What makes an Olive Oil so outstanding that it keeps winning Gold Medals and the very special "Chef’s Choice Award"?

Last week, we had the immense honor of receiving two prestigious awards, recognizing Venta del Baron's triumph at the 2024 IOOC International Olive Oil Competition. This esteemed event saw 95 exquisite extra virgin olive oils from 14 countries competing at Hotelschool The Hague in Amsterdam.

As passionate advocates for pairing world foods with EVOO, we are especially proud that Venta del Baron also clinched the Chef’s Choice Award!

So, what is it about Venta del Baron that chefs adore?

The magic of an outstanding olive oil lies in its ability to be present yet not overpowering in dishes. It should complement the food, adding something extra special or enhancing the overall flavor. If an olive oil is too bitter or too spicy, it can dominate and overwhelm other flavors. Venta del Baron, however, is a masterclass in balance. It's a full-bodied olive oil with a hint of pepper and a subtle bitterness, persistent yet not overpowering. From the first whiff and sip to the last drop, whether incorporated into a dish or used as a finishing touch, its excellence shines through.

Every year, considerable effort goes into evaluating the tasting profile of Hojiblanca and Picuda olives from each harvest. This meticulous process ensures the perfect blend, achieving the impeccable balance that makes Venta del Baron a favorite among chefs. It's this dedication to quality and balance that consistently earns Venta del Baron its gold medals, and this year, the coveted Chef’s Choice Award from Hotelschool The Hague!