{"id":4681,"date":"2021-11-09T14:08:23","date_gmt":"2021-11-09T13:08:23","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=4681"},"modified":"2021-11-09T14:08:25","modified_gmt":"2021-11-09T13:08:25","slug":"prix-mario-solinas-pas-dhuile-dolive-marocaine-cette-annee","status":"publish","type":"post","link":"https:\/\/foodmagazine.ma\/?p=4681","title":{"rendered":"Prix Mario Solinas : pas d\u2019huile d\u2019olive marocaine cette ann\u00e9e !"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"598\" src=\"http:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/11\/solinas-2021-1.jpg\" alt=\"\" class=\"wp-image-4682\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/11\/solinas-2021-1.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/11\/solinas-2021-1-300x179.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/11\/solinas-2021-1-768x459.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>Le 28 octobre 2021, le secr\u00e9tariat ex\u00e9cutif du Conseil ol\u00e9icole international (COI) a organis\u00e9, par visioconf\u00e9rence, la c\u00e9r\u00e9monie de remise des prix Mario Solinas. Ce concours institutionnel sans but lucratif a pour objectif de r\u00e9compenser la qualit\u00e9 des huiles d\u2019olive extra vierges et ainsi \u00e0 encourager les ol\u00e9iculteurs \u00e0 produire des huiles pr\u00e9sentant des caract\u00e9ristiques organoleptiques harmonieuses.<\/p>\n\n\n\n<p>Pour cette 21\u00e8me \u00e9dition, contrairement aux ann\u00e9es pr\u00e9c\u00e9dentes, aucune huile marocaine n\u2019a \u00e9t\u00e9 enregistr\u00e9e pour ce concours. Au total, 131 huiles ont particip\u00e9, dont 76 espagnoles, 24 portugaises, 10 tunisiennes, 6 alg\u00e9riennes, 4 grecques, 3 italiennes, 3 chinoises. L\u2019Argentine, l\u2019Australie, la Croatie, la Jordanie et la Turquie avaient 1 entr\u00e9e chacune.<\/p>\n\n\n\n<p>Les 4 premiers prix (dans chaque cat\u00e9gorie selon le fruit\u00e9) ont \u00e9t\u00e9 attribu\u00e9s \u00e0 deux huiles espagnoles, une huile grecque et une huile tunisienne. Le premier prix pour l\u2019H\u00e9misph\u00e8re Sud a \u00e9t\u00e9 d\u00e9cern\u00e9 \u00e0 l\u2019huile argentine.<\/p>\n\n\n\n<p>Le directeur ex\u00e9cutif du COI, Abdellatif Ghedira a soulign\u00e9 l\u2019importance de ce concours et f\u00e9licit\u00e9 tous les gagnants et les finalistes. Au cours de la c\u00e9r\u00e9monie, de courtes vid\u00e9os r\u00e9alis\u00e9es par les gagnants et les finalistes sur leur production d\u2019huile d\u2019olive vierge extra ont \u00e9t\u00e9 montr\u00e9es aux invit\u00e9s.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le 28 octobre 2021, le secr\u00e9tariat ex\u00e9cutif du Conseil ol\u00e9icole international (COI) a organis\u00e9, par visioconf\u00e9rence, la c\u00e9r\u00e9monie de remise des prix Mario Solinas. Ce concours institutionnel sans but lucratif a pour objectif de r\u00e9compenser la qualit\u00e9 des huiles d\u2019olive extra vierges et ainsi \u00e0 encourager les ol\u00e9iculteurs \u00e0 produire des huiles pr\u00e9sentant des caract\u00e9ristiques &hellip;<\/p>\n","protected":false},"author":1,"featured_media":4682,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-4681","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-a-la-une","category-actus-monde"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/4681","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4681"}],"version-history":[{"count":1,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/4681\/revisions"}],"predecessor-version":[{"id":4683,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/4681\/revisions\/4683"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/4682"}],"wp:attachment":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4681"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4681"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4681"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}