The New York International Olive Oil Competition is the largest, and most publicized olive oil quality competition in the world.
More than 800 entries from 25 countries are judged by an international panel of experts. The winning olive oils are coveted by chefs, food buyers and discerning consumers everywhere who value extra virgin olive oils of the very highest quality.
This year, Rio Largo, a South African olive oil producer, was awarded Best In Class for their Premium Blend Extra Virgin Olive Oil at the New York International Olive Oil Competition.
Rio Largo, owned by Nick Wilkinson, has been taking home some top awards from different competitions since opening in 2010.
Whilst Nick understands that awards are not everything, they do allow both the consumer and producer the knowledge that the oil produced is one that can be relied on for quality and taste. Nick is personally responsible for the ensuring that every aspect of the farm is under his watchful eye and is passionate about every litre he produces, only bottling this special product on order, thus ensuring the quality from tree to table.
The results of the 2016 New York Olive Oil Competition, which are broadcast live online and syndicated throughout the world in publications including the New York Times, the Wall Street Journal, the Washington Post and countless international media outlets, prove that Rio Largo is not only a favourite of South Africans but is appreciated globally.
The official results website, bestoliveoils.com, is the global destination for information on the year’s best olive oils. Every winning brand has its own permanent page, and the opportunity to participate in the Best Olive Oils Marketplace, which allows merchants — retailers and distributors — to sell NYIOOC winners directly through the highest-traffic olive oil websites in the world.