Marsala oil, of the Alfafarenca variety, wins the II EVOO FORUM International Fira de Cocentaina 2021

General news
  • In the Monovarietal category, the Moixent and Varona la Vella cooperative have been awarded while the Coupage has fallen to MGOO, Ecotravadell and Azienda Agrícola Masseli have also been recognized as the best organic oils
  • The cook Cristina Manzanares of the contestano restaurant "Nou Raspa" has offered a showcooking in which six recipes have been prepared with the winning oils of this second contest

The II EVOO International Forum Fira de Cocentaina 2021 has already announced its winners and thus has once again recognized the potential of extra virgin olive oils. A second edition that has been characterized by the very high quality of the samples submitted to the competition and that as a consequence has generated two draws in two of the categories evaluated. EVOO FORUM has offered, for the second year in a row, the possibility of opening up to the world and putting the Comtat territory and, specifically, the town of Cocentaina on the international olive map, with a long and deep-rooted tradition in the cultivation and elaboration of olive oil. extra virgin olive.
These recognitions were known at an event held at the El Teular Cultural Center and attended by the Minister of Sustainable Economy, Rafa Climent, the Undersecretary of Public Works and Mobility, Rafael Briet; the general director of Rural Development, David Torres; the mayor of Cocentaina, Mireia Estepa; the mayor of Fira, Eugenia Miguel; the president of the Agricultural Cooperative of Cocentaina, Rafael Montava and the representative of the Federation “Cooperatives Agroalimentaries Comunitat Valenciana” (FECOAV), Vicent Insa, as well as the members of the jury, participants of the contest and other members of the institutions in charge of the organization of this II EVOO FORUM.

This second edition has had a 20% increase in samples submitted to the competition, from different sources both nationally and internationally, an amount that once again reinforces the good response of the sector to this proposal. The four members of the jury, Keiko Tawaga, expert in extra virgin olive oils, and collaborator of the OLIVE OIL JAPAN association, Susan Hoover, also an expert in the same field and EASO trainer, Francisco Albert, manager of Yovirgenextra Consultoría and member of the extra virgin olive oil tasting group '13 lovers' and Joan Clement, professor at the CDT Iberian Real Food, gastronomic director and disseminator in regional media, have been in charge of tasting all the EVOO samples presented. They have highlighted the diversity of qualities and of the products presented that thus allow their differentiation and therefore position them at a high quality level and make the extra virgin olive oil produced in Spain and especially in the Comtat regions recognized.
The magnificent quality of the samples presented has generated a tie in two of the four categories of the contest. In this way, the record has been like this:

The most relevant award classified as Absolute category has been for Marsala in the Alfafarenca variety. An EVOO with an intense fruity intensity where grass, olive leaf and artichoke stand out among other descriptors, undoubtedly an oil that stands out for its balance, harmony and complexity.
In the Monovarietal category there was a draw and there are two winners, the Moixent cooperative in Grossal and Varona la Vella in Picual. The first stands out for being a fresh oil with a very high fruit intensity in which aromatic herbs, tomato plants and freshly cut grass stand out, while the second is an extra virgin that stands out for its balance in the mouth and nose as well as for its aromas of aromatic herbs, raw nuts and green leaves.
In the Coupage category, the recognition has been for MGOO Almazara, for an oil balanced in the mouth and intense on the nose, which stands out for its green aromas and raw nuts.
And again, the best organic oil also tied has two winners, Ecotravadell and Azienda Agrícola Masseli. The former has a high aromatic intensity with floral aromas combined with grass or apple, properties that make it an EVOO with high complexity and harmony. The second recognized in this category is an oil of great fruity power that is accompanied by 100% green descriptors where tomato and banana also stand out.
The representative of the Federation "Cooperatives Agroalimentaries Comunitat Valenciana" (FECOAV), Vicent Ins, the general director of Rural Development, David Torres, the minister of Sustainable Economy, Rafael Climent and the mayor of Cocentaina, Mireia Estepa have delivered the awards and they have congratulated the winners.

The Minister of Sustainable Economy, Rafael Climent, has indicated that "from the Department of Sustainable Economy we are convinced, and thus we post year after year, that cooperativism has to be fundamental to facilitate a way out of the crisis with values, with companies committed to the people and the territory, which create stable and quality occupations, which do not relocate, and which demonstrate that it is possible to combine economic and social wealth. Cooperativism is a strategic priority for this Council. From the Generalitat Valenciana we have been clear that we had to promote this business model within the project to transform the economic model of the Valencian Community. And this we are doing and we will continue to do. "In addition, he indicated that" we must highlight and value the commitment to equality of the Cooperativa Agrícola Católica de Cocentaina, having a joint Governing Council made up of 6 women and 6 men. This is the way forward: equality, economic progress, cooperation and democracy."
The mayor of Cocentaina, Mireia Estepa, highlighted that “today we celebrate that this II EVOO FORUM has once again put on the international map such an essential product of the Mediterranean diet as olive oil; We must be proud that our lands produce very high quality oils and that we keep the tradition of olive cultivation alive despite the difficulties. We have to thank the Cooperativa Agrícola de Cocentaina for the historical work they carry out since without them we would not be able to publicize or produce products of such high quality ”. He pointed out that "I am sure that this second edition is the firm path that will make this award consolidate as a benchmark for the best oil productions endorsed by the seal of the Fira de Tots Sants de Cocentaina".
During the event, the cook Cristina Manzanares from the restaurant "Nou Raspa" has offered a showcooking where she has prepared six recipes live with each of the winning oils and simple, local and seasonal products such as artichoke, fresh cheese or la onion. Subsequently, the attendees have been able to taste these gastronomic creations and consequently the winning oils and see first-hand their quality and excellence.