New York will again be the focal point of the olive oil world April 27 when the best olive oils for 2017 are unveiled at the New York International Olive Oil Competition.
It was like we managed to climb Mount Everest, to the top of the world.
Producers, importers, distributors, chefs, food industry professionals and media will be among hundreds attending the annual event to recognize this year’s award-winning olive oils.
Attendees will be the first to taste the brands selected by the international panel of experts in the world’s largest and most prestigious olive oil quality contest.
See more: Get Tickets to #NYIOOC2017
The event will be streamed live via Facebook and on the Best Olive Oils website — the official online index of the competition’s winners. Last year’s live broadcast was watched by more than 12,000 viewers in 38 countries.
Many of the winning oils will be immediately available from the importers and merchants who stock them on the Best Olive Oils Marketplace, the portal developed by the NYIOOC to make it easier for buyers to source the world’s top olive oils.
“Distributors and retailers who have stock of the winning brands will be able to offer them for sale immediately following the press conference,” said Curtis Cord, the NYIOOC president and the publisher of Olive Oil Times. “We’ve been developing the technology throughout the year to enable merchants who are registered on the Marketplace to identify the winners that they have in stock and offer them for sale minutes after the results are known.”
The winning brands will also be featured in the first annual “Guide to the World’s Best Olive Oils,” a printed guidebook that will be available through Amazon and other booksellers in May.
Tickets to the tasting event and press conference are available through the NYIOOC website. Seating is limited, and the event is expected to sell out.
Organizers expect more than 900 entries will be assessed during four days of judging leading up to the announcement. The winning olive oils are coveted by chefs, food buyers and discerning consumers everywhere who value extra virgin olive oils of the very highest quality.
Winning at the world’s most important olive oil competition can propel a brand to new heights.
“Once you have a gold award from New York, it solidifies your product. It’s validation. There is a 100% link between winning at the NYIOOC and growing my brand,” said Sheila Fitzgerald, founder and partner of Azeite Esplendido, which won a Gold Award for its estate-grown Esplendido Douro at the 2016 NYIOOC.
Evi Prodromou from Yanni’s Olive Grove picked up a Gold and Silver Award last year. “It was like we managed to climb Mount Everest, to the top of the world,” Prodromou said. “These NYIOOC awards will make a huge difference for our company. Our EVOOs are now known on the whole planet.”
“Before I won the awards, I might reach out via phone or email and get no response,” said Salvatore Russo-Tiesi whose Bono 100% Organic blend and Bono PDO Val di Mazara from Sicily both won Gold Awards in 2016. “But since the competition, I can mention the award and the legitimacy is already there. I’ve made many, many sales since the competition.” The NYIOOC award has translated to “skipping a full step in the selling process,” he said.
Olive oil producers and marketers can still register their brands in the 2017 New York International Olive Oil Competition through the NYIOOC Producer Tools website.