They were two college friends just talking about going into business. “We were chatting together and thought we’d make a good team,” Rob McGavin recalls. “Olives seemed to be something we thought we could do well, but we probably didn’t imagine we’d do this well.”

Boundary Bend is the company McGavin and Paul Riordan started, and it has become the leading Australian producer that is now taking on the world.

Its flagship Cobram Estate brand has won more awards than any other at the New York International Olive Oil Competition, and the company recently branched out from its South Australia base all the way to California where it has a new production facility and has contracted with local growers to build its share of the world’s largest market.

Domenica Fiore is an olive oil brand named after its producer’s mother and crafted in the rolling hills of an Umbrian estate. That alone might not be so unusual, except for the fact that the producer, in this case, is the mining and media mogul Frank Giustra.

After forming, then selling Lions Gate Entertainment, Giustra built a fortune in mining. In 2007, he joined with former U.S. President Bill Clinton to launch the Clinton Giustra Enterprise Partnership to address global poverty.

In 2010, Giustra purchased an estate overlooking Orvieto where he produces, with certified olive oil taster Cesare Bianchini, two of the best olive oils in the world: Domenica Fiore Olio Novello and Olio Reserva, which have achieved the highest honors at the New York International Olive Oil Competition.

Rob McGavin and Frank Giustra will be speaking at the NYIOOC Conference on April 15. The conference is an annual meeting and networking event for high-quality olive oil producers, marketers, merchants and buyers, as well as culinary professionals and journalists from around the world.

To hear what Giustra, McGavin and nine other notable presenters have to say, register to attend the conference or subscribe to the live stream.

Attendees will enjoy a lunch prepared by the International Culinary Center at the school’s acclaimed l’Ecole restaurant featuring a curated selection of olive oils from every region.

At an exclusive olive oil tasting, event attendees will be the first to sample some of the world’s best olive oils for 2015.

Capping the day at 5:45 PM, a press conference will unveil the winners of the 2015 New York International Olive Oil Competition, followed by an awards reception honoring winning producers.


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