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...
At Oliviers&Co, we host a tasting committee. Alexandra Gauquelin, our sensory analysis specialist selector, is at the helm. For each vintage, we compare notes and assessments from everyone. This step is crucial as it allows us to refine our definition of organoleptic characteristics to ensure the best for you.
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.