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Silver Winner in NYIOOC
Voted Worlds Best Olive Oils
Award-winning extra virgin oils are simply outstanding!
What makes an award-winning olive oil?
Making great olive oil takes determination, skill and obsessive attention to details. The result is an award-winning extra virgin olive oil that exhibits what experts call “quality characteristics.” Or more simply, delicious. Fruitiness Pungency Complexity Harmony Bitterness Persistence
Our Woodpecker Trail Olive Farm "First Press" Extra Virgin Olive Oil is a Silver Winner in NYIOOC "New York International Olive Oil Competition".
More than 800 entries from 27 countries participated in the world's largest and most important competition for extra virgin olive oils. We're thrilled that our Woodpecker Trail Olive Farm First Press EVOO, was recognized as top among them.
Official judges tasting glass for award winning EVOO
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IS YOUR OLIVE OIL EXTRA VIRGIN? OURS IS!
A 2015 investigation by the National Consumers League & The American Olive Oil Producers Association into olive oil mislabeling found six of eleven national brands had misrepresented quality grades to consumers. A separate, four-year audit of the category between 2015 and 2019 found half of all products available to consumers today failed to meet international quality standards. Samples of Extra Virgin Olive Oil and concluded that more than 69% of olive oil labeled “extra virgin” failed to meet international standards for extra virgin olive oil.
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FIRST COLD PRESSED
Our olive oil is cold pressed & estate bottled from harvest olives within hours of harvest. Olive oil must have Ultra violet absorbency measurement of >(less) than 2.40 (UV) K232 as considered a critical marker for good quality extra virgin olive oil. Our EVOO is 1.89 UV K323 exceeding international EVOO standards. Woodpecker Trail Olive Farm olive oil always is very high quality EVOO.
MORE THAN 70% OF OLIVE OILS ARE MISLABELED IN GROCERY STORES!
According to reports https://money.com/fake-olive-oil-food-fraud/ , more than 70% of the extra-virgin olive oil sold in the U.S., almost all of it imported, is mislabeled. A bottle bearing the words “extra virgin olive oil,” which means fresh olives mechanically pressed without the use of chemicals, may not be the real deal. Instead, you may purchase something squeezed from the leftovers of making extra virgin, or oil extracted from rotting olives.