The NYIOOC World Olive Oil Competition is the world’s largest and most prestigious olive oil quality contest, and its annual listing of award winners is widely considered the most trusted guide to the year’s best extra virgin olive oils.
Producer Tools is a proprietary software program and portal developed by the New York International Olive Oil Competition technical team to manage NYIOOC data, process results and offer a suite of marketing tools within a secure IT infrastructure.
The 2019 NYIOOC World Olive Oil Competition will be held May 5-10, 2019.
The NYIOOC World Olive Oil Competition is organized by Olive Oil Times – the publication of record and most-read source of information about olive oil. You can contact the organizers here.
The NYIOOC is judged by the most distinguished panel of international experts ever assembled for an olive oil contest. Learn more about them here.
You can find the NYIOOC Terms and Conditions here.
The winners will be unveiled at a press conference and awards celebration in New York on Friday, May 10, 2019 at 8:30 PM. You can watch the announcement live on the NYIOOC website. Complete results will be distributed through the international media and indexed on the official results website, bestoliveoils.com.
Extra virgin olive oil brands may be entered in the competition by any company or organization responsible for the brand in the market. This can be a farm, mill, cooperative, bottler, importer, distributor or marketer.
Flavored, infused or aromatized oils are not permitted.
The entry fees for the 2019 NYIOOC World Olive Oil Competition are as follows:
Before January 1, 2019: $300 (early registration)
On or after January 1, 2019: $350 (standard registration)
On or after March 1, 2019: $400 (late registration)
Register online here.
After March 1, 2019 registration can close at any moment if the optimal number of entries is reached. If you want to participate in the 2019 NYIOOC, you should register today.
Samples must be received by NYIOOC on or before Friday May 3, 2019.
Yes! If your olive oil wins an award, it will be photographed and publicized. Samples should be of the same packaging you use in the marketplace.
You can update your NYIOOC entry right from your Producer Dashboard. Please note: editing your entry is not allowed once you ship your samples to NYIOOC.
Every sample must be submitted in its normal retail packaging and brand label. Below are the required sample amounts for each oil entered:
If your bottles are 250 ML, send 2 samples.
If your bottles are 375 ML, send 2 samples.
If your bottles are 500 ML, send 2 samples.
If your bottles are 750 ML, send 2 samples.
If your bottles are 1000 ML, send 2 samples.
Sample shipments begin February 1, 2019. Please do NOT ship samples before February 1, 2019. All sample shipments must include the NYIOOC documents that you will download from Producer Tools after February 1, 2019.
During registration you will choose to use the NYIOOC shipping option, or your own method. By using our courier account, you can confirm and track your shipment, and you will receive a special NYIOOC discounted rate.
After you submit your registration and it is reviewed by NYIOOC staff, you will be provided with documents to include with your shipment including (1) an invoice to attach to the outside of the shipping box; (2) an identification tag to attach to your samples and (3) a UPS shipping label (if you chose to use the NYIOOC Shipping Service). These documents will be available under the "Manage > My Shipping" tab in your Producer Tools dashboard.
If you choose to ship using your own courier, please be advised NYIOOC will not pay any fees or other shipping charges.
Please contact NYIOOC if you have any questions about shipping your samples.
NYIOOC entries are immediately masked, coded and stored in our secured, climate-controlled vault that maintains the oils at 14-15°C (57.2-59.0°F) under 100% UV-free lighting. You can see the current conditions here.
NYIOOC Vault Real-Time Data
Join olive oil producers retailers, distributors, chefs and journalists from around the world on May 10 for an exclusive tasting of the world’s best olive oils followed by the official unveiling of the NYIOOC winners and awards reception. Visit the event website for more information and to register to attend.
Award winners can purchase stickers and trophies in their Producer Tool dashboard. Trophies must be ordered before August 1 of the competition year. Stickers must be ordered before September 1 of the competition year. No stickers or trophies will be available after these dates. Please note you are only permitted to affix award labels to winning brands of the same harvest. For example, you cannot affix a 2018 Gold Award sticker to a 2019 harvest oil.
We’re afraid it is true. Maybe your oil won an award in another competition, you have laboratory and sensory analyses that show it's perfect. The fact is, that on the day it was tasted in New York by the NYIOOC judging panel, either it displayed defects or it did not earn a score high enough for an award at NYIOOC. The international panel of expert judges at the NYIOOC are trained to find defects. We hope you can use the information provided to investigate possible causes. All results are verified and final.
Participating in the NYIOOC World Olive Oil Competition is the best investment you can make in your olive oil brand.
NYIOOC winners join the elite group of artisans who are celebrated and publicized all year long.
Olive oil chemical and sensory analyses are fast, easy and affordable on the Olive Oil Test portal developed by Olive Oil Times in partnership with Eurofins Labs.
Just select the tests you want, send your samples and you’re done. Manage all of your test results securely and reorder in just a few clicks. Olive oil testing has never been like this.
The International Culinary Center and the Olive Oil Times Education Lab will present the Olive Oil Sommelier Certification Course May 13 – May 18, right after the 2019 NYIOOC.
Attend the NYIOOC event on May 10 and stay for this world-renowned certificate program on olive oil quality assessment.