What is the New York Olive Oil Open?
The New York Olive Oil Open is an international competition for extra virgin olive oil.
Every oil is evaluated through 100% blind sensory analysis by five international taste experts.
Help Center · Competition
Competition
The competition, eligibility and how evaluation works.
Questions
Who can participate?
The producer or the brand owner of the oil.
An importer or distributor can also enter an oil, with written authorization from the brand owner.
What oils can be entered?
Extra virgin olive oil only.
Single-cultivar and blended extra virgin olive oils are both accepted.
The label must identify the oil as extra virgin olive oil, and the entrant must declare that the oil is sold as extra virgin olive oil.
The competition does not test or certify the chemical grade of an oil. It evaluates sensory quality.
Are flavored or infused oils eligible?
No. Flavored, infused and aromatized olive oils cannot be entered.
How are oils evaluated?
By 100% blind sensory analysis.
Before evaluation, every oil is anonymized. The taste experts do not see the producer name, the brand, the label, the bottle or the packaging. They assess only the oil in the glass.
Oils are served in standard cobalt-blue tasting glasses, so the color of the oil cannot influence the assessment.
Who evaluates the oils?
Five international taste experts evaluate the 2027 competition.