The Agence pour la Valorisation des Produits Agricoles (AVPA) hosted an international gastronomic event in Monaco on Thursday 22nd October, bringing together two distinct sensory disciplines: extra virgin olive oils and European-origin teas.
The tasting gathering took place at La Table d’Élise in Monaco, where the AVPA convened its gastronomic jury for the 23rd International Contest of Oils of the World, Southern Hemisphere Edition, alongside a special tasting of European-origin teas as part of the 9th International Contest of Teas of the World – AVPA Paris.
Presided over by Palace expertise
The gastronomic jury was presided over by Gilles Brunner, former Head Chef of the Prince’s Palace of Monaco, President of the Grand Cordon d’Or de la Cuisine Française, board member of the Escoffier Foundation, and Disciple of Auguste Escoffier.
Reflecting on the host city, Brunner highlighted the natural synergy between the Principality and the organisation’s mission:
“I tend to say that Monaco is always the ideal venue to bring together quality people,” Brunner told Monaco Life, adding: “The AVPA is a truly wonderful agency that showcases agricultural products, so naturally, Monaco is a capital for highlighting these products.”
A two-tiered evaluation model
The competition relied on a rigorous, two-tiered judging process designed to balance technical precision with commercial reality. According to AVPA Chief Operating Officer Ksenia Hleap, all submitted entries first underwent a blind technical assessment.
For the olive oil category, samples were sent directly to the Olive Technical Centre (CETOLIV) in Aix-en-Provence for rigorous testing. To maintain total objectivity, oils were served in dark blue cups to prevent colour from influencing panel ratings.
Only entries exceeding the category average advanced to the gastronomic jury. This secondary panel comprised active industry professionals, including restaurateurs, chefs, and fine delicatessen owners, who evaluated the products from a consumer perspective.
“The technical scores are adjusted by the gastronomic jury to reflect market reality,” explained Hleap. “An oil might hit every technical parameter, but it still needs to resonate with the end consumer.”
Shared sensory standards and terroir
To maintain consistency across evaluations, all AVPA jury discussions are conducted in French. This ensures a common tasting language, avoiding regional differences in how flavours are described.
This year’s Southern Hemisphere olive oil entries featured producers from Brazil, Chile, and South Africa. While differing in origin, both olive oil and tea share core gastronomic attributes rooted in terroir, producer skill, and complex sensory profiles. Brunner said that assessing such entries requires complete sensory alignment between aroma and taste:
“I believe it’s all about the balance between all the flavours. First, when you bring it up to your nose, you immediately pick up the essence that characterises olive oil – that scent of artichoke, fresh grass, sometimes tomato leaves or almonds. If you get all of that on the nose and then find it again on the palate, you know you are dealing with an exceptional product.”
Meanwhile, acclaimed French chef and Meilleur Ouvrier de France (MOF) Jean-Luc L’Hourre highlighted the practical value of these evaluations for working chefs:
“It remains fascinating to explore the differences among oils and their acidity levels from all corners of the world,” he said.
Supporting global producers
Now held regularly in Monaco for Southern Hemisphere entries, the event highlights the Principality as a hub connecting local culinary expertise with international producers.
As a non-profit organisation, the AVPA does not sell products directly. Instead, it focuses on providing producers with recognition, marketing support, and digital visibility.
Winning producers receive promotional resources, opportunities for blog features, and direct exposure to potential buyers during award ceremonies.
The official winners of this year’s competitions will be announced in December.
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AVPA’s International Olive Oil and Tea Competitions Gastronomic Jury. Photo credit: Virginia D’Umas