The Olympia Health & Nutrition Awards

From November 2015 until March 2016, 540 samples of olive oil from 325 producers from Greece, Spain, Cyprus, Italy and USA were submitted to the competition. All samples were analyzed by the NMR method in the university of Athens regarding their content in  oleocanthal, oleacein and all other tyrosol and hydroxytyrosol derivatives.

All oils that exceeded the limit of 250 mg / Kg of phenols concerning the European regulation 432/2012 on olive oil health claim have been awarded with an honorary diploma.

• Oils which the time of analysis contained from 250 to 500 mg/Kg are awarded with the BRONZE STANDARD OF EXCELLENCE DIPLOMA

• Oils which the time of analysis contained 501 to 1000 mg/Kg are awarded with the SILVER STANDARD OF EXCELLENCE DIPLOMA

• Oils which the time of analysis containing more than 1001 mg/Kg are awarded with the GOLD STANDARD OF EXCELLENCE DIPLOMA

The distinction between the three categories is not arbitrary but is based on the stability of the contained phenols. The BRONZE category oils require increased attention for their maintenance and under appropriate conditions will continue to exceed the limit up to 12 months after production. Oils of the SILVER category under appropriate conditions will continue to exceed the limit up to 18 months after production, while the GOLD category will exceed the limit after 18 months with increased probability even under non-ideal storage conditions

 

 

Awards Category

BEST EXTRA VIRGIN OLIVE OIL WITH THE HIGHEST CONTENT IN OLEOCANTHAL

1. “THE GOVERNOR”- SPIROS & GEORGE DAFNIS, OLIVE FABRICA, GREECE

2. “GLORIA OLIVAE” DIVINUS – KORNILAKIS PANAGIOTIS, GREECE

3. “THERIANOS FAMILY” THERIANOS DIMITRIS, GREECE

BEST EXTRA VIRGIN OLIVE OIL WITH THE HIGHEST CONTENT IN TOTAL HEALTH-PROTECTING PHENOLS

1. “DROP OF LIFE” THE GREEK OLIVE ESTATE MATHIOPOULOS FAMILY

2. PIROUNIAS MANOS

3. “ASKLEPIOS” DREMETSIKAS ANTONIS

BEST EVOO PRODUCER COMPANY SUPPORTING BIOMEDICAL RESEARCH AND ACTIVITIES

GOLD – SILVER – BRONZE AWARDS

1. GAEA/CAPT. VASSILIS FOUNDATION, GREECE

2. MOLINO DE ZAFRA, SPAIN

3. LASOLANA2, SPAIN

FIRST – SECOND – THIRD DIPLOMAS

1. CASAS DE HUALDO, SPAIN

2. ATHINA MARCOMICHELAKI – VOLVI ESTATE, GREECE

3. IOANNIS DIAMANTOPOULOS – OLEO, GREECE

BEST EVOO PRODUCER COMPANY/ INSTITUTION, COLLABORATING IN GASTRONOMY DEVELOPMENTS

GOLD – SILVER – BRONZE AWARDS

1. MOLINO DE ZAFRA, SPAIN

2. GAEA FOODS, GREECE

3. CASTILLO DE CANENA, SPAIN

FIRST – SECOND – THIRD DIPLOMAS

1. PALACIO DE LOS OLIVOS, SPAIN

2. IOANNIS KAMPOURIS E-LA-WON, GREECE

3. OLEICOLA JAÉN, SPAIN

BEST HEALTH INSTITUTION/INSTITUTION, OR PERSON IN HEALTH/MEDICAL RESEARCH ON EVOO, OLEOCANTHAL AND OTHER PHENOLS

GOLD – SILVER – BRONZE AWARDS

1. DAN FLYNN (UC DAVIS OLIVE CENTER)-ELENI MELLIOU&PROKOPIOS MAGIATIS (UNIV.OF ATHENS). USA/GREECE

2. DR. RAMÓN ESTRUCH, PREDIMED, HOSPITAL CLINIC, BARCELONA, SPAIN

3. AMAL KADDOUMI (UNIV. LOUISIANA AT MONROE), USA

FIRST – SECOND – THIRD DIPLOMAS

1. DEPT DERMATOLOGIA, HOSPITAL COSTA DEL SOL, SPAIN

2. MARILYN HARDING – ARTEMIS ALLIANCE INC. CANADA

3. CARCABUEY HEALTH VENTURES, SPAIN

BEST FOOD COMPANY/RETAILER OR EDUCATIONAL CENTER/INSTITUTION FOR EVOO/OLEOCANTHAL

GOLD – SILVER – BRONZE  AWARDS

1. DIMITRIS THERIANOS (ECO ZAKYNTHOS), GREECE

2. GRUPO HORECA- GASTROLIVE LAB- DANIEL GARCIA, SPAIN

3. BALTOPOULOS ATHANASIOS – CHATEAU BALTO, GREECE

FIRST – SECOND- THIRD DIPLOMAS

1. CENTRO DE INTERPRETACION DEL OLIVAR Y ACEITE, SPAIN

2. KALAMATA OLIVE OIL TASTE LAB-TECHNOLOGICAL INSTITUTE OF PELOPONNESE, GREECE

3. KRIMNIANIOTIS NIKOLAOS – LIVA OLIVE OIL, GREECE

BEST MASTER OF OLIVE MILL, INTERESTED IN HEALTHY PROVEN EVOO

GOLD-SILVER-BRONZE AWARDS

1. GONZALO PIN- OLIOLI BIODINÁMICO, SPAIN

2. AGRICULTURAL COOPERATIVE OF PALEOPANAGIA, GREECE

3. KASELL SA, GREECE

FIRST – SECOND – THIRD DIPLOMAS

1. JUAN MOLINA CORTIJO DEL ESPIRITU SANTO-SPAIN

2. LIMNIOTIS SOTIRIS-AGRICULTURAL UNION OF AG.THEODOROI-GREECE

3. MARÍA JOSÉ TORAL, PAGOS DE TORAL- SPAIN

All the samples of the competition were analyzed in the laboratory of Prof. Magiatis in the Faculty of Pharmacy of the University of Athens.

Organoleptic analysis was conducted by the kalamata Olive Oil Taste Laboratory which is accredited by the International Olive Council (IOC).