The counselor emphasizes that it is a “sustainable cultivation under water parameters and the results obtained so far regarding the quality of the olives make us trust in a safe bet for local farmers.”
The award is intended for those made throughout the year from olives produced and ground in Tenerife that meet the requirements of belonging to a homogeneous batch of at least 100 liters, and meet the requirements established in current regulations.
The samples that compete will be tasted by the designated jury on December 1 and 2 to deliver the prizes on the 11th. Local producers can present Monovarietal Extra Virgin Olive Oil, made from a single variety of olives –arbequina, verdial, Picual, etc.– and Non-Monovarietal Extra Virgin Olive Oil –by blending–
Both are the result of the grinding of different varieties of olives or mixtures of oils in different proportions. In the section for the Best Presentation, the design and commercial presentation of the oils will be assessed.
