16/04/2019 – News / Food Processing / Olive Oil / Contest / 2019 NYIOOC World Olive Oil Competition
Stars of the olive oil sector gear up for prestigious contest in NYC next month
The global olive oil industry is gearing up for one of the sector’s most prestigious contests – the 2019 NYIOOC World Olive Oil Competition – which returns to its original home, the International Culinary Center in Soho, New York City, on 10th May.
Comprising 10 of the world’s most important olive oil tasting professionals from 13 countries, the all-star judging panel will analyse entries for five days to determine this year’s best extra virgin olive oils.
More than 200 olive oil producers, food industry professionals and journalists will be in attendance at the auspicious awards night in the East Village, where the 2019 winners will be announced.
At 7:30pm, the seventh annual NYIOOC Awards Night will kick off with a tasting featuring olive oils from dozens of countries, with delicacies prepared by the NYIOOC’s resident chef, Perola Polillo and music from the Juilliard School.
The results of the competition will be unveiled at a press conference at 8:30pm. Broadcasted live, the press conference last year was watched by more than 11,000 viewers worldwide.
Following the broadcast, the evening will continue with a celebration of all things olive oil – featuring an array of culinary creations paired with the award-winning oils, and even olive oil cocktails.
Returning in May for its seventh edition, the NYIOOC World Olive Oil Competition is the world’s largest olive oil quality contest, with its annual roll-call of award-winners widely viewed as the definitive guide to the year’s best extra virgin olive oils.
Beyond the prestigious awards ceremony, many who attend the NYIOOC gala will stay on in town to participate in a comprehensive six-day course Olive Oil Sommelier Certification Course (already sold out). The course will see experts from five countries teach olive oil evaluation in a programme designed by the Olive Oil Times Education Lab and encompassing topics such as olive oil production, chemistry, food pairing, quality assurance and advanced sensory assessment.