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

Source: NYIOOC Data

The 1,169 samples analyzed in the eleventh edition of the NYIOOC represent high-quality extra virgin olive oil brands from 30 countries. Each entry is evaluated on its own merits and attributed a score within an established protocol that ensures the accuracy and consistency of results, year after year.

More participating producers now understand the quality characteristics necessary to achieve the industry's highest award and have optimized production processes accordingly. Meanwhile, many unsuccessful in earlier editions have discontinued their quest, resulting in a higher overall success rate through attrition.

The steady rise in the number of award-winning brands is a testament to the commitment of producers in every region to provide an outstanding product for us all.