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The NYIOOC World Olive Oil Competition is the world’s most prestigious olive oil quality contest. Its annual list of award winners is the definitive guide to the finest extra virgin olive oils of the year.Discover the 2023 winners
The Official Guide is the definitive catalogue of the best extra virgin olive oils and the dedicated producers who craft them.
Coratina olives are widely grown in the southern region of Puglia in Italy. This variety is known for producing an oil that is robust and flavorful, with a fruity aroma and a slightly bitter taste. The olives are typically harvested when green and unripe to produce a high-quality extra-virgin olive oil rich in polyphenols, which have been shown to have numerous health benefits, including reducing inflammation and lowering the risk of heart disease.
Crafting an award-winning olive oil takes determination, skill and obsessive attention to detail. Every stage of the process, from harvest to bottle, must be perfectly managed to produce one of the world’s best olive oils.
Every good olive oil needs to have the aroma of fresh fruit. Olives are fruits, after all. Award-winning extra virgin olive oils smell fresh and fruity.
Bitterness indicates the presence of health-promoting compounds like polyphenols and adds complexity and balance to the flavor profile.
Pungency is that peppery sensation on the throat caused by the healthy phenolic compounds in fresh, high-quality olive oils.
The perfect balance of fruity, bitter and pungent notes indicates a high-quality oil that can elevate the flavors of any dish.
Exceptional extra virgin olive oils send us on an olfactory and gustatory journey through a complex bouquet of pleasing sensations.
The lingering taste and aroma of well-crafted olive oils give the taster time to reflect on the fruity notes and complex subtleties.
Samir Bayraktar, the founder of Olive Truck, has earned ten NYIOOC awards for extra virgin olive oils produced in his mobile mill.
Bayraktar uses data from previous harvests and analysis of the current crop of olives to decide the precise moment to harvest and mill in each grove. He attributes his consistent success in the NYIOOC to his focus on quality over quantity and the flexibility provided by the mobile setup.
“I collect the samples two or three weeks before what I estimate to be the best harvest window,” he said. “Then I get the results from the lab.”
İzmir, located on the Aegean coast of Turkey, is known for producing some of the highest-quality olive oil in the world. Olive trees have been cultivated in this region for thousands of years, and the mild Mediterranean climate and fertile soil create ideal conditions for growing olives. İzmir olive oil is a staple ingredient in traditional Turkish dishes like mezze, salads, and grilled meats.