This award aims to reward those producers who, in addition to being concerned with the organoleptic characteristics, are concerned with the chemical composition of their AOVE, from the point of view of the benefits that it reports on the health of consumers.
Producers from 33 countries have participated in this Competition in which the levels of the following THREE compounds are measured:
- Best balance among the Unsaturated (Mono/Poli) and Saturated Fatty
- Higher levels of total phenols
- Higer levels of Oleocanthal/Oleaceine