The careful analyses of more than 850 olive oils from 26 countries have begun in the offices and homes of expert tasters throughout the world — all part of an innovative remote-judging process for the NYIOOC World Olive Oil Competition that was set into action amid the Covid-19 crisis.
In normal times, the 16 judges would meet this week in New York, with the assistance of a technical team and support staff, to determine the year’s best extra virgin olive oils. Then the coronavirus came and organizers began designing the protocols for remote judging now underway in nine countries around the world, most in some form of a lockdown or restricted travel.
The experts confer over a private video system as they taste each sample and record their observations using a state-of-the-art application developed by the NYIOOC that collects the data securely. A worldwide team of technicians manages the data in real-time.
Once the results are verified, the winning brands will be publicly unveiled in an interactive presentation starting on May 11 and continuing each day over the course of a week, from 9:00 AM until 12:00 noon (EDT) on the official results website.
Sending thousands of tasting samples around the world for sensory analysis was no easy task. Each entry was transferred to a set of tamper-evident, dark glass containers with zero headspace before being packed and shipped in a temperature-controlled case for protection and quality preservation during transport.
Cord said the early results had shown the remote judging system to be working perfectly.
“We are comparing the judges’ findings with samples of unopened bottles from our temperature-controlled library and we’re finding no noticeable degradation, thanks to the care with which they were prepared and shipped,” Cord explained.
Cord said the protocols and the professionalism of his judging experts and technical team will ensure accurate results and the administration of the competition at the highest standards, even as the world confronts an unprecedented crisis.
“We wish it weren’t necessary to do it this way,” Cord said earlier of the pioneering program. “But we are driven by our mission to recognize the commitment of olive oil producers, and this is the best way to do that under these conditions. They still have products to sell, and consumers still need to know which ones to buy.”
The NYIOOC World Olive Oil Competition, held each spring, is the world’s largest and most prestigious olive oil contest and its annual listing of award winners is considered the authoritative guide to the year’s best extra virgin olive oils.
The complete results will be presented on the Official Guide of the World’s Best Olive Oils in a new design that will also be unveiled May 11.
More articles on: NYIOOC World, NYIOOC World 2020, olive oil quality
Jan. 29, 2024
The Joy and Sacrifice of Organic Olive Oil Production on Mallorca
Oli de Santanyi founder Dirk Müller-Busch believes that producers who want a fair price must meet consumer demands for organic, high-quality extra virgin olive oil at all costs.
Jan. 3, 2024
Upstart Belgian Importer Stakes Claim on the World Stage
The founders of ASUR source award-winning oils from Greece to sell in Belgium and the Netherlands, facing challenges associated with nascent olive oil markets.
Apr. 11, 2024
Germany's Consumer Watchdog Warns Olive Oil Quality Is Falling
The warning comes after 17 of 19 samples of labeled extra virgin olive oil were found to be marginal, at best.
Jun. 3, 2024
Croatian Producers Share Secrets Behind Their Award-Winning Success
The small southeastern European country produced just 3,500 tons of olive oil in the 2023/24 crop year but earned 80 awards from 97 entries at the World Competition.
Aug. 10, 2023
How an Experimental Farm in Japan Gave Rise to Award-Winning Olive Oil
What started as a land restoration project has transformed into an award-winning extra virgin olive oil-producing operation on the southern Japanese island of Kyushu.
May. 13, 2024
Sustainability, Biodiversity Good for Business, This Campania Farmer Believes
Case d'Alto produces organic extra virgin olive oils in Irpinia from autochthonous varieties. Owner Claudio De Luca says focusing on sustainability improves quality.
Apr. 18, 2024
Triumphant Producer Reveals Potential of Frosinone
An hour outside Rome, Frosinone is not widely known for olive oil production. Al Piglio hopes to change that with its World Competition win.
Feb. 19, 2024
Quality Is Key in El Mistol’s Drive to Grow in Argentina, Expand Exports
The producer hopes the new government’s policy agenda and the company’s investments to expand production will improve profitability and grow the local consumer base.