{"id":1721,"date":"2020-04-20T12:48:00","date_gmt":"2020-04-20T12:48:00","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=1721"},"modified":"2020-04-20T12:48:02","modified_gmt":"2020-04-20T12:48:02","slug":"huile-dolive-les-conserves-de-meknes-recompensees-au-prix-mario-solinas-2020","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=1721","title":{"rendered":"Huile d\u2019olive : Les Conserves de Mekn\u00e8s r\u00e9compens\u00e9es au Prix Mario Solinas 2020"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"385\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/04\/IOC-NEWSLETTER-147-MARS-2020-FRENCH-EDITION-5.jpg\" alt=\"\" class=\"wp-image-1722\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/04\/IOC-NEWSLETTER-147-MARS-2020-FRENCH-EDITION-5.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/04\/IOC-NEWSLETTER-147-MARS-2020-FRENCH-EDITION-5-300x116.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/04\/IOC-NEWSLETTER-147-MARS-2020-FRENCH-EDITION-5-768x296.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>Comme chaque ann\u00e9e, le Conseil Ol\u00e9icole International (COI) organise le Prix Mario Solinas, visant \u00e0 r\u00e9compenser la qualit\u00e9 des huiles d\u2019olive produites dans le monde.<\/p>\n\n\n\n<p>L\u2019\u00e9dition 2020 a re\u00e7u la candidature de 157 huiles d\u2019olive extra vierges de 14 pays. Le Maroc, avec 17 huiles, \u00e9tait le 3\u00e8me pays contributeur, derri\u00e8re l\u2019Espagne (77) et le Portugal (32). Ces huiles ont \u00e9t\u00e9 propos\u00e9es par des producteurs individuels, des associations de producteurs et des entreprises de conditionnement.<\/p>\n\n\n\n<p>Conform\u00e9ment aux r\u00e8gles du concours diffus\u00e9es en juin 2019, les huiles d\u2019olive vierges extra pr\u00e9sent\u00e9es ont \u00e9t\u00e9 class\u00e9es en fonction de la valeur de la m\u00e9diane de l\u2019intensit\u00e9 de l\u2019attribut fruit\u00e9. Les membres du jury international de cette \u00e9dition ont \u00e9valu\u00e9 toutes les huiles participantes et ont s\u00e9lectionn\u00e9 les six huiles de chacun des groupes de fruit\u00e9 ayant obtenu les meilleures notations.<\/p>\n\n\n\n<p>Olea Food, filiale ol\u00e9icole des Conserves de Mekn\u00e8s, a re\u00e7u le 2\u00e8me prix dans la cat\u00e9gorie \u00ab Vert moyen \u00bb. \u00c0 noter que dans cette cat\u00e9gorie, le premier prix est revenu \u00e0 une huile chinoise, Olivoila de la soci\u00e9t\u00e9 Yihai Kerry Investments.<\/p>\n\n\n\n<p>Avec ce concours, le COI encourage les ol\u00e9iculteurs, les associations de producteurs et les conditionneurs des pays ol\u00e9icoles \u00e0 commercialiser des huiles d\u2019olive vierges extra aux caract\u00e9ristiques organoleptiques harmonieuses.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Comme chaque ann\u00e9e, le Conseil Ol\u00e9icole International (COI) organise le Prix Mario Solinas, visant \u00e0 r\u00e9compenser la qualit\u00e9 des huiles d\u2019olive produites dans le monde. L\u2019\u00e9dition 2020 a re\u00e7u la candidature de 157 huiles d\u2019olive extra vierges de 14 pays. Le Maroc, avec 17 huiles, \u00e9tait le 3\u00e8me pays contributeur, derri\u00e8re l\u2019Espagne (77) et le &hellip;<\/p>\n","protected":false},"author":1,"featured_media":1722,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-1721","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-a-la-une","category-actus-maroc"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/1721","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1721"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/1721\/revisions"}],"predecessor-version":[{"id":1723,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/1721\/revisions\/1723"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/1722"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1721"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1721"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1721"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}