Last year, MillPress won “Best of Class”, six gold medals, and one silver medal for their olive oils!
But you might be wondering: How do you win medals for olive oils? How does it work? You’re in luck! The New York International Olive Oil Competition (NIOOC World) explains from their website how they judge extra virgin olive oils!
| “The NYIOOC World Olive Oil Competition is the world’s largest and most prestigious olive oil contest. The annual listing of award winners is considered the authoritative guide to the year’s best extra virgin olive oils.” Also from the NYIOOC website are some customer-facing factoids about premium EVOO that you may want use in your social media posts. This is great content when introducing our products to new tasters and EVOO enthusiasts alike: What makes an olive oil great? Making great olive oil takes determination, skill, and obsessive attention to details. Those who succeed get the worldwide attention they deserve at the industry’s premier event and throughout the year. Fruitiness Every good olive oil needs to have the aroma of fresh fruit. Olives are fruits, after all. The oil should smell fresh and fruity. Pungency Pungency is that cough-inducing sting on the throat that’s caused by the healthy phenolic compounds in fresh, high-quality olive oil. Complexity Exceptional olive oils send us on an olfactory and gustatory journey through a complex bouquet of pleasing sensations. Harmony A pleasing balance in an oil sample’s quality characteristics distinguishes high-quality olive oils from the others Bitterness Olives are mighty bitter straight off the tree. So any fresh, high-quality olive oil must be bitter, which we perceive on the tongue. Persistence The qualities should linger for a while, giving the taster time to reflect on the fruity notes and complex subtleties. |
