This year’s major olive oil competitions have once again yielded exceptional results for the oils we carry! We were extremely fortunate to be awarded a grand total of eight quality medals at two of the world’s most renowned olive oil tasting competitions. We are humbled and honoured that our super-premium, green EVOOs have been selected in blind tastings by the world’s most discerning olive oil experts and received such an astonishing number of awards on both coasts. All of this year’s award-winning olive oils, with the exception of the Italian Coratina, were crushed and expertly milled at our family’s mill, Almazara Andres Aguilar, in Linares, Spain.
2020 L.A. Country Fair International Olive Oil Competition:
MillPress Hojiblanca, Medium – Best of Class
MillPress Hojiblanca, Medium – Gold Medal
MillPress Picual, Medium – Silver Medal
2020 NYIOOC New York International Olive Oil Competition:
MillPress Hojiblanca – Gold Medal
MillPress Picual – Gold Medal
MillPress Green Arbequina – Gold Medal
MillPress Frantoio – Gold Medal
MillPress Coratina – Gold Medal
The culture of fresh, high-quality super-premium EVOO is growing, and we consider ourselves fortunate to be a key part of spreading the message of quality and sharing our fine olive oils to interested customers and diners.
Cheers to Great Olive Oil!
About the Competitions:
About the L.A. County Fair International Olive Oil Competition from their website:
“For eight decades the Los Angeles International Wine Competition has bestowed gold medals to the best wines from around the globe. Sixty years after the wine competition’s conception, the addition of the Los Angeles International Extra Virgin Olive Oil Competition was a perfect fit.
The extra virgin olive oil competition celebrates its 21st anniversary in 2020. Back in 2000, wine competition organizers were looking for a way to expand the competition. The marriage of extra virgin olive oil and wine was natural. Both require a distinguished palate, both have distinctive varietals, both are important to serving the perfect meal. At its inception, the Los Angeles International Extra Virgin Olive Oil Competition enlisted an impressive list of judges to taste the finest domestic extra virgin olive oils. The competition was eventually opened to international oils, with oils coming from Northern and Southern Hemisphere.
The wine and extra virgin olive oil competitions are the foundation for an extensive education program that’s available to nearly 1.2 million visitors to the Los Angeles County Fair. Public wine tasting began in 1968; in 1998 a wine education center opened, complete with consumer-driven classes, tastings and a display of the award-winning wines. Extra virgin olive oil was added to the program in 2000 and spirits in 2007. The Los Angeles International Wine and Extra Virgin Olive Oil competitions are committed to educating the public about wine and extra virgin olive oil, featuring industry experts with extensive knowledge about selection, tasting and food pairings.”
About the New York International Olive Oil Competition (NYIOOC) from their website:
“The NYIOOC World Olive Oil Competition is the world’s largest and most prestigious olive oil contest. The annual listing of award winners is considered the authoritative guide to the year’s best extra virgin olive oils.”
Also from the NYIOOC website are some customer-facing factoids about premium EVOO that you may want use in your social media posts. This is great content when introducing our products to new tasters and EVOO enthusiasts alike:
What makes an olive oil great?
Making great olive oil takes determination, skill, and obsessive attention to details. Those who succeed get the worldwide attention they deserve at the industry’s premier event and throughout the year.
Every good olive oil needs to have the aroma of fresh fruit. Olives are fruits, after all. The oil should smell fresh and fruity.
Pungency is that cough-inducing sting on the throat that’s caused by the healthy phenolic compounds in fresh, high-quality olive oil.
Exceptional olive oils send us on an olfactory and gustatory journey through a complex bouquet of pleasing sensations.
A pleasing balance in an oil sample’s quality characteristics distinguishes high-quality olive oils from the others
Olives are mighty bitter straight off the tree. So any fresh, high-quality olive oil must be bitter, which we perceive on the tongue.
The qualities should linger for a while, giving the taster time to reflect on the fruity notes and complex subtleties.