Awards and Certifications

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Premi e certificazioni

An exclusively Italian phenomenon is to present the awards. The company Ursini has participated few times but every time it did, it always presented the type of oil actually corresponding to that sold in the distribution channels.


To enter in a competition, the producer typically sends the oil to the various locations and within the time allowed, paying a minimum for the costs of running the contest.
Everyone can participate, just be a credited producer (though to be a producer is not required to have olive plants or mills) and have a minimum of bottles to show, regardless of the fact that these bottles are for sale or not.
At best, it happens that the competition is won by a credible company, but many others, however, the oil that has won will not go on the market because often the amount produced was aimed only to the participation of the competition: the few bottles go to friends and relatives of the producer, who eventually sold to the public another kind of oil but he will be proud of his partecipation at the competition.
So lot of peole buy an oil believing that it is rewarded but do not know that in reality they are buying another one.
This happens because there are no constraints to the participation. There are not controls to check if the producer effectively creates economy with that product. Every company can participate with only one oil, maybe produced for only a hundred bottles around, so they do not judge the high level global production company. It is not considered the products taken from the store and if that goods are sent on the market or not.
Finally the judges are highly trained technicians, but not all with the same preparation. During the competitions the assessment is still too empirical, too casual. Considering more than 20 winners in Italy, including national and regional competitions, how is it that who wins a national competition, does not classify to a regional one?
I am not gree. I do not want to be subjected to superficial evaluations, whether positive or negative.
But we have to say that there are some exceptions, such as the Guide Extra Virgin Olive Oil of Slow Food that is among the closest to the idea of meritocratic competition. The Guide does not evaluate only a product but interacts effectively with the participating companies and, above all, does not claim to declare a winner. Also here there are the products presented by producers and selected on the market, but at least no one on the podium.

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