The New York International Olive Oil Competition is the most prestigious global extra virgin olive oil competition. It was founded in 2013 by Curtis Cord, the editor of the professional journal Olive Oil Times. The annual awards list is the official guide to the world's best olive oils.
A selection of Great Olive Oil Vintages of the current year. These Grands Crus, freshly pressed, are from this winter's harvest. They come from France, Spain, Portugal, Italy, Greece...
Those Olive Oils are selected in the mediterranean by our expert olive oil specialist Eric Verdier. Every year, among more than 300 olive oils, he chooses only some thirty of Grands Crus, which respect the requirements of quality Oliviers&Co.
In each orchard, the olives are picked by hand and pressed within 24 hours of crop. 5 to 12 kilos of olives are used to gain a liter of Exceptionnal Olive Oil: this low yield is the quality guarantee. Our bottles are opaque, in order to preserve the gustative quality of our oils.
The olive harvest, also called olivade in Provence, usually takes place between October and early February. The harvesting process is precise and is preferably done by hand. Read more on our blog.