At zenitawards we choose the best oil harvest in the world. Focusing in the Mediterranean area, mainly Spain and Italy but also France, Tunisia, Croatia, Greece and Israel we choose the best product among the best brands of every country. Olive tree harvesting usually start from November and last until end of January depending on the climate. To be ready to select and award the best product by the end of February, we pre-select the brands to be tested by September and we start the real testing and analysis from the
moment we get the first oils. We taste the products before finishing the harvest and production, December and January.
Pre-selection.
We select the products to compete in the awards in three ways; we have agreements with local specialists that gives us their country selection, we get samples from many producers from all over the world that want to participate in our conquest and we take into consideration the best 5 products awarded in local oil quality competitions.
Who gets the award?
In ZA we award the best oil production. This can correspond to one brand or to several brands producing in the same area. The winner can use our award to give awareness to the brand or in the case of a territory award, all the brands working in that area and with that same production method will be eligible to use our award name in their labels.
Exclusive tinbox black and gold.
Contains a tasting plate, a wood coaster and a 750ml non-porous ceramic handmade bottle decorated with Swarovsky pieces, where the probably best extra virgin olive oil in the world is preserved from light.
Every year we produce a small quantity of bottles of the awarded fruits selecting the best among them. We produce only 10.000 bottles of the best olive oil in the world, that represents the fruit of only about 800 trees. We choose the best product among the produced oil as usually there are slight differences even within the same land production and if the harvest is not finish we ask the producer to work in a midnight harvest.
Midnight Harvest.
Ancient producers in some parts of Spain used to harvest at night
to get the best quality and flavor. Harvesting before the sun rises increases the intensity of the flavor avoiding the heat of the sun and keeping all the flavor and properties intact. That olives must be protected in opaque bags and sent to the production facility as soon as they are harvested. As soon as they get to the production site the olives are squeezed and the olive is cleaned up. At that moment the ZOA is bottled in our high quality no pores ceramic bottle that keep the oil from the light. Then we have our ZOA ready to make happy 10.000 lucky people that will enjoy the best, most exclusive and probably the most expensive oil in the world.