Olivottoil

NYIOOCP Awards - Olivottoil

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Cellino Silver Award winner at the 2021 New York International Olive Oil Competition




OLIVOTTOIL CELLINO SILVER AWARD winner at the 2021 New York International Olive Oil Competition

On May 25 2021, Olivottoil was rewarded with the SILVER AWARD at the New York International Olive Oil Competition (NYIOOC).
Olivottoil Cellino 2021 Edition is a family-produced blend of Cellino (80 percent) and Lezzo (20 percent) olives harvested with nets in mid-October 2021 in the Erchie Orchard of Puglia.
The olives were milled in the afternoon of the same day in a two-phases Pieralisi mill dedicated to green olives only.
The result is a nutraceutical product exceeding EFSA antioxidant claims

  • Sensory profile:
SMELL: light fruity olive ripeness with delicate hints herbal / floral.
TASTE: fruity, clean just-ripe olives and herbs with floral amplitudes. Recall, in closing, to fresh artichoke and chicory sweet. Intensity gradually light to medium / light. First impact of mild sweetness with the bitter takeover / spicy aromatic carefully measured under overall. Very slight residual astringency. Excellent persistence and complexity.

  • Chemical and physical profile:
Free fatty Acid: 0.23%   (limit Value 0.8%)
Peroxide value: 12.3        (limit value 20)

  • Health profile:
Total Polyphenols 884 mg/kg

  • Multiresidual profile:
Zero Pesticides Certified

  • Packaging:
Bottle shaped tin 750m



OLIVOTTOIL OGLIAROLO SILVER AWARD winner at the 2020 New York International Olive Oil Competition

On May 11 2020, Olivottoil was rewarded with the SILVER AWARD at the New York International Olive Oil Competition (NYIOOC). Olivottoil Ogliarolo is a blend of Ogliarola, Coratina and Cassanese olives that have been manually harvested in Salento during Oct-2020.

  • Family Made:
    Directly sold and delivered from peasants to consumers

  • Sensory profile:
SMELL: ripe fruity olive oil with aromas of Mediterranean herbs dehydrated.
TASTE: fruity consistent with the intensity and its olfactory. First impact and medium sweet takeover of the bitter intensity low / medium rapidly evolving (short-lived). Good length and complexity.

  • Packaging:
Bottle shaped tin 750ml the best way to preserve olive oil and environmental friendly packaging




OLIVOTTOIL MANHATTAN label GOLD AWARD winner at the 2018 New York International Olive Oil Competition

On April 27th 2018, Olivottoil was rewarded with the GOLD AWARD at the New York International Olive Oil Competition (NYIOOC). The Olivottoil Manhattan is a blend of Coratina, Cima Di Melfi and Biancolilla olives that have been manually harvested in Salento during Nov-2017.
It is an intense green, fruity oil with a light bitterness, medium pungency and a chicory aftertaste. After years spent in search of best olives and best practices we have eventually achieved our dream of getting the top award for two years in a row in the olive oil world. We are committed to improve and stay in the NYIOOC race for ever. This year edition was attended by 1000 samples from 27 different countries, throught a real international jury.
Manhattan Profile:

  • Family Made:
     Directly sold and delivered from peasants to consumers

  • Sensory:
SMELL: Medium fruity olive ripeness with delicate hints herbal / floral.
TASTE: fruity, clean just-ripe olives and herbs with floral amplitudes. Recall, in closing, to fresh artichoke and chicory sweet. Intensity gradually Medium. First impact of mild sweetness with the bitter takeover / spicy aromatic carefully measured under overall. Very slight residual astringency. Excellent persistence and complexity.

  • Packaging:
Bottle shaped tin 750ml the best way to preserve olive oil and environmental friendly packaging

Here below you can find the link to New york International Olive Oil website


Gold Award winner at the 2017 New York International Olive Oil Competition


OLIVOTTOIL MANHATTAN GOLD AWARD winner at the 2017 New York International Olive Oil Competition

On April 27th 2017, Olivottoil was rewarded with the Gold Award at the New York International Olive Oil Competition (NYIOOC). The Olivottoil Manhattan is a blend of Coratina and Cima Di Melfi olives that have been manually harvested in Salento during Nov-2016.
It is a robust  green, fruity oil with a light bitterness, medium pungency and a chicory aftertaste. After years spent in search of best olives and best practices we have eventually achieved our dream of getting the top award of the olive oil world. We are committed to improve and stay in the NYIOOC race for ever. This year edition was attended by 910 producers from 27 different countries.  The NYIOOC judges are assembled among the best in the world from all the leading olive oil producing countries : Italy, Spain, Greece, Tunisia, US, Japan, France, Turkey, Australia.

Manhattan Profile:

  • Family Made:
     Directly sold and delivered from peasants to consumers

  • Sensory:
SMELL: light fruity olive ripeness with delicate hints herbal / floral.
TASTE: fruity, clean just-ripe olives and herbs with floral amplitudes. Recall, in closing, to fresh artichoke and chicory sweet. Intensity gradually light to medium / light. First impact of mild sweetness with the bitter takeover / spicy aromatic carefully measured under overall. Very slight residual astringency. Excellent persistence and complexity.

  • Chemical and physical:
Free fatty Acid: 0.23%   (limit Value 0.8%)
Peroxide value: 5.6       (limit value 20)

  • Health:
Total Polyphenols 479 mg/kg
Tocopherols     > 200 mg/kg
EFSA Health Claim included in label

  • Packaging:
Bottle shaped tin 750ml the best way to preserve olive oil and environmental friendly packaging

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