15 of May of 2015
This year’s edition of The New York International Olive Oil Competition was held in New York and received over 700 samples from 25 countries. The jury, composed by international experts in the sector, also awarded the ‘Silver Award’ distinction to Selection Oil of Esporão.
Originating in Olival dos Arrifes, the Organic Olive Oil of Esporão is made from the olive varieties of Arbequina and Cobrançosa. The olives come from the 80 hectares of olive groves certified for organic production of Esporão and are subject to a careful selection from the field to the mill. A blend that results in a harmonious, aromatic, slightly spicy and bitter olive oil, with a final taste of dried fruit.
The results of the competition have been worth highlighting in prestigious media like the New York Times, The Wall Street Journal, BBC, and have catapulted the winner to the tables of International Chefs and the list of buyers and consumers around the world.
Esporão has been investing in the adoption of sustainable agricultural practices in order to protect natural resources, ensuring the quality of soil and plants, and hence of products.
Last year, the Esporão oil won major national and international awards, highlighting the Gold Medal obtained by the Organic Olive Oil and the Selection Oil in Olive Japan 2014 competition.
More recently, in Paris, the Competition AVPA 2015 – La Agencia para la Valorización de los Agricultural Products, Selection Olive Oil was awarded with the Gold Medal, the DOP Moura with the Silver Medal and the Organic Olive Oil with an honorable mention. In Portugal, the 5th International Olive Oil Competition Extra Virgin – Ovibeja Prix, held on 20 and 21 April, the Esporão oil Team obtained an Honorable Mention in the category of Fruity Green Light.
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