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The final results will be released todayMay 25 08:04 UTC
OOT Staff reporting from New York
The world’s largest olive oil competition has been revealing this year’s award-winning brands via a live feed on the Official Guide to the World’s Best Olive Oils.
Competition organizers said there were approximately 30 winners left to verify and the last result would be unveiled at around 2:30 PM (UTC).
May 25 11:36 UTC
Lisa Anderson reporting from Cape Town
Frantoio, the cultivar that has secured Uruguayan producer Olivas de Paso a Silver Award at this year’s World Olive Oil Competition, was originally brought to the South American country from Europe.
Oliviculture was introduced to Uruguay in 1780 by the Spanish settlers but extra virgin olive oil production in the Mercosur country is relatively new, starting with virgin olive oil first being produced in the 1930s. Around the turn of the century new groves with certified material — pathogen-free and veritable — were introduced from Europe, of which Frantoio was one of the six main cultivars.
Being one of the top six most-entered cultivars in this year’s NYIOOC, Frantoio extra virgin olive oils are fruity with bitter and spicy notes, and reminiscent of fresh herbs and almonds on the nose.
May 25 11:34 UTC
Lisa Anderson reporting from Cape Town
South African producer Lion’s Creek Olive Estate that has walked away with two awards — a Gold and a Silver — at the 2022 NYIOOC is situated in South Africa’s Karoo, a desert region with summer rains and cold, dry winters.
Although South Africa has six clearly-defined and diverse climatic zones, ranging from areas synonymous with snow-capped mountains to warm subtropical areas, olive trees are grown throughout the country. The epicenter of the sub-saharan olive industry is concentrated in the country’s Western Cape province with its Mediterranean climate, the most favorable for olive growing.
The highly-adaptable Mission cultivar, which was used in one of Lion Creek’s award-winning oils, was introduced to South Africa from California and is the most widely-grown olive tree in the country due to its versatility.
May 23 17:48 UTC
Nedjeljko Jusup reporting from Zadar
“We are third in the world [in terms of total awards],” Tomislav Duvnjak, owner of Vodice DOO in Dalmatia, who won two Silver Awards at the 2022 NYIOOC World Olive Oil Competition, told a network of local olive growers. “I hope we will endure to the end, and that this is the largest success so far.”
Duvnjak earned two Silver Awards and is among the Croatian producers who combined for a record-high 93 awards (67 Gold and 26 Silver) with one more day of results to go. Only Spanish and Italian producers have won more this year, with 140 and 111, respectively.
Along with a record number of awards, Croatian producers have achieved the highest success rate of any country that earned more than three awards at the competition, with 83 percent. Japan and New Zealand are the next highest, with 75 percent each.
“Awards are recognition of the great effort and work,” said Domagoja Živković, who earned a Gold Award at the competition. “But also an obligation to continue to improve because it is hard to stay on top.”
Ivica Vlatković, the president of the Zadar County Olive Growers Association, who also earned two Silver Awards at the 2022 NYIOOC, added that the role tradition has played in the success of Croatia’s growers and producers cannot be underestimated.
“The labor and work of Croatian olive growers, our grandfathers, was not in vain,” he concluded. “Many of us built on their foundations, planted new olives and achieved success.”
May 21 13:21 UTC
OOT Staff reporting from New York
With still a few days left to go in the announcements of this year’s award-winning brands, producers from Croatia have already claimed 91 awards, breaking their previous record of 87 in 2021. In 2015, there were just 9 entries from the country, which has since become one of the strongest in terms of the number of submitted brands and the rate of success.
The dramatic increase of participating brands from Turkey has yielded a record-setting 58 awards as results continue to come in, strengthening the country’s renown as a source of world-class olive oils.
Meanwhile, producers from the United States have so far garnered 81 of the industry’s most coveted awards, breaking the 2018 record of 75.
May 20 13:26 UTC
Paolo DeAndreis reporting from Rome
As the end of the 2022 NYIOOC rollout approaches, producers from 25 countries on six continents have made it on the Official Guide to the World’s Best Olive Oils. The triumphant producers revealed so far used at least 120 different olive varieties in their award-winning monovarietals and blends.
Those cultivars are expression of their local territoirs and traditions, such as Oblica, grown in Croatia and Bosnia and Herzegovina, or Edremit, which signifies the historic tradition of olive oil excellence in Turkey.
Other cultivars have distinguished themselves in several countries and latitudes thanks to their abilities to adapt to different climate conditions.
The Frantoio variety is grown by NYIOOC winners in nine different countries. The Tuscan variety is rewarding olive growers not only in Spain and Croatia, but also in the United States, Australia, New Zealand, China, South Africa and Uruguay. Frantoio trees are renowned for their strength and vitality and higher than average fruit yields resulting in oils of unique aromatic qualities.
A growing number of winners have also scored with the Picholine variety, which comes from southern France and has expanded so impressively that is is used by NYIOOC winners in eight countries including Australia, United States, Morocco and Israel. One of the characteristics of this variety is its tendency to deliver higher than average polyphenols, which enhance an extra virgin olive oil’s healthy profile.
The Koroneiki cultivar is found in award-winning brands in seven countries inlcuding the United States, Brazil and New Zealand. An ancient cultivar which is widely grown in its home country, Greece, Koroneiki is a popular choice for high-denisty farms, delivering premium oils in many contexts.
May 19 10:54 UTC
Costas Vasilopoulos reporting from Athens
Transforming olives of the Kalamata variety to olive oil is not common in the olive oil industry, since they are mostly reserved as table olives to complement a Greek salads and other Mediterranean dishes.
However, the cultivar has yielded a successful result for a Greek producer who entered the competition with their Kalamata monovarietal.
Kouros of Zeus from Laconia in southeast Peloponnese earned a Gold Award for its namesake brand made exclusively from the Kalamata variety.
“I am very happy to have won a Gold Award from such an important competition,” owner Efthymios Christakos said. “We produced an innovative extra virgin olive oil from Kalamata-Kalamon olives with love and devotion and feel rewarded with the results.”
Atsas Organic Products from Nicosia, on the other hand, which cultivates its 7,000 olive trees in its organic farm near the village of Evrychou (Solea valley) in Cyprus, won a Silver Award for its Atsas Silver Edition blend from olives of the Kalamon and the Koroneiki varieties.
May 18 12;33 UTC
Ylenia Granitto reporting from Rome
Less than a week from the conclusion of the tenth edition of the NYIOOC, one may note that almost half of the winning brands in the Official Guide to the World’s Best Olive Oils are blends.
While monovarietals (also called monocultivars) are single-variety products, blends combine two or more olive varieties to craft complex organoleptic profiles.
This type of production can result in outstanding extra virgin olive oils, such as the intense fusion of Bosana, Tonda di Cagliari and Semidana labeled Accademia Olearia; the harmonic union of Frantoio, Leccino, Moraiolo, Pendolino and Dolce Agogia made at Fontanaro Estate; and the rich mix – Biancolilla Centinara, Nocellara del Belice, Cerasuola, Passalunara, Minuta, Moresca, Giarraffa, Nocellara Etnea, Piricuddara and Tonda Iblea – that forms the Heritage Blend of Bona Furtuna farm.
“When it comes to blends, we can say that the union make the force,” Irene Carpinelli, taster and founder of e‑olio, told Olive Oil Times. “If they are well assembled, the specificities of the different varieties involved are enhanced and exalted. An intense, lively, fruity oil can be, for example, blended with smoother, fresher ones resulting in a balanced combination that emphasizes certain scents and flavors. Yet, we can definitely say that the combinations are endless.”
A blend can be obtained in two different ways: A “field blend” is made by processing the fruits of different varieties together, or millers can crush each variety individually and blend the oils later. “The latter allows one to better combine varieties with different ripening times,” Carpinelli noted.
“While monovarietals can be an expression of a territory and a production method, I would define blends as ‘signature’ products,” she said. “They are sensorial creations that result from the taste, experience, and sensitivity of the farmer who should also take into account the trends and goals of the seasons. I see them as an expression of the craftmanship of producers and blenders.”
May 18 12:14 UTC
Paolo DeAndreis reporting from Rome
Barsko Zlato is the first brand from Montenegro to make it to the 2022 edition of the Official Guide to the World’s Best Olive Oils with its Silver Award.
Montenegro is a small country with ancient traditions whose coasts brace the southern Adriatic Sea. There, on those gentle slopes, it is believed that the first olive orchards were planted by the Romans more than two thousand years ago. Generations of farmers have been building a tradition which has expanded to religious rituals and to cosmetics.
As the local producers association noted, the crucial role of Montenegro olive oil in its culture can be found in the local cuisine. The olive is so highly regarded that a local legend says every groom must plant an olive tree before being allowed to marry.
Barsko Zlato comes from the Žutica cultivar, a generous indigenous olive tree variety which features in most local orchards. The color of the olive oil produced by Žutica usually tends toward yellow more than green, which is why locals call it “yellow yield.”
May 16 20:00 UTC
OOT Staff reporting from New York
As results continue to roll out, 524 awards have so far been bestowed to brands from 24 countries. NYIOOC organizers said the unveiling will likely be completed on or before Tuesday, May 24.
May 12 13:35 UTC
Lisa Anderson reporting from Cape Town
Some farmers grow more than one crop. Known as polyculture, this practice serves an attempt to replicate natural ecosystems.
Due to their similar climatic requirements, growing olives and grapes is a traditional polycultural farming practice tapped by producers such as SCEA Leos who won a Gold Award for a Provence AOP extra virgin olive oil at this year’s World Olive Oil Competition.
Olive trees shield grape vines from strong winds that can hinder pollination and have been credited for protecting the vineyards in the Italian region of Umbria from phylloxera, an insect pest that targets grapes.
May 12 13:25 UTC
Lisa Anderson reporting from Cape Town
Twenty years ago Brazil had no olive oil producers. Since then, its fledgling industry has expanded to yield 230,000 liters in 2019 and started to export its oils two years ago.
Around three-quarters of the South American producer’s harvested olives are the Arbequina cultivar, and Brazilian olive oils are typically herbaceous, with some displaying guava flavors.
Brazil’s southernmost state of Rio Grande do Sul, home to producer Olivas da Lua that took home two Gold Awards for their medium-intensity Koroneiki extra virgin olive oils at the 2022 NYIOOC, is the the largest olive-growing region that yielded 60 percent of the country’s olive oil in 2019.
May 12 13:22 UTC
Paolo DeAndreis reporting from Rome
One more Gold Award went to A1980, an organic extra virgin olive oil from the beautiful landscape surrounding Bolsena Lake in the upper Lazio region in central Italy. It is a highly fertile land where olive groves are easily spotted on the banks of the lake and in the surrounding areas.
The Alessandra Nicolai Farm grows its Frantoio, Moraiolo, Leccino and Pendolino olives in Montefiascone, a renowned ancient village towering over the lake and dominated by the Rocca dei Papi, the “Popes’ Castle,” an impressive building built by the Pope Innocenzo III in the 12th century CE.
The gentle slopes surrounding the Castle — kissed by the western breeze and by the unique local climate triggered by the enchanting lake cherished by thousands of tourists — have been cared for by generations of wine and olive growers. Most of the Montefiascone area is of volcanic origin, a blessing for wine, olive and fruit growers.
“After the award last year we never expected another confirmation at the prestigious NYIOOC,” Alessandra Nicolai told Ontuscia, the local newspaper. “I have shed joyful tears for the news. All my family has been involved, such as my mother which after last year win encouraged us to not stop our quest for quality, and today we share with her those positive results.”
May 11 17:53 UTC
OOT Staff reporting from New York
In the 2014 NYIOOC, about one-third of submitted entries were awarded. This year, at least two-thirds of the participating producers are expected to take home the industry’s most coveted prizes if the recent trends hold.
“Year after year there has been a steady climb in the success rate — not because our judges have gotten soft, but due to the sheer determination by producers around the world to answer the call and improve their methods,” wrote NYIOOC president Curtis Cord in a recent blog post.
Producers in every region are more educated on what it takes to produce high-quality olive oils than they were in 2014, when most oils were late-harvest and unfiltered. Technical and educational initiatives by cooperatives, PDOs and national agricultural organizations have contributed to a dramatic rise in quality over the period.
“Our judges went from rejoicing at the rare sample that pleased them ten years ago to now being delighted most of the time. How fortunate for us all to have so many excellent oils to choose from – an unthinkable concept just a decade ago,” Cord noted.
The 1,267 oils entered in this tenth NYIOOC represent an elite subset of high-quality extra virgin olive oil brands from 28 countries. By now, ten years in, most of the participating producers understand what the tasting panel, and the marketplace, are looking for.
May 9 16:20 UTC
Ylenia Granitto reporting from Rome
Itrana is the olive variety behind the success of Carroccia Campodimele, Brezza Tirrena, and Agresti 1902, each bestowed a Gold Award at the NYIOOC World Olive Oil Competition.
The three award-winning farms in the province of Latina, in southern Lazio, produce outstanding monovarietals distinguished by a scent of tomato, perceivable to the nose and mouth, complemented by notes of cut grass, aromatic herbs, and a slight hint of almond.
“In my opinion, Itrana extra virgin olive oils stand out because of their harmony,” Gisa Di Nicola, taster and founder of Oliocentrica, told Olive Oil Times. “They can be very elegant, with fruitiness, bitterness, and spiciness always well balanced. Their aroma of tomato leaf intrigues you and reminds you of the bruschetta rubbed with tomato that your grandmother prepared for you when you were a kid, and you can even imagine a sprig of basil on the slice of bread, and, around you, grassy slopes in the breeze. We can say that their scents evoke a whole atmosphere. Since usually Itrana is not too bitter or pungent, I use it in tastings to introduce the less experienced consumers to the world of high quality extra virgin olive oils.”
As soil and climate conditions affect the organoleptic features of olive oils, there can be sensorial variations depending on where the orchards are. “In the inner lands of Sonnino and Itri, the trees located on steep terrain can give slightly more intense olive oils,” Di Nicola pointed out. “This trait is mitigated in the oils made from plants that face the sea, like those near Gaeta. Indeed, we find many orchards lying on terraced hills supported by dry stone walls close to the seaside. At a nutraceutical level, I noticed that, if the right production measures are applied, the most hidden and elevated groves can give products with very high levels of polyphenols,” she observed.
Let us not forget that, thanks to its double aptitude, the fruit of Itrana can become a delicious table olive after a brining process.
May 6 12:50 UTC
Lisa Anderson reporting from Cape Town
The olive trees that yielded the award-winning Leccino extra virgin olive oil that earned Australian producer Cape Schanck Olive Estate one of their three Gold Awards at this year’s World Olive Oil Competition is a self-sterile cultivar that needs other trees to grow alongside it to bear fruit, whereas some are self-fertile and don’t need other olive trees for pollination.
In addition to being self-sterile, Leccino trees like all olive cultivars are self-incompatible, which means they need to be pollinated by a tree from another cultivar to prevent inbreeding.
Even though this at times requires the added effort of growing another olive cultivar in the same grove, self-fertile trees produce a larger yield than self-pollinating trees and are more resilient to adverse climatic conditions.
Although self-incompatible and self-sterile, olive trees like Leccino can be excellent pollinator trees for other cultivars.
May 4 12:58 UTC
Lisa Anderson reporting from Cape Town
Jordanian producers have ongoing challenges with hot and dry weather yet it is ironically these climatic conditions that lend the Levantine kingdom’s extra virgin olive oils their unique organoleptic qualities.
Producers like Jordan’s Al-Maida Agricultural, who have won a Gold and two Silvers for their extra virgin olive oil at this year’s World Olive Oil Competition, face hotter temperatures ahead due to climate change.
The United Nations’s Intergovernmental Panel on Climate Change can’t predict with certainty the outlook for Jordanian farmers, but during the rainy season the country’s olive trees lessen soil erosion that leads to desertification.
“This is our second year of participating in the New York Olive Oil Competition,” Ziad Bilbeisi, owner of Al-Maida told Olive Oil Times. “Last year’s award gave us many opportunities, such as an invitation to supply our EVOO for the Best Chef Awards ceremony in Amsterdam. This year’s awards will further promote our olive oil to new markets allowing a wider exposure and enjoyment of these Jordanian varieties of Arbequina and Arbosana.”
May 3 22:32 UTC
Costas Vasilopoulos reporting from Athens
The Vatopedi monastery of Mount Athos has earned no less than four Gold Awards at the tenth edition of the World Olive Oil Competition.
The monastery’s organic olive oil Eleonas Vatopediou Bio won Gold Awards for each of its three versions: the organic Koroneiki, early-harvest Koroneiki and a blend. Another Gold was earned for the Eleonas Monastic Koroneiki.
Mount Athos, the autonomous polity situated on the Athos promontory in northern Greece, boasts twenty monasteries and it has been the spiritual and monastic center of the Eastern Orthodox Church since its establishment in the late 8th century.
The Athonite community is a popular destination for people from around the world, whatever their religious beliefs, who are looking to experience a world from another era. Visitors of the community also have the chance to taste Mediterranean cuisine in its purest form.
The monks of Mount Athos are skilled wine and olive oil makers and they are renowned across Greece for their simple and tasteful recipes.
Their dishes are chiefly based on Mediterranean staples such as legumes, vegetables and seafood, since meat in all its forms is excluded. They use herbs such as fennel, parsley, allspice, cinnamon and cumin for added flavor.
The monasteries maintain their own vineyards and olive oil orchards, while extensive gardens where organic vegetables, fruits and legumes of high quality are cultivated stretch away on the mountainous land.
May 3 11:16 UTC
Lisa Anderson reporting from Cape Town
Bianchera olives produce intense olive oils, but Slovenian producer Timor blended the native “Istrian Bjelica” with other cultivars to create the delicate organic blend that earned them a Gold Award at the 2022 NYIOOC.
Producers blend oils for various reasons, for example to ensure consistency in flavor as the taste from a particular grove’s cultivar can vary annually due to climate and other factors.
Blends are either created by combining oils from different groves and estates, or by growing different cultivars in the same groves and treating them as a single entity. Known as a field blend, these olives are then harvested, milled and bottled simultaneously.
May 2, 17:35 UTC
Paolo DeAndreis reporting from Rome
Two Gold Awards have been achieved at the 2022 NYIOOC by KeremZait, a high-quality extra virgin olive oil producer whose olive trees dot the banks of the Jordan River in the Hula Valley, a unique environment in northern Israel where over time human settlements and farming activities have struggled to fine-tune their relationship with a rich yet fragile environment within the Hula National Reserve. It is the country’s first natural park — lush wetlands where migratory birds, rare water plants and marsh animals thrive.
KeremZait has been investing in state-of-the-art machinery and agricultural best practices, built on a long-standing tradition of olive farming. Olive trees in the area have an ancient history and local olive growing dates back for millennia.
Researchers believe that olive, pistachio and oak were the most prevalent species of trees in the area more than 15,000 years ago, when temperatures began to rise as the last Ice Age started to fade. Since then, olive trees became a safe source of fuel and food for local populations.
“It is a great honor to be named among the biggest names in the olive oil industry. Our unique end-to-end process — from growing through pressing to distribution — that we have developed in our Israeli farm over the last ten years, enables us to deliver these gold winning quality products to our valuable consumers and bring a top level product to the local market,” Nimrod Azulay, KeremZait co-owner, told Olive Oil Times.
Apr. 29 14:14 UTC
OOT Staff reporting from New York
More than 370 award winners will have been announced before the first day of May — long before any results were reported in previous editions. Producers in every region are trumpeting their achievements in social media channels and appearing in news outlets around the world at an earlier point in their campaigns than before.
Most Northern Hemisphere oils were analyzed weeks earlier than they used to be, and Southern Hemisphere brands are joining the queue fresh from the mills.
The Official Guide to the World’s Best Olive Oils is being viewed more than 20,000 times per day, with interest increasing as the results continue to unfold.
Apr. 29 11:55 UTC
Costas Vassilopoulos reporting from Athens
After 18 days into the tenth edition of the World Olive Oil Competition, 357 awards (255 Gold and 102 Silver) have been bestowed to producers from 21 countries around the world, as the results continue to unfold.
Monovarietals (oils made from a single olive cultivar) have earned 217 awards so far, compared to 140 won by brands made with two or more varieties, or blends.
In terms of the particular varieties, most wins have been claimed by oils made from the Picual and Koroneiki varieties — 28 and 27 respectively.
The contest organizers noted earlier that Koronieki is the predominant variety in the 2022 NYIOOC (among both monovarietals and blends) among 151 distinct olive types represented in the competition this year.
Apr. 28 12:14 UTC
Ylenia Granitto reporting from Rome
The producer Agresti 1902 celebrates its entry into the world of high-quality extra virgin olive oil with a Gold Award for 501 Altitudo. “We are delighted about this recognition that marks our first participation in the NYIOOC,” Francesco Agresti told Olive Oil Times after he found out that his Itrana monovarietal had landed on the Official Guide.
A few years ago, he took up his grandparents’ olive oil-making tradition with the aim of creating a premium extra virgin olive oil from 1,200 centuries-old olive trees on the steep terraced hills between Sonnino and Itri, in southern Lazio. “We have been experimenting for five years before realizing a small pilot production last season,” he revealed. “Finally, this year we have launched the definitive product, and it is already giving us great satisfaction.”
Apr. 28 12:07 UTC
Paolo DeAndreis reporting from Rome
Among the Gold and Silver Award winners announced so far, almost one in three is an organically-produced extra virgin olive oil.
Such preliminary data show the strong commitment of many high-end producers as the healthy profile of extra virgin olive oil is a relevant driver in international markets.
The latest figures from the World of Organic Agriculture show that at the end of 2020 organic food global market value exceeded €120 billion, an increase of €14 billion over the previous year and the strongest increase ever recorded. The United States, which is the major global importer of extra virgin olive oil, is also the leading market when it comes to organic food.
Apr. 28 11:58 UTC
Lisa Anderson reporting from Cape Town
Producer Asur that has won a Gold Award for their medium-intensity extra virgin olive oil at the tenth edition of the World Olive Oil Competition makes their award-winning oil to sell in Belgium.
Earlier this year the Centre for the Promotion of Imports from developing countries (CBI) in the Netherlands reported that in 2020 Belgium imported more than 22,000 tons of olive oil to the value of €74.5 million, and that 59 percent of its olive oil imports were of extra virgin olive oil.
The CBI reported that of all grades of olive oil, extra virgin olive oil was the fastest growing type of olive oil imported to Belgium with an increase of 5,500 tons from 2017 to 13,300 tons in 2020.
Belgium reportedly imported 48 percent of their olive oil from Spain, and from other countries their imports from Greece were the fastest growing.
Apr. 26 17:29 UTC
Nedjeljko Jusup reporting from Zadar
It is no coincidence that the extra virgin olive oil Vergal Frantoio by the Istrian tourist company Aminess from Novigrad was awarded a Gold Award for the fourth time at the prestigious NYIOOC, which is perhaps around midway in the process of revealing its results.
“We are extremely proud of our Vergal. For the fourth time, we have been awarded in an extremely strong competition of the best oils in the world. We will continue to strive to remain at the very top, “said Alen Fiala, Vergal brand manager at Aminess.
Vergal is the name of an old source of fresh water — a synonym for health, purity and life — and It continues today in the form of extra virgin olive oil that Aminess produces from the varieties Istarska Bjelica, Frantoio, Pendolino, and Leccino, which they planted 15 years ago next to their hotels and camps.
The olive groves are near the sea, which affects the olive fruit and the quality of the oil. They harvest and process 50 tons of olives a year and produce about 5,000 liters of oil. Each variety brings a unique taste and aroma, depending on the characteristics of the fruit, and for the award-winning Vergal Frantoio 2022 NYIOC judging panel, artichokes, walnuts, radishes, spices and herbs stood out.
At Aminess, celebrities and other producers of extra virgin olives from the Croatian olive growing regions of Istria and Dalmatia are eagerly awaiting ratings for their oils.
Last year, Istrian producers were responsible for 39 of Croatia’s haul of 86 awards.
Apr. 26 12:40 UTC
Costas Vassilopoulos reporting from Athens
Darvari̇ Gida Tarim became the first Turkish producer to win four awards at the tenth edition of the world’s largest olive oil competition as results continue to unfold on the Official Guide.
The producer from the Dardanelles Strait received two Gold Awards for its delicate Ottoman White Label monovarietal from the endemic Ayvalik variety and the Byzantium Anna delicate monovarietal from Edremit.
Darvari also pocketed two Silver Awards for another two monovarietal extra virgin olive oils, the Ottoman Black Label and the Byzantium Irene both made from olives of the widely used Edremit variety.
“We had difficulties finding an adequate labor force for the harvest, but we invested in some special equipment and had a good fruitset,” co-owner Cem Erdilek said after the results were announced. “We are happy and proud of proving our quality and seeing that we are on the correct path.”
There are 113 brands from Turkey contending in this year’s NYIOOC — the most ever submitted by Anatolian producers.
Apr. 26 12:25 UTC
Paolo DeAndreis reporting from Rome
Modern processing technology imported from Italy, nurseries established in cooperation with Mediterranean partners and building on a solid knowledge of olive growing helped China’s Gansu Times Olive Technology score a Silver Award at the 2022 NYIOOC. While not being a first for Chinese producers, such a relevant award was missing since the 2017 Gold Award scored by Longnan Xiangyu Olives Development.
Born in 2018, Gansu Times Olive Technology sustainability has been certified by the international panel of B Corporation which assigned a 92.4 score to the olive farm. The olives come from Gansu Longnan, the heart of Chinese olive oil production, a city laying on a latitude close to that of many producing countries in the Mediterranean Basin.
The win from Gansu is not surprising given the strong investments that local farmers have been pouring into expanding olive production and improving their products. In 2021 the land dedicated to olive orchards in China reached more than 42,000 hectares, according to the Xinhua news agency. Olive farming now employs thousands in the area and is considered a pillar of the local economy.
“Every drop of olive oil we produce is an example of the exchange and integration between China and abroad,” said Xinhua Li Gang, general manager of Gansu Times Olive Technology.
Apr. 26 12:11 UTC
Lisa Anderson reporting from Cape Town
France’s Moulin Oltremonti that has won a Gold Award for its medium-intensity blended Taggiasca extra virgin olive oil is one of an increasing number of producers tapping into the growing oleotourism market.
This relatively new trend in agritourism, which includes recreational and informative activities at olive mills and groves, has in Italy expanded to the extent that provisions which regulate the wine tourism sector have been extended to “olive oil tourism activities” since January 1, 2020.
Spain’s Oleotour Jaén project is growing the region’s oleotourism by promoting farm attractions throughout the province.
Oleotourism offers Mediterranean destinations an escape from the seasonality of general tourism: The busiest period for the oleotourism sector are during the harvest months later in the year, which are generally the quietest months for the rest of the tourism sector.
Apr. 22 22:35 UTC
Paolo DeAndreis reporting from Rome
“Their wins are a huge accolade for our New Zealand producers who are fanatical about best practice across all facets of their production,” Gayle Sheridan, the executive officer of Olives New Zealand, told Olive Oil Times.
Olives NZ has been entering several of the top local olive oil brands in NYIOOC since 2015. This year so far, Olives NZ entries have won two Gold Awards and one Silver.
The organic Totara Tunnel is a first time Gold Award winner. Blue Earth also won Gold this year, as it did in 2018. Kapiti Olives won a Silver Award.
“We are awaiting in anticipation on the results of our fourth entry and the other independent entries [from New Zealand],” Sheridan added.
Apr. 22 14:30 UTC
Lisa Anderson reporting from Cape Town
The delicate organic Souri extra virgin olive oil by Lebanese producer Solar that has been awarded with a Gold at the tenth World Olive Oil Competition is made from olives harvested from trees around 150 years old.
Olive trees typically start yielding fruit between five and 12 years of age, with Arbequina and Koroneiki sometimes starting at around three years. In 2012, olive trees growing in Jerusalem’s Garden of Gethsemane were found to be at least 900 years old, and in 2018 Olive Oil Times reported these trees were still producing fruit.
The Olive Tree of Vouves on Crete, which is one of the world’s oldest olive trees, is between 2,000 and 4,000 years old and it still bears fruit.
Apr. 21 13:59 UTC
Lisa Anderson reporting from Cape Town
Picholine olive oil, which has secured Moroccan producer Divine Olive a Silver Award for its medium-intensity extra virgin olive oil at the 2022 NYIOOC, was found to have neuroprotective abilities against Alzheimer’s disease according to an article published in Olive Oil Times.
The researchers who conducted the study used a commercial variety of Picholine extra virgin olive oil from France.
Picholine is the most widely-grown olive cultivar in its native France, as well as in Morocco. Yielding fruity olive oils with nutty notes, this adaptable cultivar is grown worldwide.
Apr. 21 00:49 UTC
OOT Staff reporting from New York
With 1,267 brands from 28 countries vying for the industry’s most coveted quality awards, this year’s World Olive Oil Competition represents the largest and most diverse international collection of olive oils ever assembled and analyzed.
Producers from Turkey and Croatia together account for 228 brands, up from a combined 56 just 5 years ago. The dramatic rise in both countries followed initiatives by regional and national organizations to increase the visibility of their local oils by making a strong showing at the World Competition.
Apr. 20 23:45 UTC
Costas Vassilopoulos reporting from Athens
Based in the land of Aristotle in Chalkidiki, first-time entrant Paschalas earned a Silver Award for its Entelechia extra virgin made from early harvested olives of the indigenous Chalkidiki variety.
“It was our first time in the competition,” the owner Yiorgos Paschalas told Olive Oil Times minutes after the winning announcement. “Our extra virgin was marketed less than a year ago and winning in this most prestigious competition has always been our aspiration.”
The word ‘Entelechia’ was coined by the great philosopher himself, and it translates to ‘great care and attention, and thoroughness.’
“We reverently store Entelechia olive oil in a very elegant, glass bottle,” the company noted. “Each bottle encloses the Aristotelian philosophy, which is the basis of our inspiration. It is the path from the seed to the plant, from the olive fruit to the olive oil, our completion.”
Entelechia is an extra virgin of medium intensity characterized by a bitter and spicy flavor with a long aftertaste with fragrances of fresh grass, olive and tomato leaves, artichoke and almond.
Apr. 20 23:02 UTC
Paolo DeAndreis reporting from Rome
A few weeks into the competition, Tunisian producers have already been racked up 14 awards as the 2022 NYIOOC continues revealing this year’s winning brands via a live feed on the Official Guide to the World’s Best Olive Oils. Given these initial results this year Tunisian producers could even exceed the record 30 awards scored at the 2021 NYIOOC.
The awards earned by Tunisian producers confirm the maturity of a sector which has been steadily growing not only for the quality of the product but also for its volumes.
The projected production ranks the North African country fourth after the major European Union producers: Spain, Italy and Greece.
Apr. 20 12:40 UTC
Lisa Anderson reporting from Cape Town
Gansu Times Olive Technology, the Chinese producer that has won a Silver Award for its delicate Frantoio extra virgin olive oil at this year’s NYIOOC, is located in the Asian country’s largest olive growing region, the prefectural city of Longnan in China’s Gansu province.
With its Mediterranean terroir, Longnan is home to more than a hundred cultivars, and accounts for approximately 50 percent of China’s olive trees. Around 85 percent of China’s olive oil is produced in Longnan.
Earlier last year market research firm Mordor Intelligence estimated the Asia-Pacific olive oil market will grow at an annual compounded rate of 4.2 percent from 2020 to 2025, but it was reported that local consumers still favored imported olive oils.
Apr. 19 18:26 UTC
Paolo DeAndreis reporting from Rome
Cyprus is once again among the producers of the best extra virgin olive oils in the world. With its organic-grown olives pressed within thirty minutes from harvest, the non-filtered bitter and fruity Atsas Silver Edition has won a Silver Award at the 2022 NYIOOC, which comes after the Gold Award scored at the 2021 NYIOOC.
Just like other high quality EVOOs by Atsas Organic Products, Silver Edition bottles are distinguished by their totally black coat which, according to the company, “prevent direct contact with light and oxidation,” therefore safeguarding over time the quality of the contents.
Atsas Silver Edition is a blend of Koroneiki and Kalamata olives which come from the small Evrychou village, in the Nicosia district, a relevant farming area for some of the most traditional Mediterranean Basins’s crops. There, seven thousand Atsas olive trees share the landscape with vineyards and cereals. It is a United Nations buffer zone, a special status which according to Atsas helped retain the land intact for many years.
“Our company envisions the creation and maintenance of a sustainable agricultural ecosystem, through permaculture. We aim to continue the uninterrupted production of our premium extra virgin olive oil, while using farming practices that support agro-ecology and meet the needs of the climate and special soil conditions of our farm. Our team works towards turning the land into a unique and fruitful agro-ecosystem,” the company noted on its website.
On its premises, the company manages a water reservoir and the infrastructure needed to take care of the trees and the transformation of the olives.
Apr. 19 18:23 UTC
Ylenia Granitto reporting from Rome
Nestled in the heart of Molise, in central Italy, Collettivo Castelboom is made up of professionals from the sectors of culture, fashion, food, and research.
Going beyond the mere concept of farm, it is “a collective of artists, musicians, architects, designers, chefs, philosophers, and anthropologists, where everyone is a bearer of their own skills related to land and culture, and all are united by the love for nature and beauty,” the founders say in the presentation of the far-reaching project.
Their mission is to create jobs, promote the territory, preserve the environment, enhance the value of the local agricultural sector, and facilitate cultural awareness. Repeating last year’s success at the World Olive Oil Competition, the group earned a Gold Award with Solare, a Gentile di Larino monovarietal characterized by a medium fruitiness and a well-balanced bitterness and spiciness, with a prevalent hint of fresh almond and notes of olive leaf and field herbs.
Apr. 15 18:28 UTC
Paolo DeAndreis reporting from Rome
Takao Nouen in Shodoshima has once again scored a Gold Award at the Wolrd Olive Oil Competition. The producer from Japan was awarded for a Nevadillo Blanco and Manzanilla blend. Takao Nouen tells visitors to its website that success begins by taking care of the soil, harvesting each variety at the right time and taking care of the olives by hand, one by one. Olive Hatake carries tasting sensations of herbs, green tea, green almond and grass, the judging panel noted.
So far, four Gold and two Silver Awards have been announced for Japanese brands, out of the 8 brands that were entered from the country, according to the official statistics.
Apr. 14 11:51 UTC
Ylenia Granitto reporting from Rome
“We are happy and proud of the results we have achieved,” Donato Conserva told Olive Oil Times right after the second Gold Award earned by Mimì at the tenth NYIOOC popped up on the live feed of the competition.
The Apulian producer is present in the Official Guide to the World’s Best Olive Oils with his Coratina for the seventh year in a row.
“These awards repay us all the efforts made, especially coping with the climate challenges, to guarantee to our consumers the highest level of quality,” the farmer said. “We believe these recognitions obtained in such important competition can give us a boost to the creation of new synergies and collaborations.”
Stretching over a 75-hectare (185-acre) area between Modugno and neighboring villages in the province of Bari, the olive orchard where Mimì extra virgin olive oils are born includes 23,000 plants of Ogliarola Barese, Coratina, Peranzana, Cima di Melfi, and Nocellara del Belice.
At the core of the farm lies a high-tech mill, where the fruits are crushed immediately – often within a few hours of harvesting.
“We constantly enhance our production process with technical updates and improvements,” Conserva pointed out. A collaboration with the Polyclinic of Bari is underway to conduct studies on the nutraceutical properties of extra virgin olive oil. At Mimì farm, special attention is given to the organoleptic profiles, with a view to developing products with a high polyphenol content.
Apr. 14 11:48 UTC
Lisa Anderson reporting from Cape Town
As olive growing is burgeoning in Georgia and its growers are working towards playing a pivotal role in the South Caucasus olive sector, local farmers are cultivating Edremit and Gemlik olives, two cultivars imported from Turkey.
Edremit, the cultivar that has earned Turkish producer Mavras Zeytincilik two Silver Awards at this year’s NYIOOC, is widely grown in Turkey and accounts for almost a fifth of the country’s olive trees. It is favored by Georgian farmers due to its cold hardiness and adaptability to local farming practices, such as copper spraying.
Also known as Ayvalik, Edremit olives produce oils with intense fruitiness and delicate bitterness.
Apr. 13 12:47 UTC
Jusup Nedjeljko reporting from Zadar
As the 2022 NYIOOC results continue in their worldwide syndication, oils from Istria, the most famous Croatian olive growing region, appear among the winners.
“Last year Gold and Silver, now two Gold. This is the best confirmation that we are constantly improving in quality,” Patricija Vanđelić told Olive Oil Times.
The Vanđelić family farm is located in the heart of Istria, between Bale and Rovinj along the Adriatic coast. 6,500 olive trees grow on about 60 hectares. There are also cherries, nectarines, apricots, apples, pears, berries and grapes. However, the most famous bearer of the name Nono Remiggio is their “liquid gold” from the indigenous Buža, Istarska Bjelica, Rosinjola, Karbonaca, Leccino, Pendolino, Frantoia and Maraiola varieties.
“Our olives grow at 50 to 90 meters above sea level, where fresh air always flows, which with a lot of sun gives exceptional quality fruit,” Vanđelić told us. They start the season by hand picking and the fresh fruits are immediately processed in their own oil mill. Patricia points out that this is a great advantage. They do not depend on others and regulate the processing themselves within 12 hours of harvest.
The Nono Remiđo brand oil, named after their grandfather, reaches the market in quality packaging — thick dark glass and and an anti-oxidation plug keep the color, smell and taste of the oil as if it had just been filled.
Both of the Vanđelić oils are characterized by intense aroma and moderate bitterness, while the sense of taste is dominated by the fruitiness of Artichoke, Herbs, Flowers, Green Pepper and Vanilla.
“We try to keep the quality the same or, as it is this year — even better, Patricija Vanđelić told the Olive Oil Times. “The NYIOOC Awards are the best recommendation to our customers. In addition to the permanent ones, we hope for new ones.”
Apr. 13 12:32 UTC
Lisa Anderson reporting from Cape Town
As the 2022 NYIOOC moved into its second week, the first Galega monovarietal has been awarded to the producer Monte do Camelo, located in Portugal’s Alto Alentejo region east of the capital Lisbon for their delicate Tratturo de Fronteira extra virgin olive oil.
Alto Alentejo forms part of Portugal’s Alentejo region, which is renown for its outstanding olive oils.
Galega, known as the “Portuguese Olive,” is the Mediterranean country’s flagship cultivar and accounts for 80 percent of its olive production. Fruity, well balanced and slightly bitter, this drought-tolerant, ancient variety is mainly cultivated in the north.
Apr. 12 17:41 UTC
Jusup Nedjeljko reporting from Zadar
“Our quality is constant. The only thing missing was this additional step, which we wished for and thank God,” said Dean Fabijančić, a successful olive grower and owner of a family farm from Istria, the most famous olive growing region in Croatia.
His two oils, the Vetta Blend of Bjelica, Leccina and Buža, and the monovarietal Vetta Buža, have just won Gold Awards at the 2022 NYIOOC.
“All our olives are grown naturally and organically. We produce high-quality EVOO with a specific taste in one of the best olive growing regions in the world — Istria,” Fabijančić told Olive Oil Times.
The NYIOOC 2022 judges rated the oils robust and emphatically fruity. The flavors of artichoke, pepper, bitter almond, pine nuts, walnut, green almond and herbs dominate.
“Our oil has the symbolic name Vetta, which in Croatian means Top. It is the name of the place where we planted the first olive grove, but it also reflects the desire to be at the very top in terms of quality, said Fabijančić, the winner of this year’s first Gold Awards for Istria.
Out of a total of 86 awards for Croatian olive growers last year, 39 were Istrian brands.
Apr. 12 11:58 UTC
Costas Vasilopoulos reporting from Athens
Extra virgin olive oils from Turkey have joined the enviable group of early award winners at the 2022 edition of the world’s largest olive oil competition.
Egenin Kalbi, based in Manisa province in the western of the country, won a Silver Award for its Arbequina monovarietal.
Mavras Zeytincilik, from the region of Küçükkuyu, clinched two Silver Awards for its Mavras monovarietal and Mavras organic monovarietal both made from olives of the Edremit variety.
“Our olive oils, competing worldwide, were once again honored with silver awards,” the company said. “We are proud to represent Turkey.”
Apr. 10 11:10 UTC
Ylenia Granitto reporting from Rome
On the six day into the tenth World Olive Oil Competition, already five extra virgin olive oils from Tuscany can be found on the Official Guide to the World’s Best Olive Oils.
The champions includes blends — Podere Il Montaleo, produced in Casale Marittimo near Pisa (Moraiolo, Frantoio, Maurino, Leccino, Pendolino); Antico Poggiolo from Pistoia (Frantoio, Leccino and Moraiolo); Le Balze, that is made on the hills of Florence (Frantoio, Moraiolo, Leccino) — and monovarietals – Kali Organic Toscano IGP from Castiglione della Pescaia (Leccino) and Il Cavallino Special edition produced on the coast of Bibbona (Leccio del Corno).
“This Gold Award confirms, once again, that the direction we have taken is the right one,” Romina Salvadori, the producer behind Il Cavallino, commented on the result. “Not only do we run an olive grove and a mill and make a top product, but most importantly, we take care of our land with great care and respect, living in harmony with nature, in a healthy environment.”
The commitment to sustainability is indeed a shared value between all these producers, who emphasize their link with the territory through the use of typically Tuscan varieties, where you can easily perceive notes of artichoke, almond, thistle, chicory, and aromatic herbs.
Visiting their farms, harmoniously integrated in the landscape, from the shores to the inland areas, means to discover the different souls that compose the unique charm of Tuscany
Apr. 7 18:33
Paolo DeAndreis reporting from Rome
For the second year in a row the surprising flavors of Fruité Vert AOP have earned the French producer Moulin de la Coquille a Gold Award.
“A powerful olive oil which will sublimate your salads,” noted the family company, whose olive orchards thrive in the Vallée des Baux in Provence, between Fontvieille and Les Baux de Provence. Since the 6th Century CE, olive trees have been grown in this fertile region in southeast France which is today shared with renowned vineyards.
Anglandau, Grossane, Salonenque, Verdale and Pitcholine are the five cultivars which allow Moulin de la Coquille to produce its extra virgin olive oils under the Protected Designation of Origin (PDO), Europe’s local specialty certification. “It guarantees compliance with strict specifications of which traceability and the search for excellence are inseparable,” the family noted. And that guaranteed one more Gold for their Fruité Vert.
Apr. 7 12:39 UTC
Ylenia Granitto reporting from Rome
A few days from the start of the World Olive Oil Competition, Agraria Riva del Garda earned a Gold Award for its organic blend 46° Parallelo Biologico. It is produced on the northern banks of Lake Garda, a pre-alpine area that enjoys a Mediterranean microclimate thanks to the presence of the wide freshwater basin. Here, Casaliva, Frantoio and Leccino find the ideal conditions to thrive. “We are delighted with this recognition,” Massimiliano Consolo, the business development manager of the company, told Olive Oil Times. “Despite a campaign that was not easy due to climatic issues, we managed to obtain a top quality product.”
Apr. 8 12:08 UTC
Ylenia Granitto reporting from Rome
On day four of the 2022 NYIOOC, eighty-one award-winning extra virgin olive oils have been unveiled on the Official Guide. Browsing through the varieties, you may have noticed that five of them are made up of one single variety: Coratina.
A late ripening fruit, it is renowned for a very high polyphenol content. Originally from Corato, near Bari in Puglia, Coratina olive trees can now be found all over the world. At Oilalá farm, in Barletta, they grow next to Peranzana. In California, at Cobram Estate, they are cultivated together with Picual, Arbosana, Arbequina, Mission, and Manzanillo.
Coratina oils are usually recognizable by their bold character marked by a medium or, more frequently, intense level of fruitiness. A pepper-like spiciness and a resolute bitterness embrace a note of fresh almond, which is perceived in the nose and mouth, where sensations of grass and artichoke might also emerge.
However, the description of such sharp taste should not intimidate the newbies of the olive oil world. Today’s high-tech mills, combined with the expertise of technicians, blenders, and tasters who are able to strike the right balance of elements, allow us to enjoy Coratina monovarietals that are extraordinary sensory experiences.
Apr. 8 00:22 UTC
Lisa Anderson reporting from Cape Town
Four days into the tenth edition of the World Olive Competition, producers from Italy have already won 20 awards — 17 Golds and 3 Silvers. First-time winner Tenuta Venterra struck Gold with a medium-intensity organic blend. “[This award] is greatly satisfying after all the efforts we made throughout the year,” owner Antonella Ferrara said in a news update on the Official Guide to the World’s Best Olive Oil. Italy has entered 208 of the 1,267 entries in the world’s largest olive oil quality contest.
Apr. 8 00:06 UTC
Lisa Anderson reporting from Cape Town
Producers in the United States have built on their impressive start earlier this week by winning another six awards. Oregon-based Durant Olive Mill earned three Gold Awards for its Mission, Frantoio and Koroneiki monovarietals and a Silver for its medium-intensity blend.
The Gorgia (U.S.) producer Five Otters won a Gold Award or its field blend of Arbequina, Arbosana and Koroneiki. Sharon Flanagan, the owner of Five Otters said in a news update on the Official Guide to the World’s Best Olive Oil that growing olives is “new to this region in Georgia and my hope is this achievement encourages more growers in the area.” At this stage, producers in the United States have earned 16 Awards at the 2022 NYIOOC.
Apr. 7 17:39 UTC
Paolo DeAndreis reporting from Rome
Breathtaking views of the Adriatic sea frame the century-old olive trees that grow in the island of Šolta, in Croatia, kissed by Dalmatia’s most gentle winds. There, OPG Lucio creates two world-class extra virgin olive oils. Its Lucio Šoltanka monovarietal and Lucio Oblica & Šoltanka blend have each won a Gold Award at the 2022 NYIOOC.
Grown among rows of herbs, rosemary and lavender, Lucio’s olive trees are strictly the locally-cherished Dalmatian cultivars such as Levantinka that offer the palate some bitter notes and a light touch of piquant. In Lucio’s Levantinka monovarietal EVOO, the 2022 NYIOOC judging panel has found tasting sensations of herbs, green pepper, chicory and radish.
Apr. 7 13:42 UTC
Paolo DeAndreis reporting from Rome
Israel and Arab children together design the labels of the 2022 NYIOOC Gold Award winner Extra Positive Olive Oil, a bitter and spicy monovarietal EVOO fruit of Coratina olive trees. Produced by a non profit organization of Jewish and Arab women working for change, the award-winning extra virgin olive oil will help finance local cooperation and community farming projects.
Apr. 7 11:33 UTC
Lisa Anderson reporting from Cape Town
Olive oil producers from Spain have so far won 18 awards — 15 Gold and three Silver — in the first three days of the 2022 NYIOOC.
“The award confirms the path we have to follow in order to offer our customers the best quality,” Ecológica La Olivilla’s Juan Ignacio Valdés Alcocer said in a news update on the Official Guide to the World’s Best Olive Oils after winning a Gold Award for the third consecutive year.
Spanish producers have submitted 159 oil samples to the NYIOOC this year, their second-highest number of entries in the World Competition.
Apr. 7 11:29 UTC
Lisa Anderson reporting from Cape Town
Producers in the United States have bagged ten awards in the first three days of the 2022 NYIOOC as results continue to be released. Il Fiorello Olive Oil Company has taken home a Gold for its organic Moraiolo and two Silvers for its Pendolino and its organic Frantoio. Cobram Estate has been awarded a Gold for its medium-intensity Coratina, Silver for its Arbequina and another for a delicate Arbequina. Showa Farm, Oh Olive Oil, Rancho Milagro and Frantoio Grove won the other four awards.
Apr. 7 11:26 UTC
Lisa Anderson reporting from Cape Town
“There is “nothing like a bit of competitiveness to focus the mind,” Nick Wilkinson, co-owner of Rio Largo Olive Estate in South Africa told us as he and other South African producers awaited the results of their entries
“Each year we prepare for our harvest knowing that this competition is coming up. We have participated from the outset and feel honored that a small family estate all the way from the southern tip of Africa is able to stand its ground among all those international estates that have been producing extra virgin olive oils of distinction for generations. It keeps us on our game to continuously produce top quality extra virgin olive oil year after year.”
Apr. 6 18:49 UTC
Costas Vasilopoulos reporting from Athens
Producers from Crete and the Peloponnese are representing Greece so far in the early results of the 2022 World Olive Oil Competition, having won 5 Awards (3 Gold and 2 Silver) in the world’s most prestigious olive oil quality contest.
Many other olive oil producing territories of the country, however, have already established an award-winning tradition in the competition.
The island of Lesvos in the Aegean Sea, Corfu and Kefalonia in the Ionian Sea, central Greece, Chalkidiki and the area of Makri in northern Greece, among others, have succeeded with their excellent EVOOs in previous editions, and competing producers from these areas are eager to see if they will triumph this year as well.
Apr. 6 17:30 UTC
Paolo DeAndreis reporting from Rome
Fourteen Gold Awards in seven years have been collected by two extra virgin olive oils produced by Rafael Alfonso Aguilera near the beautiful Tabernas Desert, in Spain.
The monovarietal Oro del Desierto Picual and the Oro del Desierto Organic Coupage blend each won a new Gold Award at the 2022 NYIOOC.
Lots of sun, consistent temperatures and a quick extraction at harvest time, are the main ingredients of the winning Picual monovarietal whose tasting sensations offer flowers, banana, artichoke, almond and herbs.
The unique desert location is the setting for the company’s organic and sustainable approach to farming and high-quality extra virgin olive oil production.
“An adequate management of the olive grove needs care to obtain a correct fertility, production and maintenance of the environment, obtaining also a product free of chemistry,” the company said of upon learning of their extended winning streak at the World Olive Oil Competition.
Apr. 6 15:14 UTC
Ylenia Granitto reporting from Rome
The deep bond between the beauty of the territory and the quality of products is now an established fact.
In the last decades, awareness has grown among Italian farmers that only a healthy environment can yield an excellent extra virgin olive oil. This realization promoted a virtuous circle where the protection of the environment, including its historical and natural heritage, and the improvement of the sensorial and nutritional features of products go hand in hand.
Consider, for example, Nino Centonze, whose farm in western Sicily’s Belice Valley has archaeological remains dating back to 800 BC. Or, Tamia in Tuscia, that borders the ancient pilgrim trail known as Via Francigena. Or, Kali Organic Toscano IGP – the first Tuscan extra virgin olive oil to receive a Gold Award at 2022 NYIOOC – which is produced right next to the gorgeous beaches of Tuscany.
“We have always believed that the real quality can only come from a healthy environment,” said Lorenzo Fasola Bologna, the Umbrian producer behind the multi-awarded Castello Monte Vibiano Vecchio. “We have the privilege of living in such a beautiful land that our mission is to value and preserve it.”
The Official Guide to the World’s Best Olive Oils includes a Tourism section — a happy place for forward-looking nature and food lovers, travelers, hikers, and bikers who will find the best extra virgin olive oils and the outstanding experiences linked to them.
Apr. 6 13:15 UTC
Daniel Dawson reporting from Montevideo
A Gold Award for The Škegro Family Winery brand Krš means Bosnia and Herzegovina are on the map of NYIOOC winners for the fifth straight year. Local officials and producers in Herzegovina hope their results will spur the region’s fledgling olive oil industry.
As the results from Day 3 continue to unfold, 46 awards have already been given out to producers from nine countries with more steadily being announced over the course of the coming weeks.
Apr. 6 13:12 UTC
OOT Staff reporting from New York
Just 46 winners have been revealed so far. If the success rate is consistent with recent NYIOOC tallies, we can expect as many as 800 more awards to be announced in the weeks ahead in this, the largest olive oil competition ever.
Apr. 6 11:36 UTC
Lisa Anderson reporting from Cape Town
In the early results, New Zealand producers have hit the ground running by taking home two Gold and one Silver Award. Blue Earth Olive Oil and Totara Tunnel have won Gold Awards for their medium blend and medium Frantoio respectively. Kapiti Olives has been awarded a Silver for its delicate blend.
Apr. 6 11:32 UTC
Lisa Anderson reporting from Cape Town
Tunisian producer Olivko has done the North African country proud by walking away with five awards for its organic oils. The company has been awarded Golds for its robust Chetoui, medium Chemlali and medium Wild Cultivar and Silver Awards for its delicate Chetoui and medium Chetoui.
Apr. 6 11:28 UTC
Paolo DeAndreis reporting from Rome
Palazzo di Varignana began producing high-end extra virgin olive oil only recently, in 2017, and now, and for the second year in a row, its organic Stiffonte has won a Gold Award at the 2022 NYIOOC. This Correggiolo monovarietal is moved by the special intensity of its spice and bitter taste with notes of artichoke, eucalyptus and almond.
The Correggiolo’s drupes are easily recognized by the people of the northern Italian region of Emilia-Romagna as they are characterized by a typically asymmetric and elongated shape. As they ripen, Correggiolo fruits wear a partially black coating enlightened by purple reflections.
Palazzo di Varignana was rewarded with two more Gold Awards for its blends, Blend Verde and Blend Blu, which impressed the NYIOOC judges with their flowery and fruity notes.
Apr. 5 17:05
Ylenia Granitto reporting from Rome
The producers of Lazio – Italy’s central region home to the capital Rome – are eagerly following the unveiling of the winners of the 2022 NYIOOC. Their increasing participation over time at the World Olive Oil Competition has corresponded to an ever-growing number of accolades and to a stronger presence on the world stage year after year.
Having gone from 9 Gold Awards collectively obtained in 2020 to 12 Golds in 2021, their expectations for the ongoing edition are high.
The region has a beautiful and varied territory, from mountain to sea, including volcanic lakes. This is reflected in a rich olive biodiversity which, in turn, is exalted by farmers through outstanding extra virgin olive oils.
Among many, we find the blend A1980 produced by Alessandra Nicolai on Lake Bolsena, the assortment of monovarietals and blends produced in Vetralla by Francesca Boni at Traldi estate, the Sabina PDO and new Roma PGI made at Frantoio Narducci, and the monovarietals produced by Lucia Iannotta in the area ofthe Pontine Hills.
Ranging from the herbaceous of the Caninese variety to the tomato notes of Itrana, and passing through the floral scents of Salviana, the best extra virgin olive oils of the region will be showcased on this year’s Official Guide.
Apr. 5 14:45 UTC
Paolo DeAndreis reporting from Rome
For the fourth time in a row, Agri Olive Shodoshima has won an award at the NYIOOC with one of its monovarietals: Mission. It comes from a Japanese island nestled in the Seto inland sea, where winds and rainfall nourish some of the most beautiful and fruitful olive trees in the country.
Many believe that the first Japanese olive trees were grown here since the island is blessed by a Mediterranean-like climate, which makes it an ideal cradle for olive growing.
That’s one of the reasons behind the high quality EVOO production of AOS, but the company also cites a sustainable approach to olive growing and fertilization made with olive water and compost obtained by fermenting the pruned olive branches of the orchards.
The Mission cultivar, widely known in California, maintains its high polyphenolic content on Shodo island and balances that with a dominating tasting sensation of artichoke.
Apr. 5 14:01 UTC
Paolo DeAndreis reporting from Rome
Three elegant bottles, three blends, three 2022 NYIOOC Gold Awards for Farchioni Olii extra virgin olive oils, coming from Umbria, the central Italy region renowned for its unique cuisine.
Encased in a fashionable white-capped container, one Gold Award went to Olivicoltura Eroica or heroic cultivation, so named as it comes from ancient olive trees grown on hard-to-reach steep slopes and terraces.
Those trees are not only challenging to maintain and care for, they are also the witness of time in a breathtaking landscape, an ideal place for a company which started producing olive oil in 1780.
Apr. 5 10:57 UTC
Lisa Anderson reporting from Cape Town
Will this year be Israel’s strongest showing at the NYIOOC World Olive Oil Competition so far?
Israeli producer KeremZait was rewarded with two Golds, in one day receiving the highest number of awards the Middle Eastern country has ever received annually at NYIOOC. If there is more in stall for Israel at this year’s contest, will it encourage more Israeli producers to introduce their oils into the global arena?
Up to now most of Israel’s oil has been produced for domestic consumption.
Apr. 4 23:53
Ylenia Granitto reporting from Rome
“Winning a fourth Gold Award in a row makes us proud and tells us that we are heading in the right direction steadily,” said Vito Girone as soon as he saw his GangaLupo monovarietal of Coratina on the official NYIOOC results.
The success of the Apulian producer follows a strong commitment to quality. His family company runs a 22-hectare grove located on the flat coastal area of Santo Spirito, in the north of Bari. The fruits of 5,000 Coratina plants are collected at the proper time and then crushed in a state-of-the-art mill. Great care is dedicated to obtaining the monovarietal’s outstanding sensorial profile.
“Last olive campaign was complex due to drought,” Girone pointed out. “It was tough, but in the end we managed to overcome this issue and obtain a very good product. Now we are even more satisfied with how we have addressed the challenges we have been faced with, and we intend to continue our work with the same determination.”
Apr. 4 23:36 UTC
Costas Vasilopoulos reporting from Athens
It took only moments for Alexis Karabelas of AMG Karabelas to share his enthusiasm with Olive Oil Times after receiving a two Gold Awards at the 2022 NYIOOC World Olive Oil Competition.
“Our joy is immense,” Karabelas told us. “Winning at NYIOOC is the culmination of the harvesting season and the ultimate recognition of our hard work. It was a demanding season with five months of drought and extreme temperatures posing significant challenges for growers, but finally we achieved what we set out to do — produce our premium quality EVOOs.”
A first-time participant at NYIOOC World Olive Oil Competition, AMG Karabelas made an impressive debut with a 100 percent success rate: the company received two Gold Awards from two entries,: Its Laurel & Flame Fresh from early harvested olives of the local Tsabidolia variety, and the Laurel & Flame Olympia PGI, a premium blend made from the omnipresent Koroneiki and the Kolireiki variety.
The Karabelas family are fourth-generation olive growers and producers, cultivating 5,000 family-owned olive trees at the fertile land of Ancient Olympia in western Peloponnese.
They process their olives at their state-of-the-art mill that they named “The Olive Temple,” and was designed by Alexis and his brother Francesco.
“It is only the second season that our new mill is operating and our first ever participation at NYIOOC, but we hit two out of two,” Karabelas said. “We will come back for more.”
Apr. 4 17:37 UTC
Ylenia Granitto reporting from Rome
“It is such an honor to receive gold this year,” Christiane Wassmann told Olive Oil Times just moments after hearing the news of the Gold Award obtained at the World Olive Oil Competition.
The quintessence of the Lake Trasimeno olive biodiversity – Moraiolo, Frantoio, Leccino, Pendolino, Dolce Agogia, Rosciola dell’Umbria, and Nero di Panicale – is expressed by Rastrello Single Family, the first Italian extra virgin olive oil to be awarded on the live feed on the Official Guide to the World’s Best Olive Oils.
Rastrello unites organic olive groves of 1,300 plants and a boutique hotel in the 500-year-old Palazzo Grossi of Panicale, Umbria.
It is a family company that manages both their lands and hospitality structures according to the principles of sustainability. They implemented resource reuse and saving systems, as well as farming methods that employ low-impact practices.
“After so much hard work and dedication to trying to make the highest quality extra virgin olive oil possible, it is very rewarding to receive this recognition,” Wassmann added. “It feels as if we are one step closer to making our area of Lago Trasimeno more well-known for our excellence in quality in extra virgin olive oil’s global arena.”
Apr 4 17:35 UTC
Paolo DeAndreis reporting from Rome
Just a few hours into the 2022 NYIOOC results rollout, farmhouses are already showing how hospitality mixes with higher quality EVOO.
The “Le Balze di Fontisterni” farm has just received a Silver Award for its organic Balze, a blend of Moraiolo (70 percent), Leccino (20 percent) and Frantoio (10 percent) olive varieties — three renowned cultivars which the producer harvests by hand.
Balze is a very small organic producer whose olive trees are scattered on two hectares of the beautiful Tuscan hills near Florence.
Balze uses its EVOOs to characterize the meals offered to guests. “Moraiolo, with its slightly bitter notes of artichoke, aubergine and pepper, will be enhanced with a Tuscan ribollita, roasted liver and black cabbage, or tortelli with meat sauce,” the chef at Balze wrote.
Apr. 4 17:31 UTC
Paolo DeAndreis reporting from Rome
California EVOOs already on show in early results. Il Fiorello Olive Oil Company has just scored two Silver Awards and a Gold for its Moraiolo, a medium-intensity monovarietal from one of the most cherished Tuscan cultivars. In California, that means tasting sensations of herbs, almond, walnut, artichoke and eucalyptus, the NYIOOC judges noted.
The company earned its Silver Awards for Pendolino and Frantoio, two more monovarietals crafted by the Californian producer who cares for 13 different cultivars in its Green Valley and Suisun Valley orchards.
Apr. 4 13:06
Daniel Dawson reporting from Montevideo
AMG Karabelas is the first Greek producer to be awarded at the 2022 NYIOOC. The Olympia-based producers won a Gold Award for its Laurel & Flame Fresh brand, a medium Botsikoelia monovarietal.
Meanwhile, Rastrello became the first Italian producer to claim victory at the 2022 edition of the world’s largest olive oil competition. The Umbrian producers earned a Gold Award for its Single Family brand, an organic medium blend from Moraiolo, Frantoio, Leccino, Pendolino, Dolce Agogia, Rosciola dell’Umbria and Nero di Panicale olives.
Apr. 4 13:04 UTC
Nedjeljko Jusup reporting from Zadar
Olive growers and oil producers from Istria and Dalmatia are satisfied with how many extra virgin olive oil samples they submitted to the NYIOOC World Olive Oil Competition this year and are eagerly awaiting the results.
Last year, Croatian producers earned 87 awards at the NYIOOC. This year, many are convinced that they will at least match last year’s results, and hopefully, surpass them.
“We will prove that we have the highest-quality boutique production in the world,” said Ivica Vlatković, a previous NYIOOC winner. “We do not have the largest number of olive groves in the world, but what we produce and put in bottles is of the highest quality.”
Apr. 4 17:27 UTC
OOT Staff reporting from New York
The world’s largest olive oil competition has been revealing this year’s award-winning brands via a live feed on the Official Guide to the World’s Best Olive Oils.
Rather than wait until all entries are judged before releasing the results in bulk as has been the custom for the NYIOOC now in its tenth edition, award-winning producers are learning their outcomes in the order samples were received by NYIOOC for judging.
The NYIOOC’s remote judging protocols allow the analyses of Northern and Southern Hemisphere oils when they are fresher and more likely to earn high marks from judges.
“Virtual tastings using our proprietary software allow us to do a better job by analyzing samples in their prime,” NYIOOC president Curtis Cord wrote in a January blog post. “This year, to give producers more time to publicize their achievements and market their winning brands, we will release results as they come in instead of waiting until all entries have been judged,” he added.
Apr. 4 12:01 UTC
OOT Staff reporting from New York
Among the producers from 27 countries who registered over 1,400 brands in the World Olive Oil Competition, someone had to be first.
Today at noon (UTC) when the earliest results were unveiled on the live feed of the Official Guide to the World’s Best Olive Oils, it was the Valdepeñas Olive Cooperative Society (Colival) who, for their Arbosana monovarietal, earned the first of the industry’s most coveted award for the year, repeating their Gold Award in 2021.
“We are absolutely convinced that quality is our hallmark, although the path is difficult, laborious and sometimes little recognized by the sector, and you think that so much effort is not worth it. But precisely that continuity, harvest after harvest, obtaining quality is what makes us here today,” said the company, which is based in the Valdepeñas municipality in the Spain province of Ciudad Real, on its website.
April 3 23:56 UTC
OOT Staff reporting from New York
Just under 12 hours to go before the first award winners are revealed on the Official Guide to the World’s Best Olive Oils. The very first results will begin rolling out tomorrow (April 4) at 12:00 noon (UTC).
It will be the longest unveiling ever for the World Olive Oil Competition, with the results of more than 1,250 entries from 28 countries released in real-time as the judging panels’ findings are certified. The rollout is expected to continue through May.
Apr. 1 14:25 UTC
OOT Staff reporting from New York
Among the 1,267 extra virgin olive oils entered in the 2022 World Olive Oil Competition, more contain oil from Koroneiki olives than any other variety, the contest organizers pointed out, followed by Picual, Arbequina, Frantoio, Leccino and Coratina. In fact, there are 151 olive varieties (or cultivars) represented in the monovarietals and blends competing for the olive oil industry’s most coveted award this year.
NYIOOC Panel Leader Kostas Liris explained that the Koroneiki is often referred to as the peacemaker. “The relatively low level of bitterness and pungency and smooth character make this variety an ideal base to build a very good olive oil,” he said, “while the relatively high quantity of polyphenols of the variety helps to maintain quality over time.”
Apr. 1 12:47 UTC
OOT Staff reporting from New York
Registration for the 2022 NYIOOC World Olive Oil Competition closed today at noon (UTC), just days before the earliest results are released on the Official Guide to the World’s Best Olive Oils.
Producers from 28 countries registered 1,267 brands, surpassing last year’s record-breaking participation of 1,171.
The first results in the 2022 edition will be released Monday, April 4 and continue until every submitted entry has been judged and certified, sometime in May.
Mar. 30 19:19 UTC
OOT Staff reporting from New York
As entries continue to come in, Italy leads the way with 213 brands submitted so far. Submissions from Spain stand at 167. There are already 20 percent more entries (132) from the United States than last year, 140 from Greece, 112 from Turkey, 110 from Croatia and 59 from Portugal in these last few days of open registration. Twenty-seven countries are represented.
Mar. 30 15:30 UTC
Daniel Dawson reporting from Montevideo
Once again, the NYIOOC World Olive Oil Competition kicks off against a backdrop of global uncertainty.
In 2020, the world’s largest olive oil quality competition rapidly moved to a remote judging format as the Covid-19 pandemic engulfed the globe. This year, the war in Ukraine and uncertainty over the future of Europe will be on the minds of many producers eagerly awaiting the competition’s results next week.
“We are optimistic that the world is concentrated on an olive oil competition,” said Hadas Lahav, the CEO of Sindyanna of Galilee.
The women-led Arab-Israel producers earned a Silver Award at the 2021 NYIOOC and have submitted two extra virgin olive oils to this year’s edition of the competition, Lahav said. She wants to win more awards but realizes some things are more important.
“Everyone who is now fighting for a better world, against the war, everything that is not bloodshed and violence is good, is absolutely optimistic,” she said. “Let’s do olive oil competitions and not war.”
March 30 14:06 UTC
OOT Staff reporting from New York
The NYIOOC said today that it will be another record-breaking year in terms of the number of entries in the world’s largest olive oil competition, with submissions exceeding 1,200 and registration closing Friday.
Mar. 30 12:26 UTC
OOT Staff reporting from New York
NYIOOC organizers said the first results in the 2022 edition will be released Monday, April 4 and continue until every submitted entry has been judged and certified, sometime in May.
“To give producers more time to publicize their achievements and move inventory, we will now be releasing results as they come in, instead of waiting until all entries have been judged,” they said. Registration for this year’s contest will close April 1.
The winning brands will be unveiled on the Official Guide to the World’s Best Olive Oils and in special sections of Olive Oil Times.
This is a developing story. Check back for updates. (Updated Dec. 21, 2023 20:12)
As the results come in, check this page for updates from OOT writers around the world and find more information through the links below.