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Japan Olive Oil Prize - Award Ceremony and Reception Party

Event Date: 
Thu, 04/06/2017 - 11:00am to 2:30pm
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Venue: 
Two Rooms Grill | Bar - Omotesando.

JOOP Lunch at Two Rooms Grill | Bar

The Italian Chamber of Commerce in Japan (ICCJ) is pleased to invite you to the final event of Japan Olive Oil Prize (JOOP) on April 6th at Two Rooms Grill | Bar in Omotesando.
Five among the world top certified sensorial experts from different countries will announce the winners of the 2017 edition of JOOP, followed by a tasting demonstration on how to distinguish a defective olive oil from a high quality one and combine them within everyday dishes. A fresh “olive oil based lunch”, garnished with the winning oils, will follow. 

 

DETAILS

When: April 6th 2017 (Thu)
11:00 am - 2:30 pm
Where: Two Rooms Grill | Bar
Address: 5F AO Building, 3-11-7 Kita-Aoyama, Minato-ku, Tokyo 107-0061 MAP

Admission*: 
ICCJ/ADI/AQI Member: 8.000
Non-member: 10.000¥
Press: free of charge
REGISTER HERE
After which there can be no refunds on cancellations. No-shows will be charged.
info: projects@iccj.or.jp

*The price for the seminars is included in the admission fee above.

 

SCHEDULE

11:00 – 12:30 Reception
11:30 – 12:30 JOOP 5th Edition Award Ceremony & Tasting Demonstration
12:30 – 14:30 Lunch 

 

Seminars at ICCJ event space:

April 4th (Tue) from 19 to 20:30: you will have the chance to deepen your knowledge on olive oil production areas, processes and history. Seminars are free for those who attend the Lunch event on April 6th.

19:00 - 19:45 Seminar A – “Extraction Methods and Production Process of Olive Oil”

The latest trends on the extraction process and an introduction to the Mediterranean preserved oils 

Pietro Paolo Arca (Food Technologist, Panel Leader)

Pablo Voitzuk (California Olive Oil Council Member)

19:45 - 20:30 Seminar B – “Regionality of Olive Oil”

Focus on the main production area of olive oil: Italy, Greece and Turkey similarities and differences.
   - History, Production, Varieties and a report between Organoleptic and Chemical Properties. 
   - Olive Oil Tasting Techniques
   - How to recognise a true Extra-Virgin Olive Oil 

Konstantinos Liris (MBA, NYIOOC 2016 Panel Leader)

Selin Ertur (MIPAAF Official Olive Oil Taster)

Michiyo Yamada (MIPAAF Official Olive Oil Taster)

 

DETAILS

When: April 4th 2017 (Tue)
7:00 am - 8:30 pm
Where: Italian Chamber of Commerce in Japan
Address: FBR Mita Bldg. 9F, 4-1-27 Mita, Minato-ku, Tokyo 108-0073 MAP

REGISTER HERE

*The price for the seminars is included in the admission fee above.

 

SCHEDULE

19:00 - 19:45 Seminar A – “Extraction Methods and Production Process of Olive Oil”

19:45 - 20:30 Seminar B – “Regionality of Olive Oil”

 

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