News & Articles

  • The 10th China International Edible Oil & Olive Oil Exhibition 2016

    10th China (Guangzhou) International Edible Oil & Olive Oil Exhibition 2016. This exhibition will be held on June 29-July 1, 2016.We are sincerely to invite you to join us. As part of 10th IOE China 2016, 2016 International Olive Oil Competition will be held at the same time.

    IOE had been successfully held for nine editions, attracts most excellent oversea and domestic edible oil and olive oil manufacturers, importers and exporters, agents and distributors participate, has been recognized the largest, most professional, most authoritative edible oil industry exhibition.Attached please find IOE E-Brochure for your reference.

    From 2014, The International Olive Oil Council supports the exhibition as a guilder to held conference and activities to standardize the China olive oil market with IOE organization. Our aim is to provide the most professional platform for the oversea olive oil manufacturers and exporters, and set up the international standard of high quality olive oils in China market.

    As a business trade show, IOE committee will provide the top trade show platform and for the oversea enterprises who want to explore the business in China.

    Download:
    IOE 2016-Invitation Letter
    IOE China 2015 Post Show Report

    For enquiries, please contact:
    Mrs.Yuki Lee
    Email: Ioechina@yeah.net
    Tel: +86 (20) 6108 9351
    http://www.ioechina.org/

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    10th China (Guangzhou) International Edible Oil & Olive Oil Exhibition 2016. This exhibition will be held on June 29-July 1, 2016.We are sincerely to invite you to join us. As part of 10th IOE China 2016, 2016 International Olive Oil Competition will be held at the same... 
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  • Sensory Evaluation of Olive Oil Certificate Course by UC Davis

    This year’s Sensory Evaluation of Olive Oil Certificate Course will be held from 06/14/2016 to 06/17/2016. The essential sensory course for the professional buyer, importer, category manager, producer, or anyone who wants to gain expertise in evaluating olive oil. Sensory, culinary, chemistry and policy experts guide you through a unique tasting and educational odyssey. The lessons are useful for tasters at any level of experience.

    Those who attend will learn about the science of tasting from a sensory scientist with years of industry experience; evaluate more than 60 oils using official blue tasting glasses; review positive attributes and common defects; receive training like an olive oil sensory panel member; get instant feedback on how you compare with other tasters using our advanced sensory software; experience a world tour of olive oils from Spain, Italy, Greece, and the New World; understand the secrets of award-winning olive oils; try your hand at olive oil blending; take a final exam to assess your progress; and receive a Master Certificate upon course completion.

    This training will take place at the Silverado Vineyard Sensory Theater of the Robert Mondavi Institute for Wine and Food Science (Davis) and will be taught by Dan Flynn, executive director of the UC Davis Olive Center; Sue Langstaff, an olive oil sensory panel leader and the owner of Applied Sensory, LLC; Selina Wang, research director of the UC Davis Olive Center; and Deborah Madison, founding chef of Greens restaurants in San Francisco and Cafe Escalera in Santa Fe, MN.

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    This year’s Sensory Evaluation of Olive Oil Certificate Course will be held from 06/14/2016 to 06/17/2016. The essential sensory course for the professional buyer, importer, category manager, producer, or anyone who wants to gain expertise in evaluating olive oil. Sensory,... 
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  • IOC publishes its market report analyzing olive oil production in Iran

    The International Olive Council (IOC) publishes its latest market report analyzing the evolution and situation of the olive oil production in Iran, a member of this organization since January 2004 and will host the 47th meeting of the Advisory Committee together with an interregional seminar on quality, marketing and biodiversity, to be held in Tehran next 16 and 17 May.

    Iran shares many geographical features and historical roots with the Mediterranean countries, which are home to the major known cultivars of olive. Lying on the edges of the Eastern Mediterranean, it is the cradle of ancient civilisations and the possible birthplace of the olive tree. Much uncertainty surrounds the early history of olive growing in Iran although the olive tree is mentioned in ancient Iranian religious hymns dating back two thousand years ago.

    The bulk of Iran’s varietal heritage is to be found in the valley of Sefi-Rud, Tarom and Manjil, some 60–70 km away from the shores of the Caspian Sea. Olive cultivars are distributed across the provinces of Gilan, Zanjan and Golestan in the North and Khozestan and Fars in the South. Some parts of Gilan (Loshan, Manjil, Rodbar, Aliabad, Jodaky, Vakhman, Bahramabad, Kalashtar, Koshk, Rostamabad, and Ganjeh) are the most important olive producing areas in the country.

    Most of the olives grown in Iran belong to 10 traditional cultivars: Mari, Zard, Rowghani, Gelooleh, Shengeh, Khormazeitoon, Khara, Dakal, Dezful and Fishomi.

    The predominant climate is continental with cold winters and hot dry summers. On the plateau, the climate is arid and rainfall is less than 250 mm per year. Tehran, at the foot of the southern slopes of the Elburz Mountains, receives only 230 mm of precipitation whereas the coastline of the Caspian Sea receives more than 1 000 mm.

    The land is often cultivated on both mountainous terrain and elevations between 100 and 150 m above sea level.

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    The International Olive Council (IOC) publishes its latest market report analyzing the evolution and situation of the olive oil production in Iran, a member of this organization since January 2004 and will host the 47th meeting of the Advisory Committee together with an interregional... 
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  • National Congress do Azeite-Azeite do Alentejo in Portugal

    The Portuguese city of Moura will host next May 13th the third edition of the National Congress do Azeite-Azeite do Alentejo, which will include three panel discussions with leading industry professionals who will discuss the situation in the olive sector and the latest technologies applied to culture of the olive tree.

    As recorded by the program of the meeting, following the opening of the congress, will take place the panel discussion on the sector (moderated by Luis Chrysostom, of the Agricultural Cooperative de Moura and Barrancos, CRL) which will involve Mário Joaquim Abreu e Lima, of the Associação Interprofissional da Fileira Oleícola; Cortez João de Loba, from Herdade Maria da Guarda; José Ventura, from the Cooperative Dos Olivicultores de Valpaços, CRL; and Rodrigo Caeiro, from Carmim, CRL.

    The congress is organized by the Municipality of Moura and the Center for Studies and Promotion of Oil of Alentejo, a non-profit organization created in 1999 that aims to stimulate and strengthen the sector of olive oil in this Portuguese region.Based in Moura, this association gathers today around 60% of oil production in the region of Alentejo, and next to its producers, are part of the institutions linked to the sector such as state agencies, municipalities and universities.In the scope of activities of this center highlights the recognition process of Alentejo EVOO as part of the Protected Geographical Indication; the organization of the “National Extra Virgin Olive Oil Competition”, part of the National Fair of Agriculture; as well as the National Fair of olive growing, Olivomoura.

    For further information:
    E-mail: cepaal@azeitedoalentejo.pt
    website

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    The Portuguese city of Moura will host next May 13th the third edition of the National Congress do Azeite-Azeite do Alentejo, which will include three panel discussions with leading industry professionals who will discuss the situation in the olive sector and the latest technologies... 
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  • Why Extra Virgin Olive Oil Is The King Of The Mediterranean Diet

    In the Mediterranean diet, everything revolves around this essential ingredient because of its taste and nutritional aspects, but it is also a cultural matter. Olive oil—that is, extra virgin olive oil, because we are talking about the most widely touted member of the family—boasts unique nutritional characteristics. Because it is rich in vitamins and essential fats (the ones we cannot do without in our diet, as emphasized by the WHO’s latest guidelines) and because it is suited to all palates and dishes thanks to the immense number of varieties that are available. Italy produces huge quantities and, in fact, only two of its regions—Piedmont and Valle d’Aosta—do not grow olives. But this yellow gold flows freely everywhere else, from one end of the peninsula to the other, with different characteristics depending on where it is made.

    The oil can be fruity or not, and have more or less body, and range in acidity. Just like wine. To grasp all its facets, you should taste it without cooking it: in other words, just drizzle it right onto the dish you’re making or add it at the very end. This will maintain all its culinary qualities as well as its advantages in terms of wellness. Extra virgin olive oil is distinguished from plain virgin oil by specific sensory and chemical characteristics. According to EU regulations, olive oil can be defined as extra virgin only if it has a maximum acidity of no more than 0.8% (versus 2% for just virgin oil).

    Then variables in terms of taste and aroma are also considered. The perfect equation calls for a balance between the fruity components and the slightly piquant ones (caused by polyphenols). After that, it’s just a matter of preference and provenance, but there’s one thing to bear in mind: complete traceability. The label must clearly indicate not only that it is a superior-quality oil made only from olives and strictly with mechanical processes, but also that the origin of the olives is Italy. And not just that it was produced in Italy. Here are some of the best- known provenances.

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    In the Mediterranean diet, everything revolves around this essential ingredient because of its taste and nutritional aspects, but it is also a cultural matter. Olive oil—that is, extra virgin olive oil, because we are talking about the most widely touted member of the family—boasts... 
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  • Sales of olive oil in Germany reached a total of 34.7 million liters in 2015

    Sales of olive oil in Germany reached in 2015 a market share of 18.1%, according to the Union for the Promotion of Oil and Protein Plants – UFOP, that also notes that rapeseed oil continues to lead the list of the most popular oils among German consumers.
    Thus, in 2015, the quantity of this oil purchased by consumers in this country increased once again over the previous year, this time by 2.4%, reaching a new record of 78.5 million liters, as recorded by the international newsletter of the Spanish Ministry of Agriculture, Food and Environment (Magrama).

    In this sense, its market share remained, for the second consecutive year, above 40% and gained ground against the sunflower, of which about 52 million liters were sold and to which corresponded a market share of 27,2%, followed by olive oil.

    The UFOP noted that German consumers are positive about the rapeseed oil, especially for its fatty acid composition and variety of use, as well as the fact that it is of domestic origin.

    According to the association, the 2016 harvest is estimated to reach 5.4 or 5.9 million rapeseeds which will produce more than 2.2 million tons of oil intended for consumption or processing purposes.

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    Sales of olive oil in Germany reached in 2015 a market share of 18.1%, according to the Union for the Promotion of Oil and Protein Plants – UFOP, that also notes that rapeseed oil continues to lead the list of the most popular oils among German consumers. Thus, in 2015,... 
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  • OLIVE JAPAN 2016 WINNERS LIST UPLOADED !!

    The OLIVE JAPAN International Extra Virgin Olive Oil Competition is one of the premier olive oil competitions in the world, bringing together the highest standards of integrity and professionalism in awarding medals to the best oils from around the globe.

    This is the forth year of OLIVE JAPAN International Competition, Japan as the one of the most important market for olive oil in the world. The judges are invited from key major olive oil production countries and Japan, under recommendation by the Olive Oil Sommelier Association of Japan. (OSAJ).

    Olive Japan has published the full list of winners (Premier Medal, Gold Medal and Silver Medal) in this contest, which has recognized EVOOs from Italy, Portugal, United States, Australia, Chile, Argentina, Uruguay, Turkey, New Zealand, Japan, Greece, Croatia, France, Israel, Morocco, Slovenia and South Africa.

    The organizer is the Olive Oil Sommelier Association of Japan (OSAJ), Japan’s sole professional organization for training and certifying olive oil experts, which is independent from any commercial body of the olive and olive oil.

    Olive Japan 2016 had total 600 entries from 21 countries around the world. After 3 days serious and enjoyable judge sessions, this contest has decided to awards: 11 Premier Medals, 213 Gold Medals and 196 Silver Medals.

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    The OLIVE JAPAN International Extra Virgin Olive Oil Competition is one of the premier olive oil competitions in the world, bringing together the highest standards of integrity and professionalism in awarding medals to the best oils from around the globe. This is the forth year... 
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  • Alimentaria goes even further at the edition marking its 40th anniversary

    The great Spanish food and drink fair Alimentaria , which closes today at the Gran Via Exhibition Centre in Barcelona, managed to attract visitors from 157 countries (16 more than in 2014), underlining its international pulling power and efficient role at galvanising exports for sector companies. The show also left a very positive impact on attendees, as shown by the reactivation of domestic demand in view of the rise in consumption.

    The 4,000 exhibitors came from 78 different countries and of the 140,000 registered visitors, 32% were international, reflecting the tremendous potential of this event, which has consolidated its leadership as one of the benchmark European trade shows in the sector with innovation and gastronomy as two of its main cornerstones.

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    The great Spanish food and drink fair Alimentaria , which closes today at the Gran Via Exhibition Centre in Barcelona, managed to attract visitors from 157 countries (16 more than in 2014), underlining its international pulling power and efficient role at galvanising exports... 
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  • The prevalence of fraudulently labeled olive oil imported into the United States

    Last Tuesday, the U.S. House Agricultural Committee submitted a report detailing concerns over “the prevalence of adulterated and fraudulently labeled olive oil imported into the United States and sold to American consumers.” In addition to false marketing claims, mislabeled olive oils may pose “a serious health risk to consumers who are allergic to seed oil,” which is often used as a filler in cheaper olive oils, the report claims.

    Imported oils account for more than 95 percent of olive oil consumed in the United States, which imports about $1.1 billion worth of olive oil annually. In January, a 60 Minutes report found that up to 80 percent of the extra virgin olive oil sold in American supermarkets may be diluted with substandard olive oils—or may even be a different cheap oil altogether that’s been scented and colored.

    Following in the steps of Italian lawmakers who recently stepped up efforts to combat olive oil fraud within the country, the U.S. is giving the FDA nine months to “ take a sampling of imported olive oil to determine if it is adulterated or misbranded,” report on its findings to Congress, and make recommendations on how to address the problem.

    The committee suggests that consumers may benefit from some type of labeling system to note relative oil purity and demarcate certain additives.

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    Last Tuesday, the U.S. House Agricultural Committee submitted a report detailing concerns over “the prevalence of adulterated and fraudulently labeled olive oil imported into the United States and sold to American consumers.” In addition to false marketing claims, mislabeled... 
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  • Study: Olive-sourced hydroxytyrosol effective in biscuits

    bioavailable, extensively metabolised and rapidly eliminated, contributing to a decrease of plasma oxidised-LDL. Therefore, biscuits can be considered an efficient vehicle to deliver HT,” the Spanish researchers wrote in the journal Food Chemistry.

    Olive oil phenol HT has been proven in numerous studies to positively influence cardiovascular health by protecting LDL particles from oxidative damage.

    In 2011 this evidence was given the stamp of approval by the European Food Safety Authority (EFSA) when olive oil polyphenols was awarded a rare health claim. This captured the interest of the food and ingredients industry and since then the market for HT has been hot.

    Narrow scope

    However, the scope of the EFSA claim is limited to the application of HT and its derivatives in the olive oil matrix and relates to ‘chronic consumption’.

    “Any claim with hydroxytyrosol in a different food matrix requires a study to assess the capacity of hydroxytyrosol to protect LDL against oxidation,” lead researcher Raquel Mateos told NutraIngredients.

    She explained: “Bioavailability of food components may vary positively or negatively depending on the food it is contained in. Previous studies have reported that the bioavailability of phenols in olive oil declines in food matrices other than olive oil. There are few studies on the bioavailability of hydroxytyrosol in foods other than oil and none in cereal based matrices, to our knowledge.”

    This research gap coupled with the restriction on how the EFSA claim could be applied prompted Spanish biscuit and pastries manufacturer Adam Foods SL to approach the Institute of Food Science, Technology and Nutrition (ICTAN-CSIC) to evaluate the bioavailability of HT in biscuits.

    From the researchers’ point of view, the driver for the study was to help encourage uptake of the phenol by facilitating its inclusion in an increased range of products.

    “Biscuits are widely consumed by all population groups, hence being an interesting food option for enrichment with bioactive ingredients to deliver healthy compounds to consumers. Therefore this study was aimed at assessing the absorption and metabolism of HT, contained in biscuits, in volunteers,” the researchers said.

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    bioavailable, extensively metabolised and rapidly eliminated, contributing to a decrease of plasma oxidised-LDL. Therefore, biscuits can be considered an efficient vehicle to deliver HT,” the Spanish researchers wrote in the journal Food Chemistry. Olive oil phenol HT has been... 
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  • Higher olive oil production in Spain could help stabilize prices

    Olive oil production in Spain is now predicted to be 16 per cent higher than what was originally forecast for the 2015-2016 period, something that looks set to help stabilize prices.

    Experts in the industry were expecting a smaller harvest, and around 1,200,000 tonnes in total production, reports Efeagro.com. However, Spanish olive oil giant, Deoleo is now reporting that production is set to amount to 1,400,000 tonnes.

    Available information for the 2015-2016 period so far (until February 2016) indicates that already 1,357,000 tonnes have been registered.

    Average production for the last ten years has been 1,200,000 tonnes, hence the results are thought to be a considerable improvement. This is expected to have a positive impact on the price of olive oil, since lower supplies last year had lead to unstable prices.

    According to Deoleo, the predicted available product, including the imports and remaining stock from last year, amounts to around 1,700,000 tonnes – plenty to cover the domestic market and increase exports.

    European Supermarket Magazine

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    Olive oil production in Spain is now predicted to be 16 per cent higher than what was originally forecast for the 2015-2016 period, something that looks set to help stabilize prices. Experts in the industry were expecting a smaller harvest, and around 1,200,000 tonnes in total... 
    Read More →
  • Portugal Sees 75% Growth in Olive Oil Production

    Portugal produced 106,000 tonnes of olive oil in 2015, which is 75 percent more than in 2014 and the highest figure since 1961.

    Last year’s production was the third highest in the last 100 years and the Casa do Azeite, an association representing producers and olive oil packers, has revised upwards its production forecasts for the next four years.

    The general secretary of Casa do Azeite, Mariana Matos, told Publico that the initial forecast was to reach 100,000 tonnes in 2020, but the good results achieved in the last season have led the group to anticipate production of between 120,000 and 130,000 tonnes in the next four years.

    Difficulties in two of Portugal’s main markets, Brazil and Angola, which together account for 50 per cent of olive oil exports, impacted foreign sales last year. For the first time in recent years, exports dropped 4 per cent in volume. However, they grew 17 per cent in value to €436.5 million due to increased prices.

    Despite the growth in olive oil production, the country remains in fourth position among the leading European producers, behind Spain, Italy and Greece.

    European Supermarket Magazine

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    Portugal produced 106,000 tonnes of olive oil in 2015, which is 75 percent more than in 2014 and the highest figure since 1961. Last year’s production was the third highest in the last 100 years and the Casa do Azeite, an association representing producers and olive oil packers,... 
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  • EU grant of 606,000€ for the Oleum project to combat fraud in olive oil

    The Instituto de la Grasa, belonging to the Spanish National Research Council (CSIC), has managed by a consortium -in which 20 institutions from 15 countries are present- a grant of 606,000 euros from the European Union (EU) for the Oleum project, which will generate innovative, more effective and harmonized analytical solutions to detect and combat the most common and emerging fraud in olive oil also being able to verify its quality.

    In a statement, the agency has stated that the amount has been granted through the Horizon 2020 call, in relation to the food crisis, fraud in the food chain and food control under fraudulent activities. Twenty consortiums presented to this call which finally chose Oleum project, whose total budget is 5 million euros.

    In this consortium participate numerous chemical experts that make up the expert groups of the regulatory olive oil institutions, such as the European Union (EU) and the International Olive Council (IOC). Also, a total of eight of these experts participate in the consortium.

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    The Instituto de la Grasa, belonging to the Spanish National Research Council (CSIC), has managed by a consortium -in which 20 institutions from 15 countries are present- a grant of 606,000 euros from the European Union (EU) for the Oleum project, which will generate innovative,... 
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  • International Olive Oil Contest Masters of San Remo Awards

    The competition, organized for the first time in 2016 by Masters of Olive Oil, seeks to promote the knowledge and use olive oil extra virgin correct, healthy and positive way, spreading its culture and informing consumers about their benefits Health.

    It also aims to contribute to the dissemination of extra virgin olive oil and promote its use in international markets; transmitting the nutritional benefits of this food as a fundamental component of the Mediterranean Diet; promoting the winning companies in particular (and all producers who have managed to produce excellent EVOOs in general) among consumers, distributors, importers and retail chains in international markets; and encourage consumption.

    EVOOs from Spain, Italy, France, Greece and Israel have been awarded in these categories: Low Fruity Olive Oils, Medium Fruity Olive Oils, High Fruity Olive Oils, Monovarietal Olive Oil, Blend Olive Oil, Organic Olive Oil and Ligurian Olive Oils.
    stemma
    Masters of Olive Oil INTERNATIONAL COMPETITION
    29th of March – 1st of April

    >> AWARDS MASTERS OF OLIVE OIL INTERNATIONAL CONTEST SANREMO 2016

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    The competition, organized for the first time in 2016 by Masters of Olive Oil, seeks to promote the knowledge and use olive oil extra virgin correct, healthy and positive way, spreading its culture and informing consumers about their benefits Health. It also aims to contribute... 
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  • World's TOP100 Extra Virgin Olive Oils by EVOOLEUM

    The organizers of the EVOOLEUM Awards International Competition, has announced the EVOO TOP100 which is to say the 100 extra virgin olive oils that have obtained the highest score among the 300 samples submitted to a contest that was born with the aim to recognize the quality of the best EVOOs worldwide, and that once developed the selection process, can claim that the goal has been amply fulfilled, relying on the most rigorous methodology and a spectacular international jury which has formed its Tasting Panel.

    After the relevant reception, organoleptic assessment and verification of samples submitted, amongst the 100 EVOOs with highest scores in the competition highlights the overwhelming Spanish dominion, with 74 juices mainly from Andalusia -authentic heart of world production with Jaén and Córdoba to the head-, but also from Extremadura, Castilla-La Mancha, Catalonia, Valencia, Aragón, Mallorca and Navarre; as well as Portugal (12) and Italy (11) completing the podium.

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    The organizers of the EVOOLEUM Awards International Competition, has announced the EVOO TOP100 which is to say the 100 extra virgin olive oils that have obtained the highest score among the 300 samples submitted to a contest that was born with the aim to recognize the quality... 
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  • Eliris Extraordinary Organic EVOO is a Gold Award Winner at NYIIOOC

    Eliris extraordinary organic olive oil is crafted by Iris & Sam at Efthimiadi Estate in northern Greece. A rare, single-estate signature field-blend of many Greek varieties, produces a truly stunning medium style of olive oil with a complex character.
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    Eliris, the extraordinary taste of Greece
    In an area of astonishing natural beauty, nestling in the foothills of the Menikio mountains in Northern Greece, there thrives an olive grove of noble provenance. Home to a rare collection of legendary Greek olive varieties, the grove has been painstakingly rejuvenated by a daughter and her English fiancee, in honour of her father’s dream.

    In this idyllic, tranquil setting, olives are tended with reverence using time-honoured, organic methods. Fresh olives are harvested by hand and quickly cold extracted to produce Eliris, a high-phenol, signature field-blend of unrivalled quality, aroma and flavour.

    Eliris is one of the finest, most distinctive organic olive oils in the world. Fresh estate olive oil is like nothing else, a rare joy to be savoured. If you are holding a bottle of Eliris, you are one of the very few to discover and experience a truly rare delicacy – beyond delicious.

    Iris & Sam warmly welcome you to learn more about what makes Eliris extraordinary and would be delighted to hear how Eliris has brought joy to and influenced your culinary adventure.
    Efthimiadi Estate is managed 'with meraki' by Iris & Sam
    Award page

    Producer’s website

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    Eliris extraordinary organic olive oil is crafted by Iris & Sam at Efthimiadi Estate in northern Greece. A rare, single-estate signature field-blend of many Greek varieties, produces a truly stunning medium style of olive oil with a complex character.Eliris, the extraordinary... 
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  • The winners of the New York International Olive Oil Competition 2016

    The winners of the New York International Olive Oil Competition were announced at a New York press conference broadcast live on April 14, 2016.

    Over 200 media and food industry professionals attended the sold-out press event, which included a tasting of many of the winning oils.

    More than 820 brands from 26 countries participated in the competition, making it by far the largest of its kind. Italy took home the most awards with 109, followed by Spain with 78. United States won 50 awards. 17 olive oil brands were awarded the Best in Class distinction.2016 New York International Olive Oil Competition

    Curtis Cord, president of the New York International Olive Oil Competition (NYIOOC), announced the best olive oils in the world for 2016 at a press conference packed with over 200 olive oil producers retailers, distributors, chefs and journalists from around the world in New York City this evening.

    The crowded audience was abuzz with anticipation, nerves and excitement. One producer said she was nearly in tears. “My boss told me not to come home unless I win,” she said. Viewers from around the world, who watched the live-streamed broadcast online, joined the New York crowd, waiting for the results.

    Despite the many challenges, 314 producers took home awards, an overall success rate of 38 percent. Italy won 109 awards, overtaking last year’s top winner, Spain, who racked up 78 wins, a strong second. The United States came in third place with 50.

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    The winners of the New York International Olive Oil Competition were announced at a New York press conference broadcast live on April 14, 2016. Over 200 media and food industry professionals attended the sold-out press event, which included a tasting of many of the winning oils. More... 
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