Several winners of the 2018 NYIOOC World Olive Oil Competition reached this goal after a successful history of quality which continues thanks to passion, dedication and determination.
We are so glad for this acknowledgement of our quality, that is the result of a teamwork in which great attention is paid to each small step and facet of the production chain.
“We are delighted about this award, which is a further acknowledgment of our work,” said the young but experienced producer from Pianella, Abruzzo. “The NYIOOC is a reference event for the world olive sector and I will manage to attend the next edition to receive the award in person,” he added, clarifying that the great products were obtained thanks to a constant activity of irrigation of his biodynamic groves during summer and special precautions taken in the mill.
See more: The World's Best Olive Oils for 2018
“In addition to bringing the water to plants with the tractors as the water stress was causing an imbalance in the ratio of pit to pulp, the milling work was fundamental,” D’Addario explained. “The olives must be healthy in the field but as many attentions are required at the moment of the extraction. So, this year I used oxidative techniques during malaxation, therefore not to reduce but to inject oxygen enhancing flavors. Each variety, each territory, each mill is unique — and not the machine, nor any other factor — but the sensitivity of the miller makes all the difference.”
“We are so glad that our quality once again was attested by the experienced and skilled team of tasters of the New York competition,” said Cesare Bianchini of Domenica Fiore after receiving three awards with Olio Monaco, Olio Reserva and Olio Novello.
“Every time we participated in the NYIOOC, we obtained awards in recognition of our good work,” he pointed out specifying that in this case, the success at the NYIOOC came at the closing of a challenging dry season which required an increased effort.
“The quality of Domenica Fiore olive oils is the result of the skills and passion of our Master olive oil maker, Cesare Bianchini, combined with the unique and mineral-rich land where our trees grow,” said the president of Domenica Fiore, Anna Wallner. “Recognition from the NYIOOC continues to inspire us to create the finest Italian food products on earth.”
“We always participated in the New York’s competition with our organic extra virgin olive oils which received recognition over the years,” Re remarked, highlighting their effort and investment in promoting quality. “I think we played an important role in raising the average price of olive oil in this area. We worked hard but we reaped the rewards,” he pointed out, adding that the last season was very good except for severe drought. He explained that they had to obtain a good product from fruits with a pit mass higher than usual– healthy fruits but with different levels of ripeness. Therefore, the work in the mill was essential for the creation of a great product. “I am satisfied not only for us but also for the other oils of the territory which won at the competition,” he added. “Tuscia, thanks to the quality extra virgin olive oils of Vetralla, showed itself to the world at its best.”
And in fact, a Best in Class Award went to the Tuscia PDO monovarietal of Caninese Athos, appreciated by the international panel of NYIOOC judges for its complex aromatic profile containing artichoke, almond, pepper, cinnamon, arugula and herbs. “We are happy with this award,” said Francesca Boni of Olio Traldi, who takes care of every step of the product creation, from the management of plants to the bottling.
“We are also glad for our territory, which is historically dedicated to the production olive oil and recently received a boost from the qualitative point of view,” she said, adding that her family has been running the orchard since 1960. She followed her grandfather footsteps focusing on olive growing and quality, achieving success. “We recently built an irrigation system as we constantly improve our production method,” pointed out the producer who chose the names of her oils to pay homage to the Greek, Etruscan and Roman peoples and create an even stronger link with the origins and the territory.
Arcangelo has been taking care of his olive trees since the second half of the last century, maybe sooner, as his grandparents planted the olive grove in 1920. “Every year, my father Arcangelo works with strength and dedication to produce our high-quality extra virgin olive oil,” Costantino Russo pointed out, explaining what is behind the name of the award-winning Penisola Sorrentina PDO monovarietal of Minucciola.
“In every bottle of this product there is his essence and heart, transmitted by means of a tireless work,” remarked the manager of the farm located close to the sea, on the hills of Montechiaro di Vico Equense. Here, on a calcareous land supported by ancient dry stone walled terraces, olives are organically grown and hand-picked. “We are delighted with this award that gratifies our work in the olive grove,” he affirmed. “Our extra virgin olive oil gave us great satisfaction while, as a monovarietal, every season, it has a somewhat different sensorial profile for which this year once again we received a recognition by the top-level NYIOOC panel.”
Olio Taibi’s productions of Sicilian Nocellara del Belice and Biancolilla earned two recognitions. “It is very satisfying to have achieved this result,” affirmed Giuseppe Taibi after receiving the awards for his remarkable work from Curtis Cord in New York. He was present at the event, holding the Agrigento’s olive groves in his heart. Taibi’s great-grandfather bought them in 1867 and now he manages 20 hectares (49 acres) of organic olive groves with his father.
“We have always participated in the competition and the Gold Award we received this year gave us great satisfaction, above all because the contest was maybe the most difficult due the high number of participants.” He observed how the production work became more and more complex and you must be careful to anticipate as much as possible the effects of the climate which seems to many growers to be increasingly subject to dramatic changes. “We already made an early harvest, but we will furtherly anticipate it. So, from the beginning of October, it will be moved up to the last week of September,” he specified.
“We started to participate in 2013 when we did not know yet the potential of our oil,” Massimo Mosconi revealed from his farm in the Marche region. “We always won, and we are very fond of these awards which are not only a source of pride but also a feedback for us. When you prove yourself and succeed at this international level, it is a demonstration of objective quality,” observed the physician who manages some olive groves with Angelo D’Auria in the province of Pesaro.
To their main farm in Serrungarina, with plants of Raggia, Moraiolo and Leccino, they recently added olive groves of Peranzana and Gentile di Chieti in Abruzzo “in order to vary the types of oil and add hints of tomato, spices and banana that we do not have here,” he explained after receiving two Gold Awards with Risveglio and Ménage à Trois. This name derives from the fact that it is a blend of three different cultivars, now including Frantoio, Leccino and Moraiolo, while the third element generally depends on the harvest (last year’s production was blended with the Pendolino).
“We are so glad for this acknowledgement of our quality, that is the result of a teamwork in which great attention is paid to each small step and facet of the production chain,” Savino Muraglia observed, rejoicing at the awards earned for his Coratina monovarietals, the pitted medium blend Denocciolato and the intense fruity Essenza.
“Extra virgin olive oil is really made from olives unlike other products, so awards like these, every year, are a reconfirmation not only of quality but above all of the work, which is going in the right direction,” he remarked.
“Every harvest is a unique test and one hundred and fifty years of company history are nothing.” Every season Muraglia updates his extraction techniques and makes improvements in the olive grove, starting from the soil which he analyzes often to understand how to enrich it. “There is a commercial aspect, but these awards give a satisfaction that goes beyond for me and my team,” said Muraglia.
“This season we have been favored by a good climate, but we are already identifying the elements to work on to obtain an even better extra virgin olive oil next year. We never stop.”