Steve Jenkins of Fairway Market, International Culinary Center founder Dorothy Hamilton, NYIOOC president Curtis Cord and panel leader Gino Celletti discuss the results of the first New York International Olive Oil Competition at a press conference in New York Thursday.
The world’s best olive oils were unveiled at a press conference just minutes ago at the International Culinary Center when event organizer and Olive Oil Times publisher Curtis Cord, Steve Jenkins of Fairway Market, the founder and CEO of the International Culinary Center, Dorothy Hamilton, and the chief judge of the competition, Gino Celletti, summarized before a packed room of media representatives from around the world, the winners of the 2013 New York International Olive Oil Competition.
The competition saw 702 extra virgin olive oil entries, 653 of which made it here from 22 countries in time for the judging. A grand total of 20 countries have taken home 260 awards from Best of Class, to Gold and Silver. The countries taking home the most overall awards were Italy, with 83 awards, Spain, with 51 awards, and the United States, with 36 awards.
Italy won big with eight Best of Class Awards and an astounding 51 Gold Awards. Spain follows with 3 Best of Class and 27 Gold, two of which were claimed by Aceites Melgarejo. Another three Best of Class were awarded to Australia, as well as five Gold Awards, two of which were collected by Rylstone Australian Olive Oil. Peru, New Zealand, and South Africa each received one Best of Class.
The United States received a total of 21 Gold Awards, two of which were taken by both Il Fiorello Olive Oil Company, and Apollo Olive Oil. Portugal followed with 16 Gold Awards, and Croatia with eight, while France, Greece, and Uruguay each earned three Golds Awards. Countries awarded with one Gold each include, Chile, Israel, Japan, Morocco, Peru, Slovenia, Tunisia, and Turkey.
Cobram Estate, the largest olive oil producer in Australia, and Frantoio Franci of Italy, each won two Best of Class Awards.