Each year we have participated in what we consider to be the most significant US competitions for Extra Virgin Olive Oil. We have won medals for our oils each year.
The COOC competition is open to California producers who have had their oil certified extra virgin by the California Olive Oil Council (COOC). Generally over 100 oils are submitted for judging.
The Yolo County Fair competition is open to all California producers and is judged by a tasting panel selected in collaboration with the UC Davis Olive Center. Generally over 100 oils are submitted for judging. [Will not be holding a competition in 2019 because weather negatively affected production levels.]
The Los Angeles International Olive Oil Competition is one of the world’s largest, attracting olive oils from around the world. Between 500-600 oils are submitted for the spring competitions.
The New York Olive Oil Competition claims to be one of the world’s largest EVOO competitions, with over 1000 entries from 27 countries.
California State Fair Competition is open to all California producers. Their inaugural contest was held in 2015 and they have been receiving over 100 oils for judging each year. In 2016 Grumpy Goats Farm won a division award for ‘Best California Extra Virgin Olive Oil by an Artisan Producer
Silver (2017, 2016, 2014, 2013, 2012)
Gold (2016, 2012,
Silver (2018, 2017, 2014, 2013)
Best of Class, (2011)
Gold (2017, 2014)
Silver (2018, 2012)
Best of Show (2013)
Gold (2018, 2017, 2016, 2014, 2011)
CA STATE FAIR
Gold (2016, 2015, 2014, 2012)
Silver (2018, 2013)
Best of Show (2017)
Gold (2015, 2012)
Bronze (2014, 2013)
Gold (2017, 2016, 2014, 2013, 2012)
Gold (2018, 2017, 2016)
CA STATE FAIR
Silver (2018, 2015)
Best of Division(2016)
Silver (2017, 2013)
Gold (2018, 2012)
Italian Blend Awards
Our oils are certified as extra virgin olive oil each year by the California Olive Oil Council (COOC).
Here is a description of the certification process as adapted from the California Olive Oil Council’s writing on the subject:
To gain COOC certification, an oil must comply with requirements of both a chemical analysis and a sensory evaluation. COOC member producers must undertake this process following every harvest to ensure their oil meets the criteria to be considered extra virgin grade. Additionally, the process guarantees traceability. Through participation in the program, an oil is verified to be from the most recent harvest and produced only from olives grown in California.
Sensory Analysis: The COOC Taste Panel
After proof of an oil’s chemical requirements has been verified, the oil then must undergo a sensory analysis. The COOC Taste Panel samples each oil in a blind settings to ascertain that the oil qualifies as free of defects, an important requirement in achieving extra virgin grade.
All COOC Taste Panel members have undergone intensive training. The panel meets at least twice each month for the dual purpose of screening oils for COOC Certification as well as for continual training. The panel participates in six exams annually to maintain its calibration with international standards and is recognized as an accredited panel by the American Oil Chemists Society.
An oil qualifies to display the COOC Seal once it has met with both criteria.
Chemistry testing by an approved laboratory is required as a first screen to determine if an oil is extra virgin. Levels for the required chemistry testing are outlined below, which are among the strictest requirements worldwide
Our oils are tested annually by Agbiolab Inc.
Above are the results of their lab test.: See “More About The Chemistry Testing” below, which describes each text.
*Polyphenol levels correlate with key sensory oil properties: bitterness and pungency, associated with olive oil style. The International Olive Council categorizes olive oils as mild, medium or robust in flavor intensity depending upon their tested phenol levels. Our oils are generally medium to highly robust intensity.
Robust olive oils tend to have a Total Phenol level above 300 mg/kg, while oils perceived as mild have levels below 180 mg/kg.
More About The Chemistry Testing
Adapted from Agbiolab’s “Olive Oil Analysis” at agbiolab.com:
Free Fatty Acid Content (FFA) is commonly called the “percent acidity” or “free acidity percent”. High values are a rough indicator of poor fruit quality or improper handling prior to milling. Free acidity arises with the hydrolytic breakdown of the oil. Free Acidity is measured as percent (%) free fatty acids expressed as oleic acid, the predominant fatty acid in olive oil.
Peroxide Value (PV) is a rough indicator of the amount of primary oxidation within the oil. A high value indicates that the olive fruit or paste was likely handled improperly. Olive oil with high peroxide value may not keep well. Peroxide is measured by a quantitative chemical analysis and is expressed as milliequivalent of free oxygen per kilogram of oil (meq O2/kg).
Ultraviolet (UV) absorbency is an indicator of oxidation, especially in oils that have been refined. Measured with a spectrophotometer, the value of UV light absorbance at different wavelengths indicates the quantity of oxidized compounds present in the oil. Pomace and refined oils have higher values than virgin oils.
Total Phenol (TPH) is the aggregate measure of polyphenol content in the olive oil or fruit. As polyphenols are a key antioxidant component in olive oil, Total Phenol is an indicator of the oil’s potential shelf life, its style and health benefits. Total Phenol in olive fruit before harvest can help select optimal harvest time to maximize polyphenol content in oil. Total Phenol is normally expressed as milligram equivalent of Gallic (or Caffeic) acid per kilogram of oil (mg/kg).
Results of Grumpy Goats Farm 2018 Oils
|Test||Coratina||Picual||Pendolino||Italian Blend||Frantoio||Picual Blend|