026 — EVOO Official Results

Northern Hemisphere Selection — Paris

The 2026 edition celebrates extra virgin olive oils distinguished for precision, personality, freshness and sense of origin. Below is the official publication file prepared for website integration, including the Best of Show, the Top 10, Best in Class distinctions and the award selections from Premium Gold to Silver.

Results for the Virgin, High Phenolic, and Infused/Pressed categories will be published on Thursday April,9.

Best of Show

MONTEOLIVA — ORO PAJARERO – Spain

Top 10

Official ranking for publication.

MONTEOLIVA — ORO Pajarero – Spain
GOYA® — Premium Organics Extra Virgin Olive Oil – Spain
EVOO FACTORY — Noor Fes – Morocco
MASSIMO RADANO — Valentina – Italy
MONTEROSSO — Grand Selection – Croatia
OLEUM LAGUNA — Ulu – Spain
SOCIETA AGRICOLA RIVE DI ANZANO — Il Mercante D’olio – Italy
AZIENDA AGRICOLA PIETRO DE LUCA TUPPUTI SCHINOSA — I Fiori Di Santa Perpetua – Italy
MONTEROSSO — Grand Selection Platinum – Croatia
THE MASTER MILLER — Athenas Doron – Greece

Best in Class

AGRICOLA FRATELLI SPINA — AURORA VALERE DON ALDO – Italy
ALMOSHKAT – Chemlali – Lybia
BENEOLIVA — FIRST DAY OF HARVEST – JAIME ROSELL Spain
DOMAINE DE MIRA LUNA — DOMAINE DE MIRA LUNA Frantoio BIO – France
NOVA VERA GIDA VE TARIM SAN.TIC.A.S. — NOVA VERA PREMIUM ORGANIK Ayvalik Türkiye
OPG NIVES MOROVIĆ — NAI 3.3 Blend Croatia
OPG NIVES MOROVIĆ — NAI 3.3 Drobnica – Croatia
OPG SAKAC — DAMAVAL Frantoio – Croatia
PAPADOPOULOS OLIVE OIL PC — THE MASTER MILLER CHARISMA DIOS Greece
RHIZA ESTATE — RHIZA ESTATE Koroneiki – Greece
TENUTA SEVERINI — M.ELODIA Italy
TERRA CENTURIA – Blend Belica Leccino 800/1200 mg/kg – Slovenia

Premium Gold Awards

Outstanding oils awarded in the 91–95 range.

AA SRL SOCIETA’ AGRICOLA — VILLA ZAGARA, Italy
ACUSHLA S.A. — ACUSHLA GOLD EDITION, Portugal
AGRICOLA FRATELLI SPINA — VALERE DON ALDO, Italy
AL JOUF AGRICULTURAL DEVLPMT — AL JOUF, Saudi Arabia
ALMAZARAS DE LA SUBBETICA — ALMAOLIVA ARBEQUINO, Spain
ALMAZARAS DE LA SUBBETICA — PARQUEOLIVA SERIE ORO (DOP PRIEGO DE CÓRDOBA) Spain
ASUR — ASUR, Greece
ASUR — GOLD by ASUR, Greece
C BIO JAOUDE — C BIO JAOUDE, Lebanon
CASA DE SANTO AMARO — IN MEMORIAM “Olival do Pomar” Organic by Casa de Santo Amaro, Portugal
COOPERATIVA DE OLIVICULTORES DE VALPAÇOS,CRL. — ROSMANINHO GOURMET COBRANÇOSA, Portugal
DOMAINE DE PANÉRY — DOMAINE DE PANÉRY PICHOLINE, France
ENBOCA AOVE Ecológico Premium SL — ENBOCA Cosecha Temprana, Spain
ESPORÃO — HERDADE DO ESPORÃO CORDOVIL, Portugal
ESTOUBLON — ESTOUBLON Béruguette, France
GALLO Worldwide — GALLO BIO FRUTADO Extra Virgin Olive Oil (Green), Portugal
GALLO Worldwide — GALLO CLÁSSICO Extra Virgin Olive Oil (Green), Portugal
GALLO Worldwide — GALLO RESERVA Extra Virgin Olive Oil (Green), Portugal
GALLO Worldwide — GALLO SOCALCOS DO NORTE Extra Virgin Olive Oil (Ripe), Portugal
JASA PRESTIGE — JASA Prestige Cuvée, Slovenia
KALAMAKI SARL — CHRISEO INTENSE, Greece
KNOLIVE — KNOLIVE EPICURE, Spain
MAGIHOUSE — MAGIHOUSE VALLE DELL’INFERNO, Italy
MAKARIA TERRA — MAKARIA TERRA Greece
MELISSA-KIKIZAS SA — TERRA CRETA GRAND CRU KORONEIKI EVOO Greece
NOVA VERA GIDA VE TARIM SAN.TIC.A.S. — NOVA VERA CHEFS Blend, Türkiye
NOVA VERA GIDA VE TARIM SAN.TIC.A.S. — NOVA VERA MEMECIK / Monocultivar, Türkiye
NOVA VERA GIDA VE TARIM SAN.TIC.A.S. — NOVA VERA ORGANIK AYVALIK / Monocultivar, Türkiye
NOVA VERA GIDA VE TARIM SAN.TIC.A.S. — NOVA VERA ORGANIK Early Harvest, Türkiye
NOVA VERA GIDA VE TARIM SAN.TIC.A.S. — NOVA VERA PREMIUM SELECTION Organic, Türkiye
NOVA VERA GIDA VE TARIM SAN.TIC.A.S. — NOVA VERA TRILYE / Monocultivar, Türkiye
NOVA VERA GIDA VE TARIM SAN.TIC.A.S. — NOVA VERA YAMALAK / Monocultivar, Türkiye
OIKOS ANTALIS — Cuvée AGIOS ILLIAS, Greece
OIKOS ANTALIS — Cuvée SKOUROCHORI, Greece
OOTOPIA — OOTOPIA BLEND KORONEIKI & MANAKI Greece
OOTOPIA — OOTOPIA MANAKI Greece
OOTOPIA — OOTOPIA ORGANIC KORONEIKI SINGLE ESTATE ILIOKASTRO Greece
PAPADOPOULOS OLIVE OIL PC — THE MASTER MILLER KORONEIKI ORGANIC, Greece
PAPADOPOULOS OLIVE OIL PC — THE MASTER MILLER MASTER BLEND ORGANIC, Greece
PAPADOPOULOS OLIVE OIL PC — THE MASTER MILLER OLYMPIA PGI ORGANIC, Greece
PAPADOPOULOS OLIVE OIL PC — THE MASTER MILLER OMPHACIUM ORGANIC, Greece
RBK HOLDING LLC — PETRA BALADI, Jordan
RBK HOLDING LLC — PETRA (K18), Jordan
RBK HOLDING LLC — PETRA NABALI, Jordan
VANJA — VANJA Itrana, Slovenia
VIARAYA — OLEASTRA Blend ,Tunisia
VODICE D.O.O — CMU SV. IVAN VODICE Blend, Croatia
VODICE D.O.O CMU SV. IVAN VODICE OBLICA, Croatia

Gold Awards

ACUSHLA S.A. — ACUSHLA COBRANÇOSA, Portugal
AL ZAYTUNA AL JABALIA — AL ZAYTUNA AL JABALIA, Libya
AL ZYOUD OLIVE FARM — AL ZYOUD, Jordan
ALMAZARAS DE LA SUBBETICA — ALMAOLIVA BIO, Spain
ALMAZARAS DE LA SUBBETICA — RINCÓN DE LA SUBBÉTICA (DOP PRIEGO DE CÓRDOBA), Spain
ATYAB ALBAWADI FACTORY — ATYAB ALBAWADI, Saudi Arabia
BENAYA — LA PERLA, Tunisia
BOSE — BOSE Briška Črnica, Slovenia
CASA DE SANTO AMARO — CASA DE SANTO AMARO PRESTIGE, Portugal
CASA DE SANTO AMARO — CASA DE SANTO AMARO PRAEMIUM, Portugal
CASA MONTERO Y BIANCHI — CASA MONTERO Y BIANCHI, Spain
CHÂTEAU DE LIVIÈRE — CHÂTEAU DE LIVIÈRE, France
COMPAGNIE SLIM — L’EMERAUDE, Tunisia
COOPERATIVA AGRÍCOLA DOS OLIVICULTORES DE MURÇA, CRL. — AZEITE PORCA DE MURÇA – MATURA Portugal
COOPERATIVA AGRÍCOLA DOS OLIVICULTORES DE MURÇA, CRL. — AZEITE PORCA DE MURÇA – ORGANIC Portugal
COOPERATIVA DE OLIVICULTORES DE VALPAÇOS,CRL. — ROSMANINHO PRAEMIUM Portugal
COOPERATIVA DE OLIVICULTORES DE VALPAÇOS,CRL. — ROSMANINHO SUPERIOR, Portugal
COOPERATIVE ATLAS CHEMS, HARRANDO&Co, Morocco
DARMMESS — DARMMESS, Lebanon
DOMAINE DE GERBAUD AOP Provence BIO — Domaine de Gerbaud , France
DOMAINE DE GERBAUD AOP Provence BIO — Domaine de Gerbaud Petit Oli, France
DOMAINE DE LA SENANCOLE — Cuvée ARDENTE (Fruité vert – intensité moyenne), France
DOMAINE DE MIRA LUNA — DOMAINE DE MIRA LUNA AOP Provence BIO, France
DOMAINE DE PANÉRY — DOMAINE DE PANÉRY ARBEQUINA, France
ELITE — ELITE, United Arab Emirates
ESPORÃO — HERDADE DO ESPORÃO BLEND OLIVAL DOS ARRIFES, Portugal
ESSARJ — ESSARJ, Tunisia
ESTOUBLON — ESTOUBLON Flacon Couture, France
ESTOUBLON — ESTOUBLON Grossane, France
GALLO Worldwide — GALLO ANCESTRAL EXTRA VIRGIN OLIVE OIL (Green), Portugal
GALLO Worldwide — GALLO GOLD SELECTION EXTRA VIRGIN OLIVE OIL (Green), Portugal
GALLO Worldwide — ROSSIO DE ABRANTES FRUTADO – CASA GALLO, Portugal
GALLO Worldwide — ROSSIO DE ABRANTES VERDE – CASA GALLO, Portugal
GOYA® — GOYA® EXTRA VIRGIN OLIVE OIL, Spain
GOYA® — GOYA® PREMIUM UNICO EXTRA VIRGIN OLIVE OIL, Spain
GOYA® — GOYA® ROBUSTO EXTRA VIRGIN OLIVE OIL, Spain
HINOILEV — NOILEV, Tunisia
HUILERIE NEFISS — SINGARIS, Tunisia
IOANNIS FOTEINOS & SYNERGATES IKE — AEGEAN THROUBA, Greece
JORDAN OLIVENÖL — JORDAN Bio Olivenöl – Nativ Extra, Greece
JORDAN OLIVENÖL — JORDAN Olivenöl Bambatsa – Nativ Extra, Greece
KALAMAKI SARL — CHRISEO (Delicate), Greece
KNOLIVE — KNOLIVE HISPASUR, Spain
MONTEOLIVA — MONTEOLIVA Oro Ecologico, Spain
MOULIN DU PARTEGAL — CUVÉE SIGNATURE LOT N°5 France
NOVA VERA GIDA VE TARIM SAN.TIC.A.S. — NOVA VERA DOMAT Monocultivar, Türkiye
NOVA VERA GIDA VE TARIM SAN.TIC.A.S. — NOVA VERA EGE, Türkiye
NOVA VERA GIDA VE TARIM SAN.TIC.A.S. — NOVA VERA GOLDEN HARVEST, Türkiye
NOVA VERA GIDA VE TARIM SAN.TIC.A.S. — NOVA VERA LIMITED EDITION, Türkiye
NOVA VERA GIDA VE TARIM SAN.TIC.A.S. — PREMIUM SELECTION NOT ORGANIC, Türkiye
OIKOLOGIKO ELAIOTRIVEIO EE — OIKOLOGIKO ELAIOTRIVEIO EE – DELTAMI, Greece
OLEA ESTATES — OLEA GOLD, Greece
OLIVA PALACIOS — PALACIOS DE LOS OLIVOS ARBEQUINA, Spain
OLIVA PALACIOS — PALACIOS DE LOS OLIVOS PICUAL, Spain
OPG NIVES MOROVIĆ — NAI 3.3 Coratina, Croatia
PTORA MIDNIGHT PICUAL — PTORA MIDNIGHT PICUAL, Israel
PROVENCE INVEST — DOMAINE JOLIBOIS AGLANDAU, France
PROVENCE INVEST — DOMAINE JOLIBOIS GROSSANE, France
RBK HOLDING LLC — PETRA CROSODI, Jordan
RBK HOLDING LLC — SPECIAL BLEND, Jordan
SARL ETABLISSEMENT KIARED — BAGHLIA, Algeria
SAVOLA FOODS — YUDUM EGEMDEN ERKEN HASAT, Türkiye
VIARAYA — OLEASTRA Chetoui, Tunisia
VIARAYA — OLEASTRA Sahli, Tunisia

Silver Awards

AGRICOLA DE L’ALBI, SCCL — NIT, Spain
COOPERATIVA AGRÍCOLA DOS OLIVICULTORES DE MURÇA, CRL. — AZEITE PORCA DE MURÇA – CORDOVIL, Portugal
COOPERATIVA AGRÍCOLA DOS OLIVICULTORES DE MURÇA, CRL. — AZEITE PORCA DE MURÇA – DOP, Portugal
CORES S.C.E. — CŌRES EXTRA VIRGIN OLIVE OIL, Greece
DAHBIA ORGANIC OLIVE OIL — DAHBIA, Algeria
DOMAINE DE LA SENANCOLE — Cuvée Élégante, France
ESPORÃO — HERDADE DO ESPORÃO GALEGA, Portugal
JORDAN OLIVENÖL — Jordan Olivenöl Nativ Extra, Greece
OLEUM LAGUNA — O de OLEUM LAGUNA DE BLAS, Spain

If your olive oil is not listed here, we kindly ask you to contact: north@olio-nuovo.com

Olio Nuovo Days 2026 — Infused Official Results

Best in Class

MELISSA-KIKIZAS SA — TERRA CRETA Olive Oil Product made with Koroneiki EVOO Flavoured with Basilic Greece

Premium Gold

COOPERATIVA AGRÍCOLA DOS OLIVICULTORES DE MURÇA, CRL. — Olive Oil Product made with Cordovil Cordovil EVOO flavoured with chestnuts Portugal

Gold

COOPERATIVA AGRÍCOLA DOS OLIVICULTORES DE MURÇA, CRL. — Olive Oil Product made with Cordovil EVOO flavoured with cocoa, Portugal

LUMINOSA — Olive Oil Product made with EVOO and Gold Flakes, Italy

Days 2026 — VOO Official Results

Mature Olives
Official selection for publication.
This category highlights virgin olive oils obtained from mature olives, expressing roundness, depth, and a distinctive aromatic profile shaped by advanced ripening, a French “savoir-faire”.

Best in Class

DOMAINE DE LA SÉNANCOLE — Cuvée Quintessence — France

Premium Gold

DOMAINE DE MIRA LUNA — Vierge Bio — France
DOMAINE JOLIBOIS – Olives Maturées Bio — France

Chef Jessica Préalpato, World’s Best Pastry Chef, Named President of the OLIO NUOVO DAYS Competition

Paris, January 13th – Following her successful tenure as President of the OLIO NUOVO DAYS competition for the Southern Hemisphere, celebrated pastry Chef Jessica Préalpato has been appointed to the same prestigious role for the upcoming Northern Hemisphere competition. This marks a significant return for Chef Préalpato, who will once again lead the esteemed international jury in evaluating the finest extra virgin olive oils from across the globe.

The OLIO NUOVO DAYS competition celebrates the highest quality of freshly harvested olive oils, showcasing the unique flavors and aromas of the new season. As President, Chef Préalpato will bring her unparalleled expertise and discerning palate to the judging process, ensuring that only the most exceptional oils are recognized.

“I am thrilled to return as President of the OLIO NUOVO DAYS competition, this time for the Northern Hemisphere,” said Chef Préalpato. “My experience leading the Southern Hemisphere competition was incredibly rewarding, and I am eager to continue championing the excellence of extra virgin olive oil and contribute to the celebration of this incredible culinary treasure.”

Chef Préalpato’s appointment reflects her profound understanding of flavor profiles and her ability to discern subtle nuances. Her unique perspective comes from her concept of “Desseralité“, a mixture of dessert and Naturalité,” explains Préalpato. “And this word perfectly describes my pastry. The French word “Naturalité’” indicates something that belongs to nature and it is this basic “ to preserve an ingredient’s most beautiful “Naturalité’”, in order to create the best expression of its innate qualities”..

These are desserts with a raw visual; on the plate, everything must have a meaning.” Although simple at its core, when put into practice, the philosophy provides a challenge – but not one so big that Préalpato shies away from it.

Artist Sandrine Torredemer (@la__filature) to Chair Olio Nuovo Days Design Competition & Create Commemorative Artwork

Paris, February 5th – Following her successful tenure as President

Paris, France – The prestigious Olio Nuovo Days design competition, celebrating the artistry of packaging for newly pressed olive oils, is delighted to announce a dual role for renowned artist Sandrine Torredemer, known online as @la__filature. Torredemer will not only chair the esteemed judging panel for this year’s competition but also create an original artwork inspired by the winning design, further elevating the award’s prestige.

Olio Nuovo Days seeks to recognize innovative and visually compelling bottle and packaging designs that embody the essence of “olio nuovo” – the vibrant, intensely flavored early harvest olive oil. This year’s competition takes on added significance with Torredemer’s involvement, bringing her discerning eye and artistic vision to the forefront.

@la__filature is a multidisciplinary artist celebrated for her captivating works that explore the interplay of nature, texture, and light. Her distinctive style, characterized by renewing the art of embroidery, delicate lines, use of natural materials, evocative imagery, makes her uniquely qualified to lead the jury in selecting a design that resonates with both aesthetic excellence and the spirit of olio nuovo.

“We are honored to have Sandrine Torredemer chair this year’s Olio Nuovo Days design competition,” says Emmanuelle Dechelette, founder of the the Olio Nuovo Days. “Her profound understanding of art, design, and the evocative power of objects makes her an ideal leader for our jury. Furthermore, the original artwork she will create based on the winning design promises to be a truly exceptional and lasting tribute.”

As chair of the jury, Torredemer will guide the panel in evaluating submissions based on criteria such as originality, functionality, visual impact, and connection to the values of Olio Nuovo Days. Her expertise will be invaluable in identifying a design that not only stands out aesthetically but also effectively communicates the unique qualities of the featured olive oil.

Beyond her role as chair, Torredemer will also create an original artwork inspired by the winning design. This piece will serve as a unique artistic interpretation of the design’s core elements, adding a layer of artistic dialogue and further celebrating the winner’s achievement.

About Torredemer

Introduced to embroidery at an early age by her grandmother, Sandrine TORREDEMER has never stopped embroidering, a passion that became almost a necessity when her life was turbulent. Her artistic approach has gradually freed itself from the technical constraints of traditional embroidery to become less academic, less perfect, more personal and more sensitive. She draws most of her material from her family heritage, embroidering on discarded and patched sheets, with old canvas threads that she completes with mini-stitches of clothing she’s found at thrift shops, bits of nothing gleaned to give them a new life. This recycling gives the embroidered works their unique character, which resonates with our environmental concerns. Beyond recycling, embroidery responds to today’s aspirations for an art form that takes the long view, at odds with instantaneity and super-production, a form of luxury in the slowness of creation.This second life given to materials is also hers since she gave up her first professional activity to devote herself exclusively to embroidery. From her background in urban planning, she has retained a certain eye for urban forms and architecture, which she reproduces in small touches, sometimes insisting on attention-grabbing details.

The announcement of the winning design and the unveiling of Torredemer’s artwork will be a highlight of the Olio Nuovo Days event in Paris on March 26th. The event will bring together producers, designers, and enthusiasts to celebrate the exceptional flavors of new olive oils and the creativity behind their presentation.

Poulpe grillé à l’huile d’olive extra vierge Zuccardi – Grilled octopus with Zuccardi extra virgin olive oil

Poulpe grillé à l’huile d’olive extra vierge Zuccardi
Recette Le Cordon Bleu Paris, Eric Briffard, Meilleur Ouvrier de France.
Le marché pour 4 personnes :
Recette Le Cordon Bleu Paris, Eric Briffard, Meilleur Ouvrier de France.
Poulpe grillé au fenouil et à l’orange, sauce vierge miel / basilic à l’huile d’olive Zuccardi.

Le marché pour 4 personnes :
800 g de poulpe frais ou surgelée
4 fenouils
2 oranges bio
Graines de fenouil
Huile d’olive Zuccardi
Sel, Piment d’Espelette
Sauce vierge :
Récupérer les premières feuilles des fenouils
1 belle botte de basilic
15 cl d’huile d’olive
½ jus de citron
50 g de miel de romarin
___________
1 tomate verte
1 petit poivron rouge
1 tomate grappe
1 tomate jaune
Fleur de sel
Finition :
Petites basilic
Filaments de poivron rouge
1 citron feuille
1 filet d’huile olive Zuccardi
Cuisson du Poulpe:
Tremper dans l’eau froide pour dessaler le poulpe à l’eau froide pendant 4/5 heures.
Mettre dans une plaque dans un Four Vapeur 100 °C, cuire 1h15 minutes ou dans un court bouillon classique.
Refroidir, réserver.

Garniture fenouil et orange :
Laver les fenouils, retirer les premières feuilles pour conserver les cœurs, réserver les feuilles pour la sauce vierge. Tailler les cœurs de fenouil en deux dans le sens de la longueur, dorer 7/8 minutes dans une poêle doucement à l’huile d’olive avec une pincée de sel et une pincée de graines de fenouil, ajouter 3 cuillères à soupe d’eau et couvrir d’un papier cuisson, cuire à frémissement pendant 10 minutes environ.
Laver, placer les oranges dans une casserole d’eau froide, porter à ébullition pendant une minute, répéter cette opération 4 ou 5 fois. Tailler chaque orange en 6 quartiers, dorer rapidement à l’huile d’olive avec une cuillère à café de miel, puis ajouter avec les cœurs de fenouil ;

Sauce vierge :
Monder les tomates, peler, épépiner, tailler en petits cubes. Peler à l’aide d’un couteau économe le poivron, tailler en petits cubes. Mélanger l’ensemble intimement avec une pincée de piment d’Espelette et de fleur de sel. Réserver.
Laver, effeuiller la botte de basilic, réserver.
Passer les feuilles de fenouil réservées à la centrifugeuse, filtrer le jus, ajouter l’huile d’olive, les feuilles de basilic et le jus d’un ½ citron. Passer au Blender, assaisonner, réserver au frais.

Finition :
Blanchir, le citron, réserver.
Griller ou snacker ou poêler les tentacules de poulpe.
Réchauffer les cœurs de fenouil et quartiers d’orange dans leurs jus de cuisson.
Dresser harmonieusement 2 tentacules de poulpe, parsemer de brunoise de la vierge, ajouter un trait de sauce vierge, disposer les quartiers d’orange et cœurs de fenouil autour.
Ajouter un zeste de citron, quelques feuilles de basilic, quelques filaments de poivron et filet d’huile d’olive. Servir le reste de la sauce à part.
Le-Cordon-Bleu-Paris-Poulpe-Huile d’olive-Zuccardi
Grilled octopus with ZUCCARDI Extra Virgin Olive Oil
Le Cordon Bleu Paris recipe, Eric Briffard, Meilleur Ouvrier de France.

Grilled octopus with fennel and orange, virgin sauce, honey – basil with Zuccardi olive oil.
The market for 4 people :
800 g of fresh or frozen octopus
4 fennels
2 organic oranges
Fennel seeds
Zuccardi olive oil
Salt, Espelette pepper
Virgin sauce :
To recover the first leaves of the fennels
1 nice basil boot
15 cl of olive oil
½ lemon juice
50 g rosemary honey
___________
1 green tomato
1 small red bell pepper
1 grape tomato
1 yellow tomato
Fleur de sel
Finishing :
Small basil
Red bell pepper filaments
1 lemon leaf
1 drizzle of Zuccardi olive oil
Cooking the Octopus:
Soak the octopus in cold water to desalinate it for 4/5 hours.
Put in a baking tray in a Steam Oven 100 °C, cook for 1h15 minutes or in a classic short stock.
Cool, set aside.
Garnish with fennel and orange :
Wash the fennels, remove the first leaves to preserve the hearts, reserve the leaves for the virgin sauce. Cut the fennel hearts in half lengthwise, brown for 7/8 minutes in a frying pan gently in olive oil with a pinch of salt and a pinch of fennel seeds, add 3 tablespoons of water and cover with cooking paper, simmer for about 10 minutes.
Wash, place the oranges in a pot of cold water, bring to the boil for one minute, repeat this operation 4 or 5 times. Cut each orange into 6 quarters, quickly brown in olive oil with a teaspoon of honey, then add with the fennel hearts ;
Virgin sauce :
Peel the tomatoes, peel, seed and cut into small cubes. Peel the bell pepper with a peeling knife and cut into small cubes. Mix the whole intimately with a pinch of Espelette bell pepper and flower of salt. Set aside.
Wash, remove the leaves from the basil bunch and set aside.
Strain the reserved fennel leaves through the centrifuge, filter the juice, add the olive oil, the basil leaves and the juice of a ½ lemon. Blend, season and set aside in a cool place.
Finish :
Blanch the lemon, set aside.
Grill or snack or fry the octopus tentacles.
Warm the fennel hearts and orange quarters in their cooking juices.
Arrange 2 octopus tentacles harmoniously, sprinkle with brunoise de la vierge, add a dash of virgin sauce, arrange the orange quarters and fennel hearts around them.
Add a lemon zest, a few basil leaves, a few bell pepper filaments and a drizzle of olive oil. Serve the rest of the sauce separately.

VICTOIRES OLIO NUOVO DAYS 2020

17 janvier 2020

LE JAPON REMPORTE LE PRIX DE LA MEILLEURE HUILE D’OLIVE VIERGE EXTRA DE L’HÉMISPHÈRE NORD AU CONCOURS OLIO NUOVO DAYS

OLIO NUOVO DAYS est le premier événement international dédié à la promotion de l’huile d’olive extra vierge nouvelle et Premium. Dans le cadre de sa 5^ème édition, les OLIO NUOVO DAYS Hémisphère Nord ont lieu du 16 au 18 janvier 2020.

Ils proposent un parcours de dégustation dans Paris (samedi 18 janvier) pour séduire les palais en quête d’émotions et inconditionnels du fruité primeur, une Master Class au Cordon bleu pour les professionnels (le vendredi 17 janvier) et un concours réservé exclusivement aux huiles d’olive vierge extra produites dans l’hémisphère Nord fin d’année 2019.

Cette année, les OLIO NUOVO DAYS ont mis à l’honneur la Tunisie, grand pays producteur et exportateur d’huile d’olive (http://www.tunisia-oliveoil.com/Fr/). En effet, l’huile d’olive tunisienne se distingue par sa grande qualité gustative, qui lui a permis gagner de très nombreuses médailles d’or dans des concours internationaux d’huile d’olive. Elle se distingue également par ses qualités santé avec en particulier une forte teneur et concentration en polyphénol. Enfin, la Tunisie est également un des principaux pays producteur d’huile d’olive biologique avec volume d’exportation qui a avoisiné les 40 000 tonnes pour la campagne 2018/2019

Le concours OLIO NUOVO DAYS Hémisphère Nord a réuni 34 huiles d’olive de producteurs de 8 pays différents. Les membres du jury sont tous des professionnels de l’huile d’olive et du goût. Le concours de déroule à Paris, à la MAISON DE LA METROPOLE NICE CÔTE D’AZUR.

Les lauréats ont reçu leurs prix jeudi 17 janvier 2020, dans le cadre d’un dîner de gala organisé au Fouquet’s, avec un menu gastronomique composé à base des meilleurs huiles d’olive tunisiennes par le chef Bruno Guéret :

MEILLEURE HUILE D’OLIVE EXTRA VIERGE

Meilleures qualités organoleptiques

TAKAO OLIVE FARM

PRODUCTEUR : M. Toyohiro TAKAO

Monovariétale TAGGIASCA

JAPON région Ile de Shodoshima

https://v2.olio-nuovo-day.com/huiles/takao-nouen-olive-hatake-taggiasca/

ORIGINALITÉ ORGANOLEPTIQUE

Huile d’olive au goût le plus original

TAKAO OLIVE FARM

PRODUCTEUR : M. Toyohiro TAKAO

Monovariétale LUCCA