According to a scientific review published in the journal Foods, extra virgin olive oil may modulate and enhance the vast bacterial, viral, fungal, and archaeal populations inhabiting the human gut, known as the microbiota.

These microorganisms and functional cells are essential for metabolizing nutrients, drugs, and toxins, as well as for synthesizing many vitamins.

The microbiota also stimulates and supports the immune system, strengthening the intestinal barrier and modulating allergies, bowel diseases, metabolic syndrome, and neurodegenerative conditions.

A healthy microbiota is associated with lower risks of cardiovascular disease, cancer, obesity, diabetes and other conditions. It also impacts mood, stress response and mental health.

Researchers reviewed how olive-derived bioactive compounds promote intestinal health while modulating gut activity.

More specifically, they focused on the impact of polyphenols, secoiridoids and triterpenes on the human gut.

Although they make up less than two percent of extra virgin olive oil, these compounds can reduce inflammation and combat oxidative stress.

They help protect blood vessels, regulate metabolism and influence brain and immune function.

The review took into consideration hundreds of existing studies from a vast array of in vitro (laboratory-based), in vivo (animal studies) and human clinical trials.

The review confirmed that polyphenols, secoiridoids and triterpenes boost beneficial bacteria populations, notably Lactobacillus and Bifidobacterium.

These microbes are essential for maintaining gut balance, producing beneficial metabolites and supporting overall gut health.

The review also showed that these substances suppress potentially pathogenic bacteria, contributing to a more balanced and resilient microbial ecosystem.

One of the most critical effects highlighted by the review is the role of polyphenols, secoiridoids, and triterpenes in stimulating the production of SCFAs, which are fatty acids produced when gut bacteria break down dietary fiber and certain polyphenols in the colon.

These fatty acids are vital for nourishing the cells lining the colon, maintaining the integrity of the intestinal barrier and reducing inflammation within the gut.

According to the researchers, these olive compounds have been shown to contribute to a more robust intestinal barrier.

This “protective shield” is considered key to preventing the leakage of harmful substances from the gut into the bloodstream, which can trigger systemic inflammation and various health issues.

The review also noted evidence from the current literature of how these olive bioactive substances can alleviate metabolic, inflammatory and neurocognitive disorders.

This wider influence is attributed mainly to their modulation of the gut-microbiota-brain axis, where gut microbes produce compounds that interact with the central nervous system.

The authors also noted some limitations due to inherent challenges in gut microbiome research. 

These challenges include the vast interindividual variability in gut microbiota composition.

In addition, they noted the current lack of standardized intervention protocols across studies and the relatively limited number of human clinical trials compared to those involving animals.

In their opinion, the potential demonstrated by these substances highlights the need for more robust research to bridge findings from animal models to human physiology effectively.

The authors emphasized that future human studies must consider key individual differences, including age, diet, genetics, health status, and gut microbiota composition. 

The researchers indicated that these differences can influence how people respond to olive bioactives. If ignored, they could lead to unreliable results.

The authors noted that by carefully controlling or tracking these “host variables,” researchers can enhance the quality, accuracy, and reproducibility of their findings, thereby ensuring that the observed effects are genuinely due to the compounds studied, rather than underlying personal or biological differences.

“Translating these insights into dietary recommendations and functional products will require multidisciplinary, integrative studies that combine clinical trials with advanced multi-omics and systems biology approaches,” the authors wrote.

Multi-omics refers to the integrated study of multiple biological layers, like genes (genomics), proteins (proteomics), metabolites (metabolomics) and microbes (microbiomics).

“By deepening our mechanistic understanding and standardizing olive oil compositions, we could fully unlock the therapeutic potential of olive bioactives for metabolic, inflammatory and gut-brain axis-related disorders,” the researchers concluded.

Initial research shows that the antioxidant, anti-inflammatory and potential anti-atherosclerotic properties of this phenolic compound may significantly impact human health.

Most health-conscious consumers are familiar with antioxidants, including hydroxytyrosol or flavonoids, due to decades of research on the compounds.

Due to its unique nature, research on oleacein began relatively recently. It was initially discovered and isolated in olive leaves, and its role in extra virgin olive oil was not immediately evident.

According to the researchers studying this molecule, oleacein is both one of the most abundant phenolics in virgin olive oils and one of the most chemically active.

Where does oleacein come from?

Oleacein is found almost exclusively in high-quality, fresh extra-virgin olive oil and results from transformations that occur during olive processing.

“Oleacein originates from the hydrolysis of the glycoside oleuropein,” Maria de Fátima Paiva-Martins, researcher at the University of Porto’s chemistry and biochemistry department, in Portugal, told Olive Oil Times.

Hydrolysis is a chemical reaction in which complex substances, such as proteins or fats, are split into simpler ones.

During the olive crushing process, oleuropein undergoes enzymatic hydrolysis, which produces aglycone, a more fat-soluble molecule. “This aglycone then transforms into oleacein,” Fátima Paiva-Martins said.

Where hydroxytyrosol and oleacein meet

One of the most interesting components of extra virgin olive oil, hydroxytyrosol, is not present in high amounts in olive oil.

Instead, it is a metabolite, a byproduct that appears in the human body after ingesting compounds, including oleacein.

“Hydroxytyrosol is highly hydrophilic, so it doesn’t remain in the olive oil. What we find in higher concentrations are its esters, like oleacein, which later hydrolyze into hydroxytyrosol after digestion,” Fátima Paiva-Martins said.

Extra virgin olive oil’s phenol esters are compounds formed when a phenol (such as hydroxytyrosol) reacts with specific acid molecules.

“Oleacein is a biphenolic compound. It contains two phenolic hydroxyl groups, which makes it an especially powerful antioxidant,” said Prokopios Magiatis, an associate professor of pharmacognosy at the National and Kapodistrian University of Athens.

“It’s an ester of hydroxytyrosol, but unlike hydroxytyrosol, which is water-soluble, oleacein is amphiphilic. It can dissolve in both water and fat,” he added.

Oleacein’s vast potential in health

Oleacein’s dual solubility may help explain its effectiveness inside the human body, as it allows broad interaction with both lipid and aqueous environments.

Because of its structure, oleacein can integrate into the body’s lipid particles, including low-density lipoproteins (LDL), often known as “bad cholesterol.” Once incorporated, it might offer a protective shield.

“Oleacein can be incorporated in LDL particles and protect them from oxidation,” Magiatis explained. “And that is crucial, because the oxidation of LDL cholesterol is one of the first steps in the formation of arterial plaques.”

Oleacein also shows promising anti-inflammatory properties. Its mechanisms are quite different from those of better-known compounds, such as oleocanthal, which is also found in extra virgin olive oil.

“Oleacein does not inhibit COX,” Magiatis remarked, referring to the cyclooxygenase enzymes that oleocanthal targets, and which are responsible for producing prostaglandins, molecules that promote inflammation and pain.

“But oleacein reduces the expression of TNF‑α and certain interleukins. These are cytokines that drive the inflammatory response,” Magiatis said.

Cytokines are small proteins that act as messengers between cells in the body. Therefore, oleacein modulates the body’s sensitivity and reaction to inflammatory molecules.

“It can also suppress enzymes involved in inflammation. So we’re seeing a complementary mode of action,” Magiatis said.

Oleacein’s health impacts may also extend to metabolism.

According to a clinical study published in 2024, 17 pre-diabetic adults consumed extra virgin olive oil rich in oleacein and oleocanthal.

The results, compared to a standard olive oil, were significant, as inflammatory cytokines dropped, antioxidant status improved, lipid oxidation decreased, and both body mass index and glucose significantly enhanced.

The researchers concluded that oleacein-rich olive oil can contribute to improved metabolic health in individuals at high risk.

Oleacein in brain health research

Given its broad implications in the body’s chemistry, research has recently focused on how oleacein impacts brain function.

Several neurology studies in cell cultures and animal models have demonstrated that oleacein might play a role in protecting the brain.

Magiatis’s lab, in collaboration with researchers at the University of Valladolid in Spain, tested oleacein in an animal model of multiple sclerosis.

“It was very clear: oleacein protected the brain. We saw anti-inflammatory activity in nerve cells and strong antioxidant effects at the site of the damage,” Magiatis explained.

That preclinical study laid the groundwork for a human clinical trial in patients with multiple sclerosis, which has now been completed and is awaiting publication.

Meanwhile, other groups are exploring oleacein’s neuroprotective potential.

A 2023 paper demonstrated that oleacein acts as a TrkB receptor agonist, thereby promoting the expression of brain-derived neurotrophic factor, a key protein involved in neuroplasticity.

The authors noted reduced depressive behavior and inflammation in mice treated with oleacein.

The journey has just begun

While oleacein is at the forefront of research on extra virgin olive oil’s most active phenols, Magiatis and Fátima Paiva-Martins said research is still in its early stages.

Much of what is known today about oleacein’s impact comes from lab and animal models, and although human studies are emerging, much remains to be explored.

“The biological effects attributed to olive oil consumption are essentially due to the intake of lipophilic derivatives of oleuropein, such as oleacein,” Fátima Paiva-Martins noted.

“The metabolites responsible for oleacein’s biological activity have not yet been fully identified or characterized,” the researcher cautioned. “We know hydroxytyrosol metabolites play a role, but the full picture remains unknown.”

“Oleacein is a highly reactive molecule and can form adducts with proteins, though the impact of this reactivity on its biological activity and the systemic effects observed after olive oil consumption is still not fully understood,” she added.

Research is ongoing, focusing on the complexity of oleacein.

“We’re in a good place,” Magiatis said. “We have made progress, and soon new research will clarify key aspects such as oleacein’s absorption, metabolism and bioavailability.”

How to select EVOO high in oleacein

Current knowledge about oleacein suggests that consumers interested in its benefits should look for high-quality olive oils with a high polyphenol count.

Freshly produced olive oils that provoke a slight cough or a peppery kick are good candidates for delivering oleacein, as such sensory irritation is often a sign of both oleacein and oleocanthal.

Besides storing extra virgin olive oil in a cool, dark place, research suggests that oleacein levels can be well preserved at wine-cellar temperatures (12 to 14 °C).

According to Magiatis, what makes the difference in the healthy impact of extra virgin olive oil is not a single significant component, but rather the whole product.

“In my personal view, olive oil is the best way to get those healthy compounds in your body,” he said. “It is natural, balanced, and it comes with dozens of other compounds that work together. Nothing can compare to that.”

Tunisian, Moroccan and Egyptian producers showcased the results of their resilience and adaptation to labor shortages, high temperatures and insufficient rainfall at the 2025 NYIOOC World Olive Oil Competition.

Considering the low harvest of the previous season, Tunisian olive oil production rebounded in the 2024/25 crop year.

Local institutions anticipate that by the end of the season, the country will export up to 300,000 tons of olive oil, most of which is shipped in bulk, with a significant share destined for the European Union. 

However, Tunisian producers showcased that the country is also home to award-winning quality, earning 12 awards from 18 entries at the 2025 NYIOOC.

Producers in neighboring Morocco and Egypt also had to cope with complex conditions, primarily due to the impact of reduced rainfall.

Two Moroccan producers combined to win a Gold and Silver Award at the 2025 NYIOOC, with Egyptian producer Wadi Food earning two Silver Awards. 

“Our olive season in Tunisia is truly at the mercy of climate change these days,” said Naouel Bouabid, owner at Massiva, which earned three Silver Awards for its flagship Damya line of olive oil. “We’re seeing more and more unpredictable weather.”

Bouabid cited the out-of-season heatwaves and erratic rainfall as examples. “All of this makes farming a continuous effort of adaptation,” she noted.

“Adding to that, the prickly pears – vital for our biodiversity and even olive oil quality – are under severe attack.” 

“The cochineal insect has caused damage, costing us a huge part of our natural heritage,” Bouabid added. “Thankfully, the government and international partners are actively seeking solutions.”

In Tunisia, prickly pears support olive farming by stabilizing soil, conserving water and serving as windbreaks. 

Their resilience in arid climates reduces erosion and wildfire risk. By diversifying income and enhancing biodiversity, they help create a more sustainable, climate-adaptive environment for high-quality olive oil production.

Despite these challenges, Bouabid said that the unique terroir, harvesting approach, and practices as well as the milling technologies, contributed to Massiva’s triumph in New York.

“We also maintain meticulous attention to detail in the cultivation of our olive trees, employing sustainable practices to ensure their health and longevity,” she added.

According to Bouabid, “winning an award at a prestigious competition like NYIOOC is an incredible feeling.”

“It’s a powerful validation of all the hard work, dedication, and passion we pour into every step of the olive oil making process, from nurturing the trees to the careful extraction and storage. It’s a moment of immense pride for our entire team,” she said.

Winning in New York is also relevant for the company as it focuses on exports to the United States.

“Effectively marketing our unique, high-quality Tunisian olive oil in the U.S. is a major challenge,” Bouabid said. “We compete with larger, established global brands with greater marketing power, requiring significant effort and investment in branding, origin and nationwide outreach.”

Other high-end producers in the country agree with Bouabid, as many challenges had to be faced.

“We had a pack of challenges, ranging from workers’ availability and management to a very hot weather during summer,” said Ahmed Hamza, co-founder and managing director of Olyfo. “In some days it exceeded 48 ºC.” 

Olyfo won a Silver Award at the World Competition for its 2500 Years of Tradition brand, a medium-intensity blend of Koroneiki, Arbequina, Arbosana and Chemlali olives.

According to Hamza, winning in New York fills him with pride and satisfaction. “It feels like our work is appreciated; it is an important recognition of the quality of the extra virgin olive oil we are selling to the world,” he noted.

In Morocco, the persistent drought and water scarcity have impacted the country’s production. Both high-end producers and other farms experienced challenges.

“We experienced a reduced harvest due to adverse weather conditions. The lack of rain in

Morocco was a disaster,” said Mohammed Dakir Berrada, founder and owner of Noor Fès in Morocco, and Ghizlane Tazi, general manager of the company.

Noor Fès earned a Gold Award at the 2025 NYIOOC with its monovarietal Moroccan Picholine.

“Climate change is now a global issue, and it is increasingly affecting olive production,” they said. “Climate change is reshaping our environment, but it also pushes us to do better.”

“Our olive oil, produced with regenerative and biodiverse systems, not only tastes better and offers more nutritional benefits, but it’s also part of a sustainable future,” Berrada and Tazi added.

The two noted that the award won by the company is the result of several sustainable practices, technologies and innovative procedures.

“This is our fifth consecutive award, which reinforces the consistency and excellence of our quality year after year,” Barrada and Tazi said.

“Furthermore, we are very committed to the U.S. market, which is a top priority for us,” they added. “Winning an award at the NYIOOC is helpful as it reassures U.S. consumers,”

A new study, published in a special issue of the journal Foods, indicates that the mechanisms by which it does so open up new avenues of treatment for this and other colorectal diseases.

Ulcerative colitis is a chronic inflammatory bowel disease that affects the colon and rectum, leading to persistent mucosal inflammation and ulcer formation. 

Patients with ulcerative colitis typically experience symptoms such as diarrhea, abdominal pain, rectal bleeding and unintended weight loss. 

In addition, there is a significantly higher risk of colorectal cancer associated with the disease, estimated to be two percent after ten years, eight percent after 20 years and 18 percent after 30 years.

Current treatments, such as aminosalicylates, corticosteroids and immunosuppressants, are of limited value and often come with serious side effects, including hypertension, bone loss and organ toxicity. 

Given this and the debilitating nature of the condition, there is widespread recognition of the need for alternative treatment candidates.

A phenolic compound with natural anti-inflammatory and antioxidant properties, oleuropein extracted from extra virgin olive oil, has previously been shown to be effective at alleviating ulcerative colitis. However, little of the literature has focused on the exact mechanisms by which it does so.

Previous studies have suggested that oleuropein may alleviate symptoms of ulcerative colitis by reducing oxidative stress and modulating immune responses. 

The researchers focused on the interactions between oleuropein and gut microbiota, hypothesizing that it could protect the colon by modulating microbial populations and their metabolic products.

Using mouse models, orally administered oleuropein was shown to significantly improve clinical symptoms, such as weight loss and colon shortening, indicating physical tissue repair. 

At the cellular and molecular levels, oxidative stress-related abnormalities, such as elevated myeloperoxidase activity, were reversed, suggesting the mitigation of oxidative damage.

Meanwhile, pro-inflammatory cytokines were suppressed through the NF-κB signaling pathway, and tight junction protein levels were increased.

To confirm the role of gut microbiota, the microbiota were transferred from treated to untreated mice. Without any additional intervention, ulcerative colitis severity was reduced, indicating that microbial changes induced by oleuropein play an important role in the compound’s therapeutic effects. 

These findings were further enforced by 16S rRNA sequencing, which revealed increased levels of Lactobacillus and decreased levels of Proteobacteria, a group strongly associated with inflammatory gut responses and numerous diseases.

In addition to microbial composition, the researchers investigated the impact of oleuropein on bile production. 

Ulcerative colitis patients exhibit elevated levels of primary bile acids, produced by the liver, and reduced levels of secondary bile acids, which are created through bacterial interaction within the colon. 

Such imbalances inhibit the growth of beneficial bacteria and promote pathogen growth. Analysis showed that oleuropein treatment significantly restored levels of bile acid, including key secondary bile acids such as hyodeoxycholic acid.

Because the hyodeoxycholic acid levels differed substantially between the treated and untreated groups, their independent effects were studied. 

Hyodeoxycholic acid administration reproduced many of the protective effects of oleuropein, including improved weight maintenance, reduced colon shortening and reduced tissue inflammation. Like oleuropein, hyodeoxycholic acid also suppressed NF-κB signaling and restored tight junction protein expression.

These findings suggest that oleuropein also acts in part by boosting hyodeoxycholic acid levels, which in turn activate FXR, a receptor known to play a key regulatory role in chronic intestinal inflammation, and suppress pro-inflammatory signaling.

The researchers conclude that oleuropein not only relieves symptoms but also addresses underlying pathogenic processes. These include inflammation, oxidative stress, barrier dysfunction and microbial imbalance. 

Its apparent therapeutic effects on a complex regulatory network of multiple pathways associated with numerous diseases, including colorectal cancer, make it a strong candidate for new alternative or complementary treatments and further research.

Farmers, millers and bottlers in the Golden State, which is responsible for virtually all of the estimated 10,000 metric tons of United States olive oil production in the 2024/25 crop year, overcame high temperatures at key moments of olive development, the emergence of the olive fruit fly and logistical challenges throughout the harvest.

While climatic and economic challenges are ever-present in a producer’s mission to craft world-class extra virgin olive oil, some entrants faced more personal trials and tribulations.

For Nancy Frishberg of Rancho Milagro, this year’s harvest was particularly emotional. Her partner, who had managed the ranch since its inception, passed away unexpectedly in October.

“He was only 75 and had a lot of things to accomplish,” Frishberg said. “And then, you know, he was gone.” 

The loss left Frishberg in charge of the operation, which she had never anticipated. “This is my first year of being the manager of the harvest,” she said. “I’ve had to learn the ropes, but I think I’ve done okay.”

The past year also brought rain during harvest, forcing producers to adjust their schedules. Additionally, extreme summer heat, reaching 109°F (43°C), posed challenges for the olive trees. 

“We had some really, really hot days last summer. It got to 109ºF when we left. That was exceptionally high, I thought, for this part of California,” Frishberg said.

Her background is in marketing and linguistics, a stark contrast to the agricultural expertise her late partner brought to Rancho Milagro.

“I was an academic. I have a Ph.D. in linguistics, specializing in sign languages,” she said. “Then I spent years in tech, working in user experience and human-computer interaction. None of that had anything to do with olive oil.” 

Despite the steep learning curve, she embraced the challenge, hiring a consultant to refine their olive oil blends. 

“I said to her, ‘Here’s what I know about what’s in these barrels. Put together a blend for me that represents our ranch and that uses as much of those three other varieties as possible.’ And she did that. And it’s been winning awards,” Frishberg said.

Among them was the NYIOOC Gold Award for its medium-intensity Frantoio monovarietal. Additionally, the ranch’s Field Blend of Frantoio, Hojiblanca, Coratina, and Picual olives received a Silver Award.

The shift from opportunistic blending to intentional blending proved to be a game-changer. 

“I needed to have somebody to help me on the blend. This is the key difference between the opportunistic blend and the intentional blend,” Fishber said.

For Elise Magistro, owner of Luretík Estate, winning at NYIOOC was a powerful validation of her team’s commitment to quality. 

“Winning in New York confirms the rigorous standards we hold ourselves to, from the grove to the bottle,” she said. “We see it not only as recognition of our work but as a signal to our growing community of customers and collaborators that Luretík delivers a truly world-class extra virgin olive oil experience.”

Magistro added that the NYIOOC award increases customer awareness and has improved the brand’s presence in retail, culinary and hospitality channels.

“It also affirms our forward-looking work: blending varieties for complexity and balance, investing in sustainability at the grove level, and building new formats like micro-batch bottlings and curated sensory experiences,” she said.

Magistro also highlighted how California’s success at NYIOOC is reshaping global perceptions of the region’s olive oil. 

“The steady presence of California oils at NYIOOC is shifting how the world views our producers,” she said. “Luretík is part of that evolution here on the Central Coast. We’re fortunate to grow in Santa Barbara County, which enjoys a Mediterranean-like microclimate where our Italian cultivars thrive and give us a diverse palette for crafting nuanced blends.”

Rather than focusing on monovarietals, Magistro said she produces blends to express her experience at Luretík. 

“From the outset, it has been important for me to craft oils that reflect who I am and where I come from,” Magistro said. Our approach is rooted in creating blends that are deliberate compositions rather than a California version of an Italian monovarietal oil.”

The 2024/25 harvest yielded slightly lower results compared to California’s standout 2023/24 season, but producers observed high harmony scores, elevated phenols, and complex aromas in certain varieties. 

“We made strategic adjustments during harvest timing as well as in post-harvest blending, decisions which paid off: the result was a gold medal oil that exemplifies both precision and adaptability,” Magistro said.

However, she highlighted logistical challenges of scaling production. “Ensuring rapid transport to our organic-certified milling partner is critical to preserving fruit integrity, and we’ve been disciplined about maintaining that 12 to 24-hour window,” Magistro said.

“We’re also developing long-term partnerships to bring milling closer to the grove, part of a broader investment in regenerative and operational resilience,” she added.

Looking ahead, Magistro remains optimistic about the 2025/26 harvest, noting steady budding across nine varieties and favorable spring weather supporting optimal flowering conditions.

“We’re continuing to deepen our biodiverse practices and expand grove capacity, laying the groundwork for future growth in both volume and innovation, like micro-lots and climate-responsive cultivation.”

Meanwhile, in the hills of San Miguel, known for its Mediterranean climate and rich agricultural heritage, Richard and Myrna Meisler of San Miguel Olive Farm also celebrated a triumphant season.

The couple, aged 86 and 87, started their farm in 2006 with only ten trees. Nestled in the Central Coast’s rolling hills, the perennial winners celebrated a ninth straight year of success at the NYIOOC.

“We are also very proud to have received four Gold Awards for our endeavors this year,” they said. “The accolades reinforce their unwavering commitment to quality and sustainability.”

Their success, alongside other producers, highlights the resilience and dedication of California’s olive oil industry. “We both feel Californians are known for facing challenges well and moving forward,” they said.

Looking ahead, California producers are bracing for another active wildfire season. According to the California Department of Forestry and Fire Protection, more than 2,000 fires have burned approximately 30,000 hectares as of 2025. 

While olive growers have experienced limited exposure, smoke has not been shown to affect olive oil quality; however, they continue to monitor environmental conditions closely. 

At Rancho Milagro, the ranch manager only mulches pruning leftovers while brief rains continue—once the heat sets in, fire danger makes such practices too risky.

“We haven’t had a fire in this part of California since 2021… But starting soon, it will be the dry season,” Frishberg said. “And by the time August comes around and September, that gets to be iffy because there’s lots of fire danger.”

Overall, there are 19 Argentine products with Geographical Indications and Denominations of Origin, including a Mendoza GI for extra virgin olive oil formalized in 2022. 

“The geographical area covered by this GI encompasses the entire province of San Juan, defined by optimal soil and climate conditions, traditional cultural practices and production methods that define the quality and identity of the oil,” wrote the San Juan Olive Chamber, a producer association responsible for overseeing the GI.

The Tulum Valley, the hub of the province’s olive oil sector, sits 500 kilometers northwest of Buenos Aires. 

According to officials, San Juan GI extra virgin olive oil must be made primarily from Arbequina olives, with a permitted range of 50 to 70 percent. The rest of the blend may comprise Changlot, Arauco, Coratina, Arbosana, Picual and Koroneiki.

Free acidity must be less than or equal to 0.4 percent, half the permitted level for extra virgin olive oil. 

“This oil stands out for its complexity, persistence and stability against oxidation, with a sensory profile featuring light to medium bitterness and spiciness and characteristic aromas of green leaves, tomato and artichoke,” the San Juan Olive Chamber said.

The chamber added that the recognition is the result of a multidisciplinary effort involving producers, universities and provincial institutions. 

The stakeholders collaborated to develop a technical protocol, which was validated through tastings, laboratory analysis, and a traceability system to ensure authenticity.

“The GI seal was designed by students from the National University of San Juan and combines the colors of the olive tree, a stylized olive, and a drop of oil in the shape of a footprint, a symbol of identity and origin,” the chamber wrote.

The process to recognize the province’s extra virgin olive oil began in November 2008, with local producers working to receive a Denomination of Origin. 

However, efforts stalled and were only recently revived by Marcelo Orrego, San Juan’s governor, and the regional agriculture department.

“This gives our product added value, showcases our history and culture, and highlights the unique identity of our extra virgin olive oil,” said Miguel Moreno, the secretary of agriculture, livestock and fisheries. “It allows us to enter the markets with a unique value and showcase San Juan on every label.”

According to the Argentina Olive Federation, San Juan is the second-largest olive-growing province with 18,000 hectares of groves after La Rioja, which has 26,000 hectares, and the province was responsible for 51 percent of the country’s olive oil exports in 2023. 

Along with quantity, producers from the province have long been recognized for their quality, with Establecimiento Olivum winning eight awards at the NYIOOC World Olive Oil Competition between 2019 and 2023. 

Solfrut and El Mistol, one of the original companies behind the push for the DO, also each won World Competition awards in 2022 and 2023, respectively.

• Argentine Economy Ministry
• Federación Olivícola Argentina

If approved by EFSA, health claims can be used to enhance the credibility of a product’s healthy profile and increase consumer trust. They can also be used on labels and to differentiate marketing strategies across European Union countries.

More specifically, the Panel on Nutrition, Novel Foods and Food Allergens did not find sufficient evidence in the application submitted by an Italian university regarding the impact of polyphenols on the maintenance of normal levels of the so-called “good cholesterol,” high-density lipoprotein cholesterol (HDL‑c) concentrations.

The Italian Aldo Moro University of Bari had proposed the following health claim: “Olive oil polyphenols contribute to normal lipid metabolism.”

In drafting its opinion, the panel acknowledged that the application included a published systematic review and meta-analysis of ten human intervention studies investigating the effect of olive oil polyphenols on blood HDL‑c concentrations.

While the panel acknowledged that some studies reported significant impacts of polyphenols, it also noted key shortcomings in the evidence.

One crucial study highlighted an increase in HDL‑c in adult males after a three-week controlled intake of olive oil polyphenols. However, the panel emphasized that these findings had not been replicated in other studies and therefore could not be considered conclusive.

Moreover, the panel found that a three-week study period was insufficient to draw reliable conclusions about the long-term impact of continued olive oil polyphenol consumption.

Another weakness identified was the lack of convincing evidence explaining how olive oil polyphenols could exert the claimed effect.

The panel concluded that the evidence provided was not sufficient to establish a cause-and-effect relationship between the consumption of olive oil polyphenols and the maintenance of normal HDL‑c concentrations.

In its more recent opinion, the panel rejected the application of a producer association that sought to validate extra virgin olive oil’s impact on reducing the so-called “bad cholesterol,” low-density lipoprotein (LDL-cholesterol)and systolic blood pressure.

According to the Spanish-based international association QvExtra! Internacional, such evidence would support the role of extra virgin olive oil in reducing the risk of coronary heart disease.

QvExtra! proposed the following wording for the health claim: “Naturally present phenolic compounds in any virgin olive oil reduce the LDL-cholesterol in blood and arterial systolic blood pressure. A reduction of LDL-cholesterol in blood or arterial systolic blood pressure reduces coronary heart disease.”

Upon reviewing the application, the Panel noted the significance of a randomized controlled trial (Fernández-Castillejo et al., 2016) that demonstrated a reduction in LDL‑c after three weeks in hypercholesterolemic individuals. 

However, the panel emphasized that no other studies confirmed this result.

Several larger studies conducted in healthy individuals also failed to replicate those findings.

The panel also found that no human trials demonstrated a reduction in systolic blood pressure through the consumption of olive oil polyphenols.

The application suggested a plausible mechanism of action, but without consistent evidence of actual blood pressure reduction.

Additionally, the panel noted that all reported benefits were observed in short-term studies. None of the trials presented lasted at least eight weeks, which EFSA considers the minimum duration necessary to demonstrate stable effects on blood lipids or blood pressure.

Commenting on EFSA’s decisions, researcher Ítala Marx emphasized the need for more robust research on extra virgin olive oil and its health benefits.

“We know, and feel, that olive oil goes far beyond flavor. It carries bioactive compounds, including hydroxytyrosol and its derivatives, which have been associated with antioxidant and anti-inflammatory effects (among others),” Marx wrote on LinkedIn.

“But the truth is, when we put all of this to the test under the highest scientific standards, we still don’t have enough human evidence to confirm a cause-and-effect relationship for lowering LDL-cholesterol or systolic blood pressure,” she added.

According to Marx, several aspects of extra virgin olive oil research require improvement.

“We need larger clinical trials, long-term studies that can show whether the effects persist with continuous use, clear protocols with well-defined doses of phenolic compounds, and a deeper exploration of molecular mechanisms to demonstrate how and why these compounds act in the human body,” she said.

All EFSA-approved health claims are included in the European authority’s Register of Health Claims.

One approved health claim states that “olive oil polyphenols contribute to the protection of blood lipids from oxidative stress.”

This claim is based on evidence indicating that high-quality olive oil protects low-density lipoprotein (LDL) particles from oxidative damage. However, it can only be used when the oil contains at least five milligrams of hydroxytyrosol and its derivatives per 20 grams of product.

The Italian producers and millers received the highest number of awards for the tenth year in a row, making their entry in the Official Guide to the World’s Best Olive Oils with a record 163 Gold Awards and 37 Silver Awards. 

They also have submitted the highest number of entries, 258, just two short of the record 260 entries set in 2021.

Such significant figures crown a successful decade, during which farmers across the country have consistently proven their quality and demonstrated an ever-growing expertise in crafting outstanding blends and monovarietals. 

Overcoming pressing issues, such as the effects of climate change and increased production costs, they have remained true to the value of sustainability, implementing organic and regenerative practices that are now widely adopted among top-tier producers.

The 2025 NYIOOC saw a massive participation of producers from central and southern regions of the country, including Tuscany, Puglia, Sicily, Umbria, Campania and Lazio. 

Entries also came from Liguria, Marche and Abruzzo, as well as the island of Sardinia, and the northern regions of Emilia-Romagna, Veneto and Trentino-Alto Adige.

“We had a great harvest, thanks to a good distribution of rainfall throughout the year, not excessively long dry periods and that, in any case, prevented olive fruit fly outbreaks,” said  Daniel Ronca of Frantoio Il Mandorlo.

“The flowering was very good both in terms of ‘mignolatura’ (bud growth) and pollination, so let’s say it was an ideal year,” he added.

His family’s company received a Gold Award for Il Mandorlo Bio, an organic blend primarily composed of Frantoio and Moraiolo, with smaller percentages of Leccino and Pendolino.

Scattered over six hectares of organic land, their 2,000 olive trees thrive on the Florentine hills, north of the Tuscan capital, where the company mill was established in 1974. Today, the facility boasts the latest generation technology.

“We also work for third parties, and some of our clients participated and won awards at the NYIOOC,” said Ronca, who has been in charge of the milling operations since 2019. 

“This adds to the satisfaction of obtaining our Gold. We decided to participate in the World Competition because it offers prestige and recognition, as well as through tools like the Olive Oil Times World Ranking,” he added. “Since we have customers in the U.S. and worldwide, our participation was aimed precisely at giving them further proof of the quality of our oil.”

In the adjacent town of Pontassieve, the hamlet of Sieci is home to the organic producer La Gramigna, which received a Gold Award for its Olio Grullo, a Maurino monovarietal.

This and other native varieties, such as Leccino, Frantoio, Moraiolo and Pendolino, for a total of 6,000 olive trees, many of which are centuries old, are cultivated on the hills east of Florence by Renata Conti and her family.

“This oil is the result of a great harvest, probably the best of the last years, both in terms of quantity and quality, but also of the great care that we put in producing our extra virgin olive oils in our small, state-of-the-art mill,” she emphasized. “The NYIOOC is an important showcase on the international market, and this award pays off our commitment to quality.”

“We have chosen this name for our oil because we like to joke a bit,” Conti pointed out, referring to grullo, a regional word often used affectionately to describe a loopy person. “The label, which my son designed, includes a ‘funny story’ that changes every year.”

Deep corporate values counterbalance light-heartedness in packaging. The company is firmly committed to protecting the environment, maintaining soil health and preserving the landscape.

“Our orchards are sustainably managed, and renewable energy sources power our facilities,” Conti said. “Furthermore, we are engaged in safeguarding the beauty of this landscape, both carrying out recovery interventions of abandoned olive orchards and planting new trees, also aiming at restoring the hydrogeological cycle.”

In northern Lazio’s Tuscia, an excellent harvest earned Pietro Re top honors for Tamia Gold Organic, at its tenth accolade, and Tamia Caninese Organic, at its seventh Gold Award.

“I am glad to say that this is our tenth successful World Competition and we rank seventh among the Italian companies in the World Ranking,” Re said.

At the Sergio Delle Monache farm in Vetralla, he enhances native varieties, including Caninese, used to create the namesake award-winning monovarietal, along with Maurino, Frantoio, Bolzone and Leccino, some of which are accurately blended to create the flagship blend, Gold Organic.

Favorable weather during the warm months secured an excellent fruit development. The olives were then crushed in a latest-generation mill in the area.

“The World Competition is a global reference point and gives us producers visibility, also thanks to [its] effective communication system,” Re noted. “Indeed, we became known to our importers thanks to the Best in Class that we won at our first participation in 2014, and from that moment on, we have participated every year.”

Producers in the south had to face more challenging weather conditions, primarily due to drought, which in some cases led to lower production volumes; nonetheless, quality remained high.

Among the Apulian extra virgin olive oils recognized in the Official Guide to the World’s Best Olive Oils, three monovarietals were produced by I Pavoni in Cerignola: Pavoni Masseria Fortificata Coratina, at its seventh Gold Award in a row; Pavoni Masseria Fortificata Peranzana, at its second Gold Award; and Pavoni Masseria Fortificata Leccino, which received a Silver Award (its sixth accolade).

“We had a medium to low production in terms of quantity, but the quality was still excellent,” owner Giovanni Simeone said. “Last summer was dry, but we could irrigate the orchards and overcome this issue. Drought is certainly one of the most urgent challenges at the moment. Therefore, we recently invested in building a new well and improving our irrigation system.”

An ancient masseria lies at the heart of the estate, which encompasses 30 hectares of organic olive groves featuring 9,000 trees of various varieties, including the native Coratina, Peranzana, and Bella di Cerignola, as well as Ascolana, Nocellara and Leccino.

“After converting to organic farming, at our first participation at the NYIOOC years ago, we obtained a Gold Award. It was thanks to this competition that we found our current importer and entered the international market,” Simeone revealed, adding that today they export almost 60 percent of their production to the United States.

In Sicily, the Mandranova farm is situated a few kilometers from the southern coast of the island, in Palma di Montechiaro, in the province of Agrigento.

“This year, we participated in the World Competition with Selezione, a new blend that we have created in the mill with our Nocellara, Biancolilla, Cerasuola and Giarraffa,” co-founder Silvia di Vincenzo specified after receiving a Gold Award for this extra virgin olive oil made up of autochthonous varieties.

Promoting biodiversity and protecting the environment are core values of the family company. The Mandranova estate spans approximately 180 hectares and encompasses nearly 40 hectares of olive groves, many of which are centuries old. Younger trees have been recently added to increase production.

“We can better manage the quality of our products thanks to an irrigation system and careful monitoring of the orchards,” Di Vincenzo said. “Very high temperatures and drought are ever more frequent, making the farming operations more challenging. Nevertheless, we are structured to cope with all the variables at play. We check on the olives daily, and we carry out an early harvest. The fruit is crushed in our state-of-the-art mill, which allows us to set every detail of the production process.”

The Sicilian farmer explained how sustainable farming practices have become not only necessary to preserve the environment, but also beneficial in improving soil health.

“We let the spontaneous herbs grow, and the no-tillage technique helps us keep the soil moisture high,” she said. “We mow the crop a couple of times a year, which acts as a natural fertilization.”

Farmers from the northern regions had to contend with various weather challenges, but thanks to careful production management, the results were still outstanding.

San Massimo, located in the south of Valpolicella, near Lake Garda, is where Azienda Agricola Ca’ Crespana produces Paneolio Amethyst and Paneolio Peridot, as well as Leccino and Grignano monovarietals, both of which have received a Gold Award.

“We are really happy about these awards,” said Johannes Pan, the co-owner of the family company. “They are an important confirmation of the work we do every day with passion.” 

“We always face the challenges of agriculture with enthusiasm, to constantly improve,” he added. “The bar is always raised higher, and this motivates us. These awards also serve as a significant showcase in the international market. Even if our main focus remains the regional market, we are happy to make our products known beyond the borders.”

The nearby lake creates a Mediterranean microclimate ideal for the olive trees, which enjoy the wide temperature range between day and night typical of these northern latitudes. Very calcareous and well-drained soils, shaped by glaciers millions of years ago, offer optimal conditions for olive farming.

“Last crop year was quite challenging – we had more rain than in recent years,” Pan said. “In agriculture, everything can change radically from one year to the next, and you always start from scratch.” 

“Thanks to targeted agronomic measures carried out by my brother and a very disciplined harvest, we still managed to obtain excellent quality,” he concluded. “This shows how important experience, flexibility and teamwork are.”

In the Hebrew scriptures, God told Moses to anoint priests with olive oil scented with myrrh and cinnamon. Ancient Greeks also offered scented olive oil to their gods.

Meanwhile, molecular analysis of Roman tombs has also demonstrated that olive oil infused with cinnamon, pine resin, frankincense or myrrh was poured over bodies before they were cremated or buried.

Two recent reports anticipate that the flavored olive oil market will double over the next decade, rising from $1.29 billion in 2024 to $2.47 billion by 2033.

Market research group Dataintelo cited increasing consumer preference for gourmet food products, the versatile culinary applications of flavored olive oils and rising awareness of olive oil health benefits as the main reasons for the popularity of flavored olive oil.

By comparison, separate data forecasts the entire olive oil market to grow more slowly, from $15.11 billion in 2024 to $19.77 billion in 2032.

While many producers see flavored olive oil as a way to diversify their product portfolio, other experts worry that the growing segment may prevent consumers from learning about the many natural flavors of extra virgin olive oil.

“Many people still need to be educated about olive oil,” said Amy Riolo, a self-described olive oil purist, Olive Oil for Dummies co-author and an award-winning chef.

“When we introduce flavored olive oil, people forget about what’s extra virgin and what’s a polyphenol,” she added. “They still won’t know anything about what makes a good quality extra virgin olive oil and all the different flavor nuances you can get from the different cultivars.”

Flavored olive oil is a broad category encompassing various production methods, including oils flavored with extracts, infused olive oils, and those produced by co-milling olives with other ingredients.

Co-milling olives with other fruits or herbs is especially popular in southern Italy, where olives are co-milled with citrus fruit, including oranges, blood oranges and lemons.

The entire fruit, vegetable or herb is added into the hopper with the olives, which are co-crushed in the mill. The paste is then malaxed to accumulate the oils from the olives and other ingredients before being centrifuged.

“The best results come from using the whole fruit, not just peel,” Riolo said. “That way, you get the juice and all of the fruit’s health benefits. It’s the most honest, pronounced flavor that is still genuine.” 

“If I am making a fish recipe that calls for orange or lemon, then [co-milling olive oil with other fruits] eliminates an ingredient, but I know I’m still getting the real flavor from the fruit and olives,” she added. “It’s a win-win.”

“It makes the process in the kitchen quicker and easier, so I can justify that,” Riolo continued. “But if it’s an artificially flavored olive oil with lemon essence, I would rather add fresh lemon zest or juice separately.”

While co-processed oils must be produced in a mill, anecdotal evidence suggests that more people prepare naturally infused olive oil at home by steeping herbs or vegetables. 

However, Riolo warned that this method can be dangerous if done incorrectly. “If the herb wasn’t adequately treated, washed or dried before use and just put into the olive oil bottle, then there is a risk for some bacterial infections,” Riolo said.

She advises adventurous home cooks who prepare naturally infused olive oil to ensure all the ingredients going into the oil are sterile and dried before steeping.  

Aside from co-processed and infused variations, olive oils blended with flavor extracts are commonly found on supermarket shelves.

“Due to scale, the [co-pressed] method is more difficult,” said Mary Mori, the vice pres­i­dent of qual­ity and research at California Olive Ranch (COR). “For us, the goal is to get the natural flavoring and add it to the oil uniformly.” 

The largest United States-based olive oil producer sells three flavored olive oils – garlic, black truffle and jalapeño herb – in squeeze bottles under the COR brand and three under its imported Lucini brand.

“The flavors in the squeeze bottle are a smaller segment category,” Mori said. “It’s much more of a niche purchase for consumers. They love them, but it’s smaller than the extra virgin category.”

“ A lot of times, extra virgin users that want to try something new and use something different in their cooking,” she added. “So oftentimes, it’s the same user that’s already been purchasing extra virgin olive oil and wants to get the flavored oils.”

Neither Mori nor Riolo sees flavored olive oil as a gateway to extra virgin olive oil consumption, with Mori highlighting similar challenges in the flavored olive oil category.

“Flavored olive oil is still a difficult category because many consumers don’t know how to use it beyond a single application,” Mori said. “That’s why it is not so popular.”

For example, she cited consumers feeling limited to using garlic olive oil for sautéing vegetables or lemon olive oil on chicken. 

Mori added that she recommends the lemon olive oil for baking, but confirmed that educating consumers about different use cases is necessary to broaden a flavored oil’s appeal.

For her part, Riolo recommends using citrusy co-pressed olive oil with seafood dishes and desserts, “but I would rather have a cultivar that I love and add citrus.”

However, Riolo’s preference for adding extra virgin olive oil to fresh ingredients makes her more sympathetic to the role of flavored olive oil in broadening the entire olive oil category’s appeal outside of its traditional food cultures.

“For markets such as Japan and India, where there is significant interest in Italian food, but different landscapes, seasons and available products, flavored olive oil kills two birds with one stone,” Riolo said.

“Putting flavored olive oil on a local fish with some salt, pepper and herbs creates a flavorful Italian dish,” she added. “The more you can get from a single ingredient, the better.”

Nancy Harmon Jenkins, a producer and the author of The New Mediterranean Diet Cookbook, is very blunt in her criticism of flavored olive oil.

“It’s gimmicky. It’s not real. It’s playing on public ignorance and anxiety,” she said. “I don’t like flavor in my olive oil. If I want the flavor of lemon in my salad, I add lemon juice to it.”

Harmon Jenkins added that in her experience, flavored olive oil is less versatile than extra virgin olive oil for cooking.

“ In my very limited experience with heating those flavored oils, the flavor disappears quickly, and it doesn’t infuse in the product,” she said. “If you want rosemary flavor in your dish, add rosemary, not rosemary-flavored olive oil.”

“ I know I’m a snob, but somebody has to stand up for standards,” she added.

Despite its critics, the popularity of flavored olive oil continues to grow. However, a long-time debate continues to simmer around the product’s nomenclature.

By definition, any grade of olive oil, including extra virgin, is a single ingredient food and cannot contain additives. “Flavored oils cannot be considered olive oils,” and they cannot be labeled as such under International Olive Council rules, former executive director Abdellatif Ghedira told Olive Oil Times in 2018. 

Some critics argue that since flavored olive oil is adulterated by definition—to make it impure by adding extraneous ingredients—its producers may perpetuate common misinformation about olive oil fraud. 

“It’s an uphill fight,” Harmon Jenkins said. “For some reason, the consumer is happy to believe that” olive oil fraud and adulteration are nearly ubiquitous. 

“That’s not true,” she added. “But on the other hand, I don’t think flavoring oil is any way to combat that impression.” 

While Mori said she understands the critics’ concerns, she believes labeling a flavored oil as “flavored extra virgin olive oil” is the best way to be transparent about what is in the product.

“We are adding flavoring to extra virgin olive oil,” she said. “We’re not using the [co-milled] method where you don’t know if you’re even producing extra virgin olive oil from the start.”

Mori believes “flavored oil” is too ambiguous since it does not identify the grade of olive oil used in the product. She added that she does not think the term “flavored extra virgin olive oil” confuses consumers.

“We don’t see consumer concern or confusion,” she said. “It’s very clearly in a separate area of the store where it is clear they are buying flavored oils versus extra virgin olive oil.”

• Dataintelo
• Business Research Insights
• Fortune Business Insights

The enthusiasm for the record olive oil crop of 475,000 metric tons has been toned down by the uncertainty that looms over the country’s olive oil sector due to low producer prices, high production costs and irresolute government policies such as the sudden imposition and lifting of export bans of bulk olive oil from Turkey.

The impact of the drought that affected the Eastern Mediterranean last autumn was more noticeable in some of the country’s regions, such as Bursa and Balikesir, two traditional Turkish olive-growing areas. 

Nevertheless, producers in most of Turkey’s olive oil-producing regions enjoyed abundant olive oil crops this season.

In the Milas district in southwest Turkey, local producer Goldere Gida has succeeded since its inception two years ago.

The prominent producer built on last year’s NYIOOC accolade to win two Gold Awards at the 2025 NYIOOC for their Funoli brand from the indigenous Memecik variety.

“The news that we won the NYIOOC Gold Award for the second year was an immense moment for us, especially considering that it was also our second year as olive oil producers,” co-owner Tolga Erkok told Olive Oil Times.

“Last year, we won a Gold Award with Funoli Goldere, and this year we added our Funoli Organic series as a Gold Award winner,” he added.

Erkok noted that the 2024/25 harvest was better than the previous one in many ways, despite a very hot summer followed by a dry autumn up until the harvest began.

“Our local Memecik variety olive trees stood up well,” he said. “I hope we have contributed to this by pruning to harvest fewer but healthier olives.”

“We plan to consistently produce top-quality extra virgin olive oil with our careful milling operation and deliver it to olive oil lovers worldwide,” Erkok added.

First-time entrant Green Amour celebrated a Gold Award in New York for a medium-intensity extra virgin from the Trilye variety.

Green Amour, owned by the Özdoğan family, grows 23,000 olive trees on the mountain slopes around Salihli in the province of Manisa.

“This is the first time we have participated, and we are so happy to receive the Gold Award,” chief executive Yurdakul Özdoğan said.

The NYIOOC accolade marked a successful 2024/25 harvest for Green Amour. With such abundant olive oil yields across the country, Turkish producers may struggle to compensate for their labor throughout the long harvest season.

“The harvest season was very productive,” Özdoğan said. “However, due to the excess product, prices were very low. We closed the season with a loss, especially because of the high labor costs.”

However, in the following 2025/26 crop year, some initial estimates suggest that Turkey will experience moderate olive oil production of around 250,000 tons.

Özdoğan added that, after winning the NYIOOC award, Green Amour plans to export to the United States, anticipating that the tariff scheme implemented by the Trump administration will improve and become “very reasonable” for Turkey.

Apart from validating cultivation and production techniques, the NYIOOC accolades can also be the key for producers to enter the highly competitive North American market. 

Three NYIOOC awards brought joy and satisfaction to Zagoda Olive Oil, another Manisa-based producer, after a demanding harvest.

“Winning at the NYIOOC is an incredible honor, validating our effort and commitment to high-quality extra virgin olive oil,” owner Ceren Su Sahin said

Su Sahin added that unpredictable weather conditions throughout the harvest season required them to be more precise with their harvest timing.

“Since we handpick our olives and press them the same day to preserve the highest polyphenol content, our production costs increased,” she said. “Despite this, maintaining our quality standards remained our top priority.”

Zagoda Olive Oil, whose founder was inspired by a poem by world-famous Turkish-Polish poet and novelist Nâzım Hikmet, exports extra virgin olive oil to Michigan in the United States.

The company has also won three awards in the 2022 and 2023 editions of the World Competition. This year, the producer earned two Gold Awards for the Zagoda Ayvalik and Trilye monovarietals and a Silver Award for an Arbequina.

Producers from Turkey’s northwestern regions were also recognized at the 2025 World Competition for their signature olive oils.

“The Gold Award at the NYIOOC is the most valuable reward, the best compensation for the hard work and commitment of all of our farm workers,” said Mehmet Taki, co-owner of Bata Tarim ve Gida Urunleri, after being awarded for the sixth straight year at the World Competition for the Safitad Early Harvest blend from Ayvalik and Domat olives.

The producer from the Dardanelles Straits produced 50,000 liters of extra virgin olive oil this crop year.

“Compared to the last two seasons, I can call this season flawless,” Taki said. “Everything progressed as expected, including the drought we got used to in the last couple of years.”

For their part, True Olive also relied on an improved harvest compared to last year to secure two Gold Awards at the 2025 World Competition.

“It was an incredible experience,” co-founder Nicole Babaoglu said after the results were out.

“Compared to last year’s harvest, which was heavily impacted by the drought, the 2024/25 harvest was a much better year.”

This crop year, True Olive produced 7,000 liters of high-quality olive oil from the family groves close to the Dardanelles Strait. A decade ago, the groves were ravaged by fire. With proper nurturing, however, the olive trees regenerated and began bearing fruit again.

“We felt deeply honored for the awards,” Babaoglu said. “Not just for the recognition, but for the opportunity to carry on our family’s legacy. It means so much to be able to represent everything they’ve worked so hard to build.”

Artem Oliva from Izmir on Turkey’s Aegean coast, one of the country’s largest olive oil producers and exporters, proudly received a Silver Award at the 2025 NYIOOC for their Domat extra virgin from the eponymous native olive variety.

“As Artem Oliva, we are honored to be recognized with a Silver Award at the NYIOOC this year,” managing partner Can Candeger said.

“This award is particularly meaningful given the fruitful harvest season in 2024/25,” he added. “We have proudly produced Turkish olive oils with exceptional aroma, balance, and stability.”

Candeger also noted that the awards Turkish producers have won at the World Competition over the years indicate the country’s high standing in the global olive oil scene.

“When we look at Turkey’s performance trend across 2021 to 2025, with success rates ranging from 48 to 69 percent, it becomes clear that Turkey has firmly established itself as a key player in premium olive oil production and strong branding,” he concluded.

Those two protagonists, deeply rooted in Mediterranean cuisine, enhance each other’s qualities, creating an extraordinary synergy of flavors and aromas.

Pairing means enhancing the bouquet of flavors.

A successful pairing aims to enrich the complexity of the meal, emphasizing flavors without overpowering any component. Balance is considered essential when selecting olive oil and wine.

Olive oils vary widely, from delicate buttery to robust and peppery, much like wines, which range from crisp and acidic whites to deep, tannic reds.

“At the beginning of a meal, a good bread with an elegant olive oil introduces the palate. The olive oil shouldn’t overwhelm your palate with bitterness,” Alex Lomazzi, sous chef at Michelin-starred Il Pulejo in Rome, Italy, told Olive Oil Times.

For example, Lomazzi cited pairing the fruit-forward Tonda Iblea olive oil with sparkling wines like Champagne or Franciacorta.

“The gentle fruitiness of the olive oil beautifully balances the crisp acidity and effervescence of sparkling wines, setting an inviting tone for the rest of the meal,” Lomazzi noted.

Such a match avoids clashing sensations, especially bitterness, that could disturb the perception of a sparkling wine.

“You don’t want olive oil disturbing the first sip of a Franciacorta. That’s why the choice must be soft and round,” Lomazzi explained.

His deep awareness of pairing came from years of practice and his background. “I started cooking in Rome, at Il Convivio, a historic Michelin-starred restaurant that taught me the elegance of flavor,” Lomazzi recalled.

After three years in the capital, he moved to France. “That’s where my focus on sauces became central. French cuisine gave me a technical foundation. Even if butter is king there, I’ve always brought olive oil with me,” he added.

Sauce is the essence of the perfect meal.

Sauces are often the secret behind remarkable dishes, tying ingredients together and elevating their flavors. 



In fine dining, sauce preparation is a subtle but powerful way to showcase olive oil and wine pairings. 



“In France, I started blending butter with extra virgin olive oil in sauces for shellfish,” Lomazzi said. “This approach enhances depth and complexity, providing new layers of flavor.”

For example, Chardonnay can play a crucial role in fish-based sauces.

“Chardonnay provides structure and complexity, and when combined with extra virgin olive oil, which captures and amplifies seafood’s essence, you achieve a velvety, rich consistency that makes a sauce exceptional,” Lomazzi remarked.

This thoughtful integration ensures the wine complements and enhances the olive oil’s specific characteristics, delivering harmonious and memorable flavors.

Thus, the sauce becomes not just an accompaniment but the heart of the dish, underscoring the importance of ingredient synergy.

Lomazzi applies the same approach to seasonal vegetables.

“Now that it’s spring, I make sauces using tender turnip greens, emulsifying them with light olive oils. The result is a green, fresh sauce with the scent of raw tomato and young fruit,” he said.

This kind of preparation enhances roasted or grilled vegetables and works wonderfully with whites that have been briefly aged in wood.

A different pairing for each season

Seasonality significantly influences pairing choices, allowing diners to enjoy ingredients at their peak freshness and flavor.

Olive oil and wine selections can shift throughout the year to reflect seasonal produce and culinary styles.

Spring and summer, for instance, favor lighter, fruitier olive oils paired with crisp, refreshing wines, enhancing the freshness of seasonal dishes.

“In spring, I prepare vegetable emulsions using milder, fruity olive oils like Coratina,” Lomazzi explained. “Imagine grilled spring vegetables paired with an elegant, lightly oaked Chardonnay, each bite fresh and vibrant.”

This careful pairing highlights the natural sweetness of vegetables, creating a refreshing dining experience ideal for warmer weather.

Autumn and winter, however, invite richer, fuller-bodied selections. Robust, peppery olive oils complement heartier ingredients such as roasted root vegetables, hearty soups, and rich, meat-based dishes.

These dishes pair naturally with robust red wines like Cabernet Sauvignon or Syrah, whose tannins and complex profiles complement the intensity of robust olive oils, creating warming and satisfying culinary experiences suited to colder months.

“Lately in Rome, restaurants have started serving butter with bread, like in France, hay butter, whipped butter… It’s a trend. But when temperatures go above 20 °C, that’s the perfect time to return to our roots,” Lomazzi said.

“It is then time to bring back good olive oil to the table. It’s part of our Mediterranean culture, and it’s lighter, fresher,” he added.

The surprising pairing with fish dishes

Fish dishes provide exciting opportunities for creative pairings, particularly because of their delicate flavors, which need careful consideration to avoid overpowering.

Olive oil and wine pairings in seafood dishes must be subtle yet complementary. Lomazzi favors using Leccino olive oil for raw seafood dishes, such as shrimp or delicate raw fish servings.

“Leccino has balanced flavors with subtle almond notes, adding just the right touch of complexity,” he said.

Paired with a floral, citrus-driven white wine, this combination perfectly accentuates raw seafood’s freshness and nuanced flavors.

“It gives a slightly spicy and nutty note that works so well with raw red shrimp,” he said.

In this case, Lomazzi relies on wines that match that tone. “The wine I think of is floral, slightly tropical, with white flowers and a hint of pineapple. It has to match the sweetness of the raw shrimp and the almond note of the Leccino,” he said.

Beyond raw dishes, cooked seafood also offers intriguing possibilities. Lomazzi described how olive oil intensifies flavors in cooked fish dishes.

“Using a slightly more intense extra virgin olive oil for cooked seafood dishes helps elevate and integrate flavors, particularly when paired with fuller-bodied white wines such as Chardonnay or Viognier,” he explained.

Meat and its challenging pairing

Pairing olive oil with meat dishes can be challenging due to the meat’s robust flavors and textures. 

Cooking directly with olive oil can risk overpowering or masking the meat’s characteristics. Lomazzi acknowledged this challenge.

”Cooking meat directly with olive oil can be tricky. Instead, I use extra virgin olive oil as a finishing touch. For instance, I can pair grilled meats with smoked olive oil, a specialty from Puglia, which imparts a gentle, smoky flavor,” he said.

This finishing touch requires wines capable of withstanding the smoky, rich flavors without overwhelming the palate. Wines such as Montiano, with its soft tannins and velvety texture, complement smoked olive oil beautifully.

“Montiano’s warmth and rounded profile harmonize exceptionally well with smoky notes,” Lomazzi elaborated, making it a versatile choice for grilled meats.

“It’s a wine that I love with smoked oil on grilled meat, full, enveloping, with a nice balance. It supports the dish without competing with it,” he said.

That attention to detail is part of a broader philosophy.

”It’s rare to find restaurants that use several oils for different uses. Most chefs stick with one or two. But if you really research flavors, the right oil can unlock a dish. Just like wine,” he said.

Exploring pairings beyond tradition

Innovative chefs and sommeliers are increasingly pushing the boundaries of traditional pairings, exploring unexpected combinations that might surprise and even delight.

Aromatic olive oils infused with herbs or citrus can offer distinctive pairings, particularly wines that echo or contrast these flavors.

Lomazzi’s culinary curiosity was sparked during his time in France. ”I worked in a restaurant called Fussa. One day, I met a cousin of David Muñoz. He sold olive oil, which was produced in Tunisia and Sicily. That moment sparked my research.”

“We don’t give enough importance to olive oil. It’s cultural. Most customers in Italy never ask which extra virgin olive oil is used. But some do, and they’re the ones who appreciate what we’re doing,” Lomazzi said.

For him, olive oil deserves the same attention as wine. It varies by region, cultivar, process and season. Like wine, olive oil changes a dish.

“When you work with sauces, especially with fish, you choose the olive oil, and you choose the wine. And they become part of the same story. They speak the same language,” Lomazzi concluded.

European Commission data show that Portugal produced 177,000 metric tons of olive oil in the 2024/25 crop year, finishing at the low end of initial estimates. Producers across the country attributed the production increase to plentiful winter rain and otherwise favorable weather during most of 2024.

In Alentejo, Portugal’s largest olive oil-producing region by a significant margin, five farmers and millers combined to earn ten World Competition awards.

The biggest winner from the country and region was Esporão, which earned five awards for a series of monovarietals, including the native Cordovil and Cobrançosa.

“This is the validation of our commitment to producing exceptional extra virgin olive oils while preserving native Portuguese olive varieties,” said Ana Carrilho, the head of Esporão’s olive oil business unit.

“It is a recognition that motivates us to continue pushing boundaries in olive oil quality and reinforces the value of what we do in the Alentejo region, by working with more than 60 local olive farmers,” she added.

Carrilho said awards from the World Competition serve as an important benchmark for clients and consumers worldwide after an ‘off-year’ resulted in a lower-than-anticipated harvest.

“Weather conditions were unpredictable, thus the most important thing was ensuring optimal ripeness at the time of olive picking, while maintaining the health of our organic groves,” Carrilho said.

While super-high-density olive groves flourish in the region, Alentejo is still home to plenty of traditional groves, including those of Monte Vale de Baio, which yielded a Silver Award at the 2025 NYIOOC.

“Alentejo has many small producers of excellent extra virgin olive oil, and we are happy that we were able to increase the focus on our region a little,” co-owner Bart Hubertus Janssen said.

“We encourage other producers to participate in international tasting events and competitions, which will help put our region more firmly on the map of the world’s olive oil producers,” he added.

Monte Vale de Baio was awarded for its early-harvest organic Galega monovarietal, which boasts notes of green apple, green olive leaf and a slightly spicy finish.

Hubertus Janssen said the 2024/25 harvest was significantly lower than the previous one, with the small producer harvesting six tons of olives compared with 25 tons in 2023/24, but yielded more bitter and pungent oils.

“The annual alternation of production volume is typical for traditional, organically managed olive groves – the soil needs more than a year to recover from a large harvest,” he said.

“We don’t irrigate or fertilize,” Hubertus Janssen added. “If nature wants to give us more in a particular year, we gratefully accept; if not, we hope next year will be better. Obviously, we are fortunate that extra virgin olive oil is not our only business.”

Hubertus Janssen cited working with a third-party miller as one of the most significant challenges to producing award-winning quality olive oil, especially since he believes in a very early harvest to get the best out of the Galega variety.

“In 2024, we harvested in the first days of October,” he confirmed. “The yield will not be as good, but that is of less concern to us. Another major challenge for our consultant every year is contracting a team of harvesters.”

Elsewhere in Alentejo, the producers behind Est. Manuel da Silva Torrado celebrated winning a Silver Award for its medium-intensity Saloio blend.

“Our best market is the United States, so in terms of promotion and recognition is very important to have this distinction,” said Manuel Norte Santo, the company’s export and commercial manager.

“Our customers value the presence of a medal from this competition on the bottle, so it is something that helps us a lot on a commercial level,” he added.

While the company generally had a better harvest in 2024/25 than the previous crop year, Norte Santo added that quality was an issue due to the impact of widespread disease.

“The main challenge in the 2024/25 harvest was the increase in the gafa in the field, which increased the acidity of the olives and, at some point, degraded 100 percent of the fruit,” he said. This was a condition that increased in a very short time, not allowing farmers to prepare for it.”

Despite the challenges, Norte Santo emphasized the importance of the awards for promoting the profile of Alentejo olive oils on the global stage.

“The NYIOOC award helps a lot in the recognition of the Alentejo olive oil,” he said. “It is very important to promote Portugal and Alentejo, as one of the best regions to produce olive oil.”

Situated in the sun-scorched Eastern Algarve, south of Alentejo, the producers Viveiros Monterosa won a Silver Award for a medium Picual, the company’s eleventh consecutive World Competition accolade.

Meanwhile, two producers in Beira, which borders Alentejo to the north, combined to earn two awards. In Ribatejo, north of Alentejo and west of Beira, Sociedade Agrícola Ouro Vegetal earned seven awards for its line of monovarietals in collaboration with Veronica Foods.

“Veronica Foods reports that the award reception has been great among their retailers,” chief executive Alberto Serralha said. “By providing this additional marketing material, fresh, high-quality Portuguese extra virgin olive oil has been highlighted throughout North America, demonstrating that through education, even some of the more uncommon Portuguese varieties can be broadly accessed and celebrated.”

Despite high temperatures during the early harvest, Serralha said the company achieved “some of our best oils ever,” from a medium crop, similar to the previous year.

“Early harvest is always complicated in Portugal due to high temperatures, and the past season was no exception,” Serralha said. “Having instant paste chilling ability using high vacuum malaxation has allowed us to keep up with quality, even during warm September and early October. Planning has also been a key part in shortening the time between harvest and processing as much as possible.”

Despite its modest yields compared to the rest of the country, seven producers in northern Trás-os-Montes combined to win 14 awards at the World Competition, including perennial World Competition winners and newcomers.

“Since 2016, our Casa de Santo Amaro extra virgin olive oils have won awards at the NYIOOC competition every year,” co-owner António Pavão said. “They are the result of a huge effort by all the Casa de Santo Amaro team, who work daily to make this recognition possible.”

This year, the producer earned two Gold Awards for an organic Cobrançosa and a delicate blend and a Silver Award for another Cobrançosa.

The haul of three awards capped off a fruitful harvest at Casa de Santo Amaro, which saw production increase by 50 percent compared to the previous one.

“In 2024, the weather was good, with several rainy seasons, which had not happened for several years,” Pavão said. “As usual, by bringing forward the harvest, which began in October, we avoid the appearance of pests and diseases in the olives. Only fresh and healthy olives can produce high-quality olive oil.”

The producers behind fellow serial World Competition winner Quinta dos Olmais celebrated an eighth award in nine years for its flagship organic Cobrançosa monovarietal.

“Being awarded for the eighth time at the NYIOOC is not just a recognition,” founder Julio Alves said, “it’s a reaffirmation of everything we believe in and work for.”

“Olmais owes a great deal to that first medal we won years ago,” he added. “Without it, the brand might not even exist today. That early recognition gave us the courage to believe that a small producer from Trás-os-Montes could stand shoulder to shoulder with the best in the world.”

Indeed, Alves sees winning awards at the NYIOOC as one of the best ways to showcase the quality of his fellow producers from the relatively unknown Trás-os-Montes.

“When a Portuguese extra virgin olive oil from the rugged hills of the northeast earns a medal in New York, it tells a global audience that tradition, authenticity and excellence live here,” he said. “It’s not just about Olmais—it’s about elevating our entire region and honoring the hardworking producers who dedicate their lives to this craft.”

On a personal level, Alves said the NYIOOC awards are particularly meaningful because they confirm that he and the rest of the team have timed the harvest perfectly. 

Picking the olives at the optimum moment of ripeness and getting them to the mill within hours to preserve their natural aromas and complexity is always one of the main challenges of producing award-winning extra virgin olive oil.

“But this year, like many others, we were also affected by the chronic lack of labor in the sector—a problem that’s worsening and threatening traditional agriculture,” he added. “Yet despite these difficulties, we remained true to our methods and spirit, and that dedication paid off.”

Along with multi-year victors, Trás-os-Montes saw a first-time winner at the world’s largest olive oil quality competition: Wildly Virgin.

Chief executive Nader Aknoukh said he was “thrilled” to win a Gold Award for the company’s organic medium-intensity Joaquim’s Reserve Cobrançosa monovarietal.

“Part of our mission at Wildly Virgin is to bring more attention to the amazing quality of Portuguese extra virgin olive oil to United States consumers,” he said. “The American market is primarily California, Italian and Spanish oils.” 

“A Gold Award from the premier olive oil quality competition in the world is a great testament to the quality of Portuguese extra virgin olive oil,” Aknoukh added. “The retailers we work with in the U.S. will certainly have a more favorable perception of Portuguese olive oil with this award.”

Even though the company experienced a challenging harvest and lower yield than average, Aknoukh said he was pleased with the quality. Instead of in the groves or mills, he said the most significant challenge was getting his product to the U.S. ahead of anticipated tariffs.

While it remains too early to predict how the coming 2025/26 crop year will turn out, producers across Portugal said they are optimistic given the current conditions.

“We are optimistic,” Aknoukh confirmed. “Portugal is fortunate that water is less of an issue than in other southern European areas due to the Alqueva dam.”

Meanwhile, Hubertus Janssen described a spectacular bloom in his olive groves in Alentejo, setting the stage for a “top year” in the coming harvest.

“We hope the weather normalizes soon, as the region has received too much rain year to date,” he said.

In Ribatejo, Serralha is optimistic that the abundant rainfall and significant flowering will result in a good fruit set, laying the groundwork for a good harvest in 2025/26.

“The weather forecast shows mild temperatures for the coming weeks, and conditions look ideal for an adequate fruit set,” he said. “Our reservoirs are overflowing, so there won’t be a lack of water for irrigation this year.”

Back in Trás-os-Montes, Pavão and Alves agreed that the outlook remains positive.

“It may still be early in May, but the weather has been good, with several rainy seasons, and we are hopeful that the next harvest, starting in October, will be very good,” Pavão said.

“Everything suggests we could be on the path to another promising year,” Alves added. “But as always, nature has the final word.” 

“We hope we’ll be spared from late rains or hailstorms that could endanger the crop,” he concluded. Until then, we’ll keep nurturing the groves with the same care and devotion that brought us here.”

Entrants from Greece nearly doubled last year’s tally of 56 awards, registering their second-best appearance in New York after the record 99 awards in 2021.

This year’s 96 awards came after 146 Greek brands were submitted to the World Competition, which translates to a 66 percent success rate, their highest ever.

After the poor harvest in the previous 2023/24 crop year, the country’s olive oil production reached satisfactory levels of around 250,000 tons in 2024/25. Even so, the harvest did not come without its challenges.

The prolonged drought that southern Greece experienced in the autumn dried the olives on the trees, raising concerns about another below-par olive oil crop.

However, Greek producers and millers demonstrated their expertise and nimbleness to navigate the treacherous waters and present world-class, award-winning olive oils at the 2025 NYIOOC.

In addition, the drought finally gave way to abundant rains in November, arriving in time to avert another poor crop year in the country.

“We had to adjust to summer temperatures of around 40 ºC and the drought that lasted for more than 40 days before any rain fell,” said Alexis Karabelas of AMG Karabelas from the western Peloponnese, a winner of four Gold Awards.

“We were in our groves every day, watering our trees and sprinkling special organic substances to protect the olive drupes from thermal stress,” he added.

The Olympia-based producer has established a four-year winning tradition in New York, and this year, they achieved their highest honor at the competition for the Laurel & Flame and Olymythos brands.

“With four Golds, our joy for winning at the prestigious New York competition for another year is multiplied by four,” Karabelas said.

Around 75 to 80 percent of the olive oil produced in Greece each year is classified as extra virgin, making the country the world’s top producer of extra virgin olive oil when measured as a percentage of the total national production.

Depending on the year’s harvest, some regions in the country can enjoy even higher percentages of extra virgin olive oil, such as Chania in eastern Crete, where around 90 percent of this year’s olive oil crop was of the highest quality.

“This season, our olive oil yield was perfect both in quantity and quality,” local producer Eftychios Androulakis said. “We are so happy to win again at the world’s most prestigious competition.”

Androulakis further solidified his long-established consistency at the World Competition, being awarded for eight years in a row for the Pamako brand. This year, the producer garnered two Gold Awards for an organic monovarietal from the local Tsounati variety and an organic blend.

More Cretan producers, including Skoutari, Efkrato and Kydonakis Bros, crossed the finish line at the competition to win World Competition awards for their signature olive oils.

If Crete is the heart of the Greek olive oil industry, then the Peloponnese is its lungs. Producers on the peninsula confirmed their high standing at the World Competition for another year.

The Master Miller, the evolution of Papadopoulos Olive Oil, once again stood out at the World Competition, bringing back to its homeland, close to Ancient Olympia, a remarkable tally of five Gold Awards, the most accolades among Greek producers.

A multi-time winner at the World Competition, the producer has also captured the second overall position among producers worldwide in the Olive Oil Times World Ranking.

“This year’s awards and the second position in the world reaffirm our constant commitment to excellence,” said founder and chief executive Konstantinos Papadopoulos.

Like other producers in the country, Papadopoulos said that the adverse weather and the steep drop in olive oil prices were the biggest challenges for the company this season.

“However, our quick reflexes and timely intervention in the olive groves, along with the proper preparation of our partner olive growers, allowed us to stay on top of the situation,” he added.

Across the Aegean Sea, producers on the island of Lesbos also felt the thrill of being awarded at the 2025 NYIOOC.

“We have been in the business for three years, and we have participated in the New York competition each year,” said Antonis Tirpintiris, the owner of Falcon. “We have won eight Gold Awards and a Silver Award in these three years of competing, filling us with joy and pride.”

Falcon won two Gold Awards and one Silver this year for its Oleve monovarietals and blend from Koroneiki, Kolovi and Adramytini olives.

The company has transformed 200 hectares of previously barren land on the western part of the island into a sustainable olive grove with more than 12,000 olive trees of 12 different varieties.

“The changing climate will continue to make the cultivation of olive trees harder by the day,” Tirpintiris said. “So we have shielded our trees with wells for watering, special nutrients and cutting-edge technologies.”

He added, however, that the most complex problem producers face is olive oil prices at origin, which remain very low and do not compensate for all the work required to maintain a traditional organic olive grove.

From their vantage point in the Ionian Sea, Dr. Kavvadia and Olive Fabrica represented the island of Corfu at this year’s World Competition, winning a Gold and a Silver Award, respectively.

“Winning a Gold Award at the NYIOOC is a reward for our efforts and persistence,” Apostolos Porsanidis, owner of Dr. Kavvadia, said. “It is a good reason to continue evolving and becoming better.”

In the opposite corner of the country, in the southeastern Aegean sea, Natura Rodos from Rhodes extended its winning streak at the World Competition with its fifth NYIOOC accolade this year, a Silver Award for a medium-intensity Koroneiki.

“For the fifth time, our hearts are filled with pride and gratitude,” said the Kallas family, the producers behind Natura Rodos. “This recognition results from hard work, tradition and our deep love for the land.”

The NYIOOC is also the ideal scene for producers looking to inject world recognition into their extra virgin olive oils for the first time.

For Yapapi, a Peloponnesian producer from Kalamata, to win a NYIOOC accolade was the perfect scenario for their new olive oil brand.

“We never imagined that our olive oil would be considered something special on such an international stage,” said brothers Aggelos and Panagiotis Giannoutsos, the owners of Yapapi.

“Over the past five years, we’ve dedicated ourselves more and more to understanding and pursuing true quality, and through the NYIOOC, we have come to see the real worth of that effort,” they added.

Yapapi won a Gold Award for a high-phenolic monovarietal from Koroneiki.

The Giannoutsos brothers come from a family with a five-generation-old tradition of olive oil production. To fully reap the benefits of their labor, the young farmers and entrepreneurs decided to bottle their olive oil instead of selling it in bulk.

“Selling oil to distributors at such low prices makes it nearly impossible for a producer to care for their trees properly – and that’s heartbreaking for those of us who deeply love this land and our hard work,” the brothers said.

A wet and mild winter and spring in 2024 provided relief to Spanish producers after consecutive years of high spring temperatures and drought resulted in two historically poor harvests. 

Spain produced 1.41 million metric tons of olive oil in the 2024/25 crop year, significantly more than the 665,800 tons produced in 2022/23 and 852,600 tons the year after.

“Thankfully, this year we recovered production and quality, a very important combination that is allowing us to win back customers who, due to the cost of the last two seasons, had reduced their consumption,” said Rosa López, the company director of Aires de Jaén.

The Andalusian producer earned a fourth consecutive Gold Award for its Consum brand, a medium-intensity blend.  

“For Aires de Jaén, winning an international award, particularly a Gold in New York, is a source of pride and recognition for our work promoting high-quality extra virgin olive oil,” López said. “The teamwork of a highly qualified staff, perfectly ripe fruit and state-of-the-art machinery is allowing us to produce extra virgin olive oil recognized worldwide.”

She added that winning awards at the NYIOOC is especially important for companies seeking to export to the United States.

“The United States is a very important market for Spain; it is the country that imports the most olive oil, and being able to showcase our extra virgin olive oil with an award is important, as the NYIOOC is a very important entry point,” López said.

Elsewhere in Andalusia, producer and bottler Goya en España celebrated three Gold Awards for its Goya Organic, Goya Robusto and Goya Único brands.

“Each campaign is a new challenge, and achieving these types of results confirms that we are on the right path,” said Antonio Carrasco, Goya en España’s general manager. “It’s not just about winning awards, but about reaffirming our commitment to offering a superior quality product to consumers 

Carrasco added that the 2024/25 crop year had been challenging in the company’s main production areas, with the impacts of the prolonged drought and high prices at origin creating a range of challenges for the company.

Off the back of a challenging harvest, Carrasco said winning at international olive oil competitions is especially important, not just for Goya en España but for Spanish producers in general.

“Spain is the world leader in olive oil production, but sometimes that position isn’t clearly reflected in international consumer perceptions of quality,” he said. “Competitions like the NYIOOC are a great help in raising awareness of the level of excellence that many brands, like Goya, bring to the market.” 

“They are an important boost for distributors and consumers and strengthen the image of Spanish extra virgin olive oil as a gourmet, healthy and sustainable product,” Carrasco added.

Overall, producers from the southern Spanish region of Andalusia, the world’s largest olive oil producer by a significant margin, combined to win 60 awards at the World Competition.

In the southeastern Andalusian province of Almería, the team behind OleoAlmanzora celebrated winning its debut World Competition accolade, a Silver Award for a medium Arbequina.

“For us, it’s an honor to have achieved this distinction,” said Sidoro Haro Rubio, head of sales and marketing. “Winning the medals is very important, both in terms of marketing and image in the country where we received them, but also at the provincial level, as we continue to consolidate our product as an image of gourmet quality in Almeria.”

While López said Aires de Jaén had a very good harvest, Haro Rubio admitted that the company’s production was lower than expected in 2024/25.

“The challenges are always many: monitoring the olive grove year-round, ensuring the olive trees have enough food and water, treating the olives well, and during harvesting, remaining faithful to our principles of strict control over the harvesting and processing temperatures, harvesting the fruit very early, being very fast in the milling process and continuing to focus on ensuring the correct temperature,” he said.

Andalusia is responsible for the majority of Spanish olive oil production. Still, farmers, millers and distributors in five of the country’s other regions also celebrated winning World Competition accolades.

Two producers in the Balearic Islands and Extremadura combined to win two awards at the 2025 NYIOOC. Meanwhile, 12 producers and distributors combined to win 17 awards in Catalonia.

Eight producers in the central region of Castilla-La Mancha won ten awards, including Olivapalacios. The Ciudad Real-based company earned two Gold Awards for an Arbequina and a Picual.

“These awards act as an indisputable seal of quality and attract the attention of consumers and distributors; it can also justify a higher price for the product, recognizing the excellence and effort behind it,” export manager Luís Rubio said. 

While he acknowledged that the ongoing drought and a few heat waves at critical moments resulted in increased irrigation and other challenges, Rubio said the company had a very good harvest.

“For us, it was a good harvest; the quality was excellent, and in terms of quantity, there was a slight increase compared to the previous year,” he said.

In northern Spain, three producers in Navarre, including the team at Bodega Nekeas, combined to win four awards.

Spain’s northernmost producer of scale, boasting 215 hectares of olive groves, earned a Gold Award for its endemic Arróniz monovarietal and a Silver for an Arbequina.

“Our olive grove and vineyard are in the Nekeas Valley, the northernmost area in Spain for olive growing,” export manager Carlos Biurrun said. “We are also located at an altitude of 420 to 650 meters, which makes for harsher cold and rain conditions. We believe these very conditions create the unique characteristics that make our oils regularly awarded.”

As a result of the climate and elevation, he said the company’s main challenge is harvesting the Arbequina in early November before the nighttime frost arrives, which can cripple a harvest.

“Interestingly, Arróniz, the native variety, is not sensitive to frost and can be harvested later,” Biurrun said. “I think these awards give good visibility to extra virgin olive oil produced in Navarre, especially to the unknown native variety Arróniz. Navarre has a long tradition of gourmet food production, and extra virgin olive oil is part of Navarre’s rich offering.”

Back in Andalusia, the founder of Villa Gaspar celebrated winning a Gold Award for its medium Picual, its third World Competition recognition since 2022.

“Winning a Gold Award at the NYIOOC was an incredible honor and deeply emotional for us,” José Javier Anguís Horno said. “Receiving such a prestigious recognition validates all the passion, hard work, and care we put into every step of our process. It’s a huge motivation to continue striving for excellence.”

The Úbeda-based producer said the 2024/25 harvest marked a strong recovery after two incredibly challenging seasons.

“We finally saw relief from the prolonged drought, and unlike previous campaigns, we were not impacted by extreme weather events such as the hot Saharan winds that can devastate flowering,” Anguís said. “As a result, both production and quality improved significantly.”

However, he said the campaign came with plenty of challenges, including higher costs for agricultural imports and an ongoing labor shortage, which made it more difficult to harvest quickly and efficiently.

“Looking ahead, we anticipate a weaker or mid-range production due to the natural cycle of the olive tree, known as vecería, where a strong harvest year is often followed by a lighter one,” Anguís said. “While it’s too early to predict the exact outcome, we’re managing the groves carefully and focusing on maintaining tree health and fruit quality.”

Anguís’s Andalusian peers indicated that current conditions make them optimistic, but the summer conditions would play a significant role. 

“We’ve had a rainy winter, and spring is also bringing us very good rain. For now, everything points to the 2025/26 season being better than the 2024/25 season,” López of Aires de Jaén said. “Even so, we have to wait because we are always exposed to adverse weather conditions.”

“Everything looks very good right now, although we have to wait and see because of the climate in Almeria, you never know, and we have to be constantly alert,” Haro Rubio of OleoAlmanzora added. “The flowering is wonderful, so right now we’re very happy with what we see.”

Based on current conditions in the groves outside Andalusia, producers expect another good harvest in 2025/26.

“We anticipate a very good harvest in terms of quantity and quality, considering the current condition of the olive trees,” Rubio of Olivapalacios said.

“The olive grove is doing well. We’ve had a lot of rain since autumn 2024, and it’s continuing,” Biurrun of Bodega Nekeas concluded. “We hope the temperature rises and calms down by June. The flowering season and average temperature will determine the harvest, as there’s usually excess water here (except in 2022).”

A recent research review published in the American Journal of Clinical Nutrition has confirmed evidence supporting olive oil as a healthier fat choice in weight management. 

An international team of researchers led by the Harvard T.H. Chan School of Public Health analyzed data from 121,119 participants in the Nurses’ Health Study, the Nurses’ Health Study II, and the Health Professionals Follow-up Study to examine the long-term effects of dietary fats on weight over a three-decade period.

While olive oil is widely celebrated for its positive effects on cardiovascular disease, concerns have lingered about its calorie density and potential to contribute to weight gain. 

However, the research review showed that consuming seven grams of olive oil daily was associated with reduced weight gain over time, while other types of edible fats were linked to weight gain.

“A long-term increase in olive oil intake was inversely associated with body weight in middle-aged adults in the United States,” the researchers wrote. “Conversely, increased consumption of other added fats, such as butter and margarine, was positively associated with body weight.”

The findings held steady across various age groups and baseline body mass indices, underscoring the advantages of olive oil as a dietary fat.

However, the review also highlights challenges in interpreting the role of olive oil in weight management, particularly in the United States. 

“It is very hard, if not impossible, in the U.S. to determine what people are using for olive oil,” Mary Flynn, a nutrition researcher at Brown University, told Olive Oil Times. “It could be labeled ‘extra virgin,’ but you wouldn’t know if it had phenols, which account for the health benefits of extra virgin olive oil.” 

“Therefore, you cannot definitively say that the form of extra virgin olive oil with health benefits led to a decrease in body weight over time,” she added.

Flynn also pointed out that the study controlled for factors such as diet quality and changes in fruit and vegetable intake. Still, it did not report changes in olive oil intake in relation to total vegetable consumption or vegetables alone. 

“I can’t help but think that someone using olive oil, especially in the U.S., is a ‘different’ person compared to someone using vegetable seed oils,” she said.

“Vegetable seed oils are often found in margarine, fried foods and mayonnaise, which are not typically part of a healthy diet,” Flynn added. “Olive oil use may increase vegetable consumption compared to seed oils or butter, as it is often used for salads and vegetables.”

Flynn’s own research supports the benefits of olive oil consumption for weight management. 

“I believe I published the first study showing that women who were breast cancer survivors lost more weight with my plant-based olive oil diet, which included three tablespoons of extra virgin olive oil per day, compared to a lower-fat diet recommended by the National Cancer Institute,” she said. “More women chose it for six months of follow-up, indicating higher acceptability.”

The research review builds on previous findings related to olive oil consumption and weight gain.

The PREDIMED (Prevention with Mediterranean Diet) cohort, a large Spanish clinical trial designed to investigate the Mediterranean diet’s effects on cardiovascular health, “showed that higher olive oil intake in the context of an unrestricted caloric Mediterranean diet was not associated with weight gain or higher waist circumference.”

Another study found that olive oil with a phenol content higher than 366 milligrams per kilogram led to better weight loss outcomes than refined olive oil (2.7 milligrams per kilogram). 

Furthermore, research comparing diets with olive oil and soybean oil showed similar weight loss but more significant fat loss with olive oil, as measured by dual-energy X‑ray absorptiometry (DEXA) scans of body composition.

The socioeconomic context also plays a role. The research review’s authors noted that olive oil intake in higher socioeconomic classes may correlate with vegetable consumption, which could contribute to weight loss. 

However, Flynn’s work has shown that a plant-based olive oil diet can yield positive outcomes even in lower socioeconomic settings. 

“I published a study showing that a cooking program featuring my plant-based olive oil recipes in food pantry clients resulted in weight loss over six months, despite no nutrition education in the program,” she said. “It also led to increased vegetable intake and improved food security.”

• Nutrients

Simon Poole, a Cambridge-based medical doctor, author and health consultant who has spent years investigating the mechanics of the Mediterranean diet, will attend the event.

The event will highlight the scientific evidence supporting the role of extra virgin olive oil in preventing chronic diseases.

“Not only does the oleic acid promote good cholesterol levels, but it also has anti-inflammatory effects and can support healthy glucose regulation,” Poole told Olive Oil Times in a recent interview, referring to some prominent health benefits of daily olive oil consumption.

Other guests will include Amy Riolo, an award-winning chef and ambassador of Mediterranean cuisine.

As an author and expert speaker on healthy cooking, she has highlighted on several occasions how good-quality extra virgin olive oil is an essential addition to any dish, enhancing flavor while also boosting nutritional value.

The Let’s Fight Back Foundation, established by Emblem Olive Oil founder Chasity Pritchett, is dedicated to empowering communities to combat chronic diseases by promoting what Pritchett defines as “the Mediterranean lifestyle.”

“I don’t like to call it a ‘diet’ because diets are usually perceived as temporary behaviors. Instead, this is the way we’re going to eat forever. So, it’s more of a lifestyle,” Pritchett told Olive Oil Times.

“A fight for your life” is the title of the event.

“We are only here for a limited time, here on Earth, we’re all going to pass away. So why are we going to allow the things we eat to bring us to an early death?” she said. “People are now starting to fight for their own lives and the lives of the people they love.” 

“They are fighting because every week they want more out of life, and they do not want to be stuck on medication just because of the way they were brought up to eat,” Pritchett added. “So it is a fight for your life, a life of abundance, a life of health.” 

Pritchett’s journey began in 2019 when she discovered the health benefits of olive oil.

“After researching and hearing about the health benefits of olive oil, knowing that it can prevent and reverse heart disease, high cholesterol, ADHD and all these other chronic illnesses, I asked myself: why is this not known in my community?” Pritchett said.

In response, she launched Emblem Olive Oil, focusing not only on providing high-quality olive oil but also on educating consumers.

Recognizing the lack of representation of black individuals in the olive oil industry, Pritchett was motivated to create a brand that resonated with her community.

The foundation’s flagship program is a free 12-week course that teaches participants how to incorporate extra virgin olive oil into their daily cooking and eating habits.

“I am on a mission to empower individuals to regain their health and eliminate chronic illnesses. And that’s through the Mediterranean lifestyle,” Pritchett said.

According to its promoters, the program has led participants to experience significant health improvements, including weight loss and reduced blood pressure.

Pritchett explained that the May 22 event aims to bring together chefs, physicians and community members to bridge the gap between the culinary arts and medical science, demonstrating how extra virgin olive oil can be a central component in both.

According to Pritchett, who recently completed the Olive Oil Times Education Lab Sommelier Program in London, extra virgin olive oil should be recognized not only as a significant food ingredient but also as a medicinal superfood.

“I want to heal America. I want people to realize how important olive oil is and what it can do in your diet,” she said. “This initiative is a faith-based nonprofit, as without God, I do not believe I could do anything.” 

The Let’s Fight Back Foundation’s efforts align with a growing body of research that supports the health benefits of extra virgin olive oil.

Studies have shown that consuming extra virgin olive oil daily can reduce the risk of cardiovascular disease, type 2 diabetes and certain types of cancer.

According to the foundation, the goal is to make extra virgin olive oil a staple in American households and a recognized tool in the fight against chronic diseases.

The challenges are significant. According to Pritchett, one of the major ones is the misinformation often found on social media about olive oil.

“That is very hard to counter. Anyone can say anything, like what they say about olive oil’s smoke point,” she said. “People repeat these things over and over and end up believing misconceptions.”

Another issue is olive oil pricing. “It’s about breaking habits, trying to explain to people what quality olive oil is and why it is important to choose that. Not easy to do when you can go into a store and buy a $4 (€3.5) bottle,” Pritchett added.

Olive oil consumption in the United States has dramatically increased in recent decades.

According to the International Olive Council (IOC), it rose from 79,000 metric tons in 1991/1992 to 398,000 tons estimated for the current 2024/2025 season.

However, IOC data show that the U.S. typically produces between 10,000 and 15,000 tons of extra virgin olive oil annually. Imports are expected to reach almost 400,000 tons in the current season.

These figures translate to a per capita consumption of less than two kilograms per annum in the U.S., far below the levels seen in olive oil-rich countries. In Spain, per capita olive oil consumption is estimated at almost ten kilograms per year.

According to Pritchett, the lack of diversity in the olive oil world has hindered awareness from spreading across the entire U.S. population.

“I feel like the U.S. is kind of left out, and my demographic is left out. To me, it’s important that we can all share this knowledge,” she said.

“On top of that, not much research on olive oil has included African-Americans or blacks,” Pritchett concluded. “I would like such a scenario to change. It’s a work in progress.”

New research published in Food Chemistry compiled years of studies on how malaxation temperature, time, oxygen exposure, and the addition of water impact the content and profile of polar phenolic compounds, especially secoiridoids, a subclass of phenols.

“These are the most representative phenolic class in olive oil, and they’re the ones most transformed during malaxation,” Ítala Marx, a postdoctoral researcher at the University of Córdoba and co-author of the research, told Olive Oil Times.

During malaxation, larger precursor molecules, such as oleuropein and ligstroside, naturally produced by the fruits, are converted – biotransformed – by enzymes.

Those convey smaller, highly bioactive compounds such as oleocanthal and oleacein, which are linked to olive oil’s pungency, bitterness and antioxidant power.

Decades of research have shown that daily consumption of olive oil rich in phenols produces significant health benefits.

Furthermore, the complete phenolic profile of extra virgin olive oil is deeply intertwined with its aromas and flavors.

“Phenolics are responsible for bitterness and pungency. So if you increase them, you naturally improve sensory complexity,” Marx said. “The consumer wants that ‘green’ flavor, that bitterness. These are linked to the phenolic profile.” 

“That’s why we focused on secoiridoids,” she explained.“They’re at the core of both the sensory experience and the health-related value of extra virgin olive oil.”

“I started this work during my PhD,” Marx added. “My program was completely developed in industrial olive oil mills. All campaigns, from 2019 to 2022, were focused on how to optimize extraction to improve oil’s phenolic content, and malaxation was the core of my research.”

The review paper focused on how the enzymatic biotransformation happens during malaxation and how sensitive the process is to malaxation conditions.

“Everything depends on the olive cultivar. You can’t apply the same temperature and time and expect the same result from different olives,” Marx remarked.

The influence of cultivar, or genotype, is perhaps the strongest variable. “Genotype is the main factor that impacts olive oil’s phenolic composition,” Marx said.

This was made evident by studies in which dozens of olive cultivars were grown under identical conditions and extracted using the same technology and procedure.

“They showed wide variation in phenolic profiles,” Marx said. 

“Even Arbequina, usually considered low in phenolics, can surprise you,” she added, hinting at the profound impact that different farming environments can convey.

“If you extract oil from Arbequina in an intensive orchard, or from Arbequina in a traditional setup, the result will be completely different,” she explained.

Marx introduced research conducted in the Almeria desert, in Andalusia, where Arbequina and Picual olive varieties were cultivated in the same desert conditions.

“It’s a commercial brand. When we analyzed the olive oils, the Arbequina had over 1,000 milligrams per kilogram of phenols. That’s not typical,” she said.

According to Marx, the highly stressful environment of the desert boosted the phenolic synthesis.

“We saw the same happening with Arbequina cultivated in Brazil, amounts of phenolics higher than you’d expect,” she said.

Even more interesting than the total amount of phenols, it was the phenolic profile of the olive oils.

“We observed more oleacein and more oleocanthal in Arbequina compared to Picual. Meanwhile, Picual was richer in glucosides like oleuropein and ligstroside,” Marx said.

“The total amount may be similar, but the profile is different. And that impacts both sensory traits and oxidative stability,” she added.

The phenolic profile is essential. “Take oxidative stability. It is not just about how many phenolics are present, but which ones,” Marx said.

“Oleacein and oleocanthal, which Arbequina has more of, don’t stabilize oil as well as oleuropein glucoside, which is more common in Picual,” she added.

When it comes to milling the olives, these differences should be carefully considered.

“If you have Arbequina in an intensive orchard, and you know its usual phenolic weakness, you might invest in technologies like pulsed electric fields or oxygen control to improve it,” Marx said. 

“But if you’re working with Arbequina from a traditional, stressed environment, you may already be starting with a higher phenolic baseline,” she added.

These nuanced differences point towards a future of tailored extraction strategies.

“It’s not just about the cultivar anymore. It’s about cultivar, plus environment, plus processing,” Marx said. “And if you want to make excellent extra virgin olive oil, you need to take into account all three.”

The paper examined how malaxation temperature and time impact phenolic content.

Studies have shown that moderate temperatures between 20°C and 30°C generally promote better extraction of phenolics, while excessive heat leads to degradation.

“The effect follows a bell shape. We reach an optimal point, often around 20 to 30 minutes of malaxation, and then phenolic content starts to drop,” Marx said. “Longer malaxation promotes oxidation, degradation and enzymatic breakdown of phenolics.”

Still, the olive cultivar is always worth considering.

“You can’t say 25 °C and 30 minutes is always best. For some cultivars, like Arbequina, 45 minutes at 25 °C may work better,” she explained, hinting at the specific analyses on specific cultivars cited in the review paper.

One of the most transformative findings was related to oxygen. “Oxygen promotes phenolic degradation,” Marx noted.

“So when we eliminate it, by using vacuum systems or even controlling the oxygen atmosphere, we can retain more phenolics in olive oil,” she added.

More specifically, some industrial-scale tests using high vacuum during malaxation showed increases of 25 to 48 percent in phenolic content, especially in secoiridoid derivatives.

Even partial oxygen control can help.

“Just reducing the headspace oxygen in the malaxer chamber can make a difference. And cultivars respond differently, some are more sensitive than others,” she remarked.

Many milling processes are carried out by adding water. It is a common way to control the consistency of olive paste, which is what results from crushing olives, and an easy way to improve yield.

But research confirmed that it comes with a hidden cost.

“We tested different amounts of water in industrial mills, again with Arbequina,” Marx said. “And without water, we obtained olive oils with higher phenolic content.”

The reason is chemical. Phenols are hydrophilic. When water is added to the olive oil paste in the malaxer, the water takes the phenolic compounds from the paste.

“If we don’t add water, we have the chance to retain them, to have them stay with the olive oil,” Marx explained.

The research demonstrated the promise of recent, non-thermal extraction technologies.

“Pulsed electric fields, ultrasound and microwaves. All of these can increase both phenolic content and olive oil yield. And unlike traditional methods, they don’t degrade the sensory profile,” Marx said.

Adding temperature, time, or water to improve yields is a well-established practice at many olive oil mills.

“Yes, that worked for yield, but destroyed the phenolics and the taste,” Marx said. “Now, with these new technologies, we can have both: higher phenolics and better sensory attributes.”

Overall, the phenolic profile and total phenols combine to determine an olive oil’s stability, taste and health benefits. Marx pointed out that the research will continue.

“We need to move toward cultivar-specific guidelines,” she concluded. “With the data we have now, and the technology available, it’s possible to produce excellent olive oils, even from cultivars not traditionally known for phenolics.”

The study confirmed, among other findings, that hydroxytyrosol significantly reduces the oxidation levels of LDL cholesterol (the so-called ‘bad cholesterol’), thus potentially improving cardiovascular health and reducing associated risks.

“Some extra virgin olive oil phenols contain precursors of this molecule. Once we consume extra virgin olive oil, our body reacts by producing hydroxytyrosol,” study co-author María-Carmen López de las Hazas told Olive Oil Times.

López is a researcher at the Laboratory of Epigenetics of Lipid Metabolism at the Research Institute on Food and Health Sciences (IMDEA) in Madrid.

The study involved a clinical trial during which 12 healthy participants received first a single 25-milligram dose of hydroxytyrosol, followed by a daily dose of 25 milligrams of hydroxytyrosol for one week.

The researchers documented a measurable decrease in oxidized LDL (oxLDL) levels following one week of daily hydroxytyrosol intake.

Reducing oxLDL is crucial as it plays a key role in developing atherosclerosis and cardiovascular diseases.

“We observed notable reductions in LDL oxidation after just one week, which surprised us because we initially believed it would take much longer to see any effect,” Alberto Dávalos, an IMDEA researcher and head of the project, explained.

“The potency of hydroxytyrosol as an antioxidant creates an antioxidant-rich environment in the plasma, protecting LDL from oxidative stress,” he added.

The researchers focused on extracellular vesicles to better understand the mechanisms behind hydroxytyrosol’s antioxidant activity. These vesicles are small molecules secreted by cells and circulate throughout the body, carrying substances and messages to other cells and tissues.

“We call them the cellular WhatsApp. They are small lipid-bound vesicles secreted by cells across all kingdoms of life, serving as critical communication vehicles between cells,” López and Dávalos explained.

Extracellular vesicles transport various biological molecules, including proteins, lipids and nucleic acids like microRNAs (miRNAs), influencing physiological processes and intercellular communication.

The research showed that hydroxytyrosol intake increases extracellular vesicle secretion and modulates their size and cargo potential, significantly impacting intercellular signaling pathways related to health and disease.

Additionally, researchers found that hydroxytyrosol intake affects miRNAs transported within extracellular vesicles. Micro ribonucleic acid molecules (miRNAs) are essential for regulating gene expression by determining the amount of protein produced from a gene.

miRNAs are involved in various physiological processes, including inflammation and cardiovascular health, and may protect against certain cancers and neurodegenerative conditions.

According to the researchers, hydroxytyrosol intake induced notable changes in the activity of specific miRNAs, with some becoming more active and others less active.

“miRNA-124, typically elevated in cardiovascular complications, was significantly decreased, which is beneficial,” López and Dávalos noted.

“Conversely, miRNA-590, important for heart repair after myocardial infarction, increased, indicating potential cardioprotective effects,” they explained.

“These miRNAs might serve as biomarkers or therapeutic targets, highlighting the promising impact of hydroxytyrosol,” the researchers emphasized.

“However, the long-term implications and exact mechanisms still need clarification through extended studies,” they cautioned.

Hydroxytyrosol’s potential impact on human health is also related to some unique properties researchers are exploring, especially its ability to cross the blood-brain barrier.

“Something relevant about hydroxytyrosol is that this is one of the few phenolic compounds that can be found in the brain, at least in several animal models,” Dávalos noted.

“Normal polyphenols cannot transport through the blood-brain barrier unless they have a transporter or a specific chemical structure. One possibility for how they cross the barrier is transport within extracellular vesicles,” he explained.

The blood-brain barrier is composed of highly specialized cells lining brain vessels. It serves as a protective shield that prevents bacteria, viruses and other potentially harmful molecules from accessing the brain. The barrier also regulates the entry of nutrients and other crucial substances.

According to the researchers, this discovery could have significant implications if future studies confirm that hydroxytyrosol is transported via extracellular vesicles in a larger population.

“This is relevant from a dietary point of view because when you consume polyphenol-rich extra virgin olive oil, a certain amount of hydroxytyrosol can be incorporated within extracellular vesicles, increasing its potential to cross the blood-brain barrier,” Dávalos explained.

“This mechanism opens exciting therapeutic possibilities, particularly regarding neurodegenerative diseases,” the researchers pointed out.

Still, the scientists emphasized that additional studies are necessary to thoroughly understand this cellular behavior and its implications.

“It is potentially a positive result to see hydroxytyrosol crossing the barrier, but increased permeability to beneficial substances transported in extracellular vesicles could also imply increased vulnerability to other compounds,” Dávalos warned.

“Additionally, if the blood-brain barrier is permeable enough to allow hydroxytyrosol through, other barriers like the placental barrier might also be crossed when transported in extracellular vesicles. This is an entirely new area to explore,” the researchers said.

According to the scientists, future research might investigate the relationship between hydroxytyrosol intake and endogenous antioxidant mechanisms, which are crucial processes naturally activated by the human body to combat oxidative stress.

“As humans, we obtain antioxidants through two mechanisms. One is endogenous, where our body produces antioxidants naturally. The other is exogenous, where we consume antioxidants through our diet,” López explained.

She noted that introducing potent antioxidants, including hydroxytyrosol, might decrease endogenous antioxidant production.

According to the researcher, this mechanism might not always be beneficial, especially under conditions of high oxidative stress.

“What could potentially happen is that consuming hydroxytyrosol initially helps fight oxidative conditions, but when hydroxytyrosol’s effect is exhausted, our endogenous antioxidant systems might remain inactive for a while, leaving us vulnerable,” López and Dávalos explained.

The researchers mentioned past experiences with antioxidants used in cancer prevention trials in the United States during the 1980s and 1990s.

“The intake of those synthetic antioxidants in large clinical trials led to negative outcomes, with increased mortality, especially among smokers,” they recalled.

However, the scientists highlighted a crucial difference: hydroxytyrosol is a naturally occurring molecule introduced under normal dietary conditions.

“This significantly changes the scenario. A balanced supplementation of antioxidants through dietary habits might be the optimal strategy to harness the best possible effects of hydroxytyrosol,” López and Dávalos concluded.

“Further studies are needed to fully understand these aspects,” they emphasized.

“Our main objective is… to understand how extra virgin olive oil rich in phenolic compounds can inhibit the formation of some compounds including advanced glycation end-products in cooked food,” Ítala Marx, a postdoctoral researcher at the University of Córdoba and principal investigator for Phenols4Health, told Olive Oil Times.

Advanced glycation end products are formed when protein or fat combine with sugar in the bloodstream. They contribute to increased inflammation and oxidative stress associated with diabetes and cardiovascular disease.

“Our previous results indicated that phenolic compounds in extra virgin olive oil can minimize lipid oxidation and in this sense, due to its high antioxidant capacity, we hope that it also inhibits the formation of these compounds,” Marx added.

The researchers’ secondary goal is to identify cooking methods that preserve polyphenols, which degrade when exposed to heat, light and oxygen.

For example, Marx said the team has been testing different cooking methods, looking at emerging alternatives such as air frying. 

“We want to understand how different cooking methods can affect not only the phenolic composition but also the inhibition of advanced glycation end-products and the reduction of lipid oxidation in cooked foods,” she added.

The project, involving scientists from the University of Córdoba in Spain and the University of Campinas in Brazil, has already developed an extra virgin olive oil-based cracker and is working on producing flour enriched with their novel byproduct.

In one formulation, the researchers prepared the crackers similarly to regular crackers, replacing sunflower oil with Picual extra virgin olive oil produced in the Tabernas Desert in the Andalusian province of Almería. They also swapped white flour for gluten-free chickpea flour.

Due to an early harvest, the natural genetics of the Picual variety and the climate of the Tabernas Desert, the researchers selected extra virgin olive oil with a very high polyphenol content of 1,500 milligrams per kilogram.

As a result, Marx said the sensory properties of the extra virgin olive oil crackers were distinct, with a pronounced bitterness and characteristic smell of fresh extra virgin olive oil. The researchers also tested cracker formulations using refined olive oil as a control.

They aim to create products that appeal to various consumers and are healthier alternatives to typical snack foods.

Additionally, the researchers produced crackers using chickpea flour enriched with their proprietary olive oil production byproduct. 

“To ensure phenolic enrichment of the crackers and propose an upcycling strategy for the byproducts of olive oil production, we are developing formulations with enriched chickpea flour, which can further contribute to the reduction of lipid oxidation, and which we hypothesize will also prevent the formation of advanced glycation end-products”, Marx said.

“ Our previous results in other foods, including fried potatoes and breaded chicken, showed that it was possible to reduce lipid oxidation using extra virgin olive oil and enrich the foods with antioxidant compounds using the olive production byproduct,” she added.

The Phenols4Health project is part of a broader trend in the Mediterranean of researchers searching for alternative uses for olive oil production byproducts.

A 2024 study identified freeze-dried olive powder, a byproduct of table olive production that retains phenolic compounds and monounsaturated fatty acids, as a healthy ingredient to enrich baked goods, seasonings and health supplements.

Separate initiatives have repurposed olive waste into an eclectic range of products from biofuel and bioplastic to building insulation, supercapacitors and animal feeds.

For her part, Marx believes snacks enriched with the olive oil byproduct will be a growing source of revenue for olive oil producers, and new companies will specialize in making these phenolic-rich snacks.

Indeed, once the Phenols4Health project ends in May 2026, Marx is considering launching a start-up that would produce a new generation of functionally enriched foods.

“My main objective is to develop new products… that are nutritional, sustainable and healthy, as well as to create new avenues and sources of revenue for olive oil producers, ” she said.

“These results allow us to think outside the box and propose the development of new, healthy, gluten-free snacks,” Marx concluded.

The bar is situated on Bridges Street, a 300-meter street connecting Soho and Sheung Wan. It is known for its mix of historic architecture and modern vibrancy, including the Bauhaus-style Bridges Street Market.

This quieter area offers a more relaxed atmosphere compared to the nearby bustling strips of Soho.

“The olive oil sour was inspired by my love for the Whiskey Sour, a timeless classic that perfectly balances sweet, sour, and spirituous elements,” Antinori said. “We wanted to pay homage to that classic while infusing it with a Mediterranean twist that reflects our Italian roots.”

“Adding extra virgin olive oil was an idea born from our culinary heritage,” he added. “Olive oil is such an integral part of Italian cuisine, and we thought—why not elevate a cocktail with its rich, smooth texture and fresh, green flavor? The olive oil complements the ingredients and adds a velvety mouthfeel that sets this cocktail apart.”

Antinori does not use fat washing–where a spirit is infused with fat–or other similar techniques to make the cocktail; instead, he keeps the process simple.

“We add the extra virgin olive oil directly to the mix before shaking the cocktail,” he said. “This way, we preserve its flavor and texture while allowing it to harmonize with the other ingredients.”

“The key is balance,” he added. “The whiskey and sherry provide a round, nutty depth, while the honey and lemon juice add sweetness and brightness. The olive oil ties everything together, creating a harmonious and unique experience for our guests.”

Smiling, Antinori said the olive oil cocktail has received “incredible” feedback from Bar Leone’s patrons.

“Guests often comment on the silky, buttery texture and the unexpected complexity that the olive oil brings,” he said. “It’s always rewarding to see their reaction—it’s a cocktail that surprises and delights.”

Despite the positive feedback, Antinori acknowledged that the olive oil sour appeals to a particular type of cocktail enthusiast.

“It’s a drink that attracts those who appreciate the balance of sweet and sour flavors, like you find in a classic Whiskey Sour, but also those curious about innovative twists on familiar favorites,” he said.

“We often see whiskey lovers gravitating toward it because it offers the depth and complexity they enjoy, while bringing something fresh and unexpected to the table with the olive oil,” Antinori added.

The olive oil sour is also a popular drink selection for those who seek out texture in their drinks.

“The silky, buttery mouthfeel that the olive oil provides is something that surprises and delights first-time tasters,” he said. “So, in short, the olive oil sour is a cocktail for the adventurous, the discerning, and anyone who loves a well-crafted drink.”

Antinori’s olive oil sour is the latest in a steadily growing line of alcoholic beverages infused with olive oil and other products from the olive tree.

In 2022, Italian company Compagnia di San Giorgio released vodka blended with extra virgin olive oil, which gave the spirit a velvety texture.

A few years earlier, another Italian distiller released a line of gin infused with extra virgin olive oil, which added herbaceous notes and flavors to those of the juniper, angelica and cardamom.

Olive leaves and olive extract have also been used to brew beer in Italy and Spain, respectively, creating a new source of revenue for farmers who would generally compost or burn olive leaves removed during pruning.

Outside the cocktail realm, Antinori believes there is a growing interest in high-quality extra virgin olive oil in the city of 7.5 million residents.

“Italian cuisine has long been a favorite in Hong Kong, and with that comes a heightened appreciation for the essential ingredients that contribute to its uniqueness—olive oil being one of the most significant,” he said.

“Consumers are becoming increasingly discerning; they seek high-quality olive oils not just for cooking but also for how they can elevate other culinary experiences, like cocktails,” Antinori added.

He takes pride in using unconventional methods, such as the olive oil sour, to introduce people to olive oil’s versatility.

“It’s not just something to drizzle over a salad or a pasta—it can transform a drink,” Antinori said. “Seeing our guests appreciate this aspect has been incredibly rewarding, and it reflects the broader trend of growing interest in premium ingredients in the Hong Kong dining scene.”