54 Greek Olive Oils Awarded at NYIOOC

Greek producers earned more awards at the 2018 NYIOOC World Olive Oil Competition than ever before.

Elias Zarkadoulas, Diamantis Pierrakos and Dino Pierrakos accept a Gold Award .
May. 1, 2018
By Costas Vasilopoulos
Elias Zarkadoulas, Diamantis Pierrakos and Dino Pierrakos accept a Gold Award .

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The world of olive oil watched the NYIOOC press con­fer­ence last week when the win­ners of all the cat­e­gories were announced. Among the 1,000 com­peti­tors from 27 coun­tries, there were 155 from Greece to com­pete in the most renowned annual olive oil com­pe­ti­tion. The results showed that their ded­i­ca­tion and labor all year long to pro­duce high-qual­ity olive oil paid off, as they got away with 31 gold and 23 sil­ver awards, set­ting a coun­try record in the com­pe­ti­tion both in the num­ber of Gold Awards and the over­all wins.

Our efforts, patience, and per­se­ver­ance proved us right in our quest to make our olive oil the way we wanted.- Apos­to­los Por­sani­dis-Kav­va­dias, Dr. Kav­va­dia Olive Oil

Their anx­i­ety and intense feel­ings were obvi­ous dur­ing the event. Get­ting their NYIOOC awards was the cul­mi­na­tion of their efforts and they were burst­ing with excite­ment when they spoke to Olive Oil Times about their suc­cess.
See more: Greek Award Win­ners

One Greek com­pany excelled in the com­pe­ti­tion with a won­drous col­lec­tion of four Gold and one Sil­ver Award.

The New York inter­na­tional con­test is undoubt­edly the biggest in the world and this gives more value to our suc­cess,” said Kon­stan­ti­nos Papadopou­los of the Papadopou­los Olive Oil Mill. It is not easy to win four gold and one sil­ver prize in such a com­pe­ti­tion. It requires hard work, devo­tion, and atten­tion to every detail.”

Nicholas Silverman, representing Papadopoulos Olive Oil Mill received four Gold Awards at the 2018 NYIOOC

Papadopou­los then added, It is impor­tant that what we do lasts, that’s why we par­tic­i­pate every year in this con­test and win prizes. We want to show our cus­tomers that we pro­duce high-qual­ity olive oil and the NYIOOC is a guar­an­tee to this.”


Papadopou­los Olive Oil Mill won two Gold Awards for their Omphacium made from robust Olympia and organic Omphacium from medium Olympia, and two more for Mytho­cia Chef’s Exclu­sive and Mytho­cia Olympia from medium blends. The Sil­ver Award was earned for their organic Mytho­cia Olympia.

For Olio­rama from Ancient Olympia, win­ning two Gold Awards for their Exclu­sive Olympia and Exclu­sive Bio Olympia extra vir­gins from medium Koroneiki was a great moment. Maria Spili­akopou­los, founder and owner, said, It is a great honor and sat­is­fac­tion to win a prize in such a cel­e­brated com­pe­ti­tion.”

At the same time, Spili­akopou­los acknowl­edged that climb­ing to the peak of olive oil mak­ing was the result of team­work: I would like to thank all our staff and espe­cially our agri­cul­tur­ist, Gior­gos Divrit­si­o­tis who was in charge of super­vis­ing our olive groves. I also want to thank the Papadopou­los Olive Oil Mill for their con­tri­bu­tion to our suc­cess. Our ulti­mate tar­get is to always secure the high­est qual­ity in our pro­duc­tion, which leads to the inter­na­tional recog­ni­tion of our prod­ucts and our region.”

Hel­lenic Agri­cul­tural Enter­prises from Lesvos con­tin­ued its suc­cess­ful run by again win­ning a Gold Award, after hav­ing achieved the dis­tinc­tion the two pre­vi­ous years. Ellie Tra­gakes, the man­ag­ing direc­tor of the com­pany, said, It is now our ACAIA organic that received this very spe­cial dis­tinc­tion. ACAIA organic has all the char­ac­ter­is­tics of ACAIA plus the added ben­e­fits derived from cul­ti­va­tion that pro­motes eco­log­i­cal pro­duc­tion meth­ods and bio­di­ver­sity.”

The com­pany uses an indige­nous vari­ety to pro­duce their olive oil, as Tra­gakes explained: It is made from the Kolovi olive vari­ety native to the island of Lesvos. The recog­ni­tion that our efforts have received in New York’s highly pres­ti­gious com­pe­ti­tion for the third year in a row serves as an inspi­ra­tion to us to per­se­vere with our hard work in order to con­tinue to pro­duce olive oil of the high­est qual­ity.”

Kon­stan­tin Niko­las Kokko­lis whose of Antheion won a Gold Award for their extra vir­gin from a del­i­cate Koroneiki was very enthu­si­as­tic about his prize and his home place in the Ion­ian Sea: I am extremely excited and hon­ored to be the recip­i­ent of a gold award at the NYIOOC. This not only ele­vates my brand, but it also raises the recog­ni­tion of my island, Kefalo­nia, which I’m deeply proud of,” he said.

Apart from per­sonal sat­is­fac­tion, it also seems that his win was a boost for oth­ers to enter the world of qual­ity EVOO. Kokko­lis noted that it has inspired many other olive grow­ers and pro­duc­ers in Kefalo­nia to up their game” and, with the recent open­ing of the Kefalo­nia Olive Mill, to join in the effort to make world-class EVOO. I would like to thank Cur­tis Cord and every­one at Olive Oil Times for giv­ing my brand, Antheion, and my island, Kefalo­nia, a stage from which to shine,” Kokko­lis added.

Another com­pany from Greece that left New York with a Gold Award was E‑La-Won with its Green Fresh early har­vested olive oil from the Athi­no­lia vari­ety.

Ioan­nis Kam­pouris char­ac­ter­ized the gold award a pres­ti­gious prize that every exporter to Amer­ica wants to get,” and he revealed that it was miss­ing from their col­lec­tion of 40 prizes from inter­na­tional olive oil com­pe­ti­tions. Their Green Fresh also car­ries a Euro­pean Union health claim and has already earned eight com­pe­ti­tion prizes. It is the flag­ship of our prod­uct range. It is among the first choices of con­sumers who tar­get the healthy foods cat­e­gory, and every­one in our com­pany feels jus­ti­fied for their work and to be able to com­mu­ni­cate this pure and qual­ity Greek prod­uct. It forces us to con­tin­u­ously improve.”

More win­ners from Greece shared their feel­ings with Olive Oil Times. The Gold Award that Olympian Green Inter­na­tional S.A. won for their Ktima Louiza from organic robust Koroneiki was a dis­tinc­tion for every­body, as Cather­ine Papaioan­nou men­tioned: It is a great honor for all our oper­a­tives. We are very proud because we fol­low a rit­ual in cul­ti­vat­ing, pro­duc­ing, and pack­ag­ing our prod­uct. The olives are hand­picked from our 1,200 trees of the Koroneiki vari­ety being grown in the 14 acres of the Louiza estate. It is an organic cul­ti­va­tion with no chem­i­cal fer­til­iz­ers and the olives are cold pressed to cre­ate the fresh extra vir­gin Ktima Louiza olive oil.”

Elias Zarkadoulas, Diamantis Pierrakos and Dino Pierrakos accept a Gold Award at the 2018 NYIOOC World Olive Oil Competition for their Laconiko Olive Oil (Photo: NYIOOC)

Dia­man­tis and Dino Pier­rakos were thrilled to receive a gold award for Laconiko extra vir­gin made from medium Koroneiki, hon­or­ing their late father’s mem­ory as they told us. They said that NYIOOC has now been rec­og­nized as the biggest inter­na­tional com­pe­ti­tion, and we can’t express our excite­ment for being listed in the yearly index of the best olive oils in the world.”

Apos­to­los Por­sani­dis-Kav­va­dias of Dr. Kav­va­dia Olive Oil spoke about their Gold Award for their organic extra vir­gin from a medium Lianelia vari­ety. The only thing I can say is that our efforts, patience, and per­se­ver­ance proved us right in our quest to make our olive oil the way we wanted and against the sta­tus quo. If you have the will, then the dreams come true.”

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