The best oil – that is to say the Italian one – will have the main role in Japan. The Italian Chamber of Commerce in Japan (Iccj) presents the fourth edition of Joop, the Japan Olive Oil Prize, which is to take place in Tokyo in June 2016. The contest’s objective is to reward the best extra virgin olive oil in Japan regardless of where it comes from, stimulating and promoting the commitment of the companies that work to constantly improve the quality of their products, promoting them through focused activities with public and private institutions, trade professionals as well as private consumers.
Every extra virgin olive oil produced in 2015 will be admitted in the contest, as long as at least 1000 kg of homogenous product were produced and a complete registration form is presented by the 16th of May 2016. Oil samples must then arrive by the 3rd of June 2016. The entry fee for every participating oil is 150 euros for registrations arriving before the 31st of March 2016.
The oil, which will be attentively stocked at a constant temperature of 15-16°C so as to ensure its integrity, will be divided into three categories: delicate fruity (delicate nose intensity, weak bitterness and spiciness); medium fruity (medium nose intensity, medium bitterness and spiciness); intense fruity (high nose intensity, medium or high bitterness and spiciness). The jury will be formed by a panel of eight sensorial analysis judges directed by panel leader Marzia Migliorini, research manager at the chemical-product laboratory of the Chamber of Commerce of Florence.
The
Joop Award will be represented by a trophy plus packaging stickers indicating “
Joop Japan Olive Oil Prize 2016 Winner” and a certificate (all for the first three prizes in each category); a Special Mention certificate will go to oils that are particularly excellent; the first winner will also be promoted at the
Acci Gusto fair, a promotional event inside a famous department store in Tokyo and will be covered in an article on a specialised magazine.
Winners’ announcements and prize giving are scheduled in Tokyo on the 9th of June 2016 in a public event with press and industry experts.
As we said, the Japan Olive Oil Prize is open to extra virgin olive oils from all around the world. Luckily – but then of course it’s obvious – it has always had Italians under the spotlight. Last year some Japanese importers and producers that were still not available in the market of the Asian country presented over 40 oils made in Italy through tastings and direct sales. Over 1000 visitors arrived, what with restaurant owners, importers, distributors and consumers, offering exhibitors the opportunity to experience a triple action of market-test, promotion and trade channel development. 125 oils participated in the contests from 10 countries: Croatia, Japan, Greece, Italy, New Zealand, Portugal, Spain, United States Tunisia, Turkey. In the delicate fruity category Croatian Agrofin won with Mate Timbro Istriano.
Yet in the other categories the Italian flag prevailed, even in the first places. In the medium fruity category,
Frantoio Franci (Tuscany) won the gold medal with its
Villa Magra; in the intense fruity category
Dievole’s Tuscan
Blend won. Special Mention for the southern hemisphere with
Lot Eight (
Lot Eight Reserve Extra Virgin Olive Oil, from New Zealand); for North America with
Napa Vineland Winery’s
Massiglia. A Mention for the highest quantity of polyphenols went to
Frantonio Franci’s
Francibio.
For info: Joop Contest Organizing Committee, at The Italian Chamber of Commerce in Japan, FBR Mita Bldg 9F, 4-1-27 Mita, Minato-ku, 108-0073. Tel: 0081.3.6809-5802, email: iccj@iccj.or.jp
