Olive Oil World

NYIOOC

U.S. Wins 50 Awards at International Olive Oil Competition

American olive oil producers had their best showing yet at the 2016 New York International Olive Oil Competition.

Best Practices for Producing Flavored Olive Oil

The polyphenol content of flavored olive oil produced by addition of herbs to crushed olives before the malaxation step was almost three times higher than that of untreated olive oil.
NYIOOC

Viva España! Spain Brings Home 78 Awards

Spain received 78 awards at the NYIOOC this year, up from 73 in 2015. There was a strong energy of solidarity among attendees that demonstrated that Spain is united to deliver high quality oil to consumers.

International Culinary Center to Offer Olive Oil Sommelier Certification

The new program's executive director, Curtis Cord and Dorothy Hamilton, the founder of the International Culinary Center, announced the joint project at the NYIOOC press conference today.
NYIOOC

World’s Best Olive Oils to Be Revealed Tonight

The winners of the New York International Olive Oil Competition will be announced tonight at a 5:30 press conference broadcast live.

Judging Underway at World’s Largest Olive Oil Competition

The judges for the New York International Olive Oil Competition have begun analyzing 827 entries from 25 countries to identify this year's best extra virgin olive oils.
NYIOOC

Is Cooking With Olive Oil Healthy?

A body of research shows that olive oil, and in particular extra virgin olive oil, is a healthier choice when compared with other vegetable oils.

Increased Attention on Olive Oil Volatile Compounds

Increased attention is being paid to the study of volatile compounds in virgin olive oil and their interactions with the sensory profile.