May 2021, Beijing, China. Registration and samples due by May 1 (new deadline).

June 3-5, 2021, Lesvos, Greece. Registration ends April 23. Samples are due April 30. Results will be announced June 14. (Dates updated April 18.)

May 12-14, 2021, London, UK. Samples are due by April 30. Includes Quality, Health Claim, Design, and Infusion competitions.

May 2021, Monte Carlo, Monaco. Registration until April 25; samples due by April 30.

May 2021, New York, USA. Early bird registration until January 1, 2021; registration may close any time after March 1. Samples are due by May 1.

May 17-19, 2021, Tokyo, Japan. Entry deadline May 7. Winners announced May 25.

May 29-30, 2021, Montreal, Canada. Early bird registration through January 30, 2021; registration ends April 30. Samples due by May 10.

May 17-19, 2021, Palmi, Italy. Early booking through January 31. Registration and samples due by May 15.

June 21, 2021, Jerusalem, Israel. Early bird registration until February 28. Registration and samples due by June 16. (Dates updated April 18.)

August, 2021, São Paulo, Brazil. Early bird registration until June 30, 2021; final deadline for registration and samples July 31.

September 2021, Mendoza, Argentina. Registration and samples due by August 1.

These are the Greek winners at the famous NYIOOC World Olive Oil Competition for 2020. For more about some of the Greek winners, see also Greek Producers Achieve Record Wins at NYIOOC World Olive Oil Competition and Greek Producers Continue to Celebrate Record Year at 2020 NYIOOC.

In spite of poor weather and trouble with pests, Greek producers took home a total of 35 awards at the 2019 NYIOOC World Olive Oil Competition.

"With the historically poor harvest season behind them, Greek producers who managed a win in New York are setting their sights on brand building and achieving consistent quality."

The COOC has been instrumental in elevating the extra virgin olive oils produced in Crete; here are some of the brands to look out for.

A list of the very healthy, high phenolic winners of the Aristoleo Awards for extra virgin olive oil and table olives, with a chart showing different uses for olive oils according to their phenolic content.

Greek producers like these New York International Olive Oil Competition winners have studied modern olive oil production methods and engaged in the persistent efforts necessary to make some of the world's best olive oils.

Costas Vasilopoulos spoke with several Greek winners at the 2018 New York International Olive Oil Competition, where Greece won more awards and more gold awards than it ever had before.

At the 4th Panhellenic Olive and Olive Oil Festival, which is organized by the Kalamata Agricultural Cooperative in cooperation with the regional and local government and  other groups, important issues and food pairings were discussed, three people were honored for their contributions to the olive sector, and the Kalamata Olive Oil Awards were presented.

Thanks to science, experimental new methods and minute attention to detail, olive oil producers on Crete are forging new paths with an age-old product.

The winners of these awards produce especially healthy, high phenolic extra virgin olive oils. This is a good list to check out for particularly spicy olive oils full of health benefits. Awards ceremony at the 2nd Annual Aristoleo Conference “The Future of Olive Oil,” April 27-28, Nicosia, Cyprus.

When the Oleocanthal International Society convened last month, healthy Greek extra virgin olive oils won several awards at the World Best Healthy EVOO Contest and the Health and Food Awards, and scientists discussed research related to olive oil polyphenols.

First notes and photos from Cyprus about the recent conference focused on ultra-healthy high phenolic extra virgin olive oils, with awards presented to some of the healthiest olive oils in the world, including many from Greece and others made by Greek Cypriots.

Producers, marketers, and exporters of this year's best Greek olive oils share what their New York International Olive Oil Competition awards mean to them, how they manage to produce olive oils good enough to earn top honors, and how this fits in with their company philosophies.

"EVOOs were awarded by variety according 3 high phenolic types: Organic, Traditional, & Wild and based on the concentration of polyphenols in the 3 categories: TOTAL PHENOLS, OLEOCANTHAL & OLEACEIN, and OLEOCANTHAL." Many Greek EVOOs were winners.

The third edition of the competition had more entries and a higher percentage of organic olive oils than in previous years.

Twenty-one Greek extra virgin olive oils and two Greek flavored olive oils received Great Taste Awards in the United Kingdom this year.

Seven Greek olive oil companies won 10 of the awards at one of the world’s most eminent extra virgin olive oil contests, the OLIVINUS competition in Argentina.

The Oleocanthal International Society Conference and Olympia Health & Nutrition Awards featured breakthroughs in olive oil research, a new olive tree varietal, and an olive oil competition for high-phenolic oils. 

Here is the list of major winners (many of them Greek) on the conference website. You can also find the press release and some photos in the News section of that site. 

Here is a list of award-winning companies from the 2016 Los Angeles International Extra Virgin Olive Oil Competition. Notice, for example Village Batch’s Best of Class Gold Medal and the Gold Medals of PJ Kabos (2 of them) and Laconiko.

Award-winning Greek producers discuss their reactions to the New York International Olive Oil Competition results and their efforts to produce the best olive oils in the world. 

Here is a list of award-winning Greek companies from the 2016 New York International Olive Oil Competition (where some non-Greek companies happen to show up). See the article above for more details about the top Greek winners.

Toward the bottom of this page, you’ll find the lists of Silver, Gold, and Extra Gold medals for this competition in Puglia, Italy in March, with Greek companies on each list under the country “Grecia.” Note that Kyklopas, Olvia Green, and Mythocia won Extra Gold Medals.

Here is the awards list from this Athens competition, with many Greek winners.

The 2nd Cretan Olive Oil Competition took place March 19 to 20 in Rethymno, Crete, awarding prizes for the best standardized conventional and organic Cretan extra virgin olive oils from the 2015-16 production season. 

If you click on the final word at the end of the paragraph on the linked page, it will take you to a list—unfortunately only in Greek—of the winners of the 2016 Kotinos competition in Athens.

The first Cretan Olive Oil Competition (in 2015) sought to promote high-quality Cretan olive oil brands and the special characteristics of the best Cretan olive oils, to improve their position in the local and global markets, and to upgrade the overall quality of Cretan oils by developing the expertise of participants.