In just a few weeks, the judging will begin at the world’s most important olive oil competition, which returns this year to its original home at the International Culinary Center in Soho, New York.

Eighteen judges will analyze entries for five days to determine this year’s best extra virgin olive oils.

Two hundred olive oil producers, food industry professionals and journalists will be attending the 2019 NYIOOC World Olive Oil Competition’s main event on May 10th in the East Village, where the results will be announced.

At 7:30 PM (Eastern U.S.), the seventh annual NYIOOC Awards Night will kick off with a tasting featuring olive oils from dozens of countries, organizers said, with delicacies prepared by the NYIOOC’s resident chef, Perola Polillo and music from the Juilliard School.

At 8:30, the results of the competition will be unveiled at a press conference broadcast live. Last year’s press conference was watched by more than 11,000 viewers around the world including, presumably, olive oil producers themselves looking for their brands among the winning entries.

The evening continues with a celebration featuring olive oil cocktails and more culinary creations paired with the award-winning oils.

The NYIOOC World Olive Oil Competition is the largest olive oil quality contest and its annual listing of award winners is widely considered the most trusted guide to the year’s best extra virgin olive oils.

Many who attend the NYIOOC gala will be staying in town a while longer for a comprehensive 6-day course in olive oil sensory assessment.

The Olive Oil Sommelier Certification Course begins on May 13 at the International Culinary Center, where experts from five countries will teach olive oil evaluation in a program designed by the Olive Oil Times Education Lab.

More than 100 olive oils will be tasted over the sold-out course as students explore topics ranging from olive oil production, chemistry, food pairing, quality assurance and advanced sensory assessment.


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