December 2009 Honour - Selected for 6th time since 2001 for the Nobel Prize Award Dinner menu

Gold Medal Winner, "Les Etoiles de Mougins", France:
The Mougins Winning Olive Oil at an international gathering of over 100 world- renowned chefs. The selection consisted of some of the finest and most diverse extra virgin olive oils from the south of France, Italy and Spain.

Nobel Prize, 2008, Stockholm:
Oil used at the December 2008 Nobel Prize Award Dinner Banquet where royalty was present. As of December 2008, Dauro has been used at five annual award dinners since 2001.

. . . The dishes have to be appropriate for a broad group of people representing different cultures and religions, and everything having to do with the meal must be of the highest quality.

Read more…on Exclusivity of Nobel Award Dinner

Olio 2007 at the Gourmesse 2007 award, Zurich:
Dauro and its sister brand from the same producer, Aubocassa, were the two top favorite oils chosen by consumers in a consumer blind taste test.

Nobel Prize, 2007, Stockholm

MAPA 2007, Spain's best in delicate class

A very select experience for lovers of refined, delicate, yet nuanced flavours.

Smooth,fresh and elegant. Delicately grassy and sweet, with complex tones of garden produce, citrus, green artichoke, and green almond. A delicate finish of pepper, and almost imperceptible bitter nuances . . . and a long finish. Perfectly balanced!

Special Food Pairings: Especially recommended for salads with red fruits/berries, white fish, beef, salmon, strongly flavoured cheeses, and fusion cooking incorporating ethnic flavours.

Read more…Dauro selected for Nobel Prize Award Dinners

Read more…Dauro's Health and Environmental Protection

Read more…Dauro Orchard location and Production

Read more…Dauro Estate Awards Fact Sheet

Extensive annual international recognition includes:
. . . over 65 special mentions/awards since 2006
. . . 18 recognitions in 2009

• 2009 First Prize, Sol d'Oro, Italy, Medium Intensity Class
• 2009 Best of Class / Best of Show, Los Angeles International Olive Oil Competition
• 2009 First Prize, International Olive Oil Council's Mario Solinas Quality Award
• 2009 Biol Premio Internationale, Italy - "Biol Prize 2009, 2nd Place" (2nd Best Organic World Wide)
• 2009 Gold Olive, Zurich, International 2009 Olive Congress
• 2009 SIAL Montreal, Silver Olive d'Or, Strong Fruit Flavour category
• 2009 Olive Mill of the Year, L'extravergine Guide to the Best Certified Quality Olive Oil in the World
• 2008 SIAL Asia, Silver Olive d'Or for Strong Fruit Flavour category
• 2008 SIAL Montreal, Bronze Olive d'Or for Strong Fruit Flavour category
• 2008 Biol Ecoliva 2008, 1st Place for Region of Spain
• 2007 The Best Extra Virgin Olive Oil of the Year, L'extravergine Guide to the Best Certified Quality Olive Oil in the World
• 2007 First Place, Biol Prize 2007 - Best Organic World Wide
• 2007 Biol Premio Internationale, Italy - "First Place, Biol Prize 2007" over all regions and countries

L’extravergine Guide to the Best Certified Quality Olive Oil In the World publication selects over 459 extra virgin olive-oils to represent excellence in olive oil production around the world after more than 3,000 tastings. Awards are granted on both taste characteristics and constant quality throughout the years.

An incredible experince for lovers of a wide range of hidden flavours!

Very harmonious. Smooth and initially sweet with sensational herbal notes such as thyme and mint combined with nuances of tomato, artichoke and ripe fruit . . . followed by a second combination of wild flowers, pepper and delightful notes of bitterness. Very unique! (Pepper and bitter nuances are signs of high levels of antioxidants, and disappear when paired with food.)

Special food pairings: pasta, drizzled over cooked meats and white fish, seafood, any vegetable dish except strong cabbage, sauces, stir-frying, and egg-based dishes or sauces such as Hollandaise sauce.

Read more…Orchard location and environmental sustainability.

The non-Organic version of Rincon de la Subbetica
Extensive annual international recognition includes:
. . . over 39 special mentions/awards since 2006
. . . 12 recognitions in 2009

• 2009 Golden Olive Award, Zurich (selected from 130 olive oils from 14 different countries),
• 2009 SIAL Montreal, Gold Medal
• 2009 Olive Mill of the Year, L'extravergine Guide to the Best Certified Quality Olive Oil in the World
• 2009 3rd Prize in Intense Class, Concorso Internazionale, Olida Olive L'Orciolo D'Oro, Italy
• 2009 Best International, LA International Olive Oil Competition
• 2009 First Prize at Expoliva in Green Fruity Class, Jaen, Spain
• 2008 MAPA award as Spain's "best" in intense fruitiness class,
• SIAL Asia 2008 (Silver), Los Angeles International Olive Oil Competition (Silver), SIAL Montreal 2007 (Silver), Los Angeles International Olive Oil Competition 2007 (Gold).

A highly awarded oil, with its organic version recognized by the prestigious “L’extravergine A Guide to the Best Certified Quality Olive Oil In the World” in 2007 with “The Best Extra Virgin Olive Oil of the Year” Award. This publication selects 459 extra virgin olive-oils to represent excellence in olive oil production around the world after more than 3,000 tastings. Awards are granted on both taste characteristics and constant quality throughout the years.

An incredible experince for lovers of a wide range of hidden flavours!

Smooth and initially sweet with sensational herbal notes such as thyme and mint combined with nuances of tomato, artichoke and ripe fruit . . . followed by a second combination of wild flowers, pepper and delightful notes of bitterness. Very unique! (Pepper and bitter nuances are signs of high levels of antioxidants, and disappear when paired with food.)

Special food pairings: pasta, drizzled over cooked meats and white fish, seafood, any vegetable dish except strong cabbage, sauces, stir-frying, and egg-based dishes or sauces such as Hollandaise sauce.

Read more…Orchard location and environmental sustainability.

"Recent Arrival February 2010"

Showcased at the 2009 International Gastronomic Summit's Gala Dinner

A new coupage for 2009 from a producer whose oils are used by 3-star Michelin chefs and world-class restaurants such as Ferran Adria's Hacienda Benazuza in San Lucas La Mayor (Seville) . . .Ferran Adria is the #1 ranked chef in the world.

• 2009 Silver Medal - Los Angeles International Olive Oil Competition
• 2009 Menzione Fruttato Medio, L'Orciolo D'Oro, Presaro Italy

A Fantastic combination of smoothness, balance and flavours - notes of apple, banana and almond, finished by a medium pepper.

"New oil just arrived first week of September 2009"

• 2008 Awarded the Silver Olive for the second best “soft” extra virgin olive oil among 173 candidates at an international competion in Zurich.

In the oil mill located in Reus they only produce 30,000 litres of oil of the highest quality.

This extra virgin olive oil is elaborated with “Arbequina” olives grown on the Reus and Constantí estates just outside Tarragona, south of Barcelona in the eastern Mediterranean. The olives are hand-harvested and transported to the mill to be milled at a low temperature during the night. The result is a monovarietal oil of low acidity. Delicately fruity with notes of apple, almond, fennel, nuts and anise.