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
New York Times
New York Times
New York Times
New York Times
New York Times
New York Times
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.

Sardolive First Harvest

Sardolive First Harvest Silver award

Bono PDO Val Di Mazara 100% Organic

Bono PDO Val Di Mazara 100% Organic Gold award

Domaine Adonis Chetoui

Domaine Adonis Chetoui Gold award

Al Torcio Rosulja

Al Torcio Rosulja Gold award

Biancolilla Centinara

Biancolilla Centinara Gold award

Montetucci Premium

Montetucci Premium Gold award

Quaryat Arbequina

Quaryat Arbequina Silver award

Bella Mordane Arbequina

Bella Mordane Arbequina Silver award

Knolive Epicure

Knolive Epicure Gold award

Hacienda el Lince Especial

Hacienda el Lince Especial Silver award

Sabino Leone

Sabino Leone Gold award

Hypereleon Gold

Hypereleon Gold Silver award


Olisone Gold award

Birin Oblica

Birin Oblica Silver award

Oliva Malia Erkence

Oliva Malia Erkence Silver award

O-Live & Co

O-Live & Co Silver award

OleAurum PDO Siurana

OleAurum PDO Siurana Gold 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.