AVPA selection method

For over 20 years, AVPA has been organizing the International "Oils of the World" Competition, in collaboration with the Technical Olive Center in Aix-en-Provence. Together, we work to promote high-quality olive oils from all continents.

Our selection method was the subject of a scientific study published in the journal Food Control (Elsevier) in May 2023, highlighting the rigor and originality of our approach. This publication follows a first study published in November 2020, which praised the AVPA competition in comparison with other international olive oil contests.

A rigorous and fair evaluation method

The AVPA competition aims to honor all styles of olive oil, from intensely green fruitiness to lightly ripe profiles, including traditional “old-style” flavors, while ensuring a fair and balanced distribution of medals.

To achieve this, we developed a method that combines sensory evaluation and statistical analysis, based on the following principles:

• Clear, non-redundant, and precise tasting criteria

• Harmonization of judges’ scores to neutralize individual bias

• Data analysis in a three-dimensional space to avoid threshold effects between categories

• Pre-selection of oils before classification into categories

• A posteriori verification of the balance in award distribution

The six parameters assessed

1. Aromatic intensity (I), scored out of 10

2. Aromatic harmony (H), scored out of 10

3. Bitterness (A), scored out of 10

4. Pungency (P), scored out of 10

5. Aromatic maturity (M), from 0% (very green) to 100% (very ripe)

6. Most noticeable defect (D), scored out of 10

These raw parameters are then synthesized into three key axes for a clearer, more balanced analysis:

• Aromatic score (N), out of 20Formula: N = (0.50 × I) + (0.50 × H) + (10 - D)

• Structure score (S), out of 10Formula: S = ((0.62 × A) + (0.38 × P) + MAX(A, P)) / 2(Bitterness is weighted more heavily, as it is more stable than pungency over time)

• Aromatic maturity (M), expressed as a percentage (0 to 100%)

Thanks to this method, the AVPA competition ensures a reliable, transparent, and respectful evaluation of the diversity of the world’s olive oils, while highlighting the expertise and dedication of producers.

Read the article: https://www.sciencedirect.com/science/article/abs/pii/S0956713523001767