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.

Podere il Montaleo

Podere il Montaleo Gold award

Oio Vivo

Oio Vivo Gold award

Lucini Italia Premium Select Organic

Lucini Italia Premium Select Organic Gold award

Oh Olive Oil

Oh Olive Oil Gold award

Huljev Ulje

Huljev Ulje Gold award

Laudemio 2021

Laudemio 2021 Gold award

Monteoliva Oro Coupage

Monteoliva Oro Coupage Gold award

My Land

My Land Silver award

Kali Organic Toscano IGP

Kali Organic Toscano IGP Gold award

Extreme Bio 2022

Extreme Bio 2022 Silver award

L’Intenditore Melchiorri

L'Intenditore Melchiorri Silver award

Heritage Blend

Heritage Blend Gold award

Le Case di Lavinia

Le Case di Lavinia Gold award

Pavoni Masseria Fortificata Leccino

Pavoni Masseria Fortificata Leccino Silver award

Carapelli Founders Edition

Carapelli Founders Edition Gold award

Molino del Genil Arbequina

Molino del Genil Arbequina 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

Santo Giannone

Tenuta Giannone was awarded for its il Salto brand, a delicate blend of the endemic Tonda Iblea and Verdese olives.

“This result gives us further motivation to maximize the quality of our products, always combining the needs of our clients with sustainable agriculture principles and the Mediterranean traditions,” Santo Giannone said.

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.