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54 Greek Olive Oils Awarded at New York’s International Olive Oil Competition

 Diamantis Pierrakos and Dino Pierrakos accept a Gold Award at the 2018 NYIOOC World Olive Oil Competition for their Laconiko Olive Oil
*Elias Zarkadoulas, Diamantis Pierrakos and Dino Pierrakos accept a Gold Award at the 2018 NYIOOC World Olive Oil Competition for their Laconiko Olive Oil (Photo: NYIOOC)

As reported in leading Olive Oil publication Olive Oil Times, Greek producers earned more awards at the 2018 NYIOOC World Olive Oil Competition than ever before.

The world of olive oil watched the NYIOOC press conference last week when the winners of all the categories were announced. Among the 1,000 competitors from 27 countries, there were 155 from Greece to compete in the most renowned annual olive oil competition. The results showed that their dedication and labor all year long to produce high-quality olive oil paid off, as they got away with 31 gold and 23 silver awards, setting a country record in the competition both in the number of Gold Awards and the overall wins.

One Greek company excelled in the competition with a wondrous collection of four Gold and one Silver Award.

“The New York international contest is undoubtedly the biggest in the world and this gives more value to our success,” said Konstantinos Papadopoulos of the Papadopoulos Olive Oil Mill. “It is not easy to win four gold and one silver prize in such a competition. It requires hard work, devotion, and attention to every detail.”

Papadopoulos then added, “It is important that what we do lasts, that’s why we participate every year in this contest and win prizes. We want to show our customers that we produce high-quality olive oil and the NYIOOC is a guarantee to this.”

Papadopoulos Olive Oil Mill won two Gold Awards for their Omphacium made from robust Olympia and organic Omphacium from medium Olympia, and two more for Mythocia Chef’s Exclusive and Mythocia Olympia from medium blends. The Silver Award was earned for their organic Mythocia Olympia.

*Read the original article here in full from Olive Oil Times 

GCT Team

This article was researched and written by a GCT team member.

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