The international triumph of Peruvian EVOO: Gold Medal in London
The quality, innovation, and differentiation of the South American olive oil sector have reached a new milestone. Santolivo brand Peruvian extra virgin olive oil has been awarded a prestigious Gold Medal in the "Quality" category at the London International Olive Oil Competition (London IOOC), solidifying the international reputation of Peruvian EVOO as a high-end product capable of competing with the most traditional producers in the Mediterranean.
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The rigorous competition that awards the quality of Peruvian EVOO
This competition, considered one of the most demanding, rigorous, and competitive international contests in the agri-food sector, evaluates the organoleptic properties of hundreds of samples using a panel of expert tasters and a strict blind tasting methodology. In this demanding showcase, the Peruvian entry not only won the highest distinction for its sensory qualities and impeccable flavor profile, but also garnered additional accolades that strengthen its commercial position abroad: a Silver Medal in the Quality subcategory and the highest recognition, the "Platinum Award," for its outstanding packaging design and brand presentation.
Commercial impact and export of Peruvian EVOO in the premium market
Luis Pineda, CEO and spokesperson for the Santolivo Group, emphasized the strategic value of this achievement for the country's agribusiness sector. According to Pineda, winning these awards on such an influential European platform goes far beyond the pride of a particular brand; it represents a commercial catalyst that opens up crucial business discussions about the true potential, purity, and differentiating attributes of the entire local industry. These awards serve as a powerful tool for building trust in exports and demonstrate to international consumers that Peruvian extra virgin olive oil meets the highest chemical and gastronomic standards of premium demand.
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Geographical and technical factors that define Peruvian EVOO
The development of these superior quality extra virgin olive oils is favored by the exceptional climatic conditions, the geographically privileged soils of the southern producing regions (such as Tacna and Moquegua), and a growing technical focus on early harvesting, immediate cold extraction, and protected packaging. These rigorous manufacturing practices allow for the preservation of the high concentrations of polyphenols, the fresh aromas of green olives, and the perfect balance between bitterness and spiciness that so appeal to international judges.
