Due to the coronavirus health crisis, and the state of alarm
derived and expanded, the organization of the Montoro Olive Fair
announces that the deadline for registration and receipt of samples is extended
from April 16 that was scheduled in its bases, until 25

In this way the oils that intend to compete can continue
registering and sending the samples to the place indicated in the bases,
but if they have a problem for the notary to certify the intake at source
can sign up now but send samples later when
pass the alarm state.

In Montoro on March 26, 2020

Montoro Olive Fair Consortium


Whereas it is of the utmost interest to know and properly evaluate the best extra virgin olive oils so as to promote their image and encourage their distribution, marketing and consumption And, considering that the organization of an International Quality Contest of Extra Virgin Olive Oils, within the framework of the XIX Olive Fair, will favor the achievement of the mentioned objectives, which is also among the aims of the Consorcio Feria del Olivo de Montoro, organizer of the same, has decided to call the XI International Quality Contest of Extra Virgin Olive Oils Pedro León Mellado according to the following ones.



I.1.- Participants: Producers from any country may participate in this Contest.
Any natural and/or legal person who owns an authorised oil mill will be considered a producer.

I.2.- Minimum lot – The samples must come from a homogeneous production lot of at least 3,000 kilos.

I.3.- Participation: Each owner of a production mill may present samples of a single lot at most.
In the event that the contestant presents samples of more than one oil, only the last one taken will be accepted, as stated in the Notary’s Certificate.

I.4.- Oils admitted to the competition: Only bulk Extra Virgin Olive Oils produced in the 2019/2020 season that comply with current legislation will be admitted to the competition. These oils must meet the requirements for extra virgin olive oils laid down in Commission Regulation (EU) No 1348/2013 of 16 December and subsequent amendments.

I.5.- Collection and sending of samples – The samples will be taken by the owner of the oil mill before a notary, who will draw up the corresponding certificate, which will include: the details of the entrant, oil mill or warehouse where the oil is stored, identification of the deposit or mill from which the sample is taken and the quantity of extra virgin olive oil it contains, as well as the date and time the sample was taken.

I.5.1.- A sample is taken from the storage unit containing the homogeneous batch and distributed in four 500 ml non-transparent glass bottles, which are then sealed with a tamper-proof stopper.

I.5.2.- Each bottle accompanied by a label (not adhesive) which contains the identification data of the contestant, shall be introduced in a case that will be sealed and sealed by the Notary. In addition, a bottle/container of the brand will be given for the diffusion in case of being awarded.

In the case of samples belonging to the D.O. Montoro-Adamuz, the corresponding certification of the Regulating Council of the same will also be included.
Of the four bottles of the sample, one will remain in the possession of the applicant, and the other three, together with the commercial packaging and the notarial certificate, must be sent in a single package, by means of a transport agency, to


Complejo Oleícola de Montoro – Barriada de la Estación, s/n. 14600 MONTORO (Córdoba) – Telf.: 957 160 289

I.5.4.- The expenses arising from the actions described in the previous sections shall be borne by the holder of the tender.

I.6.- Period of presentation: The period for admission to the competition will end on 16 April at 3 p.m. Those received after this time will not be admitted to the competition.


A Jury will be formed for the awarding of the prizes, at the proposal of and presided over by the President of the Montoro Olive Tree Fair Consortium, or the person she delegates, and made up of renowned tasters. The director of AEMO (Spanish Association of Olive-Tree Municipalities) will act as Secretary and Director of the Tasting Panel.


III.1.- Codification of samples: The samples received will be given to a Notary, who will proceed to open the packages, identify the samples and assign a secret codification and once the corresponding Minutes have been taken, he will send them to the Olive Growing Heritage Foundation’s Olive Growing Complex. The organization will decide the official laboratory where the physical-chemical analyses will be carried out for the verification of its adjustment to the extra virgin category.

III.2 Physico-chemical quality control: Samples that do not meet the conditions laid down for extra virgin olive oil in Regulation (EEC) No 2568/91 and its implementing rules will be declared out of competition.

III.3 Tasting panel: Samples that pass the physico-chemical control will be submitted to the sensory evaluation by the expert tasters, directed by the Head of the Panel, in the Tasting Room of the Olive Growing Community Heritage Foundation.

III.4.- Classification of the Oils. It will classify the oils in each of the following groups, according to the value of the intensity of the median and the type of fruitiness.

GREEN FRUIT: Set of characteristic olfactory sensations of the oil that remind us of green fruits, depending on the variety of the olives, coming from green, healthy and fresh fruits, and perceived by direct and/or retronasal route.

RIPE FRUIT: Set of characteristic olfactory sensations of the oil perceived by direct and/or retronasal route, reminiscent of ripe fruit, or a mixture of ripe and green, from fresh fruit. The Consortium reserves the right to carry out physicochemical analyses to verify and, where appropriate, to disqualify any oil that does not comply with the parameters established by the regulations.

III.5.- Selection: Once the oils have been grouped in accordance with the above classification, the tasters will score each sample on a scale of 1 to 9, depending on the intensity, balance, harmony and complexity of the olfactory and tactile aspects, which reflect the profile of the taster.

With the profile and score assigned by each taster, the Head of the Panel will obtain the average value reached by each sample and its organoleptic profile, ordering the samples from highest to lowest, and thus determine a maximum of 5 samples with the highest score for each group.

In the event of a tie between the scores awarded by the panel to each of the samples, or if the differences between them are equal to or less than 0.10 points, the Global Quality Index developed by the International Olive Oil Council will be used to break the tie.

III.6.- The results and respective organoleptic profile of the seven winning samples will be presented by the Head of the Panel to the Jury, with the Secretary taking minutes indicating the codes corresponding to each of the winning samples, the score and the organoleptic profile.

III.6.1.- The results of the Jury will be unappealable.

III.6.2.- The Minutes of the Jury shall be sent by the Secretary to the Notary Public who shall give the secret codes, who in turn shall draw up the Minutes in which the contestant shall be stated, corresponding to each of the codes assigned to the respective winning samples.

III.6.3.- The Notary Minutes with the names of the winners will be sent to the President of the Montoro Olive Tree Fair Consortium.


IV.1.- First, Second and Third Prize for the Best Extra Virgin Olive Oil from the Frutados Verdes group.

IV.2.- First, Second and Third Prize for the Best Extra Virgin Olive Oil of the Frutados Maduros group.

IV.3.- Special Prize for the Best Extra Virgin Olive Oil of the Montoro – Adamuz Designation of Origin.

IV.4.- The prizes will be awarded at the Fair’s Closing Ceremony.

IV.5.- The prize-winners may reflect the award obtained in the packaging of the winning sample.

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