Olive Oil Awards

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New York International Olive Oil Competition

The New York International Olive Oil Competition (NYIOOC), is an annual olive oil awards competition, held each year in April. NYIOOC was founded in 2013, by Curtis Cord, founder of the Olive Oil Times. It is the largest and arguably the most prestigious olive oil competition in the world.

In 2017, there were over 900 entrants from more than 25 countries. In the NYIOOC entrants are put into 34 different categories, which include intensity, origin, and organic amongst others.

Winners in these categories are given one of four classifications. From lowest to highest prestige, these are; Bronze, Silver, Gold, and Best in Class.

London International Olive Oil Competition

The London International Olive Oil Competition (London IOOC) is Europe’s biggest Olive Oil awards competition with participants from across Europe and further.

The competition is split into three separate categories; Quality Awards, Design Awards, and Health Benefit Olive Oil Awards.

The Quality Award aims to reward olive growers and producers who produce olive oil of the highest quality and show excellence in all tasting criteria. The award also aims to promote the diversity of high quality olive oils varieties which may not have hit the mainstream yet.

The Design Award celebrates innovation and packaging design within the olive oil industry. Winners are selected from applicants where designers, branding and marketers have demonstrated excellence in each of their specialist areas to create beautiful and innovate olive oil products.

The Health Award is London IOOC’s newest award category. The award was conceived to promote olive oil as a super food to public, and demonstrate olive oil’s health benefits to a wider audience. The Health award is scored out of 100, where taste constitutes 30% and phenolic concentration (the major health constituent) the remain 70% of the score.

Olive Oil Award Winners in these categories are given one of four classifications. From lowest to highest prestige, these are; Bronze, Silver, Gold, and Platanium.

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IOC Mario Solinas Quality Award

IOC Mario Solinas Quality Award is an annual olive oil award ceremony held by the International Olive Oil Council (IOC). The awards were launched in 2000 to reward high quality producers of extra virgin olive oil. The awards recognises olive oils in four categories; green, mild, medium, and intense fruitiness, which are based on an olive oil’s median fruitiness. Each olive oil entrants is then scored by the IOC judges out of a possible score of 100 based on an olive oil’s smell, complexity, harmony, taste, and flavour. Last year there were over 130 olive oils entered into the competition from 12 different countries.

EVOOLEUM Awards

The EVOOLEUM Awards is an annual Spanish olive oil awards competition which has run for over 20 years. Each year, Mercacei, the publishing company who run the EVOOLEUM awards publishes a guide which covers the top 100 olive oils in the world according to their judges. These judges are careful selected from a panel of world renown olive oil tasters.

The 10,000 print run of the guide also include a detailed description of the extra virgin olive oils, tasting notes, and even suggested food pairings so is an essential purchase for any olive oil enthusiast.

The guide also awards olive oils for excellence in specific categories.

  • Absolute Best (The top ranking olive oil based on the judges combined scores)
  • Top 10 Olive oils (The top 10 olive oils based on the judges combined scores)
  • Best Monocultivar
  • Best Blend
  • Top 3 Organic Olive Oils
  • Best Packaging

If you are interested in purchasing the guide follow the link below to EVOOLEUM’s website.

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Athena International Olive Oil Competition

The Athena International Olive Oil Competition (ATHIOOC) is the world fastest growing olive oil awards ceremony. Now in its 3rd year, the competition attracts more than 300 olive oil producers from across the globe. The awards were founded by Greece’s first female wine sommeliers, Maria Katsouli and Constantine Stergides. They founded the ATHIOOC as they believed that the finesse it takes to product a high quality olive oil is on par with that of producing a fine wine.

The competition is named after Athena, partly because the awards where first held in Athens and partly because it is said the goddess Athena, in Greek mythology, gifted the city of Athens the first olive tree in existence.

Extra virgin olive oils are scored out of a maximum possible score of 100 by a panel of judges. The highest scoring olive oils

Double gold medal: Awarded to olive oils with scores between 95.5 – 100
Gold medal: Awarded to olive oils with scores between 85.5 – 95.0
Silver medal: Awarded to olive oils with scores between 75.5 – 85.0
Bronze: Awarded to olive oils with scores between 65.0 – 75.0

Olive Japan

Olive Japan is the largest olive oil competition in the Asia region. Last year there were over 600 entrants from over 20 countries. The awards are aimed at educating the public about the quality of extra virgin olive oils, inviting olive oil exports from across the globe to give talks at the awards about olive oil selection, tasting and how to pair an olive oil to food.

Olive oils are judged by a panel of industry experts from across the world, which are chosen by the Olive Oil Sommelier Association of Japan (OSAJ). These judges use a modified version of the Mario Solinas 100 point score sheet.

Medals are awarded for the following scores

86 -100: PREMIER Medal
76-85: Gold Medal
65-75: Silver Medal
Lower than 64: If an olive oil gets a score of 64 or lower, the judges have found a defect in the oil and the olive oil will not receive an award.

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