In two weeks, judges at the New York International Olive Oil Competition will analyze more than 800 entries from around the world to identify this year's best extra virgin olive oils.
Olive oil is on people’s minds like never before. After a searing exposé on ‘60 Minutes’ and rampant allegations of fraud and mislabeling, there has never been so much doubt about olive oil quality and authenticity.
Meanwhile, an endless stream of research continues to extol the extraordinary health benefits of extra virgin olive oil to combat diseases from cancer to diabetes and Alzheimer’s.
On April 14, 2016 there is one place no one will doubt the quality of olive oil before them, when olive oil producers retailers, distributors, chefs and journalists from around the world will assemble for an exclusive tasting of the world’s best olive oils followed by the official unveiling of the NYIOOC winners and awards reception.
Now in its fourth year, the New York International Olive Oil Competition is the largest and most prestigious olive oil quality contest in the world.
More than 800 entries from 26 countries will be analyzed over four days by an international panel of the world’s most experienced olive oil tasters.
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.
Capping the event at 5:30 PM is the press conference where the NYIOOC winners — the World’s Best Olive Oils for 2016 — are unveiled.
The announcement, open only to event ticket holders, is broadcast live and covered by regional and international media.
The press conference will be followed by a reception at 6:00 featuring the “world’s best olive oil martini” in honor of the competition winners.
The event takes place at 873 Broadway (at 18th Street) near New York’s Union Square. A limited number of tickets to the event are available on the NYIOOC website.