Product description
NYIOOC GOLD MEDAL
Awarded by the New York International Olive Oil Competition (NYIOOC), the world's leading olive oil quality competition. Judged through blind tasting by certified experts, a Gold Medal recognises exceptional aroma, flavour, balance, and purity. Not a marketing award—earned solely on quality.
CERTIFIED ORGANIC
Certified under Spanish and EU Organic standards.
• No synthetic pesticides or herbicides
• No synthetic fertilisers
• Annual independent audits
• No chemical additives or preservatives Pure olives. Pure oil.
FREE ACIDITY <0.3%
Extra Virgin Olive Oil must be below 0.8% acidity. This oil tests below 0.3%—a sign of superior fruit quality, rapid processing, and exceptional care from harvest to bottling.
COLD-PRESSED
Extracted below 27°C to help preserve:
• Natural flavour and aroma
• Polyphenols and antioxidants
• Fresh, peppery character
EVERYDAY KITCHEN ESSENTIAL
Ideal for:
• Cooking and sautéing
• Roasting vegetables
• Salad dressings and marinades
• Bread dipping and finishing dishes A versatile EVOO made for daily use.
NATURALLY RICH IN POLYPHENOLS
Polyphenols are natural olive compounds responsible for:
• Peppery finish
• Balanced bitterness
• Antioxidant activity
• Flavour complexity A hallmark of premium Extra Virgin Olive Oil.
| Nutrient | Per 1 tbsp (15ml) | Per 100ml | % Daily Value* |
|---|---|---|---|
| Energy | 119 kcal / 497 kJ | 796 kcal | 6% |
| Total fat | 14g | 91.6g | 18% |
| — Saturated fat | 1.9g | 12.8g | 10% |
| — Monounsaturated fat (Omega-9 / Oleic acid) | ~10.5g | ~70g | — |
| — Polyunsaturated fat (Omega-6 + Omega-3) | 1.4g | 9.6g | — |
| — Trans fat | 0g | 0g | — |
| Total carbohydrates | 0g | 0g | 0% |
| Protein | 0g | 0g | 0% |
| Sodium | 0mg | 0mg | 0% |
| Vitamin E (alpha-tocopherol) | 1.9mg | 12.4mg | 13% |
| Vitamin K | 8.1 mcg | 54 mcg | 7% |
| Polyphenols (total, indicative) | ~2–5mg | ~15–35mg | — (no DV) |
| Oleocanthal (anti-inflammatory) | Present | Present | — (no DV) |
| Oleuropein (bitter polyphenol) | Present | Present | — (no DV) |
| Free acidity | <0.3% (Gold Medal-grade) | — | — |
| Pesticide residues | Not detected (certified organic) | — | — |
STORAGE
Store in a cool, dark place away from heat and sunlight. Keep tightly sealed after opening for best flavor and freshness.
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Sign UpThe NYIOOC (New York International Olive Oil Competition) is the world's largest and most prestigious annual olive oil competition. It was established in 2012 and is held in New York City. Entries are judged blind by an international panel of IOC (International Olive Council) accredited olive oil tasters — certified sensory analysts who evaluate oils without seeing any label information. Judging criteria include: fruity aroma, positive attributes (flavour complexity, balance, mouthfeel), absence of defects (rancidity, mustiness, winey notes), and finish quality. A Gold Medal requires scoring above the threshold in all categories with zero defect detection across all judges. In competition years with over 1,000 entries, a Gold Medal represents the top percentile of olive oils from 30+ producing countries worldwide. This is a harder standard to meet than most national or regional awards, which often include category adjustments or marketing criteria.
Both must meet the same "extra virgin" quality standards — acidity below 0.8%, zero sensory defects. The difference is in how the olives were grown. Conventional olive farming typically uses synthetic pesticides, herbicides, and chemical fertilisers to maximise yield and manage pests. Certified organic farming (under EU Eco Agricultura Ecológica standards) prohibits all synthetic inputs — pest management is biological, weed management is mechanical, and soil fertility is maintained through composting and natural methods. For olive oil specifically, organic certification matters more than for many foods. Oil is extracted from the whole olive including the skin, where fat-soluble pesticide residues concentrate during pressing. Organic certification eliminates this pathway. Additionally, some research indicates that organically managed olive trees produce olives with higher polyphenol concentrations — the compounds responsible for the peppery finish, bitterness, antioxidant activity, and the specific flavour profile that wins quality competitions.
Both — and the 500ml size is specifically calibrated for daily cooking use. A household of 2–4 people using 1–2 tablespoons per day will consume a 500ml bottle in 2–4 weeks, well within the quality window. Extra virgin olive oil is safe for everyday sautéing, roasting at up to 200°C, and pan-frying on medium heat. Its smoke point is approximately 190–210°C — well above the temperatures used for most everyday cooking. The misconception that EVOO cannot be cooked with comes from comparing it to refined seed oils with higher smoke points (220–230°C); while EVOO is not suitable for deep frying or very high heat searing, it outperforms most seed oils for everyday cooking at normal temperatures. For maximum polyphenol preservation and flavour, raw applications (finishing drizzle, vinaigrette, bread dipping) are ideal. For everyday cooking (roasting, sautéing, marinades, pan sauces), this EVOO performs excellently and the organic certification ensures no residue interference with flavour at any cooking temperature.
"Superior Category" (Categoría Superior) is a Spanish quality designation that exceeds the minimum "extra virgin" standard. It requires stricter limits on free acidity (typically below 0.3% vs the 0.8% extra virgin threshold), higher polyphenol content specifications, and more stringent sensory panel requirements with no defect tolerance. The European Union "extra virgin" standard is the legal floor; "Superior Category" is a voluntary producer commitment to a higher quality ceiling. Combined with the NYIOOC Gold Medal (a blind tasted competition result) and Eco Agricultura Ecológica certification (organic farming verification), this product carries three independent quality validations — each assessed by a different body using different methods. This is unusual even among premium olive oils.
