The World’s Best Olive Oils

The NYIOOC World Olive Oil Competition is the world’s largest and most prestigious olive oil contest. Its annual listing of award winners is considered the authoritative guide to the year’s best extra virgin olive oils.

All Winners 2022
New York Times
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New York Times

2022 Winners

The Official Guide to the World’s Best Olive Oils is the authoritative index of the world’s best olive oils and the dedicated producers who craft them.

Valmore Nocellara Monovarietal

Valmore Nocellara Monovarietal Silver award

Makaria Terra

Makaria Terra Silver award

Palamidas Domat

Palamidas Domat Gold award

Molí Coloma Koroneiki

Molí Coloma Koroneiki Silver award

il Salto

il Salto Silver award

39/22 Manaki

39/22 Manaki Silver award

Nono Remiđo Finide

Nono Remiđo Finide Gold award

Troya Cemile

Troya Cemile Gold award


Mission Silver award

Laurel & Flame Olympia PGI

Laurel & Flame Olympia PGI Gold award

Lions Creek – Picual

Lions Creek - Picual Silver award

Nichen Chetoui

Nichen Chetoui Gold award

Tuscan Gold Paradiso

Tuscan Gold Paradiso Gold award

Olea Farm Miller’s Blend

Olea Farm Miller's Blend Silver award

Pedregais Picual

Pedregais Picual Gold award

Olio Frisina

Olio Frisina Silver award

Garden of Eden Radojkovic

Garden of Eden Radojkovic Gold award

Gaea Fresh

Gaea Fresh Silver award
All Winners 2022
Cultivar in the Spotlight


The Picual, also known as Marteña or Lopereña, is an olive cultivar from Spain. Picual olives are the most commonly grown olive today for olive oil, with production centered in the Spanish province of Jaén.

Picual trees are estimated to account for 25 percent of all olive oil in the world.

What makes a
great olive oil?

Crafting an award-winning olive oil takes determination, skill and obsessive attention to details. 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. The oil should smell fresh and fruity.



Olives are mighty bitter straight off the tree. So any fresh, high-quality olive oil must be bitter, which we perceive on the tongue.



Pungency is that cough-inducing sting on the throat that’s caused by the healthy phenolic compounds in fresh, high-quality olive oil.



A pleasing balance in an oil sample’s quality characteristics distinguishes high-quality olive oils from the others.



Exceptional olive oils send us on an olfactory and gustatory journey through a complex bouquet of pleasing sensations.



The qualities should linger for a while, giving the taster time to reflect on the fruity notes and complex subtleties.

People Behind the Winning Brands

Danijala Lalin

After winning an award at the world’s largest olive oil quality competition, Lalin has become a role model for other young olive growers in Pakoštane.

“It is a long process because if you want to do something well, then it should be of good quality, and you should have time for that,” Lalin said. “I think it is important to have a goal and not give up. It took a long time.”

Award-Winning Regions


The region has a beautiful and varied territory, from mountains to sea and volcanic lakes. This is reflected in a rich olive biodiversity which, in turn, is exalted by farmers through outstanding extra virgin olive oils.