Redoro Frantoi Veneti wins the Silver Plaque at SOL Expo 2026 in the organic extra virgin olive oil category

In a competitive landscape featuring 315 samples from 9 countries, the quality of organic extra virgin olive oils emerges strongly at SOL Expo 2026. The 24th edition of Sol d’Oro Northern Hemisphere, held in Verona from March 1 to 3, 2026, awarded excellence to producers like Redoro Frantoi Veneti, distinguished by its established organic production and commitment to supporting the local territory.

The recognition received, the prestigious Silver Plaque in the Big Producers Organic category, confirms the prominent position of this Veneto producer, marking an important milestone in comparison with major companies in the sector from across the Northern Hemisphere.

Redoro Frantoi Veneti and its position at Sol Expo 2026

Redoro S.r.l. Frantoi Veneti, based in Grezzana (Verona) in the heart of Veneto, stands as a benchmark in the production of high-quality organic extra virgin olive oil. Its history is rooted in a strong focus on enhancing the territory and sustainable practices, reflected both in its agricultural approach and production capacity.

Classified among the “Big Producers” (companies with a production volume exceeding one million liters or revenue over 50 million euros), Redoro Frantoi Veneti ensures a significant presence in the Northern Italian market. This confirms the industrial scale of the operation, without sacrificing the value of organic products in favor of quality and recognized certifications.

Sustainability as a synonym for excellence
Always attentive to sustainability and safeguarding the territory, Redoro Frantoi Veneti is currently able to meet all internal electricity demand (through photovoltaic systems) and thermal energy for heating through the combustion of processing waste, such as olive pits.

Significance of the Silver Plaque for Organic in the Big Producers category

The awarding of the Silver Plaque in the Big Producers Organic category represents a significant recognition, placing Redoro Frantoi Veneti in second place in the ranking of large-scale producers for organic extra virgin olive oil. The distinction underscores not only the organoleptic excellence of the product, but also compliance with organic regulations and the most stringent quality standards.

Establishing itself in this special category means competing with leading international producers, giving the brand greater visibility and prestige in a context increasingly focused on certifications and sustainability.

The Sol d’Oro Northern Hemisphere competition: structure, categories and judging criteria

Award categories and their specificities (Organic, Extra Virgin, Big Producers, etc.)

The 24th edition of Sol d’Oro Northern Hemisphere is characterized by a structure divided into multiple categories, designed to enhance different types of extra virgin olive oil. Among these, the Organic category stands out for its particular attention to certifications and sustainable agriculture parameters.

Beyond Organic, there are subdivisions that take into account typology, such as Light, Medium and Intense Fruity, as well as PDO, Monovarietal, Absolute Beginners for emerging producers, and Big Producers which welcome large production operations with significant volumes.

Jury composition and evaluation process

The heart of the competition’s reliability is the international jury composed of 15 master tasters from different countries including Slovenia, Japan, Peru, China and Spain. Judging is conducted through blind tasting to ensure impartiality and technical rigor, under the expert guidance of Marino Giorgetti, a panel leader of proven authority in the sector.

This composition ensures each oil receives detailed and professional analysis, highlighting its organoleptic excellence in a context of global comparison and terroir diversity.

Organoleptic characteristics of Redoro Frantoi Veneti organic extra virgin olive oil

On the nose it offers fresh and decisive notes of cut grass with hints of artichoke and fresh almond in a well-balanced bouquet of aromas.
On the palate it expresses a perfect combination of bitterness and spiciness, decisive yet never aggressive, making it an ideal product for restaurants and everyday consumption. The olive varieties used embody the typical characteristics of the Lake Garda area and the hills of Valpolicella and Valpantena. An extra virgin olive oil capable of competing with the highest quality oils from across Italy.

Awards and medal table 2026: the positioning of Redoro Frantoi Veneti and other winners

Rankings and number of awards by Italian regions and foreign countries

The Sol Expo 2026 medal table confirms the supremacy of certain Italian regions, with Puglia leading with 21 total awards, followed by Lazio and Puglia with 7 podium prizes each. These figures reflect the strength of Central-Southern Italy in the national olive oil landscape, expressing a deep-rooted tradition and excellent production.

The Winners
• Quattrociocchi Americo from Lazio: PDO category and Organic,
• Azienda Agricola Caputo Maria from Puglia: Monovarietal category.
• Di Girolamo Massimiliano from Lazio: Absolute Beginners category

Big Producers:

• Redoro Frantoi Veneti

For the Big Producers section, the Gold Plaques were awarded to

• Melissa Kikizas S.A. (Greece) for Extra Virgin
• Monini (Italy) for Monovarietal
• Almazaras de la Subbetica (Spain) for Organic

 

It should be noted that the Puglia region is the largest producer of Italian extra virgin olive oil, followed by Calabria and Sicily.

While not reaching such numbers, Northern Italy consolidates its presence thanks to producers such as Redoro Frantoi Veneti, whose success in the Big Producers Organic category represents an important signal of quality growth even in the northern regions.

Comparison between organic producers and large producers in Northern Italy and beyond

The positioning of Redoro Frantoi Veneti as runner-up among large organic producers highlights an organic sector that, while less numerous in Northern Italy compared to the South, demonstrates high quality and the ability to compete on an international scale. In the medal table, the distinction between awards in the organic category and those reserved for Big Producers underscores the diversification and degree of specialization achieved by producers.

This differentiation also serves to enhance competitive value, with producers like Redoro Frantoi Veneti standing out for quality production that combines volume with environmental protection and a certified organic product.

The importance of organic extra virgin olive oil and the value of certification in the competition

Evaluation parameters for the organic category

The parameters to which organic oils are subjected are very stringent. The jury evaluates not only organoleptic characteristics such as aromatic profile, freshness and absence of defects, but also verifies the authenticity of organic certifications according to current regulations.

This dual level ensures that awarded products represent the true state of the art of sustainable olive growing, thus recognizing the commitment of producers such as Redoro S.r.l. who have invested in organic production while maintaining high quality and production standards.

Growth trends and attention to organic in the olive oil sector

The growing number of awards in the organic category, as demonstrated by the presence of prizes such as the Silver Plaque awarded to Redoro Frantoi Veneti, confirms a now well-established trend: organic is gaining increasing importance in the olive oil sector internationally as well.

This attention translates into growing expectations from consumers, as well as recognition by institutions and markets of the superior quality of products obtained without the use of pesticides and chemical treatments.

Sol Expo 2026 in Verona: event, tastings and impact on the olive oil sector

The SOL EXPO event held from March 1 to 3 at Veronafiere proved to be a fundamental platform not only for awarding the best oils, but also for technical exchange, promotion and enhancement of Italian and international olive oil products, with a significant presence of press, consumers, schools and industry professionals.

Public tastings of winners and networking opportunities

One of the distinctive features of SOL Expo 2026 was the public tastings, during which winners were able to have their oils tasted by an audience of enthusiasts, buyers and professionals. This opportunity for direct contact elevated the communicative value of the event, amplifying the visibility of awarded labels.

Simultaneously, the fair represented a strategic networking moment, encouraging the creation of synergies and collaborations between producers, distributors and industry technicians, with careful attention also to new market trends and applied technologies.

Role and influence of large producers in Northern Italy in the national olive oil landscape

While less numerous compared to the concentration of producers in Southern regions, large producers in the North demonstrate significant competitiveness, representing the industrial and technological face of Italian extra virgin olive oil.

Position of Northern Italy in terms of awards and recognition

While Northern Italy registers fewer awards compared to regions like Puglia and Lazio, it has advantages in terms of quality in specific segments and environmental sustainability. The presence of Redoro Frantoi Veneti as a winner in the Big Producers Organic category underscores this renewed centrality, destined to grow with the increasing enhancement of certified productions.

This dynamic invites us to consider Northern Italy not only as a traditional production area, but as an evolving territory, capable of competing internationally through quality, innovation and attention to consumers.

 

Redoro Frantoi Veneti and olive oil tourism
Staying true to its traditions and safeguarding the territory as a fundamental part of production growth, the company is also committed to the olive oil tourism path. In Grezzana, where the main mill of the three available is located, it is possible to visit the production facility and choose not only extra virgin olive oil but also preserved vegetables and wines from Redoro Le Vigne. Olive oil tourism is an increasingly sought-after sector among consumers who are becoming more attentive in their product choices, prioritizing quality and local origin in selecting what they put in their cart.

Thanks to two facilities located in the Valle di Mezzane, an area traditionally dedicated to the production of fine wines and oils, Redoro Frantoi Veneti is able to host visitors at the Locanda Dell’Oleificio and promote an experiential tasting journey at Trattoria La Torre.

Posted on November 14, 2016 by redoroprospect

Extra Virgin Olive Oil – Italian choice

We are Grace Johannesen and Sarah Greising, and for our project for the international internship, we are researching different recipes to use with Redoro Olive Oil. Our final project is to create a cookbook with appetizers,
salads, pastas, main courses, and desserts that we will present to five Italian professio
nals. In Italy, Redoro has a reputation for being an excellent, authentic, and high quality company. As a part of our ground-breaking project, we have learned a lot about the differences and similarities between the types of olive oils that we are promoting. Among their many olive oils, Redoro has provided us with three diverse and unique olive oils, and each type pairs nicely with different types of food.

The Olio Extra Vergine di Oliva (Extra Virgin Olive Oil) can be used with the biggest variety of recipes. The subtle taste pairs nicely with vegetables, white and red meat, and any pasta dish. Our favorite dish to prepare with the extra virgin olive oil is a quick and simple caprese salad. With a few cherry tomatoes sliced in half, some small mozzarella chunks, a few basil leaves sliced chiffonade style, and a drizzle of Redoro, you can have a delicious and easy snack.

The Olio Extra Vergine di Oliva Biologico (organic olive oil) is made with 100% organic olives. It has a more bitter taste than the extra virgin olive oil, and is best paired with vegetables. We suggest pairing this type of oil with a roasted pepper dish. We will provide this recipe just in time for Thanksgiving.
The third type of olive oil is the Olio Extra Vergine di Oliva Veneto Valpolicella D.O.P which stands for Denomination of Origin Protected. In simpler terms, D.O.P. products have a government seal of approval ensuring they are authentic and high quality. Each part of the production process must be completed in order for a product to receive this seal. The sweet taste of this oil nicely compliments fish and meat recipes, without overpowering their natural flavors.

 

original post: https://goo.gl/rirgIk

Extra Virgin Olive Oil History

We started the night off with Elizabeth Johnson – Brand Manager for the Green Seed Group and Flavor your Life – who introduced the event and what is the campaign about. Afterwards, the world renowned olive oil expert – Angelo Tramonti explained to us about the Redoro extra virgin olive oil history, the family, traditions and interesting facts about olive oil:

▪ Extra virgin olive oil (EVOO) is made by pressing without heat or chemicals, known as first cold pressed, it’s the freshly pressed juice of olives.
▪ The olive oils are tested by a panel of expert tasters trained by the International Oil Council. If the oil doesn’t have the signature fruity taste and harmonious balance, it won’t pass as extra virgin.
▪ In general the impact on the taste of olive oil is from the region, time of harvest and type of olive tree.
▪ PDO (Protected Designation of Origin) certified products must be produced, processed and prepared in a specific region using traditional production methods and have the sensorial qualities attributed to that region.
▪ PGI (Protected Geographical Indication) certified products means that one stage of the process occurred in a specific region

As the night went on, we were instructed to take a sip of the olive oil from the little blue glasses that resembled candle-holders. Don’t be afraid of tasting straight up olive oil! A little sip won’t hurt you and it will actually allow you to recognize different characteristics of the oil without the complication of other flavors.

For the tasting, plain bread were provided to help enhance different flavor notes of the oil. Whereas water and granny smith apple slices were for cleansing the palette in between samples. We sampled the top 3 olive oils on the list and the host patiently explained the differences of each one.

 

Olive Oil Gelato

Olive oil gelato didn’t make sense to me at first. Would it taste oily? Is it refreshing? Is Buca out of their mind for making this gelato?

Turns out, the gelato was freaking-ly delicious. It was rich but somehow still refreshing, and it also had a subtle fruitiness and grassiness taste to it. I think out of all the dishes we had that night, this gelato really showed how a good olive oil can make a difference to a dish. To ensure the gelato doesn’t taste oily, the key is to use a good quality, full-bodied olive oil to bring out the oil’s natural character.

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