Categories: Awards
September 20, 2018
| On 3 months ago

Marbrin wins Gold at the 2018 SA Olive oil Awards

We are very excited to announce that for the 7th year in a row, Marbrin won Gold at the annual SA Olive Oil Awards 2018. It was a very tough year for producers, as production in the Western Cape was down 35% from previous years. Grab a bottle while you can. Directors Reserve (Intense) got Gold., Delicate got a Silver and medium and intense both got Bronze. Hold thumbs for us that we get into the ABSA Top 10.

UPDATE:

We received Gold for our Directors reserve Intense EVOO at the 2018 SA Olive oil awards and the same oil has been voted one of the ABSA Top 10 oils in South Africa.

The SA Olive Awards is one of the premier events on the South African olive industry’s calendar, acknowledging the hard work and the aim for excellence within the industry.

The competition will only accept registrations from entrants with extra virgin olive oil (EVOO) produced in the current season. All entries must be 100% South African and made by South African producers registered with SA Olive.

So what Awards did Marbrin Farms receive?

Led by Sue Langstaff (sensory specialist) from California, the panel awarded a total of 19 gold, 37 silver and 23 bronze medals.

“Out of the 87 extra virgin olive oils (EVOO) entered in categories for delicate, medium and intense, some 90% were deserving of a medal. This compares well against similar competitions held in other countries – it means the producers have exercised a healthy measure of self-policing by entering mostly olive oils of high quality worthy of a medal.” Sue Langstaff

Other Judges in attendance where:

  • Jose Mingo Marinetti (International Tasting Member)
  • Pablo Cesar Canamasas (International Tasting Member)
  • Reni Hildenbrand (Olive Oil Forum)
  • Birgitta Hofmeyr (SA Olive Tasting Member)
  • Benedetta Lami (SA Olive Tasting Member)
  • Hazel Henman (SA Olive Tasting Member)

Over a three-day judging process, olive oils were individually blind tasted and rated. No bottle access was given to the judges to eliminate the chance of recognising the labelling or specific shape of a bottle. On top of that, blue hued glasses shaped to create the best sensory experience were used. An environment that was temperature controlled limiting interfering environmental factors, made for fair judging of the oils.