The World's Best Olive Oils

were unveiled at the 2015 New York International Olive Oil Competition where 34 American brands won the coveted Silver, Gold and Best in Class Awards.

In a harvest year dominated by a punishing drought, American olive oil producers still managed to churn out some of the world’s best olive oils, winning 38 awards at the New York International Olive Oil Competition (NYIOOC).

The winners were unveiled at a televised press conference on April 15, and the complete list of winners is presented on the official results website,
See more: The Best American Olive Oils, Official NYIOOC Ranking
The New York International Olive Oil Competition is the world’s largest and most prestigious olive oil competition. Nearly 700 entries from 26 countries were judged by an international panel of experts. The winning olive oils are coveted by chefs, food buyers and discerning consumers who value extra virgin olive oils of the very highest quality.

Apollo Olive Oil won the Best in Class Award for its Mistral robust blend, as well as a Gold Award for its Sierra blend.

Boundary Bend Olives won two Gold and two Silver Awards for its Cobram Estate brand olive oils produced in California.

Moonshadow Grove won three Gold Awards for Manzanillo, Mission and Miscela monovarietals.

Perennial NYIOOC winner The Olive Press took home three awards.

Lucero, Olive Leaf Hills, Chacewater Olive Mil, Pacific Sun and Pasolivo each won two awards.

Other winners include the Il Fiorello Olive Oil Company, Bava Family Grove, Berkeley Olive Grove 1913, Bozzano Olive Ranch, California Olive Ranch, Calivirgin, First Fresh, Frantoio Grove, Grumpy Goats Farm, Jovia Groves, Longevity, Madrona Tree, Round Pond Estate, Split Rock Springs Ranch, Dry Creek Olive Company and Winterhill Olive Oil.

Every winning American brand was produced in California.

The 2016 NYIOOC will be held April 11-13, 2016.




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