World Olive Oil Competition 2025 Live Updates

Apr. 25 13:02 UTC

OOT Staff report­ing from New York

The final results for the Northern Hemisphere divi­sion of the 2025 NYIOOC World Olive Oil Competition were released min­utes ago, April 25^th on the Official Guide and the Olive Oil Times World Ranking.

The 2025 con­test con­cluded with a remark­able show­ing, as pro­duc­ers from around the world earned 742 awards, includ­ing 517 Gold and 225 Silver Awards. The results reflect a strong resur­gence in par­tic­i­pa­tion and excel­lence fol­low­ing a dip in 2024.

While this year’s totals fell just short of the record-set­ting 2023 edi­tion — which saw 850 total awards, includ­ing 596 Golds — the 2025 com­pe­ti­tion sig­nif­i­cantly out­paced 2024, when 633 awards were pre­sented.

Italy once again led all coun­tries in awards earned, with 200 total recog­ni­tions and an impres­sive 163 Gold Awards. Producers from Croatia solid­i­fied their posi­tion in the top-tier, earn­ing 125 awards, a dra­matic increase from 80 in 2024 and 105 in 2023. Spain, too, remained a con­sis­tent pow­er­house, col­lect­ing 93 awards this year, up from 83 last year.

The United States matched its pre­vi­ous-year total with 92 awards, while Greece, Portugal, and Turkey con­tin­ued to demon­strate depth and con­sis­tency in award-win­ning entries.

Smaller and emerg­ing olive oil regions also made their pres­ence known. Bosnia and Herzegovina earned 11 awards from just 12 entries, while sin­gle entries from Cyprus, Albania, and Pakistan each earned recog­ni­tion — high­light­ing the global spread of high-qual­ity extra vir­gin olive oil pro­duc­tion.

In terms of style, mono­va­ri­etal oils con­tin­ued to lead the way with 417 awards, sus­tain­ing a multi-year trend from 500 in 2023 and 358 in 2024. Blends fol­lowed with 325 awards in 2025.

Organic pro­duc­tion also saw strong rep­re­sen­ta­tion, with 279 awards for organic oils — a con­tin­ued rise from 210 in 2024 and 240 in 2023 — sig­nal­ing the grow­ing align­ment between qual­ity and sus­tain­able cul­ti­va­tion prac­tices.

Despite falling just shy of the his­toric highs of 2023, the 2025 NYIOOC marked a clear rebound in global par­tic­i­pa­tion and award totals. From long­stand­ing cham­pi­ons like Italy and Spain to ris­ing stars across the Mediterranean, Asia, and the Americas, this year’s results under­score the con­tin­ued evo­lu­tion and excel­lence of the world’s best olive oil pro­duc­ers.

Apr. 23 14:48 UTC

OOT Staff report­ing from New York

The final results of the 2025 World Olive Oil Competition Northern Hemisphere edi­tion will be cer­ti­fied on Friday, orga­niz­ers said today, around two weeks ear­lier than last year’s May 10^th con­clu­sion.

Italian pro­duc­ers are clos­ing in on their all-time record of 211 awards, with 40 results yet to be released, accord­ing to the real-time stats on the Olive Oil Times World Ranking dash­board. The suc­cess rate for Spanish brands is markedly up from last year with 90 awarded brands so far.

Greek pro­duc­ers are mak­ing a strong show­ing this year, tying their all-time suc­cess rate of 62 per­cent while earn­ing 91 awards so far from 146 sub­mis­sions.

In Croatia, a much smaller pro­duc­ing coun­try than the big three, it seems just about every pro­ducer man­ages to craft world-class extra vir­gin olive oil. From a record 143 sub­mis­sions, Croatian pro­duc­ers have earned an astound­ing 118 awards, plac­ing the the land of a thou­sand islands in sec­ond place among the win­ningest coun­tries at the NYIOOC.

Producers from the United States have also demon­strated their stead­fast focus on qual­ity, earn­ing 84 awards from 130 entries so far.

Reflecting on these out­comes, NYIOOC pres­i­dent Curtis Cord empha­sized the out­stand­ing results and the clear trend toward qual­ity, stat­ing: ​“These mag­nif­i­cent results from every region under­score once again a clear trend towards pri­or­i­tiz­ing and achiev­ing excep­tional qual­ity in olive oil pro­duc­tion.”

Apr. 23 14:39 UTC

Ylenia Granitto report­ing from Rome

“LO Makes History as Pakistan’s First EVOO Brand Awarded at NYIOOC World Olive Oil Competition!” This is how Loralai Olives announced in a recent Instagram post its suc­cess­ful NYIOOC debut.

An Arbequina mono­va­ri­etal sourced from olive groves in Loralai, a city in the north­east­ern part of Balochistan region of Pakistan, LO earned a Silver Award, thus becom­ing the first extra vir­gin olive oil from the South Asian coun­try to be rec­og­nized in the Official Guide to the World’s Best Olive Oils.

“We’re truly excited to receive this award, not only as a recog­ni­tion of our oil’s excep­tional qual­ity but as a proud moment for Pakistan as well,” co-founder Aiza Imran told Olive Oil Times. ​“Being hon­ored by such a pres­ti­gious orga­ni­za­tion rein­forces our com­mit­ment to pro­duc­ing the high­est qual­ity extra vir­gin olive oil.”

Loralai Olives orchards are spread across the coun­try, mainly in the south­west region of Balochistan and in the east­ern region of Punjab.

“This recog­ni­tion strength­ens our posi­tion in both local and inter­na­tional mar­kets, and we look for­ward to main­tain­ing this stan­dard of excel­lence,” Imran empha­sized, adding that LO pri­or­i­tizes sus­tain­abil­ity in every aspect of pro­duc­tion.

“We envi­sioned LO as a brand that cham­pi­ons health, sus­tain­abil­ity, and the nat­ural rich­ness of Pakistan’s land. This global recog­ni­tion is a pow­er­ful val­i­da­tion of that vision,’” she said.

Apr. 22 12:20 UTC

OOT Staff report­ing from New York

Organic olive oil brands made a sig­nif­i­cant impact at the 2025 NYIOOC, account­ing for over a third of all sub­mis­sions, as pro­duc­ers glob­ally earned recog­ni­tion for their qual­ity and com­mit­ment to sus­tain­abil­ity. This sub­stan­tial increase in both par­tic­i­pa­tion and suc­cess of organic olive oils, ris­ing from a mere 11 entries in 2014 to 383 in 2025 and result­ing in 249 awards, indi­cates a clear trend towards organic as the bench­mark for pre­mium olive oil, fueled by con­sumer demand for trans­parency and eco­log­i­cal respon­si­bil­ity.

Apr. 17 20:58 UTC

OOT Staff report­ing from New York

As the 2025 World Olive Oil Competition nears com­ple­tion, with 86% of the results tal­lied accord­ing to the live tracker on the Olive OIl Times World Ranking site, pro­duc­ers from Italy are once again mak­ing a strong state­ment. They cur­rently hold the top spot with a remark­able 170 awards from 258 sub­mis­sions, includ­ing an impres­sive 143 Gold Awards.

Hot on their heels is Croatia, secur­ing a solid sec­ond place with 112 awards from 143 entries, of which 89 are Gold — astound­ing results for a coun­try that earned just 9 awards in 2016.

Spain con­tin­ues its tra­di­tion of excel­lence, hav­ing earned 80 awards from 127 entries. Meanwhile, the United States is hold­ing its own in the com­pet­i­tive field, cur­rently with 73 awards from 130 entries. Greece main­tains a strong pres­ence with 70 awards across their 146 entries.

Beyond the top con­tenders, France has shown well with 18 awards from just 26 entries, and Tunisia has secured 10 awards. Portugal’s qual­ity is evi­dent with 24 awards, and Turkey has cap­tured 16 awards. Notably, Slovenia, Japan, Bosnia and Herzegovina, Morocco, and Albania have also demon­strated the cal­iber of their con­tend­ing olive oil pro­duc­ers.

So far, the com­pe­ti­tion has rec­og­nized excep­tional qual­ity with a total of 429 Gold Awards and 175 Silver Awards, high­light­ing the global diver­sity and breadth of the best extra vir­gin olive oils this year.

Apr. 17 16:02 UTC

Ylenia Granitto report­ing from Rome

The organic blend A1980 has achieved remark­able suc­cess at the NYIOOC World Olive Oil Competition, secur­ing five con­sec­u­tive wins and earn­ing recog­ni­tion in the Official Guide to the World’s Best Olive Oils.

A1980 is an excel­lent com­bi­na­tion of Frantoio, Leccino, Moraiolo, and Pendolino olives, pro­duced by Alessandra Nicolai on the gen­tle hills over­look­ing Lake Bolsena. Several years ago, she assumed man­age­ment of the 10-hectare fam­ily estate in Montefiascone, a town in Tuscia, north­ern Lazio, and ded­i­cated her­self to pro­duc­ing high-qual­ity extra vir­gin olive oil from native vari­eties.

“The first time we par­tic­i­pated in the World Competition was shortly after I founded the com­pany, and this fifth Gold Award sig­ni­fies that each of our har­vests to date has been hon­ored with such pres­ti­gious recog­ni­tion,” Nicolai empha­sized. ​“I share this sig­nif­i­cant achieve­ment with my hus­band Marco Crisostomi, my entire fam­ily, and our busi­ness part­ner Riccardo Buroni.”

Apr. 17, 17:38 UTC

Ylenia Granitto report­ing from Rome

In the Belice Valley, Evo Sicily’s Nocellara trees flour­ish on the sweet hills of Menfi, over­look­ing the Mediterranean Sea. From this native vari­ety, Carmen Bonfante, who founded the com­pany in 2019, pro­duces Embrace, a Sicilia PGI-cer­ti­fied extra vir­gin olive oil that earned its first Gold Award at the World Competition.

“I am over­joyed and proud to receive recog­ni­tion from such an author­i­ta­tive con­test,” Bonfante states. ​“This gold rep­re­sents a great oppor­tu­nity to show­case our pre­mium oil to a huge audi­ence and is also con­fir­ma­tion of our work’s valid­ity. Let me say that our ded­i­ca­tion to qual­ity goes hand in hand with a strong sus­tain­abil­ity com­mit­ment. As we aim to pro­tect our ter­ri­tory and its bio­di­ver­sity, we are plan­ning oleo­tourism activ­i­ties to show­case them to tourists and olive oil lovers who visit our farm.”

Apr. 15 22:47 UTC

Ylenia Granitto report­ing from Rome

Apollo Olive Oil achieved fur­ther suc­cess at the World Competition, earn­ing two Gold Awards: one for Apollo Sierra, its eleventh con­sec­u­tive gold medal, and another for Apollo Mistral, its eighth award. These organic blends, sourced from groves in Oregon House in Northern California’s High Sierra foothills, were rec­og­nized in the Official Guide and con­tributed to the U.S. com­pa­ny’s 25^th posi­tion in the Olive Oil Times World Ranking.

Expressing his sat­is­fac­tion with these acco­lades for their flag­ship prod­ucts, Steve McCulley of Apollo Olive Oil told Olive Oil Times, ​“The Mistral is crafted in a French style, offer­ing a del­i­cately intense fla­vor, using Picholine, Columella, and Aglandau olives grown in Northern California. In con­trast, the Sierra is made in a dis­tinc­tive California style with a medium inten­sity, pri­mar­ily from Mission and Frantoio olives. Both oils are excep­tion­ally high in polyphe­nols due to our unique milling process, which is specif­i­cally designed to min­i­mize oxi­da­tion dur­ing extrac­tion.”

Apr. 11 17:06 UTC

OOT Staff report­ing from New York

As the real-time sta­tus mon­i­tor on the Olive Oil Times World Ranking indi­cates the 2025 analy­sis to be 76% com­plete, NYIOOC orga­niz­ers said today the final results for the Northern Hemisphere will be released no later than April 25^th — two weeks ear­lier than last year.

To give pro­duc­ers the most time to ben­e­fit from their achieve­ments, award-win­ning find­ings are released through­out the judg­ing period as they are ver­i­fied.

The cer­ti­fi­ca­tion and pub­li­ca­tion of results, involv­ing over 1,000 sam­ples from dozens of coun­tries, is a seven-week col­lab­o­ra­tive effort by an inter­na­tional team of ana­lysts, tech­ni­cians, cre­atives, edi­tors, and sup­port staff.

Curtis Cord, the NYIOOC pres­i­dent, described the eval­u­a­tion process as smooth and observed a dis­tinct upward trend in qual­ity.

“The results so far pro­vide con­clu­sive evi­dence that pro­duc­ers glob­ally have sig­nif­i­cantly improved their prac­tices, and the NYIOOC is draw­ing in the high­est cal­iber of par­tic­i­pants,” Cord said.

Apr. 9 16:24 UTC

Ylenia Granitto report­ing from Rome

Domenica Fiore cel­e­brated over a decade of suc­cesses at the NYIOOC World Olive Oil Competition with three Gold Awards for its Domenica Fiore Olio Novello, Novello di Notte, and Olio Reserva. This rich haul – with Olio Novello receiv­ing its tenth acco­lade in a row, Novello di Notte its sev­enth con­sec­u­tive gold, and Olio Reserva obtain­ing the top honor for the eleventh time – secured their place in the Official Guide and the top spot among Italian brands in the Olive Oil Times World Ranking.

The estate lies on the hills over­look­ing the Umbrian vil­lage of Orvieto, where Leccino, Moraiolo, Frantoio, and Canino trees thrive on a sandy ter­rain rich in pre-his­toric marine fos­sils – the sig­na­ture shell pat­tern on the Domenica Fiore bot­tles evokes these rem­nants of the ancient seabed.

“My team and I are over­joyed,” said Cesare Bianchini, cre­ator of these out­stand­ing extra vir­gin olive oils. ​“We are like a fam­ily, and every time we receive the pres­ti­gious NYIOOC awards, we have con­fir­ma­tion of the impor­tance and value of our team­work. We are proud to say that our olive groves are cul­ti­vated sus­tain­ably, and that the pro­tec­tion of the envi­ron­ment and bio­di­ver­sity is our goal, along with the pro­duc­tion of extra vir­gin olive oils of the high­est qual­ity.”

Apr. 8 14:28 UTC

Ylenia Granitto report­ing from Rome

Fattoria di Volmiano received its fourth Gold Award at the World Competition for its Laudemio, pro­duced in an unspoiled val­ley at the foothills of Mount Morello near Florence. CEO Lapo Gondi expressed honor at the recog­ni­tion, cred­it­ing the com­pa­ny’s employ­ees for their efforts in pre­serv­ing the ter­ri­tory and its bio­di­ver­sity amidst cli­mate change.

The estate, a Site of Community Importance, fea­tures 70 hectares of organ­i­cally cul­ti­vated olive groves with 22,000 trees across Leccino, Moraiolo, Frantoio, Pendolino, and Leccio del Corno vari­eties. Gondi empha­sized their com­mit­ment to sus­tain­abil­ity, stat­ing, ​“Through qual­ity and research, we pro­tect and express the ter­ri­tory in our extra vir­gin olive oils. This healthy envi­ron­ment yields a top-qual­ity prod­uct with high nutri­tional value and rich polyphe­nol con­tent.”

Apr. 8 14:23 UTC

Paolo DeAndreis report­ing from Rome

Akihiro Hamada, pres­i­dent of YamamotoClub, expressed pride in their Gold Award at the 2025 NYIOOC, high­light­ing that the achieve­ment stemmed from a com­mu­nity of small grow­ers ded­i­cated to sus­tain­able, high-qual­ity olive oil pro­duc­tion. Their win­ning EVOO, ​‘AKI no Shima no MI’ (Autumn fruit of the island), is a com­mu­nity project fea­tur­ing var­i­ous olive cul­ti­vars grown along the Setouchi Inland Sea in Hiroshima pre­fec­ture.

Apr. 7 19:11 UTC

OOT Staff report­ing from New York

After a slew of results were cer­ti­fied today, the analy­sis is 71 per­cent com­plete, accord­ing to the real-time mon­i­tor on the Olive Oil Times World Ranking por­tal.

The 2025 edi­tion of the World Olive Oil Competition has already revealed a snap­shot of the cur­rent land­scape, show­cas­ing both estab­lished pro­duc­ers and emerg­ing stars. In an increas­ingly com­pet­i­tive global mar­ket, par­tic­u­larly with the intro­duc­tion of new tar­iffs, it’s cru­cial for olive oil pro­duc­ers to ele­vate their brand and dis­tin­guish their prod­uct.

The con­test is high­light­ing the grow­ing impor­tance of sus­tain­able and organic prac­tices, with award-win­ning pro­duc­ers demon­strat­ing a com­mit­ment to envi­ron­men­tal stew­ard­ship. As the results con­tinue to unfold, it’s clear that pro­duc­ers who pri­or­i­tize qual­ity, inno­va­tion, and trans­parency are best posi­tioned to suc­ceed in an evolv­ing mar­ket.

Apr. 7 16:07 UTC

Ylenia Granitto report­ing from Rome

Oliveto Citra, nes­tled in the Sele River val­ley — its name mean­ing ​“olive grove” — reflects its long tra­di­tion of olive cul­ti­va­tion. In this Salerno vil­lage, the Dell’Orto farm pro­duces Dell’Orto Organic, a blend of Carpellese and Rotondella olives. This oil earned a Gold Award at the World Competition and inclu­sion in the Official Guide to the World’s Best Olive Oils.

“This recog­ni­tion affirms our com­mit­ment to qual­ity,” states Polidoro Dell’Orto, fourth-gen­er­a­tion olive grower. His ances­tor, Vito Dell’Orto, founded the com­pany in 1870. Today, their estate com­prises 2,000 olive trees and a mod­ern mill.

“Quality pro­duc­tion involves not just an excel­lent prod­uct, but also respect­ing and valu­ing the peo­ple and land,” adds the Campanian pro­ducer. ​“Our suc­cess is a tes­ta­ment to ded­i­cated team­work.”

Apr. 4 14:20 UTC

Costas Vasilopoulos report­ing from Athens

The NYIOOC World Competition show­cases the diver­sity of olive oils, with brands from dozens of coun­tries crafted from around 150 vari­eties vying for the indus­try’s most cov­eted qual­ity awards. These include famil­iar types like Greece’s Koroneiki and Spain’s Picual, as well as rarer ones such as Albania’s Kalinjot. Notably, awards have already been bestowed to oils from newer cul­ti­vars like Lecciana (Arbosana x Leccino, 1998) and Sikitita (Picual x Arbequina, 2008).

Apr. 3 14:15 UTC

Ylenia Granitto report­ing from Rome

Loco Galbasa received a Gold Award at the NYIOOC World Olive Oil Competition for its organic Biancolilla mono­va­ri­etal, Galbasa. This marks their third acco­lade at the com­pe­ti­tion, fol­low­ing two Silver Awards, and sig­ni­fies the high qual­ity achieved by Sicilian pro­duc­ers Sandro Domenico Musso and Marco Gagliano. They cul­ti­vate 5,000 native olive trees on the hills of Villafranca Sicula, west­ern Sicily.

“We are very proud to receive this pres­ti­gious Gold Award at the NYIOOC, the world’s lead­ing olive oil com­pe­ti­tion,” Musso and Gagliano stated. ​“This recog­ni­tion val­i­dates our work and the pas­sion we invest daily in pro­duc­ing Galbasa.”

They added, ​“Awarding in such an esteemed com­pe­ti­tion pro­vides an excep­tional plat­form for our brand, par­tic­u­larly as we sell our prod­ucts in the United States and are com­mit­ted to shar­ing Italian qual­ity glob­ally. We ded­i­cate this achieve­ment to our sup­port­ers. We will con­tinue pro­duc­ing high-qual­ity organic extra vir­gin olive oil from our ancient Sicilian groves and our sus­tain­able sup­ply chain.”

Apr. 1 15:03 UTC

Ylenia Granitto report­ing from Rome

Noor Fès Picholine by Noor Fès earned its sec­ond con­sec­u­tive Gold Award, secur­ing its place in the Official Guide to the World’s Best Olive Oils. This organic mono­va­ri­etal is pro­duced on a 300-hectare estate in Morocco’s Fès region, where 70,000 Picholine trees thrive near the Rif Mountains.

Noor Fès pri­or­i­tizes sus­tain­able meth­ods, includ­ing regen­er­a­tive agri­cul­ture and respon­si­ble resource use, to pro­duce a pre­mium prod­uct.

“This award is a won­der­ful recog­ni­tion of the qual­ity of our oil and a tes­ta­ment to our com­mit­ment to pro­duc­ing the high­est qual­ity organic extra vir­gin olive oil.” said export man­ager Yasmina Ouaziz.

Apr. 1 14:59 UTC

Ylenia Granitto report­ing from Rome

Laura and Ed Miller’s Sant’Angelica blend of Moraiolo, Frantoio, Pendolino, and Leccio del Corno olives received a Gold Award.

The oil takes its name from the farm the Millers estab­lished in Capalbio, Maremma, after relo­cat­ing from Dublin. ​“We are delighted to receive this award in our first year of par­tic­i­pa­tion,” they stated, not­ing this is also their first year of mar­ket avail­abil­ity.

Each bot­tle of Sant’Angelica fea­tures art­work by Irish artist Maser, and five per­cent of the 2024/25 har­vest prof­its will be donated to char­ity. ​“Sant’Angelica extra vir­gin olive oil is not just a food prod­uct; each bot­tle is a piece of art,” they empha­sized, ​“and receiv­ing this award rein­forces our belief of how spe­cial it is.”

Apr. 1 14:47 UTC

Costas Vasilopoulos report­ing from Athens

Two Gold Awards at this year’s edi­tion of the NYIOOC World Competition mark eight years of excel­lence for pro­ducer Eftychios Androulakis from Chania in west­ern Crete.

“We are so happy to win at the world’s most pres­ti­gious com­pe­ti­tion for the 8^th con­sec­u­tive year,“ Androulakis said, before divulging one of the most essen­tial keys to his suc­cess: ​“An early har­vest does not mean to pick the olives in September or October, but when they are really ready.”

Mar. 31 14:07 UTC

OOT Staff report­ing from New York

World Olive Oil Competition orga­niz­ers said today, the last day of March, that 651 brands have so far been ana­lyzed, with 382 brands yet to be eval­u­ated. Awards have been achieved by pro­duc­ers in 17 coun­tries up to now, with Italy in its char­ac­ter­is­tic fash­ion lead­ing the way with 100 Gold and 21 Silver Awards. Croatian brands seem poised to cap­ture sec­ond place on the leader­board, a remark­able show­ing from a coun­try that sub­mit­ted just 9 entries ten years ago.

Mar. 28 18:55 UTC

Ylenia Granitto report­ing from Rome

A blend of Frantoio, Leccino, Moraiolo and San Felice, Oro di Giano Macciano DOP Umbria Colli Martani made its debut in the NYIOOC World Olive Oil Competition earn­ing a Gold Award.

“I am so glad and excited about this gold and that my extra vir­gin olive oil stands out in such a pres­ti­gious inter­na­tional con­text,” said com­pany founder Claudia Pompilj, adding that the idea of par­tic­i­pat­ing in the NYIOOC arose as she decided to enter the American mar­ket.

“It prob­a­bly won’t be the eas­i­est time, due to var­i­ous issues like the risk of tar­iffs, but my phi­los­o­phy is to play big espe­cially when the cir­cum­stance are chal­leng­ing, and so, if goals are met, sat­is­fac­tion is even big­ger.”

The pur­suit of qual­ity is not an end in itself, Pompilj added. ​“Let me say that real qual­ity can be achieved only when one respects the ter­ri­tory and peo­ple,” she told us. ​“With our work, we pro­mote bio­di­ver­sity and soil heath, which is ben­e­fi­cial for the envi­ron­ment and liv­ing beings, and this makes me truly happy.”

Mar. 28 01:10 UTC

OOT Staff report­ing from New York

The organic agri­cul­ture sec­tor con­tin­ues its steady global growth, with organic olive cul­ti­va­tion show­ing par­tic­u­lar momen­tum. A record 378 organic entries at the 2025 NYIOOC under­scores the move­ment toward sus­tain­able pro­duc­tion prac­tices among the world’s top pro­duc­ers of qual­ity.

Mar. 27 00:20 UTC

OOT Staff report­ing from New York

With half of the analy­ses com­pleted in the 2025 World Olive Oil Competition, Spanish pro­ducer Oro Bailen is hold­ing steady at #1 in the Olive Oil Times World Ranking after adding another four Gold Awards to an 11-year win­ning record.

“Being in a province with such a large olive oil pro­duc­tion, where fam­i­lies have been pro­duc­ing olive oil for gen­er­a­tions, our busi­ness strat­egy was based on doing some­thing dif­fer­ent to what was being done,” José Gálvez, man­ager of Oro Bailén told Olive Oil Times in an ear­lier inter­view. ​“I want a bot­tle of Oro Bailén to have the same qual­ity no mat­ter the year and regard­less of where you open it.”

Mar. 26 15:42 UTC

Ylenia Granitto report­ing from Rome

Almost halfway into the unveil­ing of the 2025 win­ners, six extra vir­gin olive oils from Portugal have been rec­og­nized in the Official Guide to the World’s Best Olive Oils and the Olive Oil Times World Ranking.

Among them is Tratturo* de Fronteira by Monte do Camelo, which earned a fourth Gold Award in a row.

“This was our fourth year of olive oil pro­duc­tion and con­se­quently of par­tic­i­pa­tion in the NYIOOC,” said Ana Cardoso, who man­ages a ten-hec­tar farm in Fronteira, in the cen­tral-east region of Alto Alentejo with hus­band Paolo Morosi.

“We decided to take part from the very first year, know­ing the impor­tance and pres­tige of this com­pe­ti­tion and the boost it could give us in terms of pro­mo­tion and vis­i­bil­ity,” she added. ​“We won this beau­ti­ful Gold with our Galega mono­va­ri­etal. This is the main vari­ety in Portugal but is also at risk of dis­ap­pear­ing (among oth­ers), due to the plant­ing of new inten­sive olive groves. Our rain­fed grove is essen­tially com­posed of plants of this vari­ety. The award we won is a real trib­ute to our Galega olive trees.”

Mar. 25 23:10 UTC

OOT Staff report­ing from New York

The 2025 edi­tion of the World Olive Oil Competition has wit­nessed a remark­able level of engage­ment from key play­ers in the global olive oil indus­try, along­side a notable increase in par­tic­i­pa­tion from emerg­ing regions and the inau­gural entries of new coun­tries.

The lat­est data indi­cates that Croatia has achieved a record 143 sub­mis­sions, while Italy is near­ing its all-time high with 255 brands. The United States has also demon­strated strong par­tic­i­pa­tion, with over 130 brands sub­mit­ted for the third time in the past 13 years. Furthermore, the com­pe­ti­tion has seen record sub­mis­sion num­bers from China, with 10 entries, and Bosnia and Herzegovina, with 12 entries. Adding to the global rep­re­sen­ta­tion, Pakistan and Saudi Arabia have entered the com­pe­ti­tion for the first time, each with one sub­mis­sion.

The surge in par­tic­i­pa­tion, par­tic­u­larly from nations with devel­op­ing olive oil sec­tors, points to an increas­ing world­wide empha­sis on the qual­ity of olive oil and a grow­ing recog­ni­tion of the NYIOOC World Olive Oil Competition as a vital plat­form for show­cas­ing and val­i­dat­ing excel­lence. The trends sug­gest a dynamic and evolv­ing global olive oil mar­ket, where qual­ity recog­ni­tion is becom­ing increas­ingly impor­tant for pro­duc­ers from all regions.

Mar. 25 20:48 UTC

Ylenia Granitto report­ing from Rome

Laudemio Castello di Poppiano by Conte Guicciardini di Ferdinando Guicciardini cel­e­brated a suc­cess­ful debut at the World Competition, earn­ing a Gold Award. Named after the 11^th-cen­tury cas­tle on the fam­ily estate south­west of Florence, the his­toric struc­ture is sur­rounded by olive groves and vine­yards.

“My col­lab­o­ra­tors and I are delighted and hon­ored to receive this pres­ti­gious recog­ni­tion, which rewards our com­mit­ment,” Ferdinando Guicciardini told Olive Oil Times. ​“Our Laudemio is pro­duced from Frantoio olives grown in Podere La Costa. We trans­port the fruit to our com­pany mill within hours of har­vest­ing. This metic­u­lous over­sight of every pro­duc­tion detail allows us to achieve such high qual­ity.”

Mar. 25 20:46 UTC

Ylenia Granitto report­ing from Rome

“This is our first time par­tic­i­pat­ing in the com­pe­ti­tion, mak­ing this Gold Award even more sig­nif­i­cant,” Girolamo Misciattelli Bernardini told Olive Oil Times after his Ripalta Colli Orvietani PDO from Az. Agraria Misciattelli Bernardini Girolamo earned a Gold Award at the 2025 NYIOOC. The award secured its place in the Official Guide.

As the geo­graph­i­cal indi­ca­tion sug­gests, his fam­i­ly’s com­pany is located on the hills near Orvieto. ​“It’s a typ­i­cal blend of this ter­ri­tory, sourced from a thou­sand Moraiolo, Frantoio, and Leccino olive trees in the small ham­let of Allerona,” the Umbrian farmer explained.

Mar. 24 21:05 UTC

Ylenia Granitto report­ing from Rome

Since tak­ing over the man­age­ment of Chiarentana in Tuscany’s Val d’Orcia in the 1980s, Donata Origo has been ded­i­cated to qual­ity. Her organic extra vir­gin olive oils — Confini and Chiarentana (blends) and Maurino (a mono­va­ri­etal) from Chiarentana di Donata Origo — have been rec­og­nized in the Official Guide.

Upon learn­ing of the acco­lades, she told Olive Oil Times, ​“This is won­der­ful news! I am so proud to have received a Gold Award for each of our extra vir­gin olive oils pre­sented at the NYIOOC again this year.”

Mar. 24 14:07 UTC

Costas Vasilopoulos report­ing from Athens

For another year, Solar from the vil­lage of Kour has proudly rep­re­sented Lebanese pro­duc­ers at the NYIOOC World Competition. Co-owner Karim Arsanios expressed his pride upon receiv­ing a Gold Award for their Solar Kour organic extra vir­gin olive oil, made from the Souri olive vari­ety.

“We are incred­i­bly proud to be rec­og­nized once again for the hard work and care we invest in every­thing we do,” said Arsanios. He high­lighted that the region, despite endur­ing five chal­leng­ing years and a war, is ​“still capa­ble of pro­duc­ing excel­lence.” Arsanios empha­sized their core mis­sion: ​“The con­ser­va­tion and pro­tec­tion of this land is para­mount; it’s the very essence of our work.”

Mar. 24 13:56 UTC

Paolo DeAndreis report­ing from Rome

For the sec­ond year in a row, Domaine de la Sénancole, a French Provencal pro­ducer, has tri­umphed at the NYIOOC, demon­strat­ing resilience despite fac­ing dif­fi­cult con­di­tions.

“Winning in New York is always a great oppor­tu­nity and a true honor, but most impor­tantly, it’s a reward for the year-long ded­i­ca­tion to pro­duc­ing high-qual­ity olive oil,” said Christophe Andrieux, owner of Domaine de la Sénancole, in an inter­view with Olive Oil Times. ​“Our three award-win­ning blends are crafted from the estate’s three endemic Luberon olive vari­eties: Aglandau, Bouteillan, and Picholine. We are deeply com­mit­ted to pre­serv­ing this essen­tial bal­ance and diver­sity.”

Mar. 24 13:49 UTC

Ylenia Granitto report­ing from Rome

Trina O’Hara, a visual artist, designed the label for Sambucaro, a pre­mium olive oil blend that has just been rec­og­nized in the Official Guide to the World’s Best Olive Oils. Produced by O’Hara and her hus­band Samuel Thawley, Sambucaro com­bines Leccino, Frantoio, and Moraiolo olives from over 2,000 ancient, organ­i­cally grown trees in Umbria’s Niccaro Valley.

“We are ecsta­tic to be included in the Guide, espe­cially as this is our first com­pe­ti­tion entry,” said O’Hara to Olive Oil Times. ​“We’ve poured our hearts into reviv­ing this old farm and the neglected trees, so this recog­ni­tion is a sig­nif­i­cant val­i­da­tion of our efforts.”

Mar. 21 14:29 UTC

Costas Vasilopoulos report­ing from Athens

Goldere Gida, a rel­a­tively new pro­ducer from Turkey’s pre­mier olive oil region, Milas, has made a sig­nif­i­cant mark at the 2025 NYIOOC. Founded in 2021, the com­pa­ny’s com­mit­ment to qual­ity is evi­dent in its Funoli brand, which fea­tures PDO-cer­ti­fied Memecik extra vir­gin olive oils. Building on last year’s Gold Award, Goldere Gida secured two pres­ti­gious Gold Awards this year. ​“We are proud and happy to receive two gold awards at this year’s olive oil qual­ity com­pe­ti­tion,” the com­pany expressed.

Mar. 21 14:33 UTC

Ylenia Granitto report­ing from Rome

Fattoria Poggio di Fiesole, mak­ing its debut at the World Olive Oil Competition, earned a Gold Award for its Tuscan blend. The oil, crafted from Frantoio, Leccino, Moraiolo, and Pendolino olives, is pro­duced on the hills sur­round­ing Florence. ​“We are so glad to receive this recog­ni­tion at our first par­tic­i­pa­tion,” said Pietro Hébel, who over­sees olive oil pro­duc­tion. He shared that the estate’s his­tory dates back to 1400, when it was a con­vent where nuns pro­duced olive oil and sheep wool. In the 1930s, his cousins’ fam­ily acquired the prop­erty. ​“Today the farm is cer­ti­fied organic, but my uncle began cul­ti­vat­ing the olive trees sus­tain­ably in the 1960s, pio­neer­ing what would later be defined as organic farm­ing,” he noted.

Mar. 19 22:25 UTC

Nedjeljko Jusup report­ing from Zadar, Croatia

Ivica Kapitanović of Biograd na Moru has emerged as a star in the Dalmatian olive oil scene, achiev­ing a stun­ning dou­ble vic­tory at Croatia’s pres­ti­gious Noćnjak event in Rab. His robust blend earned him two gold medals and the cov­eted cham­pion title.

But the acco­lades did­n’t stop there. Kapitanović’s ​“Camino” extra vir­gin olive oil also gar­nered recog­ni­tion at the 2025 NYIOOC World Olive Oil Competition, solid­i­fy­ing his place among the world’s elite pro­duc­ers. ​“This is a dream come true,” he exclaimed, ​“global recog­ni­tion val­i­dates our com­mit­ment to qual­ity.” Kapitanović’s jour­ney, from his father’s grove to inter­na­tional acclaim, is a tes­ta­ment to ded­i­ca­tion, sus­tain­able prac­tices, and the rich her­itage of Dalmatian olive oil.

Mar. 19 15:24 UTC

Costas Vasilopoulos report­ing from Athens

Ranis from the Achaia region in north­west­ern Peloponnese is yet another Greek pro­ducer to earn one of the industry’s most cov­eted qual­ity awards at this year’s NYIOOC World Olive Oil Competition.

Owner Spiridon Anagnostopoulos said he felt the ​“ulti­mate honor” when the results were announced. At the same time, he expressed his anguish about the chal­lenges cli­mate change poses to pro­duc­ers in their quest to pro­duce award-win­ning olive oils. ​“But we will def­i­nitely be com­pet­ing again next year,” he added.

The pro­ducer earned a Silver Award for the Ranis Limited Edition extra vir­gin from the Patrini olive vari­ety (also known as Koutsourelia), a demand­ing but promis­ing rare local vari­ety.

Mar. 19 15:16 UTC

Paolo DeAndreis report­ing from Rome

Nippon Olive Company became the first Japanese pro­ducer to win at the 2025 NYIOOC, with their Ushimado and Ushimado Superior olive oils both receiv­ing awards. Maho Shiraga, from the com­pa­ny’s R&D team, attrib­uted their suc­cess to a pur­suit of ​“Olive-ness” and ​“Harmony,” aim­ing to pro­duce the world’s best-tast­ing olive oil. The high qual­ity of their Ushimado oils stems from the Ushimado Gardens, where thou­sands of olive trees thrive on hills over­look­ing Japan’s Inland Sea.

Mar. 18 23:34 UTC

Ylenia Granitto report­ing from Rome

For another year, Castello Monte Vibiano Vecchio’s excep­tional olive oils — Tremilaolive (Borgiona mono­va­ri­etal), Vubia (a blend of Frantoio, Leccino, Moraiolo, and Dolce Agogia), and Harvest by Night (a blend of Frantoio, Moraiolo, and Borgiona) — have earned Gold Awards at the NYIOOC, secur­ing their place in the Official Guide to the World’s Best Olive Oils.

This con­sis­tent recog­ni­tion, with Vubia receiv­ing its eighth Gold Award and Tremilaolive and Harvest by Night their fifth, places the Umbrian com­pa­ny’s posi­tion in the Olive Oil Times World Ranking top ten. The com­pa­ny’s owner, Lorenzo Fasola Bologna, said, ​‘We are thrilled to receive these pres­ti­gious awards once more. They val­i­date our daily efforts and the ded­i­ca­tion of our team, whose con­tri­bu­tions are essen­tial to our suc­cess.”

Mar. 18 13:00 UTC

OOT Staff report­ing from New York

With just two weeks remain­ing before the April 1 sub­mis­sion dead­line, and over 200 brands already eval­u­ated and cer­ti­fied, the rolling results of the 2025 World Olive Oil Competition are right on sched­ule.

The lat­est win­ners are con­tin­u­ously updated in the Official Guide to the World’s Best Olive Oils, while the Olive Oil Times World Ranking reflects real-time updates as each result is cer­ti­fied.

Producers from across two dozen Northern Hemisphere coun­tries are eagerly await­ing NYIOOC noti­fi­ca­tions, which are sent the moment an analy­sis is offi­cially con­firmed.

The num­ber of entries cur­rently stands at exactly 1,000, but orga­niz­ers expect it to rise slightly as the reg­is­tered pro­duc­ers who have yet to con­firm the details of their con­tend­ing brands have a few more days to do so.

Mar. 17 16:25 UTC

Ylenia Granitto report­ing from Rome

Fabrizio Ladi brought his native Veneto’s Grignano olive vari­ety to his Maremma farm in south­ern Tuscany. By blend­ing it with 10 per­cent Maurino, he cre­ated the excep­tional D’Amare, which earned a Gold Award and inclu­sion in the Official Guide to the World’s Best Olive Oils.

“We are happy to receive this Gold Award, which is not only a reward for our work, but is one of the tools that help us pro­duc­ers to cre­ate aware­ness on high qual­ity among the pub­lic,” Ladi told Olive Oil Times. He man­ages Olea Prilis with his wife Candice and daugh­ters, Livia and Tullia, cul­ti­vat­ing a mix of his­toric vari­eties (Frantoio, Pendolino, Moraiolo, Correggiolo) and recent addi­tions (Itrana, Arbequina).

Mar. 17 16:09 UTC

Costas Vasilopoulos report­ing from Athens

Zagoda Olive Oil marked a sig­nif­i­cant mile­stone for Turkish pro­duc­ers at the 2025 NYIOOC World Olive Oil Competition, secur­ing two Gold and one Silver award for its Ayvalik, Trilye, and Arbequina extra vir­gin oils.

Founder Ismail Sahin, upon receiv­ing the awards, empha­sized the organic and refined qual­ity of his olive oil, view­ing it as a ​“form of resis­tance and objec­tion” to the mod­ern world. He added, ​“Nietzsche said, ​‘We have art so that we shall not die of real­ity’, so we will proudly con­tinue to pro­duce Zagoda Olive Oil as an art.”

Mar. 14 20:33 UTC

Ylenia Granitto report­ing from Rome

Infiore is a pun between the Italian word for ​“in bloom” and the name of the Apulian fam­ily that pro­duces this award win­ning Coratina mono­va­ri­etal in Terlizzi, north of Bari.

“What can I say except that we are super happy to have won gold for the sec­ond year in a row at the NYIOOC,” co-founder Tommaso Fiore told Olive Oil Times. ​“When we receive these awards, pride for our work is com­bined with what we here call ​‘priscio,’ that I could trans­late as very strong joy.”

Mar. 13 16:24 UTC 20:48 UTC

Ylenia Granitto report­ing from Rome

The 2025 Jubilee’s offi­cial extra vir­gin olive oil, ​“Pope’s Olive Oil,” received a Gold Award at the NYIOOC. Domenico Sperlonga, the owner, stated to Olive Oil Times that the award val­i­dates their work and the region’s olive oil her­itage. He also expressed pride in reviv­ing the his­tor­i­cal papal olive oil tra­di­tion and noted the ris­ing qual­ity of local pro­duc­ers in the Colline Pontine and Frusinate areas.

Mar. 13 20:23 UTC

Ylenia Granitto report­ing from Rome

“We are incred­i­bly hon­ored to receive the NYOOC Gold Award again this year,” Laurence Deprez-Zenezini told Olive Oil Times after find­ing out that Le Clarisse was among the this year’s best extra vir­gin olive oil brands. The organic blend of Frantoio, Leccino and Moraiolo is pro­duced by her fam­ily com­pany Cultura Viva in the Umbrian vil­lage of Collazzone.

“This recog­ni­tion cel­e­brates the con­tin­u­ous ded­i­ca­tion and pas­sion behind mak­ing Le Clarisse,” she added. ​“We thank all our sup­port­ers for believ­ing in our mis­sion: pro­duc­ing an excep­tional organic extra vir­gin olive oil while mak­ing a pos­i­tive impact on the land and car­ing for our com­mu­nity.”

Mar. 13 16:24 UTC

OOT Staff report­ing from New York

Croatian pro­duc­ers not only sub­mit­ted more brands this year than ever, they seem to have deliv­ered them quickly too, already rack­ing up 45 awards in a flurry of early results.

Entries are ana­lyzed in the order they are received, accord­ing to the NYIOOC. Croatia, for now, sits at the top of the 2025 leader­board with many more results to come in the days and weeks ahead.

Mar. 13 14:18 UTC

Ylenia Granitto report­ing from Rome

The Gargano promon­tory, often called ​“Italy’s spur” for its loca­tion in north­east­ern Puglia, is home to Fratelli Vieste. Their Aurea blend earned a Silver Award at the 2025 NYIOOC World Olive Oil Competition. ​“We are very pleased to receive this recog­ni­tion,” said CEO Giacomo Vieste to Olive Oil Times. He explained that the award-win­ning extra vir­gin olive oil pri­mar­ily fea­tures Ogliarola Garganica, an ancient vari­ety grown exclu­sively in the region, known for its herbal and almond notes.

Mar. 12 22:21 UTC

Nedjeljko Jusup report­ing from Zadar, Croatia

Two Serbian Orthodox monas­ter­ies have been rec­og­nized for their excep­tional olive oil at a pres­ti­gious inter­na­tional com­pe­ti­tion.

Krka Monastery (Croatia): Located in Dalmatia, this monastery earned a sil­ver medal for its multi-vari­etal extra vir­gin olive oil. This marks their third con­sec­u­tive award, fol­low­ing two pre­vi­ous gold medals. The monastery empha­sizes its use of care­fully selected olives from its estate. Situated near the Krka River and dat­ing back to 1350, the Krka Monastery is a pro­tected his­tor­i­cal site within Krka National Park.

Tvrdoš Monastery (Bosnia and Herzegovina): This 15^th-cen­tury monastery received a gold medal for its organic Leccino vari­ety olive oil, described as medium-intense, fruity, and har­mo­nious. ​“This is a big day for our monastery,” stated Hieromonk Miljan Grgić-Porfirije, high­light­ing the suc­cess of their oil along­side their award-win­ning wines. Tvrdoš Monastery is also known for its tra­di­tional honey pro­duc­tion and wel­comes approx­i­mately 350,000 vis­i­tors annu­ally.

Mar. 12 19:34 UTC

Nedjeljko Jusup report­ing from Zadar, Croatia

Turinela extra vir­gin olive oil, pro­duced by Aurora and Marijo Volarević of OPG Turinela, has earned a Gold Award, a tes­ta­ment to their unwa­ver­ing com­mit­ment to qual­ity.

Their olive groves, sit­u­ated at 256 meters in Mali Turini, Istria, ben­e­fit from a unique ter­roir: red clay soil rich in stone and a cli­mate blend­ing Mediterranean and con­ti­nen­tal influ­ences. They cul­ti­vate 500 olive trees (Istarska bjel­ica, Buža, Leccino, Pendolino, and Marino vari­eties), along­side organ­i­cally grown hazel­nuts and grapes.

Beyond their award-win­ning olive oil, they pro­duce Istrian Craft Brandy, includ­ing Medicela, Cherinela, and Lemoncela, using tra­di­tional fam­ily recipes with organic honey and fruit. This ​“hobby pro­duc­tion,” involv­ing the entire Volarević fam­ily, reflects their pas­sion for qual­ity and con­nec­tion with nature.

“Our fam­ily farm is based on con­tin­u­ous learn­ing and a com­mit­ment to qual­ity with­out com­pro­mise,” say the Volarevićs. ​“The NYIOOC award con­firms our fam­i­ly’s efforts. We metic­u­lously man­age every step, from tree to bot­tle.”

Other Istrian pro­duc­ers, includ­ing Avistria, OH, Kristofora, and OPG Paunović, also received awards in the NYIOOC’s early results. So far, Croatian olive oil pro­duc­ers have won 24 awards, plac­ing them sec­ond in the north­ern hemi­sphere, behind only Italy.

Mar. 12 17:35 UTC

Costas Vasilopoulos report­ing from Athens

Chinese Longnan Olive City is the first pro­ducer from the vast Asian coun­try to win be awarded at the 2025 NYIOOC com­pe­ti­tion for a picholine medium extra vir­gin.

The pro­ducer is based in the Wudu dis­trict in the north­west Gansu province. Wudu, also known as China’s ​“Eastern Mediterranean” for its cli­mate and soil, is the country’s main olive-pro­duc­ing region with olive trees cul­ti­vated on more than 40,000 hectares.

Mar. 11 17:45 UTC

OOT Staff report­ing from New York

Italy, Spain, Greece and Croatia have upped their games and sub­mit­ted more con­tend­ing brands to the 2025 edi­tion than last year, accord­ing to the up-to-the-minute data on the Olive Oil Times World Ranking app. Turkey, Portugal and Tunisia, after make­ing great gains at the con­test over the years are slip­ping in the par­tic­i­pa­tion ranks.

Olive oil pro­duc­tion, like any agri­cul­tural sec­tor, is sub­ject to eco­nomic pres­sures. Fluctuations in pro­duc­tion costs, mar­ket prices, and export con­di­tions can affect pro­duc­ers’ abil­ity to invest in com­pe­ti­tion entries. A bad har­vest in any given year can lower the amount of pro­duc­ers that feel their oil is wor­thy of enter­ing into the pres­ti­gious con­test.

Mar. 10 19:16 UTC

Nedjeljko Jusup report­ing from Zadar, Croatia

The Croatian town of Pakoštane has earned its fifth award at the 2025 NYIOOC World Olive Oil Competition, with OPG Lalin, led by father Vinko and daugh­ter Danijela Lalin, receiv­ing the recog­ni­tion.

“This award is a crown­ing achieve­ment of our ded­i­ca­tion to our olives,” the Lalins told Olive Oil Times. Their award-win­ning Dalma Premium is a multi-vari­etal extra vir­gin olive oil, blend­ing Oblica, Levantinka, Pendolino, and Leccino vari­eties.

The Lalin fam­i­ly’s olive grow­ing began as a hobby in 1990, evolv­ing into a busi­ness a decade ago. From their 400 olive trees, they pro­duced approx­i­mately 1,300 liters of extra vir­gin olive oil in the 2024/25 har­vest. While sum­mer heat impacted yield, it also resulted in a pest-free har­vest, enhanc­ing oil qual­ity.

This marks the fifth NYIOOC award for Pakoštane, fol­low­ing pre­vi­ous gold medal wins by Ante Vulin, Tomislav Čudina, Slavo Stojanov, and Sebastijan Adžić. Other Pakoštane pro­duc­ers have also sub­mit­ted sam­ples, antic­i­pat­ing fur­ther acco­lades.

“We are hop­ing for our best place­ment yet,” said local grow­ers, from a region boast­ing over 150,000 olive trees.

To date, Croatian olive oil pro­duc­ers have secured 13 NYIOOC awards (12 gold, 1 sil­ver), tying with the USA for sec­ond place. Italy leads with 20 awards (18 gold, 2 sil­ver).

Mar. 10 17:04 UTC

Ylenia Granitto report­ing from Rome

Alya is he first Tunisian brand to make its mark in the 2025 World Olive Oil Competition. With this organic Chetoui mono­va­ri­etal of medium inten­sity, pro­ducer Maya Ayed earned a Silver Award in her NYIOOC debut.

Alya is pro­duced on her fam­ily farm located on the hills of Medjerda Valley near Testour, 70 kilo­me­ters south­west of the cap­i­tal, Tunis. The brand was founded recently, with the goal of pur­su­ing high qual­ity while mak­ing a pos­i­tive envi­ron­men­tal and social impact on this ter­ri­tory and its com­mu­nity.

Mar. 10 16:58 UTC

Paolo DeAndreis report­ing from Rome

The Lisjak farm in Istria just won the first 2025 Gold Award for Slovenia.

“It was a great year,” Matej Lisjak, owner of the wine, olive oil and cos­met­ics com­pany, told Olive Oil Times. ​“We have invested and made a big effort to fur­ther improve, like buy­ing a new Pieralisi olive oil mill and a new bot­tling machine”

Mar. 10 16:52 UTC

Costas Vasilopoulos report­ing from Athens

AMG Karabelas achieved a stun­ning vic­tory at the 2025 NYIOOC World Olive Oil Competition, earn­ing four Gold Awards – their high­est honor in four con­sec­u­tive years of recog­ni­tion.

“This year, our joy for win­ning at the pres­ti­gious NYIOOC com­pe­ti­tion is quadru­pled by the four golds,” co-owner Alexis Karabelas told Olive OIl Times right after the results were announced.

Mar. 6 11:56 UTC

Paolo DeAndreis report­ing from Rome

“When the news first broke, it felt incred­i­ble. Immediately after, pride filled me for the work we did, the chal­lenges we endured, and the result we achieved,” Giancarlo Biagioli, owner of the Italian Tenute Agricole Biagioli, told Olive Oil Times about the Gold Award just won at the NYIOOC.

Biagioli’s mono­va­ri­etal Coroncina extra vir­gin olive oil comes from a very rare olive tree vari­ety almost exclu­sively grown on the Sibillini Mountains in Central Italy.

Mar. 5 16:07 UTC

Daniel Dawson report­ing from Montevideo

Albanian pro­ducer Donika Olive Oil has been awarded for the sec­ond-straight year at the 2025 NYIOOC World Olive Oil Competition. The com­pany earned a Gold Award for an organic mono­va­ri­etal Kalinjot, improv­ing on last year’s Silver.

“We are deeply hon­ored and equally excited to rep­re­sent Albania in this way,” said founder Bianti Danaj.

Mar. 5 16:24 UTC

Ylenia Granitto report­ing from Rome

One day into the unveil­ing of the 2025 NYIOOC’s win­ners, and already ten Italian extra vir­gin olive oils are made their entry in the Official Guide to the World’s Best Olive Oils. Among these is the Coratina mono­va­ri­etal GangaLupo. ​“We are really happy to have won such a pres­ti­gious award for the 7^th con­sec­u­tive year. This rewards the hard work we do every day,” Vito Girone told us from his farm in Bari.

Mar. 5 17:00 UTC

Daniel Dawson report­ing from Montevideo

California pro­ducer BearBird Ranch has won its debut World Competition acco­lade, earn­ing a Silver Award for a medium blend of Frantoio, Coratina, Leccino, Maurino and Pendolino olives.

“[We’re] very grate­ful to the NYIOOC World Olive Oil Competition judg­ing panel for this amaz­ing recog­ni­tion,” the com­pany said.

Mar. 5 17:03 UTC

Ylenia Granitto report­ing from Rome

Among the ear­li­est win­ners, Fontanaro Estate cel­e­brates the tenth acco­lade earned at the NYIOOC thanks to its flag­ship blend of Leccino, Frantoio, Moraiolo, Pendolino and Dolce Agogia pro­duced on the hills over­look­ing Lake Trasimeno. ​“Receiving this Gold Award is not just a recog­ni­tion of excel­lence; it is a tes­ta­ment to the ded­i­ca­tion, pas­sion, and crafts­man­ship behind every drop,” said co-owner Giovanni Pinelli.

Mar. 5 20:02 UTC

Ylenia Granitto report­ing from Rome

A Gold Award at the 2025 NYIOOC World Olive Oil Competition is the lat­est in a string of suc­cesses achieved by the Tuscan broth­ers Gionni and Paolo Pruneti. Their organic Frantoio mono­va­ri­etal pro­duced in the Chianti area has a cap­ti­vat­ing scent of arti­choke and hints of green almond, arugula, green pep­per and rose­mary. ​“This is an impor­tant recog­ni­tion for a prod­uct that is very rep­re­sen­ta­tive of our ter­ri­tory,” said Gionni, who is an expe­ri­enced miller.

This is a devel­op­ing story. Check back for updates. (Updated Apr. 25, 2025 13:24)

More updates

Continuous cov­er­age of the 2025 NYIOOC World Olive Oil Competition

• 2025 World Olive Oil Competition cov­er­age on OOT
• Official Guide to the World’s Best Olive Oils
• World Olive Oil Rankings
• News arti­cles in the Official Guide
• NYIOOC Help Center and Press Room