Producers in every region are more educated on what it takes to produce high-quality olive oils than they were in the first editions of the NYIOOC when most oils were late-harvest and unfiltered. Technical and educational initiatives by cooperatives, PDOs and national agricultural organizations have contributed to a dramatic rise in quality over the period.

The 1,267 oils entered in the tenth edition of the NYIOOC represent an elite subset of high-quality extra virgin olive oil brands from 28 countries. By now, most of the participating producers understand the sensory characteristics that the NYIOOC judging panel (and the marketplace) are looking for, while many who were unsuccessful in earlier editions discontinued their quest.

Each entry is evaluated on its own merits and attributed a score within a consistent protocol that ensures the accuracy of the result.