Contenders in this year's olive oil stakes included classic producers from Italy, Spain and Greece, as well as new world producers Australia and Argentina. Entries were rated by panels of accredited olive oil tasters and convened by olive oil maestro's prof Giuseppe Fontanazza and Marta Cartoceti. The competition, now in its 11th year, derives its name from the Italian term for a large terracotta urn that in the past was used to store oil - the urn has become the competition's symbolic trophy and will now grace the boardroom of Willow Creek Olive Estate.
Willow Creek also clinched a pair of gold medals at the Los Angeles International Extra Virgin Olive Oil competition in the USA. Now in its tenth year, this prestigious event attracted 477 entries from 318 producers. Willow Creek walked off with gold medals for both their Directors' Reserve in the intense or robust category (gold winners must score 86+ points out of 100), as well as their Extra Virgin Olive Oil in the medium category. Willow Creek Basil-infused and Parmesan-infused oils both won bronze in the category for flavoured olive oils.
The Directors' Reserve is created from three Tuscan olive varieties, namely Coratina, Frantoio and FS17 (Favoloza). Willow Creek managing director, Andries Rabie, says the cool summer aided in the development of a very high level of polyphenols in the olives. Furthermore the estate's terroir plays a defining role in the quality of their oils. The dry climate in a winter rainfall region, together with access to irrigation, allows for optimum moisture at precisely the right time. Other factors playing a decisive role in their production of world quality olive oils are the estate's lime rich soils and big variation in winter- and summer-, as well as day- and night temperatures.
Willow Creek's extra virgin olive oils, olives, tapenades and olive pesto's are available from major retailers and delicatessens countrywide.
